1, after picking from the tree, remove the branches and leaves, select the ones with full pulp and wash them with clear water; Drain water (all containers must not be stained with oil).

2. Steamed in a pot;

3. In the process of steaming, you can see that the yellow skin is heated and the core is slowly spit out like a hen laying eggs.

4. After the steamed wampee is cooled, squeeze out the core by hand.

5. After drying in the sun, soak in 10 kg of fruit and 3 kg of rock sugar (preferably broken) for 1-2 days, and put in a glass container with a lid. Put the salt and yellow peel together.

6, if you want to eat spicy, you can cut some fresh small peppers, soak them before, and you can eat them in about a month.

You can also put the wampee in a glass bottle, sprinkle with salt and dry it. The time can be longer until the yellow skin changes color.

Nutritional value of wampee;

Huangpi, also known as Huangpi and Huang Guan, is native to southern China, and its cultivation history is over 1500 years. Guangdong, Guangxi, Taiwan Province and Fujian are the largest producing areas in China. It is a low-calorie, high-fiber and high-moisture food, which should be eaten in moderation when losing weight.

Its trees bloom in March and April every year, and the fruits are ripe in July and August, which are yellowish brown and oval, with fine fluff on the surface and green seeds hidden in white pulp. It is convenient and delicious after peeling.

Huangpi has the effects of eliminating fullness in chest and abdomen, promoting fluid production to quench thirst, regulating qi and relieving cough; Bitter yellow skin has a particularly good effect. The bitter taste of wampee can stimulate bile secretion, promote digestion and make absorption function vigorous.

Heat of wampee: 3 1 kcal (100g)