Can oranges be pickled? How do you cook pickled kumquats?

Salty and sour taste. Salted kumquats, called salted kumquats, have a certain medical effect on sore throat, cough, and hoarseness caused by colds.

1. Pour water into the basin, sprinkle in a little salt, soak the kumquat for 10 minutes, clean it and dry it with coarse salt;

2. Boil the oranges in clean water, the water is slightly boiled, the oranges become full and bright, don't boil the oranges; (This step can be omitted).

3. Fill the oranges in a small basket, drain the water and air dry for a day; (If the second step is omitted, it will need to be dried for a few more days until the skin is wrinkled).

4. 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).

5. Spread the oranges all over the bottom of the jar, sprinkle a layer of salt, spread a layer of oranges, sprinkle a layer of salt, stuff the jar, cover the lid and seal it;

7. 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.

First of all, it is not pickled acid, but pickled sweet, and the citrus after pickling can cure cough and wheezing. Sore throat and fire. Put a layer of granulated sugar under a jar, then a layer of oranges, then another layer of granulated sugar, and then I put another layer of oranges ......Soon, the jar was full.

The pickled citrus is also as sweet as sugar. Jars such as pickles are fine, and the daily care method is the same as that of pickles.

1. Pickling method of sweet kumquat.

Ingredients: 500 grams of kumquat, 1 lemon, 200 grams of rock sugar.

Method: 1. Wash the kumquat with water, and it is best to scrub the surface stains with table salt and tung fiber.

2. Cut the washed kumquat into small pieces.

3. Cut the kumquat and put it in a pot, add a small bowl of water and start boiling. (Note that there is not too much water) 4. After boiling on high heat, turn to low heat, add rock sugar, and then boil the water slowly to boil, stirring in the middle to avoid sticking to the bottom of the pot.

5. At this time, you can pour lemon juice into it. (You can also do without lemon) 6. Boil the kumquat on low heat until it looks like porridge, and it is a little sticky.

7. Then pour the boiled kumquat into a sealed jar and store it for 2-3 weeks. When drinking, take two spoons and drink water, it tastes beautiful.

The efficacy of rock sugar kumquat.

Rock sugar kumquat has a beautiful and attractive color and is rich in vitamin C, which has a good effect on the prevention and treatment of cardiovascular diseases and hypertension. As a food, rock sugar kumquat is also a kind of appetizing and digesting food, quenching thirst, dissolving phlegm and relieving cough, and clearing the heart and moistening dryness.

Can kumquat still be pickled? The more time passes, the more precious it is, and the simple way to do it is to learn it from friends! Pickling kumquats, life tips, life tips, life tips, life skills.

Cook it first, don't put too much water, put it in a jar with water, and add sugar.

Ingredients: 500g kumquat, 200g rock sugar, appropriate amount of honey, 300ml of water Method: 1After buying the kumquat, remove the pedicle and wash it, soak it in light salted water for half an hour, drain the water and set aside 2Half the kumquats.

Hello dear, salty citrus practice step 1Choose fresh sweet citrus (don't remove the head, otherwise it will be easy to mold) 2Bring a pot of water to a boil and turn off the heat.

Put the citrus in and cook it after a few minutes, being careful not to turn on the fire. The main function of this step is to disinfect and sterilize, and to prevent mildew of citrus during the pickling process. Leave the citrus to dry.

3.Prepare a clean, dry glass bottle. Spread a layer of salt under the bottom of the glass bottle.

A layer of salt, a layer of citrus, layered. 4.Finally, seal the top with a layer of salt.

That's it. The typical effect of salty citrus is that it can relieve cough and reduce phlegm. In addition to dissolving phlegm and relieving cough, salty citrus is rich in sweets, which has the effects of regulating qi, relieving cough, dissolving phlegm, eliminating appetite and relieving hangover, and can improve chest tightness and stagnation, hyperpalpitation, wind-cold cough, phlegm cough, food swelling, alcohol injury and thirst.

Buy a larger glass bottle, clean it and wipe it dry until there is not a drop of water, pick the oranges and wash them with running water and dry them in a cool place. Avoid exposure to the sun. Depending on the taste, it can be pickled all salty and slightly sweet.

According to the steps of one layer of salt and one layer of oranges, or two layers of salt, two layers of oranges and two layers of sugar, put the tangerines into the glass bottle one by one, and seal the mouth of the glass bottle after putting the tangerines according to the number of their own tangerins. After half a year, the tangerines are pickled.

Precautions: When choosing mandarins, do not choose damaged or bad mandarins, and remember not to see water (not a drop of water) during pickling.

Pickled tangerine effect: cough suppressant.

You get two points of experience, hehe.