Little kumquat with honey juice--relieves cough, clears the lungs and removes autumn dryness
Overview
Every autumn and winter, Japanese kumquats are on the market. The sweet fragrance and attractive golden color of small kumquats will remind people of the beautiful scene of abundant fruits in autumn. The small kumquats are fragrant and sweet when eaten directly. When made into honey kumquats, the taste is even sweeter. It is a good product for removing autumn dryness and clearing the lungs.
Tags
Ingredients
Steps
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Wash the kumquats.
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Remove the stems as shown in the picture, and make 5 to 6 shallow vertical incisions on the orange body to facilitate flavoring and seed removal.
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Boil with enough water for about 2 to 3 minutes.
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After fishing it out, use a toothpick-like tool to remove the seeds from the incision. If you choose seedless ones, you can skip this step.
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After processing all the kumquats, soak them in water for an hour to remove the bitter taste. Of course, you can also boil them with water 2 to 3 times for about 3 minutes each time to remove the bitter taste.
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Then take out the kumquats and put them into a pot. Fill the pot with water just enough to cover the kumquats. Add all the sugar. (Some people like to add sugar in two or three times. I am lazy and add it all at once)
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Cook over medium heat for about 5 minutes, then turn to low heat and simmer until the surface of the kumquats becomes transparent and the soup becomes viscous. Foam is easy to appear during the cooking process, so be sure to skim off the foam in time.
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Store in a clean container while hot. Generally speaking, it can be stored in the refrigerator for about 3 days.