I've always thought that taste of kumquat is similar to taste of melancholy: it is refined, rounded and cute. Like longing, it always inadvertently opens door of thought, so the taste of sweet and sour comes together and you can't stop it, but this sweet longing always lingers in your heart, just like you never left it. So I decided to miss you on this warm day...kumquat recipe 500g
Pour clean water into a basin, sprinkle with a little salt, soak kumquats for 10 minutes, rinse them and dry them.
Slice kumquats vertically and equidistantly into 5-7 knives, point of knife should not be too deep, otherwise it will break easily.
Cut kumquats and crush them with your fingers.
After kumquat is sliced, select kumquat seeds with a toothpick.
The seeded kumquats are placed in a clean and waterless bottle with a layer of kumquats and a layer of white sugar.
Cover and leave to marinate for about 2-3 days.
As shown in picture, sugar melts and liquid expands.
Pour about a bowl of water into a saucepan, add pickled kumquats and sugar.
After high heat comes to a boil, switch heat to low and boil slowly. When water in pot gradually becomes viscous and kumquat becomes a little more transparent than before, you can collect juice and put it on a plate according to your preference.
The finished product.