This sugar kumquat is the annual kumquat season / the festival will be done by the mother. It is a must in the Spring Festival dessert box. I did this once again. I recorded the process and shared it with everyone. Sweet honey kumquats are delicious and have a good therapeutic effect!
Wash the kumquat, boil for 1 minute, boil and let cool;
Draw 4 knives on the whole body and use a small spoon to dig out the seeds inside (to ensure that the seedless taste is better);
Sprinkle sugar on the surface of the treated kumquat, mix well with plastic wrap, and let stand for one night;
Remove the kumquat the next day. The kumquat will effluent (so no additional water is needed). Start boiled, boil and turn to medium heat to keep stirring and cook (to prevent stickiness);
During the period of 3 times, turn off the heat once after cooking, and then cook the next time until the surface of the kumquat is basically dried;
The picture shows the final color, deeper, and then put into a clean dry bottle, cool and dry place / refrigerated storage.
When the seal is properly preserved, the sugar kumquat has a long shelf life, and there is no problem after one year of practice; The kumquat syrup at the bottom of the boiled sugar kumquat is a very good cough recipe!