Method 1: Prepare the ingredients for grilled oranges as follows: The specific method for 7 kumquats is as follows: Take out 7 kumquats, rinse the oranges with water, soak them in warm water at about 50℃ for 3 minutes, remove the residual pesticides on the skin, take a paper towel or a clean

Use a cloth to wipe the oranges, dry the water on the surface of the oranges, wrap them with tin foil, put them in a preheated oven, and bake them at 200°C for 15 minutes, until the oranges are steaming and have an orange aroma!

Method 2: Prepare the ingredients for orange marmalade as follows: 700 grams of oranges, 150 grams of rock sugar, 50 grams of lemon juice, 2 tablespoons of syrup. The specific method is as follows: Peel the oranges, put the skin side down, and the white side up. Use a knife to slowly remove the white part.

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Use about 1/4 of the peel of 700 grams of oranges.

If there is too much skin, the sauce will be too bitter. Cut the pulp into two pieces and remove the seeds for later use.

Boil water in a pot, put in the cut orange peels, boil and then drain the water. This step is to remove the bitter taste of the orange peels.

Add a small cup of water to the cooked skin and puree it into a food processor. Put the pulp into a pot, add rock sugar, pour in the orange peel puree, bring to a boil over high heat, then turn to low heat and continue to cook. Then squeeze in lemon juice and cook while

Stir until the soup is slightly thick, add two tablespoons of syrup, and continue to cook for a while while stirring!

Method 3: Prepare the following ingredients for canned oranges: 1000 grams of oranges and 50 grams of rock sugar. The specific method is as follows: Peel and peel the oranges, add an appropriate amount of water and rock sugar to the pot, heat until melted, then pour in the orange segments, stir occasionally, and bring to a boil over high heat.

Then turn to low heat, pierce some oranges with a fork, cover and simmer for 10 minutes after cooking, then put them into a glass jar while hot.

Method 4: Prepare the ingredients for orange jelly as follows: 1500 grams of oranges, 30 grams of isinglass powder, and 5 strawberries. The specific method is as follows: Peel the oranges and take out the flesh, leaving 100 grams of pulp for later use. Use a tool to squeeze out fresh juice from the remaining pulp.

, when almost all the orange segments are mashed, use a strainer to filter the pure juice and set aside. Wash the strawberries and soak the isinglass powder in a little juice. Pour the juice into a milk pot, bring to a boil over medium-low heat, and drain.

Melt the isinglass powder into a liquid and store it in warm water. Don't let the isinglass powder solidify. When the juice is boiling, pour in the isinglass powder solution, and then stir the juice slowly until the isinglass powder is completely

Mix until the juice boils, then pour it into a small mold filled with orange pulp and let it solidify!

Method 5: Orange stewed bird's nest. Prepare the following ingredients: 3 grams of bird's nest, 1 orange, appropriate amount of honey/rock sugar. The specific method is as follows: soak the bird's nest and change the water three times, put it in a stew pot, and simmer it over water. Will it affect the bird's nest if it cannot be cooked directly?

To taste, peel the oranges, scoop out the orange flesh and squeeze it. Don't filter out the residue. After the bird's nest is stewed, pour in the orange juice, add rock sugar, and simmer again for about 10 minutes.