Ingredients for Candied Tangerine Canned: Tangerines 8 pieces, Rock sugar 1 small piece, Boiling water as needed.
Method: Step 1: Peel eight tangy tangerines, removing the white pith (which has the effect of clearing heat and detoxifying, but it is better to remove it when making canned fruits as it affects the appearance). Step 2: After peeling, prepare to boil water to sterilize the glass jars with hot water, prepare rock sugar (amount depends on the water), and you can keep the tangerine peels to dry and use for brewing water or enhancing the flavor of braised pork.
Step 3: Take a clean, oil-free pot, put rock sugar in it after the water boils, and add peeled tangerines once the sugar has completely melted. Step 4: If you prefer tangerine syrup, add more water and adjust the sweetness to your liking. Step 5: Let the tangerines simmer for about five minutes, then turn off the heat. Once cooled, transfer them to jars and refrigerate for a better taste, allowing them to soak in the syrup longer as they were still a bit sour when tested.
Step 6: The syrup is delicious. Step 7: High-quality appearance of the tangerine canned. Making the most of the ingredients, and glad not to have thrown everything away. Step 8: Plan to dry the tangerine peels for brewing water or adding a little to braised pork for flavor enhancement. Nothing is wasted.
Cooking Tips: Traditional Chinese medicine believes that tangerines have the effect of moistening the lungs and relieving cough, but they should not be consumed in large quantities when coughing as it may worsen the condition. Tangerines are also prone to causing internal heat, so it’s not advisable to eat too many. Three to five a day should suffice to meet the body’s vitamin needs. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Dessert’ to directly view my recipes!
