1, orange pancake material: flour 100g, 2 eggs, 200g milk, 2 spoons honey and 2 spoons orange slices;

2. All materials are mixed evenly;

3. Heat the pan, coat it with a thin layer of oil, pour in a proper amount of batter, shake the pan and spread it into pancakes;

4, small and medium fire, wait until the edge is tilted and the surface is solidified, and turn it over and turn yellow on both sides.

Orange cream mousse

1. Prepare raw materials: Qifeng cake, orange, cream, citrus honey and gelatin powder.

2. Dissolve 10g gelatin powder in 100g hot water, stir until it is completely dissolved, and add 50g citrus honey to obtain gelatin.

3, orange slices soaked in honey, bottom.

4. Take 250g cream ice water to 7 minutes, mix it with fish glue, and pour it into a bowl covered with oranges until 8 minutes are full.

5. Slice the Qifeng cake and press it out with a Mu Si ring.

6. Cover the cake on the Mu Si and put it in the refrigerator for 2 hours.

7. Reverse the buckle and sprinkle some coconut.

Orange jam:

Orange peel contains a lot of pectin, so there is no need to add pectin when making orange jam.

Materials:

Four Sunkist oranges (about 900g), Sunkist lemons 1 piece, and 400-500g sugar.

Exercise:

1, clean the surface of oranges and lemons, preferably with salt, remove the wax on the surface, and peel off the orange peel with a sharp fruit knife as thin as possible. I used a Dole's Thousand-Day Red Fruit Knife, which is very easy to use.

2. Boil a proper amount of water in the pot, and put peeled orange peel and lemon peel into boiling water for 2 minutes to remove astringency and bitterness.

3. Cut the boiled orange peel and lemon peel into filaments.

4. Take out the pulp of oranges and lemons. As long as the pulp is used, it is best to remove the fascia. I don't think it's troublesome to slice the pulp, but the jam made in this way is not delicate enough.

5, put the peel and pulp into the pot, add sugar to boil, at this time, the orange will produce a lot of water, turn to a small fire and slowly stew, add lemon pulp, add sour taste will make the orange juice taste better, but also prevent sugar crystallization. Stir the jam with a spoon until the orange juice thickens and turns golden yellow.

6. Clean the glass sealed jar in advance, disinfect it with boiling water, put the orange sauce into the glass jar while it is hot, cover the bottle cap tightly, turn it upside down (to further prevent air from entering), and put it in the refrigerator after thorough cooling. Eat it as soon as possible.

Candied orange peel

1, three oranges were washed.

2. Remove the meat and skin and cook until soft.

3. Remove the white part.

4. Cut into filaments.

5. Add water, sugar, lemon juice and salt to boil.

6. Cook until the soup runs out.

7. Roll in sugar.

8. Store in a sealed container.

Steamed eggs with oranges

Rub the oranges on the table (it will be better to take out the pulp)

2. Cut the orange in half and take out the pulp.

3. Try to pick out the white fascia and break it with a cooking machine.

4. Break the egg and mix the mashed fruit with the egg.

5. Pour the mixed egg paste into the freshly hollowed orange peel.

6. Steam on medium heat for about 7 minutes ~

Orange drumstick

1. Wash oranges and lemons.

2. Wash the chicken leg to remove excess skin and subcutaneous fat, and cut several knives evenly on the chicken leg.

3. Wipe it evenly with salt and pepper, then squeeze the orange juice of half an orange and throw it in with the peel, and marinate for 2 hours.

4. Cut the pulp of another orange into small pieces and chop the onion for later use.

5. Ohara barbecue sauce.

6. Remove the orange peel from the pickled chicken leg and pour out the excess water.

7. Spread barbecue sauce evenly.

8. Sprinkle chopped onions.

9. Put it in the microwave for 4 minutes and turn it over for 4 minutes.

10. Heat an appropriate amount of olive oil in another pot, pour in diced oranges, add sugar, squeeze into half lemon juice, boil and thicken with water starch to make a thick juice.

1 1. Stuffed chicken legs.

12. Cut the onion, put it on a plate and pour it with sweet and sour juice.

Orange biscuit

Raw materials:

500 grams of flour, 4 oranges, 5 grams of yeast powder and 5 grams of baking soda.

Exercise:

1, plane some orange slices with a plane;

2. Put the orange pulp into a juicer to squeeze out orange juice, take 260g, and mix it with10g orange slice, 500g flour, 5g yeast powder and 5g baking soda evenly;

3. Put the mixed dough in the refrigerator for 2 hours for later use;

4. Take 1/3, roll the dough into 2mm thick dough, and poke several holes in it with a fork;

5. Press the pattern evenly with the biscuit mold. Preheat the oven to 190 degrees, put it on the middle and upper floors, and bake for 10 minutes.

Banji orange

Raw materials:

Sunkist orange, strawberry, kiwi fruit, low-gluten flour, eggs, milk, sugar, whipped cream.

Exercise:

1, all kinds of fruits are washed and prepared;

2. Peel the orange and remove the white endothelium;

3, oranges and successful thick slices, strawberries and kiwifruit cut into pieces;

4. Preheat the thick pot to 60% to 70% heat, and apply a thin layer of olive oil with a kitchen paper towel;

5. Stir 45 grams of low-gluten flour, milk 125 grams, proper amount of sugar and egg 1 into a thin batter, pour it into a preheated pot, gently shake the pot, and spread the batter quickly and evenly;

6. Turn off the fire, and spread the batter into a thin plate skin by using the waste heat of the pot body and the furnace head;

7. After the skin of Banji is cooled, add a proper amount of whipped cream and oranges, and wrap it up to enjoy.

Orange cod steak

Materials:

2 pieces of silver cod, eggs 1 piece, proper amount of flour, proper amount of bread crumbs, a little salt, cooking wine and pepper.

Exercise:

1. Clean cod and cut into large pieces. You can remove the big thorn in the middle when cutting.

2. Put the cut cod pieces into a container, add salt, cooking wine and pepper and marinate for a while.

3. When curing cod, divide the orange in two, take half and squeeze out the orange juice.

4. Prepare three small bowls, put flour, egg liquid and bread crumbs respectively, and wrap the marinated cod fillets with flour, egg liquid and bread crumbs in turn.

5, take a small milk pot, pour in the right amount of oil, heat it to 50%, add cod pieces one by one, fry until golden brown, and take out the oil control.

6. Take a big plate, put the fried cod on the plate, boil the freshly squeezed orange juice with low fire, thicken it with water starch, and then pour it on the cod block.