Kumquat lemon tea is a drink with kumquat and lemon as the main materials, with a sweet and sour taste, which is especially popular among people. Kumquat lemon tea is also rich in vitamins, which is good for the human body after drinking. In addition to buying food, you can also make it yourself at home, and the method is also very particular.
Kumquat is a kind of sweet and sour fruit. When the climate is dry, it can moisten the lungs and relieve cough and facilitate digestion. When the season is in season, the fruit is made into jam and preserved, and it can be eaten anytime, anywhere. Effective, delicious and cheap!
Practice one:
Ingredients:
8 kumquats
half a lemon
3 rock sugar
an appropriate amount of water
1. Wash the kumquats, squeeze 5 of them into juice, and use a knife to make 5-6 knife marks on 3 of them, so that the juice in the kumquats can flow out.
2. Cut half a lemon into 3 slices for use, and squeeze the remaining lemon juice for use.
3. Put 3 pieces of kumquat juice, lemon juice, and rock sugar into the cup, pour in 1/4 of the boiling water and stir well, then add the kumquat, continue to add hot water until about 3/4 of the water cup and is ready to drink.
Method two:
Ingredients: 8 kumquats, half a lemon, an appropriate amount of fructose, and 2 plums.
1. Squeeze the juice of 5 kumquats, and make 5-6 knife marks on 3 kumquats.
2. Put kumquat juice, lemon juice, fructose, and plum in the cup, pour in 1/4 cup of boiling water and mix well, then add ice cubes and kumquats and mix well.
In addition to the above two methods, you can also use a more convenient method, which is to make kumquat lemon jam first, put the jam in an airtight jar, and when you want to drink kumquat lemon drink, scoop out the jam with a spoon, mix it with Water is ready to eat.
Rub the kumquats three to four times with salt. Cut the cleaned kumquats in half and remove the seeds. (Some people like to boil kumquat seeds together. It is said that this seed has a much better cough-relieving effect than kumquats.)
Put kumquats in a cooking pot and add water. The water should exceed the kumquats. Add rock sugar and bring to a boil. Turn down the heat and continue to cook. Cut the lemon in half, take the lemon juice, and squeeze it into the kumquat pot. (The squeezed lemon peel can also be boiled in a pot, which will increase the aroma of the lemon, and the lemon has a fresh-keeping effect)
Boil it until it thickens into a sauce, let it cool and put it in an airtight jar, and put it in the refrigerator for preservation a year is not bad.
If you don't like to remove the seeds and like to eat large pieces of pulp, you can wash the whole kumquat with salt and boil it together. The lemon juice has a fresh-keeping effect and cannot be omitted. The sweetness of this recipe is just right, not too sweet.
