Spare ingredients: 2 kg kumquat, yellow rock sugar 1 kg, a little salt;

Production process: Step 1, prepare a proper amount of fresh kumquat, clean it with salt, rinse it with running water, put it in a ventilated place to control the surface moisture, and treat all kumquat;

Step 2, then divide the kumquat into two parts, or cut it into small pieces directly. Remove the seeds from kumquat, put it in a large bowl, add the broken yellow rock sugar, stir well, and cover with plastic wrap.

Step 3, put the prepared kumquat in the refrigerator for the night. The next day, you can see that there is a lot of juice in the container containing kumquat. At this time, all of them are put in a non-stick pan;

Step 4, heating is started on medium fire, and the crystal sugar can be melted slowly and completely by continuous stirring until the sugar juice becomes thick and the kumquat peel becomes transparent;

The fifth step shows that kumquat sauce is ripe, turn off the fire, naturally cool it, put it in a clean glass bottle, cover it, put it in the refrigerator, and take 2 spoonfuls of hot water when drinking.

Summary: Eat more fruits in winter. If you think raw fruit is cold, you can choose to heat it for dessert. Jam and preserves are good choices. Although heating fruit will destroy some vitamins, its nutritional value is still very high, so you can rest assured that kumquat is a common fruit in my family in winter. Eating with boiling water is my favorite. A cup in the morning and a cup in the evening is more nutritious and delicious.

Cooking skills:

1. Wash kumquat with salt in advance, which can help to remove the fruit wax on the surface of the fruit and make it more clean and hygienic to eat. Remember to dry the water on the surface of kumquat after cleaning, and don't touch raw water in the subsequent operation, otherwise kumquat sauce will go bad easily;

2. Cut kumquat into small pieces to absorb sugar juice more easily and taste good. But if you think the finished product is not good-looking, you can choose to cut several knives on the surface of kumquat. This kumquat sauce is more complete and looks more beautiful. Rock sugar can be replaced by white sugar, and the dosage can be determined according to the sweetness you like.

3, cook kumquat sauce, remember to simmer all the time, keep stirring to prevent pot paste. Kumquat sauce takes a long time to cook, so everyone should be patient until the sugar juice thickens, which means it is cooked. Kumquat sauce should be cooled before it is stored in a bottle, and it should be dug with a clean spoon when it is eaten, otherwise the bacteria will go bad easily.