Hong Kong and Taiwan TV dramas can always be seen in Hong Kong people pay great attention to health, many Hong Kong people will be pickled kumquat, if the cough with pickled kumquat water to drink. With the mainland people gradually pay attention to the issue of health, a lot of physical problems do not want to take medicine to solve, want to improve through daily dietary regimen. Below to introduce you to several kumquat cough practice, you can also pickle some at home.

A, kumquat how to do cough phlegm: kumquat tea

Materials: a number of kumquat, half a bowl of water, rock sugar.

Practice: 1, kumquat soaked in salt water for 10 minutes.

2, slice, remove the seeds.

3, into the cooking machine, add half a bowl of water to break.

4, pour into a pan, add the rock sugar, simmer until the rock sugar melts.

5, kumquat how to do cough and phlegm: candied kumquat

6, materials: kumquat 500g, icing sugar 80g, 40g of sugar, 40g of honey.

Two, kumquat how to do cough and phlegm: candied kumquat

Practice: 1, prepare the materials.

2, kumquats soaked in salt water for 20 minutes and then washed with water.

3, put in a basket to dry.

4, with a knife cut 6 knives as shown.

5, put into a container without oil and water, sprinkle sugar marinade for half a day.

6, marinated kumquats with rock sugar, water 200g together on the pot.

7, boil over high heat and simmer until the kumquat translucent, thick soup, about 20-30 minutes, the kumquat bottle washed and steamed for 15 minutes to sterilize.

8, kumquat sugar water to dry a little cooler can be bottled, pour into the kumquat water to be submerged kumquat, add honey at the top, cover the refrigerator overnight can be eaten.

9, you can drink water, very moisturizing.

Three, kumquat how to do cough phlegm: kumquat sauce

Materials: kumquat 500g, 40g of sugar, 60g of rock sugar, lemon half.

Practice: 1, the kumquat wash, soak in salt water for 15 minutes, wash again.

2, cut with a knife, scrape the seeds, cut into small pieces, try to cut some.

3, into the container, spread a layer of kumquat, then a layer of sugar, and so on.

4, put all the kumquats into the container, wrap with plastic wrap and put in the refrigerator for 1-2 days. (If you are in a hurry you can reduce the time but it's best to do so for no less than 2 hours.)

5. Pour the pickled kumquats into a pot, add 50ML of water and bring to a boil over low heat.

6, add rock sugar, always with low heat, cook until the sugar melts, water increases, continue to cook

7, while cooking and stirring, about 20 minutes later, it began to become thick, continue to cook over low heat, stirring diligently with a spatula. Feel very thick add half a lemon juice, stir well after you can turn off the heat.

8, because I did not realize that the kumquat cut enough, so the last with a juicer a little squeeze. This step is not necessary if you have already chopped them up enough before. Use a clean container to store the kumquat sauce in the refrigerator and eat it within 3 weeks.