The orange peel has very high effects and functions, among which the red heart pomelo acid can promote digestion and relieve fatigue. In daily life, we also often use orange peel to make honey pomelo tea or as medicine, but the orange peel has a slight bitter taste. When making orange peel, it is necessary to remove the bitterness of the orange peel first, but the way to remove the bitterness is a question that everyone is very concerned about.

How to remove the bitterness from the orange peel?

1. Soak in cold water several times First remove the green surface of the pomelo and the white lining inside, then blanch until slightly soft, then soak in cold water for one hour, squeeze the water, then change the water in the aquarium and soak again, repeat this process five to eight times, and you can completely remove the bitterness of the pomelo peel.

2. Rub with salt if the above method is too time-consuming, you can choose to add a little salt to the cut orange peel, rub with moderate force until the orange peel becomes sticky with water output, wash it clean with cold water; repeat three times, wash the soaked pomelo strips clean again, put them in the pot, add cold water and a little salt, boil for about 10 minutes, take them out, wash and squeeze the water, the orange peel treated in this way will have its bitterness eliminated or reduced.

How to eat orange peel

Si’s handwritten notes

Materials: 1 orange peel, sugar (sugar can crystallize), for large red heart pomelos, use 90g, for smaller red heart pomelos, use about 65g.

Method:

Wash the red heart pomelo, peel off the pomelo skin. Wash the red heart pomelo with salt by hand, cut it into 8 pieces with a knife and peel off the skin, and then divide each piece into two halves, convenient for cleaning the white pith next step. Prepare a pot of cold water, put the yellow peel in it next.

Take the light yellow orange peel. Take a piece of orange peel, press it with a little force, find a thinner knife, insert it into the middle of the bean bean between the yellow peel and the white pith, from beginning to end, while pressing with the hand, use the knife to cut, and remove the white pith. After completing both sides, the middle is also connected, hold the white pith, with the yellow peel on top, and cut forward with the knife to remove the yellow peel, and then slightly adjust the little white pith on the yellow peel to clean it up.

Water output. The cold water used to soak the orange peel has already turned into a yellow liquid, filter out the water. (The filtered water can be concentrated and used for footbath with hot water). Add water to the pot again, boil, filter out the water, cool slightly, and then squeeze the water out of the orange peel with force or wrapped in a cotton towel, and then boil it again, squeeze the water, and repeat this operation 3-4 times. The water becomes shallower and not as yellow as before.

Cut the orange peel into thin strips. Squeeze the water out of the orange peel, use scissors to cut strips about 5mm thick, arrange neatly, and cut into sections of 3-4 cm or adjust the width as desired.

Fry the orange peel with sugar. Place the orange peel in the non-stick pan, add the measured sugar, and fry continuously.

The orange peel again has water output. When the sugar-fried orange peel, the orange peel will again have water output, the Shatang melts and becomes red bean sugar water, no matter what, boils, changes to low fire, and fries again, gradually, the water content will become lower and lower, until there is none.

Immediately return to the sand. The previously red bean sugar water, without water, immediately crystallizes on the orange peel, the orange peel also feels refreshing, and the fire is extinguished. The pot is opened to the public to cool, and after cooling through, it can be canned.