Practice of kumquat lemon cream in northern Sichuan

Materials of Kumquat Lemon Cream in North Sichuan

Fritillaria cirrhosa 50g kumquat 2500g lemon 5 yellow rock sugar (old rock sugar) 1500g purified water 250g.

Steps of Kumquat Lemon Cream in North Sichuan

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Step 1

Kumquat is soaked in light salt water for 30 minutes, and then boiled in boiling water for 3 minutes.

Second step

Cut the cooked kumquat into shreds or small pieces, and remove the core, which is delicious.

Third step

Juice lemon and filter for later use.

Fourth step

Pour kumquat and purified water into the casserole, and turn to low heat after the fire is boiled. Add lemon juice.

Step five

Gradually add yellow rock sugar, stir with a wooden shovel all the time during the cooking process to prevent the pot from being burnt after adding sugar, and be sure to reduce the heat.

Step 6

Add Bulbus Fritillariae Cirrhosae (or Bulbus Fritillariae Cirrhosae) soaked in advance. Chuanbei needs to be washed and soaked for half an hour in advance.

Step 7

Stew for an hour on low heat, caramel color and thick juice.

Step 8

Wash the glass bottles in advance and steam them in a steamer for disinfection. Bottle the pulp while it is hot, and then turn it upside down.

Step 9

At this time, the bottle is in a vacuum state and can be stored at room temperature for one to two months. You can keep it in the refrigerator after opening the bottle. Usually it can be washed away or eaten as jam. Because it is cooked with old rock sugar, it can be washed with hot and cold water, which has a good effect on moistening the lungs.