Suichuan kumquat cake (a specialty of Suichuan, Jiangxi)

The basic introduction of Suichuan kumquat cake

Jiangxi has three treasures of fruits, among which Suichuan kumquat is listed. As a well-known specialty of Suichuan and exported to various places, kumquat can be said to be the favorite of residents. Kumquat is delicious due to its moderate sour and sweet taste, which can enhance appetite. Kumquat cakes are made on the basis of Kumquat, with white sugar, tangerine peel and other ingredients, through multiple processes. Its characteristics are sweet with a slight spiciness, appetizing and refreshing, with a slight hint of spiciness. The taste is very unique, and I still want to eat it again. Kumquat cake is also a good therapeutic food, which can relieve cough and phlegm, enhance appetite, and is especially suitable for elderly people to consume

The color is golden, without any pigments, the taste is delicate, and there is no bitterness in orange peel

Method for making Suichuan kumquat cake

Mix 100 grams of salt and 50 grams of alum powder with boiling water to prepare a solution. Then take 2500 grams of fresh kumquat and cut a thread around it with a small knife, immerse it in the solution for 12 hours, remove the kumquat and drain it. Brew it with boiling water to remove the core and flatten it. Rinse it with water to remove the salty and spicy taste. After 3 hours, change the water and drain it to 1300 grams

Mix sugar and kumquat layer by layer for 5 days, then pour the syrup into an aluminum pot and simmer over low heat. Add 700 grams of sugar gradually to allow the sugar juice to penetrate the inner surface of the kumquat and show its luster. The fragrant and delicious kumquat cake can be soaked in the original syrup and stored in a porcelain container.