2. Pour water into the basin, sprinkle a little salt, soak kumquat 10 minute, wash and dry;
2. Pour the water into the pot to boil, and pour the citrus into the pot to boil for one minute.
3. Take out the citrus and control the water. After cooling, absorb surface water for later use.
4. Spread the oranges all over the bottom of the jar, sprinkle with a layer of salt, spread with another layer of oranges, sprinkle with another layer of salt, fill the jar, cover it and seal it. You can eat it in two or three days, but the longer you leave it, the better it will taste.
Extended data:
The efficacy of citrus:
Kumquat fruit is rich in vitamin C, kumquat glycoside and other components, which has a certain effect on maintaining cardiovascular function and preventing arteriosclerosis, hypertension and other diseases. Candied kumquat, as a dietetic health product, can stimulate appetite, quench thirst by drinking kumquat juice, and treat cough by adding radish juice and pear juice. Kumquat is warm and can regulate qi, relieve depression and resolve phlegm.
Kumquat fruit is rich in vitamin A, which can prevent pigmentation, improve skin luster and elasticity, slow down aging and avoid skin relaxation and wrinkling. It can also prevent civilized diseases, such as vascular diseases and cancer, regulate qi, relieve cough, strengthen stomach and eliminate phlegm, and prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining vascular health, can strengthen the elasticity of microvessels, and can be used as an auxiliary nursed back to health food for hypertension, arteriosclerosis and heart disease.
80% of vitamin C in kumquat is stored in the peel, which is very effective for liver detoxification, eye care and immune system health care, and kumquat peel is sweeter than pulp.
Baidu Encyclopedia-salty kumquat