The practice of salted kumquats, how to make salted kumquats

After washing the kumquats quickly, boil water and throw them in to scald for a minute, and also blanch the glass bottle, and then take it to the sun to dry, the glass bottle is best to dry thoroughly.

Step 2: Then sprinkle a layer of salt on the bottom of the bottle, use clean chopsticks to stack the kumquat in one layer, sprinkle another layer of salt, and so on.

Step 3 Then you will see it, then close the lid, seal it tightly with plastic wrap, and then you can use it to soak in water for about half a year.

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 in the bottom, and then stuff the kumquat into the sealed jar according to the recipe 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 the core is only 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 become soft, and the salty small kumquat is brewed with warm water, or a little honey is added, 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.

1. Rinse the fresh kumquat and dry it in the sun for two or three days to completely dry the water on the skin. It is best to dry until the surface of the kumquat is wrinkled and scattered.

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

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

4. Cover the bottle cap, label the bottle body, record the date as rotten, and put the glass bottle in a cool place for more than one year.

The practice of salted kumquat is actually not complicated, first we have to buy fresh kumquats, put them in glass bottles and marinate them with salt when we go home, and then we can eat delicious salted kumquats.

Tips for how to make salty kumquats.

Shop kumquats: Choose kumquats that are fresh, have no damage to the skin, and have a uniform color.

Production process: 1. Pour water into the basin, sprinkle a little salt, soak the kumquat for 10 minutes, clean it and dry it, and completely dry the water on the skin.

2. Stir-fry the coarse salt with ginger slices and set aside. (You can fry it without ginger slices, or you can fry it together with other ingredients).

3. Blanch the glass bottle with boiling water and let it dry. Put a layer of salt at the bottom of the glass bottle, spread the oranges all over the bottom of the jar, sprinkle a layer of salt, spread a layer of oranges, sprinkle another layer of salt, stuff the jar, close the lid and seal it, label the bottle body, and record the date.

4. It can be eaten after two or three days, but the longer it is placed, the more flavorful it will be. Therefore, it is recommended to store it for two or three years before starting to use it, and you can make a small jar every year. It is not recommended to put it in the refrigerator, as it is easy to increase moisture and cause deterioration, so it is best to store it in a cool and dry place.

The steps to make salted kumquats.

1. Four seasons oranges, pay attention to Ha, this orange must be kept intact when it is picked, otherwise it will affect the entire production process.

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. This time I used 250g of refined salt and 1,5 catties of sugar, which is very easy to accept and salty and sweet.

6. Pour in one-third of the sugar.

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

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.

What is a salted kumquat.

Salted kumquat is actually a processed product of kumquat, a kind of food formed by making it with salt, it can be used as a medicine, but also can be used as a snack in people's daily life, although it is said to be a food formed after processing, but it also has all the nutrients, efficacy and function of kumquat, so we eat some salty kumquat appropriately It is of great benefit to us.

The efficacy of salted kumquats.

The weather is changeable, and the number of colds dripping is growing day by day. In the hot summer, colds, coughs, and fires are common. Kumquat has the effect of regulating qi, relieving depression, dissolving phlegm, quenching thirst, eliminating food, and sobering up.

Kumquat can enhance the body's ability to resist cold, prevent and treat colds, and reduce blood lipids. It is suitable for people who are depressed in the chest, do not want to eat, or are full of food, drunk and thirsty; It is suitable for acute and chronic bronchitis, hepatitis, cholecystitis, hypertension, and rectus sclerosis.

Preparation 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).

Materials: 800 1000g of kumquat shed, two packs of salt.

Method: 1. Wash the kumquat and soak it in salt water for about 15 minutes.

2. Glassware is washed and sterilized, and can be baked in the oven at 150 degrees for 30 minutes. It can also be boiled and dried, without water and oil.

3. Kumquat is scooped up to dry the water, and the chain can be dried with a hair dryer. It's more time-saving. If you are not in a hurry, you can just dry it overnight, and it will dry, and if it is not dry, you can dry it with a paper towel, and there can be no water left on it.

4. Fine salt and coarse salt can be opened, fry in a non-stick pan over low heat, volatilize the water, and let it cool for later use.

5. Poke a few holes with a toothpick so that the salt can be marinated more quickly.

6. Put salt in the lowest layer, then put kumquat, a layer of salt and a layer of kumquat, and put it for 9 minutes, because there will be liquid after half a month, and the expansion bottle will overflow, so leave a little space, not too full.

7. After marinating for a year, you can take out the water and drink it. It has a relieving effect on mild colds or coughs.

Old salt kumquat, that is, the kumquat that has been pickled in salt water, has a sweet and sour taste, has the effect of relieving heat and reducing fire, eliminating food stagnation, appetizing and strengthening the spleen, etc., is a very popular snack. Here's how to make the old salt kumquat: Ingredients Required:

1kg kumquat.

200g rice vinegar.

200g rock sugar.

50g salt.

Steps:1Wash the kumquats, cut them into small pieces (about 2-3cm wide) and remove the cores.

2.Add salt to a large bowl, add the kumquat inside and mix well.

3.Store the mixed kumquat in a cool place for 24 hours to allow the water of the kumquat to drain out.

4.Leave the kumquat dry, using absorbent paper or a clean towel to help absorb the moisture.

5.In a separate bowl, add the rice vinegar and rock sugar and stir well.

6.Place the dried kumquat in it and soak it in a mixture of rice vinegar and rock sugar.

7.Put the soaked kumquat in a clean soy sauce bottle and try to soak the kumquat in a liquid of vinegar and sugar.

Such old salt kumquat needs to be stored in the refrigerator, and it is best not to place it in the sunburst bracelet. Wait until the kumquat has fully absorbed the flavor before you can try to eat it.

Raw material of salted kumquat: kumquat.

Ingredients for salted kumquats: water.

Salted kumquat seasoning: 100 g kosher salt.

Preparation of salted kumquats:

1. Blanch and seal the glass jar with boiling water, dry it and set aside;

2. Take the kumquat whose skin is not damaged, or the tangerine that is placed in the unit during the New Year (it will generally be thrown away after the New Year, and it can be cut off with scissors, and it should be noted that it cannot be dragged hard by hand, otherwise the epidermis will be damaged);

Preparation of salted kumquats:

3. Pour the kumquat into the shrimp eye water (that is, it is not very boiling, boil until the boiling water of the shrimp eye has just risen) and blanch it, the purpose is to sterilize, do not cook it;

Preparation of salted kumquats:

4. Dry the scalded kumquat and dry it for a long time in the sun, and it is better to wrinkle the skin, because the moisture is less, it is less easy to break, and the residual pesticide can be removed;

5. Put the dried kumquat into a sealed glass jar, and you can pierce the hole with a bamboo skewer before putting it in. Spread the kumquat all over the bottom of the jar, sprinkle a layer of coarse salt, spread a layer of kumquat, sprinkle another layer of salt, stuff the jar, shake it a few times, and try to let the coarse salt fill the gap left by the kumquat;

Preparation of salted kumquats:

6. Seal the bottle cap (you can seal it with plastic wrap and then close the lid) and add a date label and place it in a cool position;

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