Bulbus Fritillariae Cirrhosae 50g Kumquat 2500g Lemon 5 yellow rock candy (old rock candy)1500g purified water 250g.

Steps of Chuanbei Kumquat Lemon Cream

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Step 1

Kumquat is soaked in light salt water for 30 minutes, and then boiled in boiling water for 3 minutes.

Step 2

Cut the boiled kumquat into shreds or small pieces, and remove the core for good taste.

Step 3

Juice lemon and filter for later use.

Step 4

Kumquat and purified water are poured into a casserole, and the fire is turned to a small fire after boiling. Add lemon juice.

Step 5

Gradually add yellow rock sugar, stir with a wooden shovel all the time during the cooking process to prevent the pot from being burnt after adding sugar, and be sure to reduce the heat.

Step 6

Add Bulbus Fritillariae Cirrhosae soaked in advance (flat Bulbus Fritillariae Cirrhosae can also be used). Chuanbei needs to be washed and soaked for half an hour in advance.

Step 7

Stew for an hour on low heat, caramel color, and the juice is sticky.

Step 8

Wash the glass bottle in advance and steam it in a steamer for disinfection. Bottle the fruit paste while it is hot and then reverse it.

Step 9

At this time, the bottle is in a vacuum state, which can be kept at room temperature for one to two months. After opening the bottle, it can be stored in the refrigerator. Usually it can be flushed or eaten as jam. Because it is boiled with old rock sugar, it can be washed with hot and cold water, which has a good lung moistening effect.