What is the salt used to marinate salted kumquats, and what salt is used to salted kumquats Use coar

It is iodine-free pickled salt. Here's how:

Prepare materials: kumquats.

Marinated salt, glass bottles.

1. Wash the kumquats, pick out the broken skin or damaged ones, and do not use them;

2. Wash the pot clean, do not have oil, and boil a pot of boiling water;

3. Pour the washed kumquat into the pot and turn off the heat immediately.

The purpose is just to burn the epidermis and disinfect it;

4. After drying, put the kumquat into the glass bottle, put a layer of kumquat and sprinkle a layer of salt, and then put a layer of kumquat until the bottle is full.

Finally, cover the bottle with a layer of plastic wrap, and then close the lid to seal;

5. What it will look like in a few days.

The salt used to marinate salted kumquat is ordinary table salt, and the method is as follows:

Materials. Ingredients.

Kumquat to taste. Seasoning.

Salt. Amount.

The practice of salted kumquats.

1.Rinse the fresh, undamaged kumquat and dry it in the sun for two or three days to completely dry the water on the skin.

2.Blanch the glass bottle with boiling water and let it dry.

3.Put a layer of salt in the bottom of the glass bottle, then a layer of kumquats, and then salt until it is full. Put more salt, be sure to cover the kumquat completely.

4.Close the cap, label the bottle and record the date. The next step is to test your patience by keeping the glass bottle in the shade for more than a year. If you make a bottle at this time of year, you will eat it every year in the future.

Generally speaking, coarse salt is better than fine salt, and coarse salt can better retain the fragrance of kumquats.

What salt is used for salted kumquats.

The salt used to pickle salted kumquat is ordinary table salt.

Salted kumquat is another way of presenting kumquat, which is actually a finished product obtained by processing kumquat. In fact, when it comes to the efficacy and function of salted kumquats, they are the same as kumquats, although the taste is different, salted kumquats are just another processed way of food that people show, so as to better attract people's attention and more people to eat them.

Salted kumquat with coarse salt or fine salt.

Yes, but kosher salt works better.

It takes longer to marinate with coarse salt than with brine, but the results will not disappoint. Coarse salt pickles kumquat and lime to a near-dehydrated state, preserving the aroma at its best.

How to make salted kumquats.

1. Four seasons oranges must be kept intact when they are picked, otherwise the entire production process will be affected.

2. Boil the oranges in hot water until the oranges begin to change color.

3. Pour up the four seasons oranges, remove the bottom and separate the water, and do not bring a little water when bottling.

4. Slowly put the oranges into the bottle one by one, and do not throw them down, otherwise the oranges will rot, because the boiled oranges are easy to break the skin.

5. With 250g of refined salt and catties of sugar, the salty oranges made by this amount are relatively easy to accept, and they are salty and sweet.

6. Pour in one-third of the sugar.

7. Pour in one-third of the refined salt first.

8. Orange, sugar, refined salt, the three materials in order, put one-third each time, a total of three times poured in.

9. Finally, the lid is completely sealed, and it must not be opened before eating, otherwise it will seriously affect the quality.

How long can you eat salted kumquats.

1. Room temperature. Salted kumquat is stored at room temperature and can be eaten after about 3 months, but after soaking for half a year, the kumquat has a better therapeutic effect.

2. Low temperature. Refrigerate salted kumquat in the refrigerator, the fermentation rate will be slow, and it is recommended to eat it after 7 months.

Ingredients: 3 catties of kumquats, 2 catties of pickled salt (or coarse salt, sea salt).

Container: water-free and oil-free clean glass sealed jar.

Method:1Prepare a few catties of fresh kumquats, kumquat has a faint orange peel fragrance, try to choose stale kumquat with full skin and few black spots and black spots.

2.You can use this kind of pickled salt to pickle kumquats, or coarser sea salt, or of course you can use regular table salt, and I like to use coarse salt, because coarse salt is not as refined as table salt, and retains a lot of mineral components. The ratio of salt to kumquat is about double.

3.Rinse the kumquat and scrub off the impurities on the surface.

4.Focus. Kumquat can not be pickled directly after washing, because there is raw water on the surface of the kumquat, which should be dried in a cool place with ventilation and ventilation, and the surface of each kumquat is not stained with raw water, and this step may take half a day.

5.Prepare some clean waterless and oil-free glass sealed jars, put the kumquat at the bottom, and stuff the kumquat into the sealed jar according to the method of one layer of kumquat and one layer of coarse salt.

It is recommended to marinate it in several glass jars, so that it becomes a salted kumquat to be eaten in batches, and one can is opened to soak in water and then another can is opened. Because there is only table salt and kumquat, after a long time of soaking, the salt soaks out the water of the kumquat, and at the same time pickles the kumquat to soften, and the salty small kumquat is brewed with warm water, or added a little honey, which is particularly delicious.

Take advantage of the kumquat season, hurry up and buy some pickled good, in the coming year, this throat-moistening and raw salted kumquat can be eaten at will, suitable for all ages.

The practice of salted kumquats.

Ingredients: Kumquat 750g

Excipients: salt to taste.

1. Prepare the required materials.

2. Wash and disinfect the sealed tank in advance and drain the water. (Be sure not to have a drop of water) 3. Put kumquat in clean water, and then soak in 1 teaspoon of salt for 10 minutes.

4. Then wash and drain.

5. If the kumquat is not too dry, wipe it dry with clean gauze.

6. Use a toothpick to prick some small holes in the dried kumquats.

7. Then put it in the salt and roll it to let the salt stick to the kumquat.

8. Put it in a sealed jar.

9. After putting all of them into the sealed jar, sprinkle a layer of salt on them.

10. Finally, close the lid and seal it well. (You can also add a layer of salt and a layer of kumquat until the jar is full).

Salty golden old zhaokong orange is pickled with kumquat, green kumquat can because it belongs to Chaina kumquat.

Salted kumquat is a salted kumquat, called salted kumquat, which has a certain medical effect on sore throat, cough, and hoarseness caused by colds. Salted kumquat has a very good effect of cough and phlegm. Many Cantonese people make it every year, and the longer the pickling years, the better.

Whenever you have a cold and cough and an uncomfortable throat, you will take out a salty kumquat and drink it, which can be regarded as a folk remedy.

Green kumquat can be pickled with salted kumquat. The specific method is as follows, first prepare the materials: green kumquat: 3 catties, coarse salt:.

<>3. Prepare a clean and waterless container, put some coarse salt at the bottom, and then put kumquats, a layer of salt, and a layer of kumquats to the full.

4. Sprinkle a layer of coarse salt on top, then seal and store and marinate for 2-3 months.

The salted kumquat is marinated in 3 months.

Summary. Pickled kumquats, mainly, sore throat, hoarse cough, but also have some cough and phlegm effects. Hello, because kumquat is rich in vitamin C.

At the same time, it is rich in carotene protein, inorganic salts, and some trace elements, so its nutritional value is relatively high, so it has a positive effect on respiratory diseases, and can also prevent arteriosclerosis, high blood pressure, and also has a certain conditioning effect!

Pickled kumquats, mainly **, sore throat, hoarse cough, grinding also has some cough and phlegm effects. Hello, because kumquat is rich in vitamin C. At the same time, it is rich in carotene eggs, inorganic salts, and some trace elements, so its nutritional value is higher than that of Qiyou Zheng, so it has a positive effect on respiratory diseases, and can also prevent arteriosclerosis, high blood pressure, and also has a certain conditioning effect!

Hello, this is the effect of salted kumquats.

Kiss can take a look.

It's still very helpful for phlegm.

1.It has the effect of regulating qi and relieving depression, can dissolve phlegm, relieve cough, and improve the symptoms of phlegm and cough. 2.

It can increase the body's cold resistance and prevent colds. 3.It is rich in vitamin C, which can protect cardiovascular function, prevent hypertension, and have a certain degree of prevention and treatment effect on arteriosclerosis.

4.It can promote the peristalsis function of the gastrointestinal tract, relieve the symptoms of constipation, and also promote digestion and improve the symptoms of indigestion.