March has arrived, today the uncle shared with you a spring health snack, the main ingredient is kumquat, before that, I shared the production of kumquat sauce, which was loved by many friends. Almost every spring uncle to make some kumquat sauce, kumquat has the effect of waking up the spleen, breathing, phlegm, quenching thirst, eliminating food, relieving alcohol, spring consumption is also the right time, I hope that everyone can feel the spring light without leaving home. Some people love to eat kumquat, some people do not love, kumquat peel is slightly bitter and has an astringent taste, but kumquat is rich in nutrients, kumquat peel has more nutrients than kumquat meat. Kumquat is not the same when boiled with rock sugar, and the sauce with a little lemon juice has a particularly good sweet and sour taste, and it has a good effect on chronic bronchitis.
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The prepared sauce can be eaten directly, can also be smeared on bread, or add a little warm water to soak and drink, and it is particularly comfortable to drink a warm cup in winter. In the memory of the uncle, kumquat is the favorite plant of Cantonese people in the Spring Festival flower market, and it is a not very tasty fruit in the winter when the fruit variety is not abundant. The imaginary sour and spicy did not appear, replaced by a pleasant fragrance and sweetness, and then it could not stop, a dozen crispy kumquats in one breath, clear and sweet, from the skin sweet to the core, after the meal to dissolve, one bite at a time, delicious to the crispy kumquat that could not stop. Without further ado, today the uncle went to the kitchen to teach you to make kumquat cakes, and I hope you have a good time
Kumquat, sugar, drinking water to taste, passion fruit, tangerine peel
1, first remove the root of the kumquat, clean it, dry the moisture on the surface, carefully cut 4-5 knives evenly longitudinally with a knife, and pay attention to leaving two ends when cutting;
2, then put into the vessel first slightly hard flattening, let the juice inside the kumquat overflow, marinate with sugar, ensure that each one is stained with sugar, and then put it into a sealed jar at room temperature for 2-3 days, until the sugar in the bottle melts;
3, finally put the pickled kumquat together with sugar water into the pot, add a little water, about two-thirds of the kumquat, add a passion fruit, tangerine peel after a low heat slow cooking, when the kumquat is somewhat transparent, turn over a noodle to continue to cook until the water in the pot is almost no time when the surface appears slightly brown and turn off the heat, take the kumquat out and put it in the oven at 80 to 100 degrees, bake for about 2 hours, 70% or 80% dry can be served on the table to eat
Fragrant and delicious, sweet and sour kumquat cake is ready, if you like, you can try it yourself
Uncle tips
1, fully ripe kumquat will surprise your taste buds, pure sweetness and citrus unique fragrance together give the crispy kumquat rich taste;
2, the year orange and this small kumquat is not the same thing. Orange can only be seen, but really can not eat very sour, small kumquat is not the same, sweet and delicious, the most suitable for eating after eating greasy things to eat, degreasing and promoting digestion.