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1
Remove the stems of the kumquats, soak them in water with a little salt for 15 minutes, rinse and control the water. -
2
Slice (do not remove the seeds) kumquat seeds, which according to Chinese medicine have a phlegm-resolving effect. -
3
Add rock sugar, stir, and marinate in the refrigerator for 2 hours. -
4
After two hours the kumquats become soft and the rock sugar partially melts. -
5
In a water-free and oil-free pot, add the pickled kumquats, add 250 grams of water, bring to a boil over high heat, and simmer over low heat. -
6
Cook for about 30 minutes on low heat, remember to stir during this period to prevent sticking to the pan. -
7
The kumquat is translucent and the paste is thick. -
8
Put it into a glass bottle that has been sterilized in advance (heat-resistant glass bottle oven at 100°C, bake for 10 minutes to sterilize). -
9
Once or twice a day, it can reduce phlegm and relieve cough. Adults and children can drink it.
Tips
1. The amount of rock sugar can be adjusted by yourself. If the kumquat is sour, add more. If you don’t like sweetness, add less. Be flexible.
2. It is recommended to store it in a glass bottle, which is clean and hygienic. The homemade rock sugar kumquat has no additives and should be consumed within one month.