How to marinate the whole mountain yellow skin to make it sweet

Shanhuang peel is rich in nutritional value, how to pickle the most appropriate? Ladies and gentlemen, this is a very good question, and the good thing is that it is a popular science topic that can help us increase some knowledge. At the same time, it talks about content that is closely related to our lives, which is very down-to-earth and a rare good topic.

Let's take a look at it.

Commonly known as "chicken skin fruit", it belongs to the Rutaceae family, and the fruits and leaves have a special fragrance. It is mainly distributed in the Shishan area inhabited by ethnic minorities in the southwestern border of Guangxi. The fruit contains 18 kinds of amino acids and a variety of mineral nutrients required by the human body.

After ripening, the yellow-skinned fruit can be eaten raw, and can also be processed into jams, preserves, beverages, and sweets. It has the effects of dissipating heat, reducing inflammation, dissolving stagnation, dispelling dampness, strengthening the spleen and stomach. It can be eaten fresh, seasoned and used as medicine.

The fruit is pickled and processed to become a seasoning with a unique aroma. It can also be dried to make pie filling.

So the question is, the mountain yellow peel is rich in nutritional value, how to pickle the most appropriate?

First of all, when you pickle yellow peel fruit, you need to prepare an appropriate amount of edible salt and sugar, and prepare two clean glass bottles.

The specific method of pickling yellow peel fruit.

1. Remove the branches and leaves of the prepared yellow peel fruit, then remove the bad ones, and then wash them with water.

2. Prepare a steamer, put the washed yellow peel fruit in the pot to steam, wait for the yellow peel fruit to be steamed, take it out and let it cool, and then squeeze out all the kernels inside, and put the obtained yellow peel pulp in a cool place to cool down and set aside.

3. Wash the prepared glass bottle with water, then control the moisture, put a layer of yellow peel pulp at the bottom of the bottle, then sprinkle a layer of salt, then put a layer of yellow peel fruit, and then put a layer of salt, and so on, and seal the bottle after it is placed.

4. Pickle the remaining yellow peel fruit with white sugar according to the same method, so that after pickling, you can get two different flavors of pickled yellow peel fruit, salty and sweet, and it is also very convenient to eat. Pickled yellow peel fruit, after sealing, should be placed in a cool place, after a month or so to pickle, it is best not to open in the middle, so as not to deteriorate.

The nutritional value of this kind of mountain yellow peel is very high, the best way to marinate it is to soak the three yellow peels for half an hour, and then put them in a black jar The water in them should cover the mountain yellow skin, put a little vinegar in it, put a little salt, cover the lid and marinate it like this, about half a month or so.

The operation is as follows: 1. Remove the branches and leaves of the mountain yellow peel and wash it with water;

2. Put the mountain yellow peel in a pot and take it out after steaming;

3. Put the mountain yellow peel in a glass bottle, and put salt and sugar in the middle;

4. Leave it for about a month, marinate and eat.

Wash and air dry, do not expose to the sun, and then put it into a glass jar, a layer of mountain yellow skin and a layer of salt, and finally pour in a high degree of liquor, sprinkle with a layer of salt, and wait for more than a month to eat.

Wash the fresh fruit, drain the water, (note: all containers can not be stained with oil, it is best to use a new one) pick out the fruit one by one and enlarge the pot, according to the ratio of 10 catties of fruit and 3 taels of salt to soak for 1-2 days, and then squeeze out the baby of the mountain yellow peel and put it in another container, according to the proportion of 10 catties of fruit and 3 catties of rock sugar (rock sugar is best broken) in a glass container with a lid, if you want to eat spicy can cut some fresh peppers before soaking, you can eat it for about a month, the taste is super good.

Pickling the mountain yellow peel to make it sweet requires the following steps:

Ingredients: 500g of mountain yellow peel

Excipients: appropriate amount of salt, appropriate amount of honey.

Method steps. :

Fresh yellow skin ready.

Rinse and control moisture.

Mix the honey well, put it in a steamer and steam it over high heat.

Remove the yellow skin. Put it in a clean bottle, a layer of salt and a layer of yellow skin, let it dry in the sun for a few days, and seal it for storage.

Do yellow-skinned seeds have to be squeezed out? Even seeds are not tasty, are they?

The pickling method of Guangxi mountain yellow peel is as follows:

Ingredients: fresh yellow skin, salt.

Method: 1. Clean and drain the fresh yellow skin, and then put it into the steamer to steam, at this time the steamed yellow skin will be squeezed out by itself.

2. After squeezing it out, put the yellow skin to cool down, and clean out the yellow skin core by hand.

3. After that, pick a glass bottle with good sealing, wash it and drain it, spread a layer of salt on the bottom, then spread a layer of yellow skin, and repeat this method until it is finished.

4. Remember that the bottle only needs to be nine points full, and finally seal the bottle cap.

5. Marinate at room temperature for a month before eating.

6. The yellow peel fruit pickled in this way is best eaten in winter, which can not only strengthen the stomach and eliminate food, but also prevent the occurrence of colds and coughs.

Related information: Edible method of pickling mountain yellow peel: take about 20 grams of pickled mountain yellow peel fruit each time, and then boil a bowl and a half of water to a bowl with water, and then remove the residue to drink, drink directly or add white sugar to taste, drinking has the effect of quenching thirst.

Secondly, pickled yellow peel fruit can also be eaten as a snack, eating pickled yellow peel fruit has the effect of dissolving phlegm and relieving cough, eliminating accumulation and smoothing qi.

Mountain yellow peel is generally smaller than yellow peel fruit, and the taste is slightly sour, generally pickled and eaten, and even made into yellow peel sauce. So, how do you pickle the yellow skin to make it sweet? How is the mountain yellow peel sauce made?

How to pickle the mountain yellow skin to make it sweet.

Put some sugar, put some vinegar, and put it in a bottle to marinate for a few days.

First, pick the fruit and wash it.

Then put it in a pot and steam.

The steamed mountain yellow skin will all burst, and the seeds inside will naturally pop out.

Then let it cool and pick up the seeds.

Fill the bottle with the remaining peel flesh.

A layer of fruit is scattered and a piece of salt is grabbed, and after being packed repeatedly, it is sealed, and it is marinated after sealing for about a month.

How to make mountain yellow peel sauce.

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. The current yellow sauce production process still maintains the traditional hand-made, and introduces advanced disinfection and packaging technology. After purchasing the yellow peel in June and July every year, the workers will wash, remove the core, put the salt, put it in the large clay pot for several months of sealing and pickling, and then add sugar, special soybean paste, chili, garlic, sweet wine, sesame paste and other ingredients, through scientific methods to make it.

The yellow peel sauce made has a unique mountain yellow peel fragrance, the taste is sweet and sour, the spicy taste is suitable, it can be mixed with flour and noodles and eaten directly, and can also be used as a condiment for steaming and stir-frying various meat and fish. Yellow peel sauce is a sweet and sour jam.

What does the yellow sauce taste like.

Yellow peel sauce is a jam made of mountain yellow peel fruit as raw material, its taste is sweet and sour, delicious, spicy and suitable, can be mixed with flour, noodles can be eaten directly, can also be steamed, fried all kinds of meat and fish condiments. As early as the Qianlong period of the Qing Dynasty, there were more than 100 sauce shops on Nanning Street, dealing in jams made from mountain yellow peel fruit. After the founding of the People's Republic of China, the yellow sauce that has experienced a history of nearly 200 years began to enter mechanized production.

At present, there are still batches of yellow skin sauce production in Nanning, Chongzuo and other regions, and it is sold in the Nanning market. Yellow peel sauce is a jam made from mountain yellow peel fruit, which has won the gold medal of the National Health Food Expo.

The color of the fruit is golden, smooth and dazzling, and according to the taste, it can be divided into two systems: sweet and sour. Yellow-peeled fruit can be made into jam, some varieties are sweet and sour, the juice is rich and fragrant, it is a fruit jam with good color, fragrance and taste, and can be called together with lychee.

Mountain yellow peel, also called chicken skin fruit, mountain yellow peel is half smaller than the general yellow peel fruit, the peel is very similar to the chicken skin spots and the skin is very thin, the overall look is a little transparent, the flesh is also sour than the general yellow peel fruit, and there is a special fruit flavor, so the mountain liquid beam yellow peel is generally pickled to make spice side dishes, or pickled to make special tan color food. Now let's show you how to pickle.

First, pick the fruit and wash it.

Then put it in a pot and steam.

The steamed mountain yellow skin will all burst, and the seeds inside will naturally pop out.

Then let it cool and pick up the seeds.

Fill the bottle with the remaining peel flesh.

A layer of fruit chain is transported to a grab of salt, so that it is sealed after repeated installation, and it is marinated after sealing for about a month.

Mountain yellow peel fruit is a common fruit, which can generally be eaten directly or made into dried fruit. But by pickling, its taste and flavor can be sublimated and become one of the cuisines. Below, I will introduce you to the pickling method of mountain yellow peel fruit.

First, peel the fruit and cut it into a size that is suitable for the mouth, then add the appropriate amount of salt and sugar to marinate. The marinating time varies depending on personal taste, but it is generally not less than 4 hours. During the pickling process, salt and sugar should be evenly covered on the surface of the fruit and constantly turned so that all the fruit can fully absorb the flavor.

Secondly, take out the pickled mountain yellow peel fruit, rinse it with water, and let it dry naturally for a while. This step and before allows the fruit to give off its unique flavor and helps to preserve their taste.

Finally, place the air-dried mangogi fruit in a dry, airtight container and refrigerate it. During refrigeration, they will be more flavorful and more durable. The pickled mountain yellow peel fruit in this way has a crispy taste and fragrant aroma, which is very suitable for snacks and can also be used as a condiment to accompany various dishes.

The pickling method of mountain yellow peel fruit is as follows:Ingredients: 3500 grams of mountain yellow peel, 420 grams of salt, 20 grams of high liquor above 50 degrees.

1. Tear off the branches and leaves of the mountain yellow peel (in order not to break the peel of the fruit, it doesn't matter if the twigs are not cleaned).

2. Clean the mountain yellow peel fruit, try to open the fruit stall and open the ventilated place to close the fire and dry it, and don't get sunburned if you are exposed to the sun (you can also use a fan to dry the water).

3. Prepare the required materials, any brand of high-grade liquor can be used (I just have this at home, I have opened it), and the glass tank must be water-free and oil-free.

4. Put the dried mountain yellow peel into the glass jar, and a layer of mountain yellow skin and a layer of salt until it is full.

5. Pour in the high liquor, and finally sprinkle a layer of salt (the high liquor can prevent the pickled mountain yellow skin from being easy to foam and grow hair, and the taste is more fragrant) sealed and preserved, and it can be used to cook various delicacies for more than a month.

Wash the branches in light salt water and let them dry. Put the dried yellow peel fruit and branches into the pot and steam for 10 minutes. Leave the steamed yellow peel fruit to cool, remove the branches, and put it in a clean jar.

A layer of yellow peel fruit and a layer of salt, until the yellow peel fruit is finished, and then spread another layer of salt on top. After putting it away, seal it with plastic wrap and store it in the refrigerator for about 15 days.

How to marinate the yellow skin to be deliciousIngredients: appropriate amount of yellow peel fruit, appropriate amount of salt.

The practice of pickling yellow skin:1. Put the yellow bark branches into light salt water and wash them, remove them and dry them;

2. Put the dried yellow peel fruit and branches into the pot and steam for 10 minutes, until the surface is a little bursting;

3. Cool the steamed yellow peel fruit, remove the branches, and then put it in a clean jar;

4. A layer of salt on the yellow peel fruit until the yellow peel fruit is loaded, and another layer of salt is spread on the top;

5. After putting it away, seal it with plastic wrap and then store it in the refrigerator for about 15 days.

Tips:The pickled yellow peel fruit can be drunk with water, which has the effect of quenching thirst, relieving greasy and stagnation, and is very suitable for summer consumption.

Summary. Yellow peel is a healthy fruit with excellent nutritional value and health care effect, but the shelf life of this fruit is very short after ripening, so people like to make it into rock sugar yellow peel, which can be stored in the future, which can extend its shelf life and facilitate people to eat at any time. However, little is known about the practice of rock sugar and yellow skin, nor how he pickles the best foods.

Today, I'm going to share this knowledge with you.

Yellow peel is a healthy fruit with excellent nutritional value and health care effect, but the shelf life of this fruit is very short after ripening, so people like to make it into rock sugar yellow peel, which can be stored in the future, which can extend its shelf life and facilitate people to eat at any time. However, little is known about the practice of rock sugar and yellow skin, nor how he pickles the best foods. Today, I'm going to share this knowledge with you.

How to make rock sugar yellow peel fruit 1When making rock sugar yellow fruits, you should prepare 1 kg of fresh yellow fruits, 300 grams of rock sugar and an appropriate amount of honey. Remove the branches and leaves of the prepared yellow-skinned fruits and wash them with water.

During the washing process, you can add an appropriate amount of flour, rub it repeatedly with your hands, and then wash it with water to wash off the residue on the **. 2. Wash the water on the surface of the yellow-skinned fruit, then take out the stone inside by hand, then prepare a larger container, add the prepared rock sugar, then put the processed yellow-skinned fruit into the steamer, steam it in water for ten minutes after starting, let the rock sugar melt all, take it out and stir it with clean chopsticks. 3. Let stand for 3-5 hours, wait for the temperature to drop, put it directly into a clean glass bottle, seal it in the refrigerator, and after 30 days, the rock sugar yellow skin inside can be done, and it can be eaten directly or soaked in water after being taken out.

Pickling method of rock sugar yellow peel fruit 1Pickled rock sugar yellow peel fruit can be made from 2000 grams of fresh yellow peel fruit and 500 grams of rock sugar. The yellow-skinned fruits prepared here must be fresh, yellow-skinned fruits, naturally ripened, with a relatively high degree of ripeness.

Rinse with clean water for later use. Add water to the pot, heat and bring to a boil, blanch the yellow-skinned fruits in boiling water for 2 minutes, and then drain the surface water. 2.

Prepare a clean non-stick skillet and cook the processed yellow-skinned fruits and rock sugar in a nonstick saucepan over medium heat. Once all the rock sugar in the pan has turned into liquid, cook over low heat for another hour. If there is too much sugar water in the pan, bite it out with your hands.

At this point, continue cooking until the yellow-skinned fruit and rock sugar are combined, remove and air dry in a ventilated place. The prepared rock sugar yellow peel fruit has a good taste and is easy to preserve, and can be used as a casual snack for people to eat.

1. Prepare 1000 grams of yellow peel fruit and 500 grams of rock sugar. 2. Break off the fruits one by one and select the good fruits. 3. Wash it with water, at least four times, and the broken ones can also be broken.

4. Put it in a pot and steam it for 15 minutes, the fruit will bubble and the core will pop out. 5. Take it out of the pot, let it cool for 15 minutes, and clean all the nuclei with your hands. 6. Crush the rock sugar, a layer of fruit, a layer of sugar.

7. The top should be thicker with sugar, then cover the lid, and you can eat it after a month.