condiments

700g orange

condiment

Rock sugar150g

50 grams of lemon juice

2 tablespoons syrup

The practice of boiling oranges

Material assembly drawing:

1. Peel the orange with the skin facing down and the white side facing up, and slowly remove the white part with a knife. About 700g 1/4 peel orange can be used. Too much skin will make the sauce bitter.

2. Cross-cut the pulp twice and remove the seeds by the way. Boil water in a pot, add the cut orange peel and boil it, then pour out the water. This step is to remove the bitter taste of orange peel. Add a small glass of water to the boiled skin and mash it in a cooking machine.

3. Put the pulp into the pot, add the rock sugar, pour in the orange peel mud, and turn to low heat to continue cooking after the fire is boiled.

4. Then squeeze in the lemon juice and stir it while cooking until the soup is a little sticky. Add two spoonfuls of syrup and continue to cook for a while while stirring (I use the remaining invert syrup when making moon cakes, and I don't need it to increase the flavor and consistency of jam. Maltose can also be used instead)