Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is "pickled salted kumquat", like this dish friends welcome to pay attention to me.
<h1>Introduction: Pickled salted kumquat, or this method is good, a large cup of soaking, the throat is comfortable, it is worth collecting</h1>
Salted kumquat after salting, not only the taste is better, but also has a good value, in the winter to insist on eating, the throat is very comfortable, pickled salted kumquat or use the older generation of methods is better, I can get the family's praise every time I do this, storage for a long time is not bad, a salty kumquat soaked a big cup, do not worry about the fire, pickled kumquat everyone needs to master the small skills in place, salted kumquat is delicious and easy to store, the following I will share the salted kumquat method with everyone, dry season to be prepared from time to time , especially for families with children.
<h1>To prepare the salted kumquat:</h1>
Spare ingredients: kumquat to taste, plenty of sea salt;
Production process: The first step, fresh kumquat prepare an appropriate amount, cut it off separately, remember to leave a small section, do not destroy the integrity of the kumquat, according to this method in turn to process the kumquat;
In the second step, the properly treated kumquats are soaked in warm water, carefully scrubbed one by one, and then the kumquats are placed on a container and placed in the same place to dry the water on their surface;
The third step, in the process of drying kumquats, prepare a glass container for holding, pour boiling water into the container, and then dry the water in it to ensure a water-free and oil-free state, and then prepare an appropriate amount of sea salt;
The fourth step, after the kumquat is dried, put a layer of kumquat in the glass bottle, then put a layer of sea salt, and so on, a layer of kumquat, a layer of sea salt, until the bottle mouth still leaves a finger height, fill it with sea salt;
The fifth step, add the lid, the lid needs to be sealed tightly, placed in a cooler and dry place to marinate, the better the effect of putting it for a long time, I will generally eat it after half a year, take a pickled salty kumquat cut into small pieces, put it into a cup, rinse with boiling water, you can drink directly.
Editor's summary: This season, supermarkets sell kumquats very much, the price is relatively affordable, a pound of 3 pieces of 8, and the price of ordinary oranges is comparable, so we might as well buy more value of kumquats, kumquats can be eaten directly, can also be processed and then eaten, this salted kumquat is a very good choice, plus salt pickling, for cough and phlegm has a good help, insist on drinking throat will feel very comfortable, salted kumquat my family to do every year, and the method I use is also very practical, is shared by the older generation, Pickled salty kumquats are stored for a long time and are of very high value, and one can brew a large cup, which is very worth collecting.
<h1>Cooking tips:</h1>
1, the root of the kumquat must not be picked by hand, but choose to cut it with scissors, can not let the kumquat be damaged, leaving a small stalk, otherwise the process of pickling will be easy to mold, this point we need to pay attention to, when cleaning kumquat, remember to carefully clean each one, eat more clean and hygienic, do not be lazy;
2, washed kumquat must control the moisture on the dry surface, to ensure that there is no water and no oil, pickled kumquat will not be moldy and deteriorated, when the kumquat is dried, remember not to use the sun to avoid hair, dry in a cool and dry place, the container containing kumquat also needs to be disinfected in advance, no water, oil;
3, when putting kumquat in the container, remember to follow a layer of kumquat a layer of salt, the bottle can not be filled with too much kumquat, the bottle mouth leaves a small part of the need to fill with salt, so in the process of pickling, the salt will melt, if the top of the bottle less salt, kumquat will be exposed, so it is easy to deteriorate.
If you think this method of pickling salted kumquat is not bad, feel free to collect it and learn it, or share it with more people!