1 kumquat is washed, put in light salt water, turn off the fire until the water boils, and take out the filtered water.

2 Blanched kumquat is aired for 3~5 days until it is completely dry and wrinkles appear on the surface.

3 Punch some small holes on the surface of the dried kumquat with a needle or toothpick, marinate it in a sealed jar with a layer of salt and kumquat, and store it in the shade for about 1 month. The longer the storage time, the deeper the color of kumquat will be, and its therapeutic effect will be better.

The story behind food

Salty kumquat has the effect of relieving cough and resolving phlegm, and the longer it is preserved, the better. Whenever you have a cold, cough and throat discomfort, you can take out a salty kumquat and flush it, which is a folk remedy.

Tips

Don't cook kumquat for a long time, or kumquat will rot easily. The step of boiling kumquat can be omitted, but the drying time will be prolonged. It is best to wait until kumquat is completely dried until its skin is wrinkled before pickling, so that kumquat is not easy to be moldy and stored for a longer time.