The magical use of winter rind soup

The magical use of winter rind soup

Chenpi, in fact, is orange peel. Every November or February, orange, Sichuan, Fujian, and Guangdong provinces produce orange peels that are dried or dried for more than 3 years.

This is the tangerine we use.

  Chenpi is used for many purposes. Generally, medicinal materials can be used, but it can also be used as a seasoning in cooking.

“Compendium of Materia Medica” records that Chenpi has three main functions, one is to guide the cold in the chest, the other is to break the stagnation, and the three is to benefit the spleen and stomach.

The longer the tangerine peel is left, the more powerful it is.

  As a seasoning, the most commonly used is the soup.

It’s cold in winter and is best for soup.

Putting a few pieces of Chenpi in the soup can always make the soup have a residual sweet scent. It can also relieve spleen and stomach discomfort, increase appetite, and treat cough and sputum.

For example, Chenpi Pork Ribs Soup, Chenpi Meatball Porridge, etc.

However, when using Chenpi to make soup, cold water should be added to the pot. If the water is hot, it will have a bitter taste when it is poured into the pot.

In addition to boiling soup, you can also use brown skin when cooking or cooking, soak it in water, cut into shreds, and stir-fry or braise with other ingredients. It can also change the flavor of the dish and achieve medicinal effects, such as brown beef, brown porkLiver, Chenpi duck and so on.

It should be noted that Chenpi is mild and dry, dry cough without phlegm, dry mouth and dryness of Yin deficiency constitution should not eat more.