Salty kumquat's practice: spare ingredients: kumquat1000g, 3 tablespoons of salt, 5g of dried tangerine peel, 5g of licorice, and a little white sugar;
Production process: Step 1, prepare a proper amount of fresh kumquat, rub it with salt, rinse it with running water, put it in a sieve, dry it in a ventilated place, and do not bask in the sun;
Step 2: If there is not enough time, you can dry the kumquat water faster. After the water on the surface of kumquat is controlled to dry, you can also cut a knife on the surface of each kumquat with a knife and gently cut the skin.
Step 3, prepare a proper amount of salt, put it in a pot, and stir-fry it with low fire. When the salt is slightly yellow, it means that it is cooked. Turn off the fire and let it cool. Prepare the required amount of licorice and dried tangerine peel respectively, and try to make small pieces;
Step 4, prepare a container to hold kumquat, blanch it with boiling water, control the water to dry, and put the pre-treated kumquat into a bottle according to the method of one layer of kumquat, one layer of salt, licorice and dried tangerine peel;
Step 5, spread every floor. When kumquat is completely put away, cover it and seal it, you can eat it in about 1-2 months. Of course, the longer you put it, the better.
Summary: Kumquat, a fruit, is very rich in its own value and nutrient elements. Processing it into salty kumquat is helpful for resolving phlegm and relieving cough. Therefore, in the dry season, it will make your throat very comfortable if you flush it with salty kumquat every day. Every winter is the best time to eat salty kumquat, so I will give it to my family from time to time. salty kumquat's method is simple and much easier than Kumquat sauce, so friends who are interested in it can try it, although it is in the supermarket.
Cooking tips: 1, if you are worried that there is fruit wax on the surface of kumquat peel, you can rub it with salt in advance to remove it, so you can eat it more safely. After kumquat is washed, remember to control the water on the surface before you can carry out subsequent operations, otherwise the pickled kumquat will easily deteriorate. When controlling the water, you should not directly bask in the sun, but put it in a ventilated and shaded place.
2. Salt can't be directly added to kumquat for pickling. You need to fry salt in advance. When frying salt, you don't need to put anything in it. You need to fry it with a small fire all the time, and slowly fry the salt until it turns yellow, which means that it is fried. Licorice and dried tangerine peel can also be slightly fried in the pot. Of course, it is ok without frying.
3. The container for holding kumquat also needs to be free of water and oil, and kumquat can be preserved for a long time, which is not easy to deteriorate. For pickling kumquat, you need to put it in layers of salt, so that kumquat can be pickled evenly. Although salty kumquat can be kept for a long time, it should at least be guaranteed not to deteriorate.