Chinese Food
Preserved yellow peel - a treasure of fruit in South China
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There are good fruits in the south. They have yellow skin, golden color, sweet and sour pulp. The yellow peel can be eaten directly. Just like eating grapes. Squeeze out the pulp to eat. Discard the peel and core. However, the peel of yellow peel has the functions of eliminating wind, swelling, removing chancre, promoting body fluid, relieving thirst and relieving cough. It is said that the more bitter the taste of yellow peel, the better the effect. In Chaoshan, folk people like to make preserved yellow skin. Even the belt meat can be eaten as snacks directly. It can also be soaked in water as a drink. Drinking yellow skin water in summer can also prevent heatstroke.
Cooking ingredients
Cooking Steps
Step1:Select fresh and mature yellow skin.
Step2:Take off the fruit of the yellow skin and remove the branches and leaves.
Step3:Gently rub the yellow skin with salt.
Step4:Wash the yellow skin with clear water and drain the water.
Step5:Steam the yellow skin for about 15 minutes.
Step6:Steam until the yellow peel is slightly cracked. Remove the spit core.
Step7:Pour the yellow skin into the pot. Add the sugar.
Step8:Cook over medium heat until the sugar melts.
Step9:Turn the heat to boil slowly. Stir it in the middle to avoid burning.
Step10:About two hours. Cook until the soup is thick and the yellow skin is soft and waxy.
Step11:Turn off the fire, cool it a little, and then put it into a jar and seal it.
Step12:It can be eaten directly or in water.
Cooking tips:The preserved preserved yellow peel can be preserved for more than one year. It's better if you don't want to go. When you steam and boil, you will spit out a lot of nuts. I'll pick out and remove the dropped nuts. I'll ignore the others. There are skills in making delicious dishes.
