We know that orange peel and traditional Chinese medicine Chenpi are the same thing, with great medicinal value, including appetizing and digestion-enhancing effects, as well as clearing the heart and reducing fire. Let's learn about the edible methods of orange peel below.
1. Orange Peel Porridge
When boiling rice porridge, add a few small pieces of clean orange peel before the porridge boils. After the porridge is cooked, it not only has a fragrant and delicious taste but also helps with appetite. It can also be used as a dietary treatment for people with chest and abdominal distension or excessive coughing.
2. Orange Peel Soup
When making meat soup or pork rib soup, add a few pieces of orange peel. It not only enhances the soup's flavor but also gives it a slight orange taste, making it less greasy to eat.
3. Orange Peel Tea
Cut the cleaned orange peel into shreds, cubes, or pieces. It can be brewed separately with boiling water or mixed with tea leaves. It not only has a refreshing taste but also has appetizing, decongestant, and refreshing effects.
4. Orange Peel Wine
Soak cleaned and dried orange peel in white wine for about 20 days before drinking. Orange wine has the effect of clearing the lungs and resolving phlegm. If soaked for a slightly longer time, the taste of the wine will be even better.
5. Orange Peel Dish
After eating oranges, collect the fresh orange peels, clean them, soak them in water for 2 days, then cut them into thin strips, and marinate them in white sugar for 20 days. They will become a very delicious side dish for alcoholic beverages. Not only does it taste sweet and refreshing, but it also helps with hangover.
6. Orange Peel Cubes
Take fresh orange peel, remove the stem and rotten parts, wash it with clean water, drain, then cut it into small cubes with a knife. Then, soak the cubes in honey or white sugar for 20 days. They can be used as fillings for sweet desserts such as sugar-coated haws and tangyuan. They taste refreshing and sweet.
7. Five-Spice Orange Peel
Soak the cleaned orange peel in water for a day and night, remove the stem, head, and moldy parts, squeeze out the water, and then cut it into small pieces about 1 cm square. Cook the orange peel in boiling water for 30-40 minutes, then squeeze out the water and drain. Then, cut the orange peel into small pieces about 1 cm square. Cook the orange peel in boiling water for 30 minutes with a ratio of 500g wet orange peel to 20g salt. After removing it from the pot, sprinkle a layer of licorice powder on it while it's still wet. Use about 15g licorice powder for every 500g orange peel. After drying, it becomes the sweet, fragrant, sour, salty, and slightly bitter five-spice Chenpi. It has a long-lasting taste and also has medicinal effects.
8. Orange Peel Jam
Both dry and fresh orange peel can be used to make jam. First, wash the orange peel with water, put it in a pot, and boil it for a few minutes. Pour out the water, add fresh water, and boil it again for a few minutes. Repeat this process 3-4 times until the bitterness of the orange peel is reduced. Then, squeeze the orange peel dry with hands or a cloth, and chop it into small pieces with a knife. The finer, the better. If possible, use a meat grinder to grind it finely. Put the chopped orange peel back into the pot, add an appropriate amount of brown sugar, white sugar, and artificial sweetener according to the amount of orange peel. Add a little water and boil it over low heat until it thickens into a paste-like consistency. The orange peel jam is ready.
