#Things you don't know until you're older#When you reach your fifties, you realize more deeply that health is more important than anything else. Browse healthy eating the other day, and you can also eat some kumquats this season. Right in

#那些到岁数才知道的事 #

By the age of fifty, I realized that health is more important than anything else.

Browse healthy eating the other day, and you can also eat some kumquats this season. I bought 500 grams online, and looked up the method of making kumbag paste on Baidu, and the production was very successful.

Share the production process:

1. Cleaning. Rinse with clean water, then soak in salt water for about ten minutes, then rinse and dry.

2. Remove seeds. Cut the cleaned kumquats with a knife and cut vertically (the seeds will be chopped horizontally) to pick out the kumquat seeds.

3. Simmering. Add an appropriate amount of water to the pot, add yellow rock sugar, add cleaned kumquats, turn on high heat and simmer for about 15 minutes, turn to low heat and simmer for about 20 minutes. Pay attention to constant stirring when simmering to prevent mushrooming.

4. Finished products. Simmer until the kumquats are soft and transparent, the pot is sticky and waterless, the bubbles are drawn, and you're done.

Put the boiled kumachan sauce in a small bowl and refrigerate it as you go.

Kumquat sauce clears heat and dissolves phlegm, moisturizes the lungs and relieves cough, sweet and sour, orange fragrant and delicious. You can drink it in a flush or eat it in bread. But you can't eat more at once.