The sour orange trees in the backyard are full of fruits, and under the sun, they are full of gold and yellow, hanging on the dense branches. It looks like a mini version of tangerine, it looks adorable and cute, and has a lot of sour seeds, so it is impossible to eat it as a fruit. I picked some of them in the nearby neighborhood to make Hakka orange sauce. After a few days, I got a large bottle of fresh orange sauce.
I was curious about the taste of the backyard. I unboxed it and tasted it. I didn't expect that it was more delicious than the traditional orange sauce I bought on the market, which overturned my stereotype of Hakka orange sauce. The taste of the orange sauce from the Jung family is between the traditional orange sauce and the French imported fruit sauce with 65% flesh that I love. I discussed the recipe and went to the backyard to pick oranges without saying a word. Jun Ju Zun reminded me that this recipe is for reference only, and it is free to increase and reduce changes as people like, and it is not necessary to be restricted. The kitchen is a personal martial arts world, where you can pull and withdraw, and go in and out. Every creation can break through the limited framework and improve your skills.
The ophthalmologist once reminded me that when doing garden art or farming, I must protect my eyes from eye lenses. She said that every ceremony would treat cases of eye injuries caused by branches, gravels, and even tree lining. Because of her reminder, I also developed the habit of going to the yard to do things and put on protective lenses and gloves. The branches of this sour orange tree are lush and fruits are planted under the trees. It seems to enter a forest, and the whole person is covered by a full lineage. The little orange hit the head of the body, as if she was playing with me. Moreover, each fruit looks perfect, you can put it in the bag with one hand and pull it hard, and you don’t have to use scissors. The oranges were covered with a whole bag, and the fruits on the trees looked so rich, as if new things were grown in the moment they were taken.
I heard from farmers that there are many sour oranges and sour seeds, so they cannot enter the fruit market. However, because of their strong vitality, it is suitable for grafting rootstocks to help those delicious and fragile citrus fruits. It turns out that useless use is a big use. Although it cannot be directly in the mouth of fruits, it is suitable for making processed products because of its unique taste. Since I made this orange sauce, I have used it every day. In addition to traditional dipping methods, you can also dip the bread flakes, make the sauce and make the throat feel better. Put it in the hot red bean soup to make it more amazing.
That year, this tree was prepared to make orange sauce, but I don’t particularly like Hakka orange sauce, so I only think it is a tourist tree. Citrus trees take about five years to start to achieve results. Once they start to achieve results, they will grow year by year. Unless they encounter turtle-like cattle, citrus is the most generous tree to eat. Even if there is only one, it can provide you with orange sauce, fruit sauce, and cleanser for a year. I tried my best to imagine that if I was more diligent, I should be able to make more practical things. When the tree started to come out, I thought it was not as sour as lemon and not as sweet as gold. Thinking of myself, I said sorry in my heart, thanks for ignoring my contempt and for continuing to bear its fruit.
{twenty three} {twenty four}
Orange sauceIngredients: tangerine, 2 sand, red pepper, salt, rice sprout or honey (not available), rice wine
Equipment: juice machine, thick-soled stainless steel kettle, glass bottle or jar
Method:
1. Wash the tangerine peel with water, cut half of it, or remove the seeds, and place the skin and flesh.
2. Boil the orange peel thoroughly in clean water, pour out the boiled water, wash the orange peel, dry the water, repeat the above-mentioned action, and cook two times in total.
3. The orange peel and the orange meat after the seeds are removed, and the red pepper is added to the juice machine and crushed, pour it into a thick-bottomed pot on low heat, and heat it with sugar, salt, rice sprout or honey.
4. If stored in a standing bottle, do not collect the moisture too dry, so that it is easy to pour out and take it out. Cans can be cooked thicker and eaten as a soy sauce.
5. After cooking, put it in a bottle or jar to store. Pour some rice wine at the mouth of the bottle before sealing. It can be stored for a long time at room temperature and refrigerated after opening the bottle.
