After the winter, the weather becomes colder and colder, and even the air is filled with a dry breath, so people will have various problems in their diet during the transition period between autumn and winter. The ancients have had the custom of "making up for winter" since ancient times, and at this time, we should focus on eating some high-calorie foods to accumulate energy for the body and resist wind and cold.
In winter, some warm meat naturally needless to say, lamb, beef, pork, etc., can be eaten with confidence. In terms of vegetables, Chinese cabbage, radish, pumpkin, sweet potato, etc. are all good choices. As for the choice of fruits, it is also more diverse, citrus, kiwifruit, winter dates, apples, etc., these fruits are rich in a large number of fructose, pectin, protein, vitamins and trace elements and other nutrients, which can not only supplement the energy and nutrition required by the human body, but also promote the elimination of intestinal wei and enhance the ability of the human body to replace the new chenxie.
This is not yesterday to go to the supermarket, found that the small kumquat has been displayed on the shelves, although the kumquat is the fruit of the late autumn and early winter, but it is still much more expensive than apples and oranges, but only this season of the year has a price of more expensive is also deserved. Kumquat is a native variety in China, belongs to the Russica family citrus subfamily Golden Bullet species of a good variety, also known as golden dates, luofu, etc., the skin of kumquat is very thin, is closely connected to the flesh, so the general consumption is even belt seeds a bite of the belly.
The famous British poet Tony Harrison once wrote a poem for kumquat: "Sweet flesh, sour skin, or sour flesh, sweet skin." Even Su Shi, a literary scholar in china, praised it in this way: "The incense mist is half broken, and the clear spring is timid for the first time." Wu Ji's hand was fragrant for three days. "It can be seen that the taste of kumquat is indeed fragrant and pleasant, and the taste is unique.
Since kumquat belongs to the citrus subfamily, the vitamin C naturally contained in it is incomparable to other fruits, and the kumquat glycosides that are rich in it are of great benefit to the human body (what is the specific role, everyone checks it for themselves)! The best way to eat kumquat is to eat it directly, the nutrients of the skin are more than the pulp, but in order to enrich its way of eating, there are now on the market for sale kumquat preserves, kumquat sauce, canned kumquat, etc., the taste is changeable, but the nutritional value has never changed.
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Ingredients required: 500 grams of kumquat, 250 grams of rock sugar, 1/2 lemon
Specifics
(1) Prepare 500 grams of kumquats, sprinkle with 2 tablespoons of salt, add water soaked in kumquats, scrub it, and then set aside for 10 minutes. Light salt water can play a role in sterilization, and if you are not at ease, you can also add a spoonful of baking soda to better remove pesticide residues.
(2) After soaking, wash it twice, and then cut into thin slices. Kumquat is relatively small and rounded, so it is best to control the moisture when cutting, so as not to be too slippery. Remove the seeds with a toothpick to prevent bitterness during the boiling process.
(3) Put the kumquat in a container that is resistant to high temperature, preferably on a plate, first lay some kumquats, then spread a layer of rock sugar, and so on, until the finish is finished. 500 grams of kumquat I used about 250 grams of rock sugar, this sweetness and sourness I think is just right, soaking in water or with bread is good.
(4) After that, put it into the steamer and cover it with a cage cloth, which can prevent the water vapor formed during the steaming process from dripping into the plate, and can also save the time of boiling later.
(5) Start boiling on high heat, turn to medium heat and cook for 30 minutes until all the brown sugar melts and takes it out.
(6) Pour the steamed kumquat into the wok, squeeze half a lemon juice to increase the flavor, start boiling on high heat, boil and then turn to medium-low heat to slowly boil, while boiling while pressing with a shovel, accelerate into sauce.
(7) It takes about 15 minutes, and the moisture becomes less and the viscosity is thicker and you can get out of the pot.
Our "kumquat sauce" is ready, and it is sweet and sour to eat alone, and it is used to soak water or spread bread with unique flavor. Inexhaustible food into a sealed jar, put in the refrigerator for refrigeration, put a spoonful when drinking water, than drinking boiled water alone is more nutritious! Kumquat is known as the "King of Stop Ke", and friends who don't like to eat Yao can try it!
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