Can you boil kumquat with stone bee sugar, can you soak kumquat directly with honey

Yes, stone bee sugar is a honeycomb weakly alkaline sugar product made from sugarcane juice, honey, chrysanthemum, monk fruit and other auxiliary materials are added, and fermented and foamed by a special process. It has the characteristics of regulating acid and alkali, rich nutrition, sweet taste, clearing heat and moistening the lungs, and is the first choice for sweet soup (bird's nest, snow clams, peach gum, etc.), beverages (coffee, juice, tea, etc.), desserts (cakes, jelly, ice cream, etc.), sugar water (red beans, sesame paste, turtle jelly, etc.).

OK. When eating kumquats, be careful to control the portion size. Kumquat is rich in plant fiber, and it is easy to catch fire if you eat too much.

Yes, but kumquat is not suitable for eating too much, the fiber is too coarse, and the stone bee candy is produced in Malaysia and is a special honeycomb secret sugar. Stone Bee Candy is produced in Malaysia and imported through regular customs. Malaysia has a well-established production process, as well as a mature world-class brand.

China Customs is very strict in the review and quarantine of imported food, and food safety is relatively guaranteed.

Recently, there have been a lot of domestically produced stone bee candies, which are actually small domestic workshops under the flag of Malaysia, and the quality is uneven. Domestic propaganda is not controlled, just like Sanlu milk powder and Oaks, which can be exaggerated by false labels, not to mention small commodities. If you can't tell when you buy it, it will naturally be messy, and remember to ask the seller for import documents when you buy wasp candy.

How to make the stone bee candy::1Sugar cane in season is harvested, juiced and filtered.

2.Slowly boil sugarcane juice at low temperature, add chrysanthemum, honey, baking soda and other ingredients in succession, stir continuously and boil until thick. 3.

The thick mixture is added to the culture and fermented for three days to produce bubbles that become fluffy. 4.Boil to remove the last water, so that the stone bee sugar solidifies and shapes, and after cooling, knock small pieces to complete the production.

The effect of stone bee candy: remove phlegm and relieve cough, liver fire headache, constipation, nourish yin and reduce fire, blood dryness and body heat, urine red yellow, sore throat, sore throat, blood clearing and detoxification, toothache. (Diabetics must consume wasp candy in small amounts or under the guidance of a doctor.)

It is recorded in this scripture: stone honey, sweet and flat, the evil qi of the main henchman, all convulsions, the five internal organs are deficient, the qi is nourished, and the pain is relieved.

How to boil kumquats.

Method: 1. Prepare salt to scrub the surface of the kumquat clean.

2. Then pour in water and soak for about 10-15 minutes.

3. Remove the kumquat and rinse it with running water.

4. Put the washed kumquat into the pot and pour in an appropriate amount of rock sugar and water.

5. After boiling over high heat, turn to low heat and boil slowly; Stir the branches constantly halfway to avoid sticking to the pan.

6. Finally, boil until the kumquat is soft and the juice is in a syrup state, then turn off the heat.

7. After it has cooled naturally, put the kumquat into a glass container.

8. You can eat it directly, or you can take 1-2 fruits and brew them with hot water to drink soup.

How long does it take to boil kumquat rock sugar.

About 1 hour.

There is no clear time for how long to boil kumquat rock sugar, it is generally about an hour, you can judge according to the state of kumquat, if you like to eat soft and rotten, you can boil it for a while, if you like to eat a little harder, you can shorten the boiling time, it is recommended to boil until the kumquat becomes soft, and the juice is in a syrup state.

What is the effect of kumquat boiling water?

Regulates gas and dissolves phlegm. Kumquat is sweet in taste, warm in nature, has the effect of relieving depression and dissolving phlegm, and has a certain relieving effect on cough and phlegm caused by bronchitis, in addition, it also has certain benefits for asthma diseases.

Promotes digestion. Kumquat boiling water is rich in cellulose and water, which can promote gastrointestinal peristalsis, lubricate the intestines, have a certain appetizing, invigorating, and digestive effects, and have certain benefits for indigestion, constipation and other diseases.

Protects blood vessels. Kumquat boiling water is rich in vitamins, which can strengthen the elasticity of blood vessels, help maintain the health of blood vessels, reduce the content of cholesterol in the blood, prevent arteriosclerosis, and protect the cardiovascular system of the human body to a certain extent.

Beauty and skin care. The rich vitamin C contained in kumquat boiling water is a natural beauty ingredient, which can prevent skin pigmentation, reduce the production of color blindness, make the skin smooth and elastic, and help prevent sagging and wrinkles. Sharpening.

Yes, honey can be used directly to soak kumquats, but the kumquats need to be cleaned before they can be soaked. Kumquat is warm, pungent and sweet in taste, and the auxiliary effect of honey on kumquat is a very good food therapy. <

Honey can be used directly to soak kumquats, but the kumquat needs to be cleaned before it can be soaked, and the moisture of the kumquat needs to be completely controlled and dried when soaking. Kumquat is warm, pungent and sweet in taste, and the auxiliary effect of honey on kumquat is a very good food therapy.

Kumquat and honey can be eaten together, and it can be soaked for 3-7 days.

From the perspective of the nutritional composition of food, kumquat is warm and rich in vitamin C, vitamin A, vitamin E, carotene, dietary fiber, kumquat glycosides, volatile oils, fruit acids and other components; Honey is flat and rich in nutrients such as sucrose, maltose, protein, organic acids, vitamins, nickel, copper, iron, manganese, etc., and the nutrients between the two are not inhibited and can be eaten together.

Yes, but it needs to be cleaned. Honey can be used directly to soak kumquats, but the kumquats need to be cleaned, and when soaking, the moisture of the kumquat needs to be completely controlled. Kumquat is warm, pungent and sweet in taste, and honey is an auxiliary effect on kumquat, which is a very good food therapy.

Yes, but it needs to be cleaned. Honey can be used directly to soak kumquats, but the kumquat needs to be cleaned, and when soaking, the moisture of the kumquat needs to be completely controlled. Kumquat is warm, pungent and sweet in taste, and honey is an auxiliary effect on kumquat, which is a very good food therapy.

Kumquat and honey can be eaten together, and it can be soaked for 3-7 days.

From the perspective of the nutritional composition of food, kumquat is warm and rich in vitamin C, vitamin A, vitamin E, carotene, dietary fiber, kumquat glycosides, volatile oils, fruit acids and other components; Honey is flat and rich in nutrients such as sucrose, maltose, protein, organic acids, vitamins, nickel, copper, iron, manganese, etc., and the nutrients between the two are not inhibited and can be eaten together.

Honey kumquat has the effect of eliminating the fullness of the chest and abdomen, quenching thirst, and calming cough.

Method: 1. Draw four vertically on the kumquat, do not cut off the two ends, and put the kumquat into the rock sugar after it melts.

2. After the heat is boiled, turn to medium-low heat and boil until the kumquat becomes translucent, and the soup in the pot is very thick.

3. Allow to cool. 4. Squat the part of the kumquat tea from the top.

Pour a layer of honey over a glass jar, put the finished kumquat candied fruit on top, and pour another layer of honey. Then you can put it in the refrigerator and eat it as you go. A cup of warm water, two kumquats, and a spoonful of honey into it, a cup of kumquat grapefruit tea was deliciously born.

Tips for washing kumquat off quickly:

1. When washing, pour in a small spoon of starch or flour, knead and rinse for a while.

2. There will be a layer of wax on the surface of kumquats, soak them in warm water for 10 minutes and rinse them with running water.

Super verbose tips:

1. When boiling kumquats, boil the juice over low heat, and stir frequently when the soup is thickened to avoid boiling paste.

2. Honey should be added until the kumquat is cold, and adding honey when it is hot will destroy the nutrition of the honey.

3. Rock sugar has the effect of moistening the lungs and dissolving phlegm, and rock sugar will also better stimulate the nutrients of kumquat.

Kumquat can be crushed before cooking.

Kumquat is characterized by the fact that it can be eaten with the peel and pulp, because 80% of the vitamin C in kumquat is concentrated in the peel, up to 200 mg per 100 grams. Vitamin C can not only enhance the body's ability to resist cold, but also prevent colds and reduce blood lipids. After boiling with sugar, the taste is particularly good, which is very suitable for children to eat, and can also prevent the occurrence of cough and cold.

After all, kumquat sauce belongs to fruit acids, which will increase gastric acid secretion, and it is not advisable to eat too much at one time, especially those with gastric ulcers and duodenal ulcers.

Ingredients and timing.

Serving size: About two cans.

Ingredients: 700 grams of kumquats, 200 grams of sugar, 150 grams of purified water, 1 tablespoon of lemon juice.

Start making it 1. Buy fresh kumquat and clean it. I washed it directly in the washing machine, if you didn't have it, soak it in salt water for half an hour before sterilizing.

2. Remove the stems and cores of the kumquats (you can also go without them), and then cut them into small pieces. Note here that if you want to boil the jam as delicately as commercially available jam, you need to put the kumquat in a blender or wall breaker and break it before boiling. If you want to boil a grainy one like me, try to cut it into cubes.

3. If you have time, you can soak kumquat in sugar overnight and then boil it. If you want to save time, put the diced kumquat directly into the bread bucket, then pour in caster sugar or white sugar, rock sugar is the best, then pour in water, and start boiling.

4. Then select the jam mode, the default is 1 hour and 20 minutes, and then you don't have to worry about it, the machine will make it automatically. If you don't have a bread maker, use a pan to stir-fry until the moisture is dry. However, try to use a stainless steel pot or glass pan to fry, after all, there is fruit acid in kumquats, and harmful substances will be formed in contact with the iron pot for a long time.

5. This is what it looks like after 20 minutes, the sugar has basically melted, and the machine will automatically stir-fry the originally hard kumquat flesh until it becomes soft.

6. When there are about ten minutes left, drop a spoonful of lemon juice into it. Lemon juice mainly acts as a preservative and can prolong the shelf life of jam.

7. This is what the jam program looks like after the end. If you use kumquat more, the jam may not be very thick and a little thin after the jam program, you can continue to perform the jam program, and I probably let the machine boil for more than half an hour before shutting down.

8. This is the final state, the jam has become thicker, and it will solidify a little after cooling.

9. Disinfect the jar of jam with boiling water in advance and dry it.

10. Pour in the jam while it is hot, and then turn the bottle upside down. Wait until it is completely cool, put it in the refrigerator and store it.

The jam you boil yourself is full of flavor, especially this kumquat sauce, which is already sweet and honey, and it is delicious to spread on toast or drink it directly.