Tangerine peel is a Chinese herb made from orange peel and is commonly used in Chinese cooking and herbal dispensing. Here's how tangerine peel is made:
Fresh orange peels: several (preferably pesticide residue-free oranges).
Water: To taste.
Prepare orange peels: Choose fresh oranges, and try to choose organic oranges that are free of pesticide residues. Use a knife or peeler to peel off the outer skin of the orange, trying to avoid peeling off the white inner skin, which will have a bitter taste.
Cleaning treatment: Rinse the peeled orange peel with water to remove impurities and dirt on the surface. Then use a kitchen paper towel to wipe the moisture off the surface of the orange peel.
Drying: Place the cleaned orange peel in a ventilated and dry place and let it dry naturally until the moisture on the surface evaporates. It can also be left to dry in a cool and ventilated place for a day or two until the orange peel is dry and firm.
Storage: Dried orange peels are stored in an airtight container in a cool, dry place away from direct sunlight and humid environments to prevent mold.
Use: After making tangerine peel, it can be used for seasoning in cooking, and can also be used in traditional Chinese medicine boiling. When cooking, tangerine peel can be chopped or shredded and added to the dish to cook. When boiling traditional Chinese medicine, tangerine peel can also be added to the herbs to decoction together to increase the medicinal effect.
The tangerine peel not only has a unique aroma and taste, but also has the effect of clearing heat and dissolving phlegm, strengthening the spleen and appetizing, and is a very commonly used traditional Chinese medicine seasoning and condiment.