Steam oranges for about 10- 15 minutes. Steamed oranges generally refer to salted steamed oranges. The main raw materials are oranges and salt. Specific practices:

1. Wash the orange, cut off the top of the orange, sprinkle a little salt evenly on the orange meat, and poke it with chopsticks a few times to facilitate salt penetration;

2. Fix the oranges with toothpicks, put them in a bowl, cover the oranges, steam them in a pot, and steam for 10 minute after the water boils;

3. Take it out and peel it. Take the pulp and eat it with steamed water.

Orange buying tips:

First of all, oranges are not as smooth as possible. Imported oranges often have many holes and are rough, while the "beautiful" oranges are very smooth and have almost no holes. Secondly, you can wipe the surface of the fruit with a white napkin before buying, preferably a wet tissue. If you draw, you usually leave color on the napkin.

Steamed oranges with salt have the effects of promoting fluid production, quenching thirst, stimulating appetite, relieving constipation, preventing cancer, relieving cough and resolving phlegm. Normal people eat oranges or drink orange juice after meals, which has the functions of relieving greasy food, resolving food stagnation, quenching thirst and sobering up. In addition, steamed oranges with salt can treat cough and cold. Its antitussive and expectorant effect is better than that of dried tangerine peel, and it is a good medicine for treating cold and cough, loss of appetite and chest and abdominal pain.