How to make traditional orange peel

The production method of traditional orange peel is divided into the following steps:

1. Select high quality oranges or mandarin oranges. Choose oranges or mandarin oranges with good origin, good quality and no pests or diseases.

2. Wash and peel the oranges or mandarins. Wash the oranges or tangerines thoroughly with running water, and try to peel off the white pulp when peeling, because the white pulp will affect the quality and taste of the peel.

3. Dry to remove water. Put the peeled oranges or tangerines in a dry place to dry and remove water.

4. Sun-drying. Dry the oranges or tangerines in the sun, turning them once a day. The drying time varies depending on temperature, humidity and other factors, and usually takes 7-15 days.

5. Perforated drying. After sun-drying, the peel should be perforated drying, that is, use an awl or needle to pierce small holes in the peel, and then dry it slowly with charcoal fire. Perforation can make the drying process more even, and the drying time is about one week.

6. Storage. Store the dried peel in an airtight container. The storage environment should be dry and avoid direct sunlight and humidity.

7. Use. Chenpi can be used to make tea, soup, stew, etc. It can improve the flavor and add aroma.