It's a pity to throw away the orange peel left over from eating citrus at home. It can be dried in the sun and collected to make delicious nine-system dried tangerine peel. The most remarkable efficacy of dried tangerine peel is to eliminate phlegm and relieve cough, dredge cardiovascular and cerebrovascular diseases, lower blood pressure, etc. It is one of the precious raw materials with the same origin of medicine and food. Nine-system dried tangerine peel is a popular leisure food. Its flavor is sweet, sweet, salty, sour and fragrant, and it can eliminate phlegm and relieve cough, and quench thirst with qi.

The processing method is as follows: 1. Raw material treatment: the dried tangerine peel should be debittered, soaked in a large amount of water to be soft, and debittered by changing water several times. 2. Hot cooking raw materials: heated to boiling with water twice as much as the raw material, boiled with tangerine peel, boiled for about 4-5 minutes, fished out, changed water, and cooked again according to the above steps to debitterize. 500 grams of water and 500 grams of dried tangerine peel (semi-dried), i.e. 1:20:20, are heated and concentrated to dissolve the flavor of licorice as much as possible. When the total amount is only about 1/3, the filtrate is filtered, and the residue can be reused for the second time. Add the semi-dried tangerine peel while it is hot, stir gently, and let. The flavor of the product can be guaranteed by drying the raw materials until they are completely absorbed. 5. Drying: the dried tangerine peel with absorbed feed liquid is sent to bake or dried to a semi-dry state to obtain the product.

Of course, it can also be simpler. After drying licorice (using a rice cooker or microwave oven), put it into a blender and grind it into powder. After boiling tangerine peel, take it out and squeeze it out, sprinkle a layer of licorice powder and dry it.