How does salty kumquat soak in water?
Actually, it's very simple. Pickled salty kumquat can be drunk with warm water and honey, or it can be added to soft drinks such as 7-up or Sprite.
As soon as the season changes, the number of people with colds is increasing. In the hot summer, catching a cold, coughing and getting angry is a common thing. Kumquat, on the other hand, has the effects of invigorating qi, relieving depression, resolving phlegm, quenching thirst, promoting digestion and sobering up.
Kumquat can enhance the body's cold resistance, prevent and treat colds and reduce blood fat. Suitable for people with chest tightness and stagnation, who don't think about diet, or who are full of food, drunk and thirsty; Suitable for acute and chronic tracheitis, hepatitis, cholecystitis, hypertension and straight pipe sclerosis.
The effect of salty kumquat soaking in water:
1, expectorant and cough relieving: five yuan for Longli leaf and loquat leaf, plus three salty kumquat, and three bowls of water are decocted into a bowl of drink.
2, sore throat: a kumquat plus a tablespoon of honey, smashed, swallowed with water.
3, hoarse: Three salty kumquat smashed and added warm water, first drinking honey and then drinking citrus water.
Kumquat is rich in vitamin C and vitamin P, so it has a certain medical effect on maintaining vascular function and is one of the beneficial fruits for patients with hypertension and arteriosclerosis.
Kumquat fruit is rich in vitamin A, which can prevent pigmentation, improve skin luster and elasticity, slow down aging and avoid skin relaxation and wrinkle. It can also prevent civilized diseases, such as vascular diseases and cancer, and can regulate qi, relieve cough, strengthen stomach, eliminate phlegm, and prevent asthma and bronchitis.
The efficacy of salty kumquat
reduce phlegm and stop coughing
Traditional Chinese medicine believes that kumquat is sweet in taste and warm in nature, and it can play a certain role in resolving phlegm and relieving cough after eating. At the same time, the rich volatile aromatic oil contained in kumquat can stimulate the secretion of digestive juice, relieve thirst and moisten the lungs. People with cough and phlegm can improve the symptoms of cough with excessive phlegm after eating.
Protect cardiovascular system
Kumquat is rich in vitamin C, which can improve the body's fat and lipids, especially promote the metabolism of cholesterol in blood vessels, thus preventing fat deposition in blood vessels, thus reducing blood viscosity and increasing blood vessel elasticity. Therefore, regular consumption of salty kumquat can protect blood vessels and reduce the occurrence of cardiovascular diseases such as hyperlipidemia, hypertension and atherosclerosis.
Appetizing and helping digestion
Salty kumquat is rich in organic acids. Proper consumption can promote the secretion of gastric acid, which can increase appetite and play an appetizing role. It is very suitable for people with poor appetite. At the same time, kumquat is also rich in cellulose, which can promote the peristalsis of the stomach, so eating salty kumquat can also help the food to digest better and help relieve the symptoms of indigestion.
skin maintenance
Kumquat is rich in vitamin C, which has strong oxidation resistance, can remove excess free radicals in the body and promote the discharge of melanin from the skin, thus improving skin pigmentation and dullness. At the same time, it can also keep the skin moist and fair, and play the role of beauty beauty.
Method for making salty kumquat
What should salty kumquat do? Here are two methods:
Method one
1, pour clear water into the basin, sprinkle a little salt, soak kumquat 10 minute, clean it, dry it in the sun and coarse salt;
2. Boil the orange with clear water, the water is slightly boiling, and the orange becomes full and bright. Don't boil the orange; (This step can be omitted)
3. Pack oranges in a small basket, drain the water and air dry for one day; (If the second step is omitted, it will take a few more days to dry until the skin is wrinkled.)
4. Stir-fry the crude salt with ginger slices for later use; (You can fry it without ginger slices, or you can fry it with other materials.)
5. Spread the oranges all over the bottom of the jar, sprinkle a layer of salt, spread a layer of oranges, sprinkle another layer of salt, fill the jar, cover it and seal it;
6. It can be eaten after two or three days, but the longer it is placed, the more delicious it becomes. Therefore, it is recommended to store it for two or three years before starting to use it, and a small can can can be made every year. It is not recommended to put it in the refrigerator, which will easily increase water vapor and lead to deterioration. It is best to put it in a cool and dry place.
Method 2
1, Four Seasons Orange must be kept intact when it is picked, otherwise it will affect the whole production process.
2. Boil the four-season orange with hot water until the orange begins to change color.
3. Pour the four-season orange upside down, remove the bottom from the water, and do not bring a little moisture when bottling.
4, slowly put the oranges into the bottle one by one, never throw them down hard, otherwise the oranges will rot, because the boiled oranges are easy to break.
5, with 250G of refined salt, 1.5 kg of white sugar, this amount of salted orange is more acceptable, salty and sweet.
6. First pour in one-third of the sugar.
7. First pour in one third of refined salt.
8, orange, sugar, refined salt, three materials in order, put one third at a time, a * * * into three times.
9. Finally, completely seal the lid, and you must not open it before eating, otherwise it will seriously affect the quality.