There is an old saying: “Preserved tangerine peel of a hundred years is like ginseng of a thousand years,” meaning that the longer the tangerine peel is preserved, the more valuable it becomes. Runyuanchang's pure dry warehouse for Newhui preserved tangerine peel strictly categorizes and stores the peels according to their origin, age, and grade. The warehouse maintains constant temperature and Humidity, and conducts regular inspections, ensuring the high quality of Runyuanchang and its brand Ganrentang's Newhui preserved tangerine peel, which stands out for its clean and sweet flavor compared to other preserved tangerine peels on the market.
Nowadays, many people have the habit of using preserved tangerine peel in their cooking. Whether it's in soups or stir-fries, some recipes opt to use tangerine peel instead of scallions and ginger to avoid being too spicy, as it not only detoxifies fish and shrimp but also adds a unique aroma and removes fishy odors. Adding some to mutton or beef soup can help cut through the fat and make the meat cook faster. When cooked with rice porridge, it not only enhances the fragrance but also warms the stomach. Many recipes for using tangerine peel in cooking have been discovered.
1.
Preserved Tangerine Peel and Lean Pork Soup
Prepare 10 grams of preserved tangerine peel, 50 grams of lean pork, three slices of ginger, and an appropriate amount of seasonings.
Clean the tangerine peel and chop it into fine pieces; chop the scallion into sections; wash the lean pork, slice it, and marinate it with cornstarch, Soy sauce, and cooking wine; heat an appropriate amount of vegetable oil in a pan, add the scallion and ginger until fragrant, then add the pork and stir-fry. Add the tangerine peel strips and continue stir-frying. Season with salt and monosodium glutamate when nearly done, and cook until fully cooked.
Benefits: The preserved tangerine peel and lean pork soup has a delicious taste and can be consumed regularly to strengthen the spleen, stimulate the appetite, and relieve pain from excess gastric acid. It is particularly effective for patients with stagnant gastric qi and excessive gastric acid.
2.
Preserved Tangerine Peel, Hawthorn, and Shenqu Porridge
5 grams of preserved tangerine peel, 15 grams of hawthorn, 10 grams of shenqu, and 100 grams of rice. Chop the 5 grams of preserved tangerine peel into thin strips and set aside. Place the hawthorn and shenqu together in a casserole pot with an appropriate amount of Water, bring to a boil over high heat, simmer for 15 minutes over low heat, strain out the solids, and keep the liquid. Wash the rice and add it to the herbal liquid, along with an appropriate amount of water. Bring to a boil over high heat and simmer until it thickens into porridge. Add the finely chopped tangerine peel strips when the porridge is almost done and season with salt.
Benefits: Digestive, helps resolve food stagnation, activates blood circulation, and resolves accumulation. Suitable for those with abdominal distension due to food stagnation, poor digestion, hyperlipidemia, or fatty Liver.
3.
Preserved Tangerine Peel and Young Duck with Green Turnip
20 grams of preserved tangerine peel, 600 grams of green turnip, one whole young duck. Remove the internal organs of the duck and add an appropriate amount of water. Boil over high heat and then simmer for about 2 hours over low heat. Season with an appropriate amount of salt, vegetable oil, scallion, and ginger before serving.
Benefits: Has the effects of clearing lung heat and moistening the throat. This dish is beneficial for clearing heat and reducing fire and can also moisten the throat, making it helpful for frequent sore throats.
4.Preserved Tangerine Peel and Huangqi Stewed Chicken
Ingredients: 10 grams of preserved tangerine peel, 10 grams of huangqi (astragalus root), 500 grams of chicken, 10 grams of ginger, 1000 ml of clear broth.
Seasonings: 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar.
Preparation:
1. Clean the preserved tangerine peel and huangqi. Cut the chicken in half and blanch it. Slice the ginger and set aside.
2. In a clean pot, place the clear broth, ginger slices, preserved tangerine peel, huangqi, and chicken. Bring to a boil over high heat, then simmer for 45 minutes. Season and serve.
Features: Preserved tangerine peel is the peel of a tangerine, which can treat stagnation in the chest and deficiency of kidney yang. Chicken is rich in nutrients and can nourish the heart and calm the spirit.
5.
Sweet and Sour Chicken with Preserved Tangerine Peel
Ingredients: One fresh, deboned chicken (about 500 grams). 4 grams of preserved tangerine peel, 4 grams of dried chili peppers (optional if you don't like spicy).
Seasonings: 10 grams each of ginger, scallion, cooking wine, vinegar, and soy sauce; 3 grams of salt; 500 grams of vegetable oil; 50 ml of fresh broth; 20 grams of sugar; 5 grams of sesame oil; and an appropriate amount of Sichuan pepper.
Steps: Clean the deboned chicken, remove the head, feet, and bones, and cut the meat into approximately 2 cm cubes. Place in a bowl, add ginger, scallion, cooking wine, salt, and soy sauce, mix well, and marinate. Clean the preserved tangerine peel and tear it into pieces. Wipe the dried chili peppers clean, remove the stems and seeds, and cut them into short segments. Heat the vegetable oil in a Wok over high heat (approximately 150°C), remove the ginger and scallion from the chicken pieces, and drain off any water. Fry the chicken pieces until golden brown (about 5 minutes), remove them, discard the frying oil, and add about 150 grams of vegetable oil, heating it. Fry the chili segments, Sichuan pepper, and preserved tangerine peel briefly, then add the chicken pieces and a small amount of fresh broth. Cook with a sweet and sour sauce. Simmer over medium heat until the sauce thickens and begins to bubble, remove from heat, drizzle with a little sesame oil, cool, and serve.
6.
Preserved Tangerine Peel Stewed Beef
Ingredients: 15 grams of preserved tangerine peel, 400 grams of beef brisket, two slices of ginger, two pieces of scallion, two tablespoons of rice wine, 1.5 tablespoons of soy sauce, 3-5 grams of salt, 20 grams of rock sugar, 4-5 dried hawthorn slices.
Steps: Cut the beef brisket into small pieces, blanch in cold water until boiling, boil for 2 minutes, remove, rinse with warm water, and set aside. Heat a tablespoon of oil in a pot, add scallion and ginger to release the aroma, add the beef pieces and stir-fry. Season with rice wine for added fragrance and soy sauce for color. Pour in the hot water used to blanch the beef until it reaches the level of the meat, bring to a boil over high heat, soak the preserved tangerine peel and hawthorn in warm water and add to the pot, adjust to a gentle simmer and stew for 1-1.5 hours. Remove the preserved