Kumquat 500g

Sophora japonica honey 300 ml

condiments

crystal sugar

100g

salt

10g

Practice of honey kumquat

1. Put 10g salt into a vegetable washing basin, add the kumquat that you just bought, drain the kumquat, mix well to dissolve the salt, and soak for 20 minutes to remove pesticide residues from the peel and sterilize. After soaking, gently rub your hands and drain.

2. Put the rock sugar into the dry grinding cup of the cooking machine and beat it into powdered sugar at high speed.

3. Cool the beaten rock sugar powder, and the fire-clearing effect of rock sugar is better than that of white sugar and soft white sugar.

4. Slice the drained kumquat and cut a small kumquat into four pieces.

5. Put the cut kumquat into the bottle, put a layer of kumquat and sprinkle a layer of powdered sugar.

6. Honey is acacia honey, which is not sweet.

7. Pour the honey into the packaged kumquat bottle and tap the bottle gently on the table while pouring it, so that the honey completely wraps all kumquat, not the top of kumquat.

8. Tighten the lid, shake it up and down to mix the powdered sugar, kumquat and honey evenly, label it, leave it for two weeks, and shake it for one week after marinating, so that the bubbles fermented at the bottom of the bottle concentrate on the bottle mouth.

9. In the same way, you can also make honey lemon. Scoop a few kumquat pieces at a time and add some honey to a cup of warm water, which is slightly sweet and refreshing. If you have fresh mint leaves, you'd better put two. You can also add ice to make iced drinks in summer.