How to remove the skin of the yellow peel fruit, and how to soak the fresh yellow peel fruit in wine

The flesh of the yellow peel fruit is translucent, crystal clear, and at the same time delicious and juicy, sweet and sour, making it able to be called in the folk proverb - "hungry lychee, full of yellow skin".

1. The sweet taste of chicken heart yellow peel is more used as fresh food, when eating yellow peel fruit in summer, you can put the pulp, peel and kernel in the mouth and chew it, and swallow it with the juice, although the taste is a little bitter, but it can play a role in reducing fire, indigestion and stomach fullness.

2. Boil jam: remove the yellow seeds, break the pulp and peel and stir evenly, add rock sugar to boil the jam. It tastes good and can also suppress coughs.

3. Yellow skin soaked honey:

1. Wash the yellow skin, break it into three or four pieces, remove the core, put it in a cup to boil water, put some honey or sugar, and put at least five or six yellow skins in a cup.

2. Yellow skin soaked honey has a good cough suppressant effect. The method is: first steam the fresh yellow peel and dry it to remove the pit, then soak it in pure honey (winter honey), and take it according to the proportion of the tea.

4. Salted yellow peel fruit: take fresh yellow peel fruit and wash it to dry, add salt and prepare it. Salt 15-30 grams of yellow peel fruit each time, boil a bowl and a half of water to a bowl, remove the slag and drink, add an appropriate amount of white sugar to taste. Pickled yellow peel fruit can be eaten as a snack.

5. Yellow Skin Chicken Soup: Cook the chicken soup first according to the usual practice. Place part of the chicken broth in a small pot.

Add the yellow peel and simmer for a while. Season with salt and serve. The soup of meat cooked with yellow skin has a very special taste, with the unique fragrance of yellow skin, and a little sour, not greasy, refreshing, and very suitable for drinking in summer.

6. Yellow skin preserves: Wash the yellow skin, cut off the branches, and squeeze out the seeds. Sprinkle sugar on the yellow skin, put it in a casserole and cook it slowly over low heat until the skin is transparent. Remove the juice. Homemade yellow-skinned preserves still have a slight astringency after processing.

7. The sour yellow skin can be used in dishes, and the most common is to match it with meat, such ......as braised pork ribs with yellow skin, yellow skin goose, and steamed chicken with yellow skinWhen cooking, you only need to use a knife to make a small opening from the root of the yellow skin, squeeze out the core, and use the meat and peel together to make an appetizer.

If you are sick, you have to take medicine.

Yellow leaf disease is a manifestation of zinc deficiency and iron deficiency, and the main causes of yellow leaves are soil clay, compaction, water accumulation, and poor aeration, resulting in poor development and even death of capillary roots. It seriously affects the absorption of nutrients by the roots, resulting in the nutrient deficiency of leaves and the formation of yellow leaf disease. Individual leaf veins are green, the leaves turn yellow, the leaf margins are white, and the leaf margins are scorched in severe cases; Some trees have nodules or segmental necrosis on the taproots.

You can refer to the following 1. Select the ripe yellow peel fruit, dry it naturally after cleaning, and pour it into the wine jar when there are no water droplets on the surface.

2. The wine jar is best a clay pot or a glass bottle.

3. After washing your hands, pinch the yellow peel fruit directly, the operation method is to grab a handful of yellow peel fruit and hold it vigorously, then put it in the wine jar, and then put the sugar on the yellow peel fruit, the ratio of yellow peel fruit and sugar is 10 2, that is, 10 catties of yellow peel fruit 2 catties of white sand sugar, sugar is an important factor in fermentation.

4. Seal the wine jar and place it in a cool place.

5. The fermentation time takes about 25 days, after unsealing, take out the yellow peel floating on it, pour the juice into a glass container, and you can drink.

6. The original solution can also be fermented for a second time, that is, add some white sugar for some time, and the wine and sweetness will be better.

7. According to personal preference, the second-fermented wine can be seasoned with liquor, rock sugar, etc. To soak in wine, you must choose real grain wine, and tell you a real pure grain wine brand that I have been using, Guyangkang pure grain wine, which Jingdong has.

The yellow skin does not need to be peeled by rings, and it will naturally blossom and bear fruit when the time comes.

1.The fresh yellow peel fruit grown in the rural hometown is a pity that it is not eaten and spoiled, and it should be very good to make jam.

2.Remove the pits from the yellow peel pulp, don't throw away the peel, and beat it into a sauce together.

3.Put the pulp and peel into the juicer, add a small amount of water, beat the jam, add an appropriate amount of sugar, and a small amount of salt, and slowly boil over low heat, stirring while cooking.

5.Leave it cool and put it in a clean bottle and it can be stored for a long time.

6.The sweet and sour yellow skin jam is a good condiment for dipping white cut chicken and duck meat.

You're talking about yellow sauce.

Method: Prepare kilograms of mountain yellow peel, 12 kilograms of red sugar, 5 kilograms of glutinous rice sweet wine, 5 kilograms of bean paste, 4 kilograms of sesame paste, 3 kilograms of garlic, 2 kilograms of red pepper, and 12 kilograms of rice vinegar.

Boil the sugar solution first until the sugar solution is golden and shiny, then add glutinous rice sweet wine, bean paste, yellow peel fruit, garlic, red pepper, etc., and continue to boil over medium heat. After 15 minutes, add rice vinegar and sesame paste, mix well and bring to a boil.

Nanning's yellow skin sauce is very famous and has a history of more than 100 years. The main raw material for making yellow peel sauce is the unique wild mountain yellow peel in Guangxi, also known as chicken peel fruit. The mountain yellow peel is smaller than the yellow peel fruit we usually eat, and the skin is relatively thin.

1. After picking, remove the branches and leave the fruits, select the good ones, and wash them with water;

2. Put it in a pot and steam it;

3. During the steaming process, you can see that when the yellow skin is heated, the core of the fruit is slowly spit out like a hen laying an egg, which is fun!

4. Steamed yellow peel fruit;

5. After skimming the cool, squeeze out the nucleus by hand;

6. It's still relatively hot, and I use a fan to cool it down. Fill it in a glass bottle and marinate it first. A layer of fine salt and a layer of yellow peel fruit can be stacked like this.

You can also put the yellow peel fruit in a glass bottle, sprinkle it with salt, and let it dry in the sun. It can be a little longer until the yellow peel fruit changes color. Note:

Don't touch the oil) If you can't eat it now, save it for later use.

Yellow skin diet prescription.

Sexual taste] spicy and sour, cold, non-toxic.

Returning to the meridian] into the liver, spleen, and stomach.

Efficacy] The fruit clears the heart and eyes, strengthens the stomach and eliminates food, and the kernel promotes qi and relieves pain.

Indications] fruit to treat polydipsia, indigestion, stomach fullness; Nucleol for hernia; **Hernia pain and gas pain; Leaf decoction and water drinking can prevent and control epidemics.

Selected Dietary Prescriptions for Family Medicine].

Salted yellow peel fruit: Fresh yellow peel fruit is dried, salted and bottled, 15-30 grams each time, fried in water to remove the residue and drink, and white sugar can be added to taste. It has the effect of dissolving phlegm and relieving cough, eliminating accumulation and smoothing qi. It is suitable for food accumulation, cough and phlegm, pregnancy vomiting and other symptoms.