Salty citrus is rich in vitamin A, which can prevent pigmentation, improve skin gloss and elasticity, slow down aging, and avoid skin sagging and wrinkles. It can also prevent civilized diseases, such as vascular disease and cancer, regulate qi and relieve cough, strengthen the stomach, resolve phlegm, and prevent asthma and bronchitis.

Kumquats also contain vitamin P, which is an important nutrient for maintaining blood vessel health. It can strengthen the elasticity of capillaries and can be used as an auxiliary health care food for hypertension, arteriosclerosis, and heart disease.

80% of the vitamin C of salty citrus is stored in the peel. The peel is very effective in detoxifying the liver, protecting the eyes, and protecting the immune system. Moreover, the peel of the kumquat is sweeter than the pulp.

~The process of making salted citrus~~~~~

Materials: fresh citrus salt

Preparation method:

1. Select some large and fresh citrus and wash them with water

2. Boil a pot of water, pour the citrus into the water and blanch it for 1 minute (this step is very critical, so you don’t have to worry about the citrus that has been processed in this way) It became moldy during the pickling process)

3. Pick up the citrus and put it on the balcony to dry.

4. Wash the glass bottle and blow dry it thoroughly. Put the dried citrus in the bottle and sprinkle an appropriate amount of salt on each layer.

And so on, until the bottle is Fill it until it is full (you don’t need to add too much salt, just make sure that every citrus can stick to the salt), and finally close the lid tightly

Store in a cool place, the salt will slowly dissolve, and the citrus will The water will gradually come out. After about 4-5 months, it will look like the following, which means the citrus is ready.

Tips: This is very important. It is recommended that you read it. .

1. The citrus must be picked with no damage on the surface, then washed and dried. If in doubt, please wipe it with a paper towel.

2. Must be in a glass bottle To store salted citrus, you need to bring a lid that can be sealed and cannot contain any moisture or oil.

3. The salt used to pickle citrus must be unopened, as the salt in the salt shaker may contain oil.

4. Put a label and write the date on the lid. When storing, pay attention to whether the salt water has covered the top of the citrus when all the salt has turned into water. If it cannot be covered, add salt, otherwise the citrus will Exposed to salt water, mold easily develops.

5. Salted citrus will only be effective after one year of pickling. Of course, the longer the time, the better the effect.

6. Do not touch water or oil during the entire production process. Use clean utensils when handling salted citrus.

7. Keep it sealed and stored in a cool place.

The most suitable beverage to drink in autumn, sweet citrus and salty citrus soaked in water can moisten the throat and relieve cough, and prevent throat discomfort.

Salty citrus is rich in sweetness, which has the effects of regulating qi, relieving cough, resolving phlegm, digesting food, and relieving hangover. It can improve chest tightness, heart palpitations, wind-cold cough, long-term cough with phlegm, fullness due to food accumulation, and alcoholism. Injury to thirst.