宋代的蜜煎金橘(金桔). Ancient Candied Kumquat
視聴回数 8,406 回
0
0
The recipe of Candied Kumquats comes from the Encyclopedia of Song Dynasty.
Candied fruits first appeared in Tang and became popular in Song Dynasty. It was the main method used by the ancients to preserve fruits.
After boiled in rice wine and twice in sugar. the water and bitterness in the kumquats are fully replaced. It became sweet and soft, with a rich orange fragrance, and could be stored longer.
蜜煎金橘的做法出自南宋陳元靚《事林廣記》。
蜜煎是現在蜜餞的前身，始於唐，流行於宋，是古人保存水果的主要方法。
古法蜜煎金橘需要經過一次酒煮兩次糖煎，水份和酸苦味被充分替代後，能保存更久，同時甜軟可人，橘香濃郁。
Candied fruits first appeared in Tang and became popular in Song Dynasty. It was the main method used by the ancients to preserve fruits.
After boiled in rice wine and twice in sugar. the water and bitterness in the kumquats are fully replaced. It became sweet and soft, with a rich orange fragrance, and could be stored longer.
蜜煎金橘的做法出自南宋陳元靚《事林廣記》。
蜜煎是現在蜜餞的前身，始於唐，流行於宋，是古人保存水果的主要方法。
古法蜜煎金橘需要經過一次酒煮兩次糖煎，水份和酸苦味被充分替代後，能保存更久，同時甜軟可人，橘香濃郁。
