【純淨素食】Candied Kumquats | Sweet & Tangy Vegan Snack｜金桔餅｜酸甜可口健康零食｜潤肺止咳

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Candied kumquats are tender and sweet-sour, offering delicious snacks with several health benefits like boosting immunity and alleviating cough. The preparation is simple, so let's start making them! | 金桔經過糖漬後口感軟嫩，味道酸甜，不僅是美味零食，更有助於增強免疫力和緩解咳嗽。做法簡單，一起開始吧！

Ingredients | 配料
• 500g kumquats | 金桔 500克
• 100g Luo Han Guo sugar or 100g Yellow rock sugar | 羅漢果糖 100克 或黃冰糖 200克
• 300ml orange juice | 橙汁 300毫升
• Juice of 1 lemon | 1個檸檬榨汁
• A pinch of salt | 適量鹽
Steps | 步驟
1. Prepare the kumquats:
o Wash the kumquats and soak in salt water for 30 minutes.
o Score the kumquats vertically with five cuts, ensuring not to cut through.
o Boil for 5 minutes to remove bitterness, press on a sieve to remove seeds and extract juice. | 金桔洗淨後用鹽水浸泡30分鐘，豎著均勻划五刀（不切斷），用開水煮五分鐘去苦味，再壓碎去籽擠汁。
2. Cook the kumquats:
o In a pot, combine kumquats, orange juice, extracted kumquat juice, and Luo Han Guo sugar. Simmer over medium heat for about 30 minutes until the syrup thickens. | 在鍋中加入金桔、橙汁、金桔汁和羅漢果糖，中火慢煮約30分鐘直至糖漿變濃。
3. Drying/Curing:
o Lay out the kumquats on a rack to dry or bake in an oven at 80°C for 2-3 hours. Dust with Luo Han Guo sugar after drying. | 金桔放在網架上風乾，或在80°C的烤箱內烘烤2-3小時，風乾後撒上羅漢果糖。
4. Storage and consumption:
o Store at room temperature for several days, refrigerate sealed for 3 months, or freeze for over six months. Enjoy as a snack or in tea. | 金桔餅可室溫保存幾日，密封冷藏可存3個月，冷凍可過半年，可當零食或泡茶飲用。
Candied kumquats are tender and sweet-sour, offering delicious snacks with several health benefits like boosting immunity and alleviating cough. The preparation is simple, so let's start making them! | 金桔經過糖漬後口感軟嫩，味道酸甜，不僅是美味零食，更有助於增強免疫力和緩解咳嗽。做法簡單，一起開始吧！

Ingredients | 配料
• 500g kumquats | 金桔 500克
• 100g Luo Han Guo sugar or 100g Yellow rock sugar | 羅漢果糖 100克 或黃冰糖 200克
• 300ml orange juice | 橙汁 300毫升
• Juice of 1 lemon | 1個檸檬榨汁
• A pinch of salt | 適量鹽
Steps | 步驟
1. Prepare the kumquats:
o Wash the kumquats and soak in salt water for 30 minutes.
o Score the kumquats vertically with five cuts, ensuring not to cut through.
o Boil for 5 minutes to remove bitterness, press on a sieve to remove seeds and extract juice. | 金桔洗淨後用鹽水浸泡30分鐘，豎著均勻划五刀（不切斷），用開水煮五分鐘去苦味，再壓碎去籽擠汁。
2. Cook the kumquats:
o In a pot, combine kumquats, orange juice, extracted kumquat juice, and Luo Han Guo sugar. Simmer over medium heat for about 30 minutes until the syrup thickens. | 在鍋中加入金桔、橙汁、金桔汁和羅漢果糖，中火慢煮約30分鐘直至糖漿變濃。
3. Drying/Curing:
o Lay out the kumquats on a rack to dry or bake in an oven at 80°C for 2-3 hours. Dust with Luo Han Guo sugar after drying. | 金桔放在網架上風乾，或在80°C的烤箱內烘烤2-3小時，風乾後撒上羅漢果糖。
4. Storage and consumption:
o Store at room temperature for several days, refrigerate sealed for 3 months, or freeze for over six months. Enjoy as a snack or in tea. | 金桔餅可室溫保存幾日，密封冷藏可存3個月，冷凍可過半年，可當零食或泡茶飲用。