Summer fruit known as "fruit treasure" is both delicious and anti-aging

In summer, there are many delicious fruits that help cool down. One of them is kumquat, known as "fruit treasure".

The flesh of the kumquat has a sweet and sour taste and is very juicy. The outer skin of the kumquat is yellow when ripe, so it is also called "golden fruit".

With kumquat, you can eat the whole thing, including the skin and seeds. Kumquat is rich in vitamin C, sugar, organic acids and pectin, which helps with digestion and is good for the stomach.

According to traditional medicine, the peel of the kumquat is very effective in treating coughs. Those who have coughs can steam the kumquat peel with a little rock sugar to get the juice to drink.

In addition, you can soak it in advance for later use, or make candied rose apples to eat on cough days. When you are bloated or overeat, eating a little yellow peel can soothe the stomach, helping to reduce bloating and indigestion.

Kumquat seeds have a bitter, spicy, pungent taste and are warm in nature. They have pain-relieving and digestive-stimulating effects and are used to treat stomach pain, epigastric pain, and abdominal cramps.

Kumquat flesh is sweet and sour, can remove oil and quench thirst, stimulate appetite and can be used to cook soup or dishes, are delicious dishes not to be missed in the summer.

Kumquat has a certain auxiliary and analgesic effect on some pain caused by liver and stomach discomfort or irregular blood circulation.

With many health benefits, when kumquats are in season, you can use them to make jam, soak them in rock sugar and honey...

Kumquat jam

Ingredient:

- 2 kg kumquats, 100 g rock sugar, appropriate amount of salt

Making:

Use scissors to cut each kumquat, wash it. Add a little salt, knead 2-3 times, add water, soak for 30 minutes. Then wash and drain.

Put the kumquats in a steamer for 20 minutes. After steaming, the kumquats will crack and the seeds will be easy to remove. Wait for the kumquats to cool, then remove the seeds.

Put kumquat in the pan, add rock sugar, turn on the stove over low heat, stir while cooking until the sugar melts completely.

When the sugar water is almost gone, turn off the heat and stir until the sugar thickens and becomes sticky.

Wait until cool, then put kumquat jam in sterilized glass jars for later use.

Kumquat and duck stew

Ingredient:

- Half a duck, 20 kumquats, 4 slices of ginger, 2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons rock sugar, 1 tablespoon salt, 2 tablespoons cooking wine.

Making:

Soak the kumquat skin in salt water for 20 minutes, rinse with clean water after soaking, remove each fruit and drain.

Wash the duck meat, cut into pieces, then add cold water, two slices of ginger and half a spoon of cooking wine and bring to a boil. Boil until the water boils, then continue boiling for 2 minutes to let excess blood and dirt flow out. Then remove the duck and rinse with warm water.

Add a little oil to the pot (you can also dry-fry without oil, as the duck itself will release a lot of water and fat), add the sliced ginger and the duck meat and stir-fry together. Stir-fry until the duck meat is fatty and slightly browned.

Pour boiling water over the duck meat, then add soy sauce, black pepper, salt and rock sugar, boil over high heat then turn to low heat and simmer for 25 minutes, until the duck meat is evenly cooked, season to taste.

Drop in the kumquats, you can gently squeeze them to break them apart, continue to cover and simmer for 20 minutes.

When the kumquat skin is soft, increase the heat, cook until the sauce thickens and turn off the heat.

Braised duck with kumquat and red peel is fragrant, sweet and sour, you can enjoy 1-2 full bowls of rice!

Braised fish with kumquat and red skin

The skin of the rose apple contains a lot of essential oils, the inside of the rose apple has a slightly sour taste that will make the fish meat much more tender and delicious. When the rose apple is stewed with the fish, you can eat the seeds too, the stewed rose apple seeds have a rich, fragrant taste.

Ingredient:

To have a delicious braised fish dish, you should choose small sea fish such as mackerel, orange fish, flying fish or freshwater fish such as crucian carp, common carp, loach... braised until the bones are soft.

Can be braised with sake fruit or potatoes. The only spices needed for braising are a few chili peppers and some crushed peppercorns. Add a few pieces of pork belly to enhance the deliciousness of the braised fish pot. Arrange a layer of persimmon skin, a layer of fish, pork belly, sake, chili pepper alternately.

Making:

The secret to having a delicious braised fish dish that is well-seasoned is to clean the fish, marinate it with salt first, then leave it in the refrigerator for 1-2 hours. Take the fish out, wipe off the salt, pat dry, and fry it briefly before putting it in the pot to braise.

Delicious braised fish needs to be braised over a long heat. Usually, if you braise fish the day before and leave it to braise again the next day, it will absorb the spices and taste much better. Enjoy your meal and add another delicious braised fish dish to your cooking dictionary!