Ingredients:

6 small oranges

None

Recipe:

1. Take out 6 small oranges, set aside.

2. Rinse the oranges with water.

3. Soak in warm water at about 50℃ for 3 minutes to remove residual pesticides on the skin.

4. Take a paper towel or a clean cloth to wipe the oranges.

5. Dry the water on the surface of the orange.

6. Dry all the oranges in turn.

7. Boil the pot dry, put the small oranges in, and heat slowly over low heat.

8. Use a shovel to stir-fry the oranges continuously until they are slightly burnt and the oranges are steaming and have an orange aroma.

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Recipe tips:

Q: Ingredients selection - can any orange be roasted?

Answer: The ones with deep orange-red skin, with skin and flesh close to each other and not dehydrated are better. When roasting oranges, you need to control the heat and roast them slowly over low heat. It is best to roast the orange peel until it is slightly charred, if it is too charred. Not only is the medicinal value of orange peel greatly reduced, but the vitamins and minerals in the orange flesh are also destroyed

Q: Dosage - how much should be eaten per day? Do you want to eat orange peel?

Answer: Wait until the temperature is right after baking to avoid burning your mouth. A single orange of about 50 grams can be eaten 1 to 2 a day. Orange peel has a very good effect of moisturizing and resolving phlegm. If you eat it together with the orange peel, the effect will be better

Q: Suitable group - can everyone eat it?

Answer: Because it is pungent, warm and dry, it can easily damage yin, so it is not suitable for people with high anger, as it will easily cause internal heat