Kumquat is a common fruit, tender, crisp, small, smooth and golden yellow. When the peel is broken, it will give off a fresh fragrance. Kumquat is a folk treasure, which can relieve cough of old people and children. In the lung-nourishing season, most people will make kumquat sauce, which is very simple to make and suitable for all ages. It's sour and sweet after eating. I just finished it a few days ago. When I saw the finished product, it was completely unexpected. It is golden yellow and crystal clear. Drink a spoonful of soaking water every day, which is healthy, nutritious and delicious, and your throat is very comfortable.

I looked up some information. If kumquat sauce has a good cough relieving effect, it is best to use rock sugar. Supplementary diet, of course. You can take 1-2 times a day. If kumquat is eaten too much, the skin will turn yellow. Although it is not a big problem, it will take a long time to return to normal. My family doesn't like kumquat. When I make kumquat sauce, they all eat it.

Kumquat sauce

Ingredients: kumquat and water

Seasoning: rock sugar, salt

1. Prepare 500g kumquat, put it in a pot, add10g salt, and gently rub the surface of kumquat. This step is to remove surface impurities. After all, it is something that has been preserved for a long time. The cleaner the better.

2, then add water, water can not pass kumquat, soak for about 30 minutes, rinse with water.

3. Take out kumquat and dry it in the air for a while, about 20 minutes. Keep kumquat sauce away from raw water, sterilize in glass jar at high temperature, and control moisture.

4. Add 130 grams of water and 200 grams of rock sugar into the pot, and heat on low heat until all the rock sugar melts.

5. After the water boils, add kumquat, turn to low heat and continue to stew.

6. After the pot is boiled again, squeeze in 20 grams of lemon juice. Lemon also has the effects of resolving phlegm and relieving cough, promoting fluid production and strengthening stomach. At the same time, there is a lot of vitamin C, and the whole lemon is also ok. Wash it in advance.

7. As the stewing time goes on, kumquat will gradually become like this. Shrink it up, pay attention to the heat, don't burn it, and finally be more careful and stir it with a spoon.

8, 25 minutes or so, until the jam state is ok, as shown in the figure, it will feel very sticky, and this kumquat sauce is very successful.

9. The bottle has been disinfected at high temperature in advance to control the water dryness. Put kumquat sauce in the bottle while it is hot. When it is slightly cool, cover it and put it in the refrigerator.

10, which can be given to friends and relatives or soaked in water by yourself. Just put 2-3 capsules into 300 ml of boiling water, stir well, and moisten the lungs and relieve cough with sweet and sour kumquat juice. Even children love to drink, and diabetics should stay away.

Skill summary

1. After cleaning kumquat, be sure to control the moisture. Kumquat sauce should be kept away from clear water to avoid rot and deterioration.

2, the process of cooking should be small fire, the more you go back, the more you should keep stirring until it becomes sticky, about 25 minutes.

Put the inexhaustible kumquat sauce in the refrigerator and seal it. If the method is correct, it can be kept for one month.