Picture reference: i201.photobucket/albums/aa187/emage_pro/2007031

Salted kumquat (Four Seasons Orange) production method: weeg520 / kikikakalydia / dizidizi

Every year after the Spring Festival, kumquats are kept for a period of time and some people abandon them. In fact, in addition to good meaning, kumquats also have good therapeutic effects. We can make kumquats into salted kumquats for dietary use. .

The method of making salted kumquats is very simple. After picking the kumquats (do not tear the skin), wash and absorb the water, then place it in a cool place to dry until the kumquat peel becomes slightly wrinkled. It can be pickled. First put a layer of salt in the glass bottle, then put some kumquats, then sprinkle a layer of salt, and put it layer by layer, try to let the salt fill the gaps left by the kumquats, seal the bottle mouth tightly, and add Put a date label on it, place it in a cool place, and store it until the salt completely turns into water. The color will become darker as time goes by, and the effect will be better. In rainy days, the salt will absorb the moisture in the air and gradually melt. At this time, you should pay attention to the bottle. If the salt water cannot completely cover the kumquats, add some salt appropriately or remove the kumquats on the surface. Partly, because kumquats that are not covered with salt water are prone to spoilage. Once this happens, this bottle of salted kumquats cannot be eaten.

Kumquats pickled with salt are called salted kumquats. They have certain medical effects on sore throats, coughs, and hoarse voices caused by colds. The method is to use salted kumquats every time Four, cut into several small pieces, mash slightly, mix with warm water and honey and drink. You can also add it to soda drinks such as 7Up or Sprite for children to drink. This method has anti-inflammatory, pain-relieving and sound-opening effects.

Li Shizhen believes that kumquats can "relax the diaphragm, quench thirst, relieve fishiness, and remove odor, and are especially good for skin." Kumquats are extremely rich in vitamin C and vitamin P, so they have certain medical effects on maintaining vascular function. It is one of the beneficial fruits for patients with hypertension and arteriosclerosis. When eating kumquats, wash them clean with boiling water and eat them with the skin. Because the peel of kumquat contains a large amount of vitamin C, if it is removed, it will not only reduce the medicinal effect, but also lose a large amount of natural vitamin C, reducing its therapeutic effect.

There are also taboos when eating citrus:

Do not drink milk 1 hour before or after eating citrus, because the protein in milk will solidify when it encounters the acid in citrus, making it difficult for the stomach to digest If absorbed, it will cause abdominal distension and discomfort. It is not advisable to eat more citrus before meals or on an empty stomach, because the organic acids in citrus will oxidize the gastric mucosa and cause discomfort in the stomach. When you have a sore, itchy throat or cough, it is not advisable to add sugar to citrus water. Adding too much sugar can lead to phlegm.

Picture reference: i201.photobucket/albums/aa187/emage_pro/20070318

For oranges, you can use Four Seasons oranges. Do not pick them with your hands, but use finer blades. After washing, Wipe dry, and be sure to dry it. Otherwise, it will become moldy.

You can use an airtight glass bottle, spread the kumquats on the bottom layer, and then spread a layer of salt. The salt must cover the surface of the kumquats, so By analogy, the lid should be sealed at the end. After the salt melts, the kumquats will turn darker. It is best to use four-season oranges for pickling kumquats;

Wash them with clean water before pickling, and cut the base into pieces naturally. Blow dry, don't just wipe it dry with a cloth. If you don't do this, mold will develop during the curing process;

Be sure to use coarse salt, commonly known as sea salt (not table salt), because it contains natural minerals. Substances;

Please use wide-mouth glass bottles for pickling, because metal vessels are prone to rust and chemical reactions of salts. Using wide-mouth bottles will make it easier to eat in the future;

Method: Place the dried kumquats in the container first, and then pour the salt from the top. There is no need to put salt at the bottom, because there will be many gaps between the oranges, and the salt will be fine when pouring. During the process, it will naturally drain to the bottom, so just cover it and place it in a cool place. During the pickling process, the oranges will slowly release water and shrink and turn darker. Therefore, do not fill the oranges to the top of the bottle. The longer they are pickled, The better. This is my many years of experience in pickling oranges after the Spring Festival. I hope you succeed.