Red wine kumquat
By SallieHickle
From the perspective of traditional Chinese medicine, kumquat can soothe the liver and regulate qi, eliminate digestion, invigorate the spleen and regulate the stomach; red wine can warm the meridians, promote blood circulation, and improve microcirculation. The combination of the two can play a combined role in regulating qi and blood, which is much better than eating them separately. Especially in winter, women are most prone to poor blood flow. Eating red wine and boiling kumquat are very good. It is best to eat it half an hour after a meal to help digestion and allow beneficial ingredients to be evenly and thoroughly absorbed.
- sweetening
- cook
- half an hour
- simple
Steps for Red wine kumquat
1
Soak kumquat in salt water for a while, then wash it, and cook in water for a few minutes.
2
Remove and drain, and use a toothpick to poke the eyes.
3
Pour off the water from boiling the kumquat, pour red wine into the pan, and finish the kumquat. (I use half red wine and half homemade wine)
4
What it looks like when it is boiled over high heat for fifteen minutes.
5
Reduce the heat and cook for another 15 minutes and turn off the heat. At this time, most of the kumquat had broken, and the red wine soup was very viscous.
6
After cooling, place it in an oil-free and water-free disinfected container and store it.