2. Pour clear water into the basin, sprinkle a little salt, soak kumquat 10 minute, clean it and dry it;
2. Pour water into the pot to boil, and pour the citrus into the pot to cook for one minute.
3. Take out the citrus and control the water. After cooling, absorb the surface water for later use.
4. Spread the oranges all over the bottom of the jar, sprinkle a layer of salt, spread a layer of oranges, sprinkle 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 more delicious it will be.
Extended data:
The efficacy of citrus:
Kumquat fruit is rich in vitamin C, kumquat glycoside and other ingredients, which has a certain effect on maintaining cardiovascular function and preventing diseases such as arteriosclerosis and hypertension. As a dietetic health care product, candied kumquat can stimulate appetite, drink kumquat juice to quench thirst, and add radish juice and pear juice to treat cough. Kumquat is warm, 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 wrinkle. It can also prevent civilized diseases, such as vascular diseases and cancer, and can regulate qi, relieve cough, strengthen stomach, eliminate phlegm, and prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining vascular health, can strengthen microvascular elasticity, and can be used as an auxiliary nursed back to health food for hypertension, arteriosclerosis and heart diseases.
80% of vitamin C in kumquat is stored in the peel, which is very effective for detoxification of liver, eye care and immune system health care, and kumquat peel is sweeter than pulp.
Baidu Encyclopedia-salty kumquat