Steamed oranges with salt are a delicious food. The main raw material 1 orange, one-third spoon of salt, and steamed oranges with salt is a folk prescription.

Wash the orange, soak it in salt water for a while, and cut off the top of the orange, just like an orange cup. Then sprinkle a little salt evenly on the orange meat and poke it a few times with chopsticks to facilitate salt penetration. In addition, put a toothpick in the orange and fix it, put it in a bowl, cover the cut orange top, steam it in a pot, boil the water and steam it for about ten minutes, and finally take it out and peel it. Take the pulp and eat it with steamed water.

Remember that in this process, the orange peel must be washed clean, and soaking in salt water can play a certain disinfection role. Don't put too much salt, because it tastes bad.

Species classification:

Oranges are mainly divided into several varieties: sweet orange, navel orange, blood orange, sugar orange and red orange. Sweet orange series include: sugar orange, red navel orange, Sunkist orange, summer orange and so on. Blood orange series include: Tulloch, Rose Blood Orange, Ruby Blood Orange, etc. Navel orange series include Gannan Navel Orange, Xinfeng Navel Orange, Xunwu Navel Orange and fuchuan navel orange.

Among them, blood orange, pulp and juice are all purple or dark red, and the pulp is tender and juicy with special fragrance. The Mediterranean region is its origin and main producing area, and it is a variety of oranges, but it is generally smaller than oranges, mainly because the pulp and juice are red because of anthocyanins.

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