Dried kumquat is the fruit of kumquat in Rutaceae, also called green jujube or milk chrysanthemum. After the fruit is harvested, it is dried and turned into dried kumquat. Kumquat is a common fruit in daily life, which contains a lot of dietary fiber and vitamins, and its nutritional value is among the best among citrus fruits.

Kumquat, which is common in the market, is also called kumquat with oil skin. Because there are many "oil cells" under the epidermis, which are countless small protrusions you see, it tastes sour and bitter. The skin is as thin as paper, smooth and delicate, and feels as delicate as a baby's skin. Take a bite, the juice will burst in an instant, and the sweet juice will be washed in the mouth. The crispness of the juice is full of surprises.

Dry kumquat soaking method:

There is an old saying that "the scenery is good all year, especially orange, yellow and green", and autumn and winter are the best seasons to eat oranges. The golden ball symbolizes harvest and abundance. Full and round wine, fresh and juicy contents, and the original fragrance of nature make people drool. Different from other citrus varieties, kumquat is characterized by its small size, and the focus is on eating skin and meat together.

Wash kumquat, take two or three slices and cut them in the middle (don't cut them off), then put them in a cup, add a little rock sugar and brew them with boiling water. If kumquat is brewed with honey, cover it and simmer for a few minutes before drinking.

Of course, many people don't know kumquat's "hidden skills". With rock sugar, the effect is doubled! And the taste and taste have been upgraded.