Orange method?

Oranges, also known as red oranges and limes, are citrus plants of Rutaceae. Its fruit is rich in nutritional value and medicinal value, and can be used as raw fruit and medicine. There are several ways to make orange peel:

Dried oranges

Material selection:

Choose ripe oranges with straight fruit shape, smooth skin and full flesh.

Harvest:

When oranges are ripe, they should be harvested in time to avoid over-ripening.

Cleaning:

Rinse the picked oranges with clear water and drain them.

Air drying:

Dry the drained oranges in the sun.

In the drying process, it is necessary to turn the oranges regularly to ensure uniform light reception.

Mid-term treatment:

Sun drying until the peel is dry and the pulp turns green, and then intermediate processing is carried out.

Cut the orange and take out the pulp, leaving only the peel.

Continue to dry:

Continue to dry the peel until the peel is completely dry.

Bagging storage:

Put the dried peel into a bag with good air permeability and store it in a cool and dry place.

Salted orange

Material selection:

Choose ripe oranges with straight fruit shape, smooth skin and full flesh.

Harvest:

When oranges are ripe, they should be harvested in time to avoid over-ripening.

Cleaning:

Rinse the picked oranges with clear water and drain them.

Air drying:

Dry the drained oranges in the sun.

In the drying process, it is necessary to turn the oranges regularly to ensure uniform light reception.

Rub salt:

Take out the dried oranges and put some salt on them.

When rubbing salt, you can adjust the amount of salt according to your own taste.

Canned storage:

Put the pickled oranges in a ceramic jar or a glass jar, seal them and store them in a cool and dry place.

Preparation of orange jam

Material selection:

Prepare dried oranges.

Soak:

Cut oranges into small pieces and soak them in cold water.

The soaking time is generally 2-3 hours.

Boil:

Put the soaked oranges in the pot and add some water.

When the fire boils, turn to low heat and simmer.

Boil:

In the process of cooking, keep stirring to prevent the pan from sticking.

Boil until the orange paste becomes sticky.

Cooling and canning:

Cool the cooked orange sauce to room temperature.

Put the orange paste in a clean glass jar, seal it and store it in the refrigerator.