Recipe: Salted kumquat

Home Cooking Recipe: Salted kumquat

Notes:

Name: Salted Kumquat Making Difficulty: Simple Time: One hour Main Process: Pickled Main ingredients: Kumquat Main effects: Kumquat is rich in amino acids and multivitamins. It has the effects of qi qi stagnation, cough and phlegm. It can be used for fresh food or as a variety of preserves and drinks. Salted kumquat has a certain therapeutic effect on sore throat, cough, and hoarseness caused by a cold. The method is to use 1-2 salty kumquats each time, cut into several pieces or chopped, put them in a cup, and wash them with boiling boiling water. This method has anti-inflammatory and pain-relieving effects. Whether it contains preservatives: No side effects: none

Ingredients:

Steps:

  1. Home Cooking Recipe: All oranges, utensils. Can't have raw water, can't see oil, wear a few holes with a toothpick,

    All oranges, utensils. Can't have raw water, can't see oil, wear a few holes with a toothpick,

  2. Home Cooking Recipe: Salt is a natural preservative. Each grain should be evenly rolled with salt. It is better to put more salt. It is best to fill the bottle. After a few days of storage, it will be salted into salt water. The kumquat may be dip. If you don't have salt water, you need to shake the bottle up and down every few days to let the salt water moisten the kumquat. In order to prevent decay and pickling time, the color of the kumquat will also become darker, and the browning will gradually become brown. it is good. Remember the seal.

    Salt is a natural preservative. Each grain should be evenly rolled with salt. It is better to put more salt. It is best to fill the bottle. After a few days of storage, it will be salted into salt water. The kumquat may be dip. If you don't have salt water, you need to shake the bottle up and down every few days to let the salt water moisten the kumquat. In order to prevent decay and pickling time, the color of the kumquat will also become darker, and the browning will gradually become brown. it is good. Remember the seal.

Tips:

1. Rinse the kumquat and enlarge the bowl. Add water and 1 teaspoon of salt and soak for 1 hour. 2. Wash and dry the bottle ready to be loaded with kumquat. It must be oil-free and water-free. 3. After 1 hour, pour off the water, dry the kumquat or dry the surface moisture, pay attention! The surface of the kumquat must be guaranteed to be anhydrous, otherwise it will rot. 4. Use a fork or toothpick to poke a few holes in the surface of the dried kumquat. The hole can be poked more, which is convenient for the following salt. 5. Roll the kumquat that has been pierced through the hole in the salt, then put it in a sealed can, put it on the lid, and place it in a cool place or in the refrigerator. 6 Salt is a natural preservative. Each grain should be evenly rolled with salt. It is better to put more salt. It is best to fill the bottle. After a few days of storage, it will be salted into salt water. The kumquat on top may be Dip into the salt water, it is necessary to shake the bottle up and down every few days, let the salt water moisten the kumquat, to prevent decay. 7. Put a layer of plastic wrap on the bottle mouth, then cover the lid and tighten.


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