Cooking steps
Step 1/8
First of all, let's prepare the ingredients needed for this' Kumquat and Sydney Soup': Kumquat and pears necessary for stewing this soup are easy to buy in the winter market. When choosing pears, choose the one with clean skin and no black spots. Pear skin is milky yellow, and you can smell the faint pear fragrance through the epidermis. Hold the pear in your palm and weigh it. The more the weight, the more water the pear has, and the fresh pear juice is rich, which is more suitable for pear stew. Although kumquat is small, its orange skin is full and crystal clear, and the green of its roots has traces of new picking, which shows that kumquat is very fresh. Eight or nine small red dates are enough, medlar is a little embellished, and rock sugar is appropriate.
Step 2/8
Wash red dates and medlar with clear water to remove dust; When cleaning kumquat peel, it is recommended to put a spoonful of salt and gently rub it. Many merchants will inevitably wax the fruit for the sake of good color, because kumquat is not peeled like other oranges, and kumquat is cooked together with the skin, so it must be rinsed clean. Kumquat remains intact and is not cut. Carve lines on the surface of kumquat with a fruit knife, so that the ingredients of kumquat can be better integrated into the soup when stewing.
Step 3/8
Clean the pears, peel them and cut them into small squares. Because it is for children, the thick core of the pear must be removed, leaving only the white pear meat for use. Because the stewed pear meat is soft and sweet, it is easy for children to eat pear stones by mistake.
Step 4/8
Take a small clean oil-free soup pot, add a proper amount of drinking water, and put Sydney, kumquat and red dates in the pot except Lycium barbarum. I used 500ml water for these ingredients, and the sweetness was just right. One small bowl is enough for three people.
Step 5/8
When the ingredients are put away, boil them. After the pot is boiled, turn to low heat and stew for about 30 minutes. After the water is boiled, skim off the floating powder on the surface of the soup with a spoon. The soup of kumquat and Sydney looks pure.
Step 6/8
After half an hour, you will find that the soup stewed by kumquat is attractive amber and the aroma is light orange. The soup is basically ready to drink. Lycium barbarum is put in the last step, because it is small and easy to cook. Cook for three to five minutes until the medlar is elongated and soft.
Step 7/8
Before cooking, put the prepared rock sugar according to your own preferences, and gently stir it with a spoon to melt it. Because pears and red dates are sweet, don't add too much rock sugar. Too high sweetness will suppress the fragrance of kumquat and Sydney.
Last gear
Sweet kumquat and Sydney soup is ready. It smells faint orange peel, moistening the lungs and nourishing, and the sweetness of Sydney and red dates.