2. Put it away and marinate it in the refrigerator. It will take 24 hours to be pickled by the supervision bureau. Take it out and cook it in a stainless steel pot. Boil it and then cook it for about 10 minutes. Boil all the kumquat in it until soft, and then take it out for later use.
3. Preheat the oven and prepare the baking tray. The temperature of the oven should be set at about 100 degrees. Then spread tin foil on the baking tray, take out the cooked kumquat and spread it evenly on the baking tray. Then put the baking tray in the oven and bake it slowly. Turn it frequently during inspection until the kumquat is completely dry. After the green kumquat is baked, it is taken out and cooled, which is the homemade Gan Qing kumquat.
There will be some jam when the pickled kumquat is cooked in the pot, and the result will not be thrown away. It can be collected and sealed in a clean glass bottle. If necessary, take out a proper amount and drink it directly with water. It can also be rubbed on the surface of bread or steamed bread, which tastes particularly good when eating jam. The dried kumquat tastes particularly good. You can eat it directly or soak it in water.
5. There is a simple way to make dried kumquat. When making, fresh kumquat can be washed, sliced with a fruit knife and dried directly. Spread it out every morning and put it away at night to prevent it from getting wet by dew. After repeated drying for about 7 days, dried kumquat can be made. However, the dried kumquat made in this way tastes sour and is only suitable for soaking in water. When soaking in water, it needs to be matched with a proper amount of rock sugar or honey.