Only delicious food and beautiful scenery can't be missed in daily life, so it is necessary to drink more water to speed up human metabolism, which also has the effect of preventing influenza. Moreover, many people have a dry cough in winter, which is due to the lack of drinking water. Today, everyone enjoys a simple method of kumquat rock candy. When you go home, you can cook a pot, and it will not be bad if you eat it in the refrigerator for a winter, and it will nourish your throat and prevent seasonal cough.
This season happened to be when kumquat was on sale. In the shopping mall, kumquat was only 2.99 yuan a catty, so I bought 5 jins and went home. First, soak kumquat in cold water and salt for 30 minutes, and clean the skin of kumquat. The skin and seeds of kumquat have medicinal value, so it is not necessary to discard them when cooked together.
Many people will cut kumquat into pieces when they cook kumquat rock candy, which will endanger the overall artistic beauty. I cook it all, and many people will cook it in a general wok, so they must cook it while frying. In order to better avoid the kumquat juice from burning, it is a waste of time and a good opportunity is missed! And vitality. Today, everyone enjoys this practice, and beginners can also do it successfully, which is beautiful and delicious.
Step 1: Wash kumquat first, then cut 6 times around it with a knife, and knead it with your hand until the wound reaches the orange meat, which is very easy to taste.
. Be sure to pinch it.
Step 2: Spread a layer of crystal sugar in the pressure cooker, and then spread a layer of kumquat, which is covered successively. The ratio of crystal sugar to kumquat is 7: 10, that is, 1 kg kumquat 7. If there is less crystal sugar, there will be an odor. I have made this amount just right, which is especially sweet and delicious.
Fill the pot with rock sugar and kumquat, and immediately cook the rice stall without adding a drop of water. 15 minutes later, the pot can be cooked.
Look at the thick juice, crystal clear kumquat, it looks delicious, and kumquat is especially popular with our children. I put kumquat in a container independently after cooling, and put it in the refrigerator for refrigeration. It won't change its taste for a winter. Because I will put kumquat water in a container independently, I will drink it with a cup of boiling water sooner or later every day to nourish my throat and prevent my dry cough, which will prevent me from having a fever and a cold often caused by dry cough in winter.
The practice of kumquat rock sugar is sent here. The key point is: I have improved the traditional method of frying with water in a wok, using a pressure cooker to cook without a drop of water and wasting human resources time. The method is simple, sweet and delicious, and the nutrients are delicious. You can also try it for your favorite pot friends. Kumquat is not a medicine, but only has some functions of nourishing the throat, resolving phlegm and relieving cough. If you have a cold and fever, you can go to the hospital. Kumquat can also be paired with green lemon and pure honey.
The proportion of rock sugar and kumquat in my practice is very important. If kumquat tastes slightly bitter and not delicious without sugar, the proportion of 10:7 is the best. Children like it very much, and the more they eat, the more fragrant they are.
The crystal sugar put in kumquat can be grasped independently. This proportion, combined with the moderate sweetness of crystal sugar, can be adjusted independently by everyone. Those who like sweeter sugar can put more crystal sugar. If there is no crystal sugar, the same amount of sugar can be used instead. You don't need to let go of too much water, but you can cook without kumquat. If there is too much water, the cooking time will increase.