mittan Road 

 

About mittan Road

Nobody knows what happen tomorrow, but everything is necessary for myself on my life. This is my road I have been walking to be HAPPY-aging not anti-aging. And, where there's a will, there's a way!

今までの道 これからの道 私のHAPPYエイジングロード♪

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Posted by mittanr on

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Chinese quince ~カリンの砂糖漬け~

Posted by mittanr on   1 comments   0 trackback

美味しいシロップができますように。。。

I got Chinese quinces(Karin)from my sister-in-law, so made
Chinese quince's syrup. And I have been learning about fruit and
vegetables now, so, I’d like to report about Chinese quinces today.

【About Chinese quince】
Classification: Rosaceous(the rose family)the genus chaenomeles
Country of origin: China
History: It was introduced to Japan before Heian era.
Looks: Size is about 10cm,color is pea green or yellow,
shape is egg type's round.
Character: The flesh is hard, astringent and unfit for eating as fresh,
so the best suited to syrup, liqueur and jam.
Main nutrients: vitamin C, potassium, citric acid, and malic acid.
Expected effect : To prevent a cold, to suppress a cough,
to do recovery from tiredness.
かりん1016_convert_20101124194610

【Recipe】
Ingredients: 4 Chinese quinces, 400g sugar, salt.
First, wash and slice the flesh to the thickness of 2mm after
excluding the seeds. Be careful because Chinese quince is very hard.
Next, dip in salt water to prevent discoloration.
And then, drain and put them in a bowl.
Next, sprinkle sugar to them and mix well.
Finally, put them in a sealed container.
かりん2017_convert_20101124194700

We will be able to enjoy the delicious syrup about one week later.
And we will not catch a cold this winter maybe!

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