January 22, 2020

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【養生食材DIY】鹹金桔可紓緩因身體有熱而引起的喉嚨痛

#有人視之為傳家之寶
#有人帶埋鹹金桔出嫁做嫁妝
#星期三CheckCheckMail

簡單自製鹹金桔
陳師奶：「打算新年過後把年桔醃成鹹金桔，有甚麼要注意嗎？」

CheckCheckCin：農曆新年後有不少人會將年桔醃漬成鹹金桔，從中醫角度來看，鹹金桔有理氣解鬱、消食化痰、清熱瀉火的功效，對咽喉不適、喉嚨痛有紓緩作用，是「看門口」的好食材。惟要注意坊間出售的年桔屬觀賞用，並非以食物安全標準栽種，所以要注意農藥、殺蟲劑等會否超標，在水果店買食用金桔醃製會較安全，購買時宜挑選表皮呈橙黃色的成熟金柑。

醃製鹹金桔
材料：金桔、粗鹽、玻璃瓶
做法：
1. 先將玻璃瓶洗淨並用熱水蒸煮過消毒，風乾備用。金桔用剪刀剪去多餘椗部，然後洗淨，用微弱流水沖洗10分鐘洗走殘餘農藥，置陰涼處風乾一晚。
2. 在玻璃瓶內鋪一層粗鹽，放入一層金桔，再鋪一層粗鹽，再放入金桔，如是者鋪至八成滿，最頂一層為粗鹽。
3. 將玻璃瓶封好，放置於陰涼處，存放半年或以上，粗鹽會溶解變成鹽水，即可使用。如果醃製期間發現鹽水未能蓋過金桔面，就要開蓋加入粗鹽。

Simple homemade salted kumquat
“I would like to pickle Chinese New Year kumquat into salted kumquat. Is there anything I should be aware of?” 

CheckCheckCin: After the Chinese New Year, many people will pickle Chinese New Year kumquat into salted kumquats. From Chinese medicine perspective, salty kumquats can regulate qi, relieve depression, aid digestion, reduce phlegm and clear fire. It also can relieve throat discomfort and sore throat. It is a must-have item in your house. However, it should be noted that Chinese New Year kumquat sold for sale in the market are for decorative purposes and are not planted in accordance with food safety standards. Therefore, pay attention to whether pesticides and insecticide levels exceed the standard or not. It is safer to buy kumquat in a fruit store to pickle. Ripe kumquat with yellowish orange skin is preferred.

Homemade salted kumquat
Ingredients: kumquat, coarse salt, glass jar 
Preparation: 
1. Rinse the glass jar and sterilize by boiling in hot water, then air-dry it. Cut off the excess stem of kumquat with scissors. Rinse with soft running water for 10 minutes to wash away the residual pesticide, and air-dry in a cool and dry place overnight.
2. Put a layer of coarse salt in the glass jar, put a layer of kumquat, then another layer of coarse salt, and then put kumquat. Once it is 80% full, the top layer should be coarse salt.
3. Seal the glass jar and store it in a cool dry place, and store it for half a year or more. If you find that the salt water does not cover the kumquat during pickling, open the lid and add coarse salt.

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