Main Ingredients:
Kumquats: 1000g.
Additional Ingredients:
Rock Sugar: 200g.
Flavor: Sweet and Sour; Cooking Method: Boil; Time: Several Hours; Difficulty: Easy.
Step-by-Step Cooking Instructions for Iced Kumquat Paste: Clear Lungs and Stop Coughing
Take two pounds of kumquats, soak them in salt water for an hour, then rinse thoroughly.
Slice the kumquats (no need to remove seeds) and add 200g of rock sugar.
Pour the rock sugar over the kumquat slices, stir, and marinate for two hours.
Prepare a non-stick pan without water or oil.
Add the kumquats and stir-fry over low heat.
No need to add water, the kumquats will release water as they cook.
Continue stir-frying over medium-low heat until the kumquats become soft, translucent, and the liquid evaporates. Then, turn off the heat.
Prepare a heat-resistant glass container, sterilize it in the oven at 100°C on the middle rack for 10 minutes.
Allow the iced kumquat paste to cool, then seal it in the glass container and store it in the refrigerator.
Enjoy the sweet and sour taste of the paste, which helps moisten the lungs and relieve coughing.
