Milk orange
By VicentaLakin
The day before yesterday, I spoke to a friend of the capital, saying that the spring of Weihai was always windy. Friends said that the city was not just a windy problem, but that the key was to bring in occasional gifts — dust storms. My friends have asked me to offer my family something to eat to improve immunity against wind and sand. It's a good time for your family to eat some oranges, which have a lot of powerful functions in terms of immunisation, cold prevention, beauty pigmentation, pulmonary sting, etc., so let me just say, just ask Domya. Orange is better to chew directly after washing, with a large amount of vitaminc in it, with temperatures above 54 degrees damaging parts of vitaminc, but with a lot of fire, so I always sew fresh oranges with molasses, so that, despite the loss of part of the VC, it is not easy to eat fire. It's a semi-transparent form of sweet orange, and it's amazing, but the taste of the entrance will definitely give you a taste. It is placed in a sealed bottle, which is readily available to the family, either directly as a snack or with hot water。
Recipe Recommendations
- kumquat 500G
- white granulated sugar 60g
- rock sugar 40g
- qingshui 100ml
- sweetening
- cook
- half an hour
- ordinary
Steps for Milk orange
1
Orange surfaces are washed with salt and immersed with salt water for 30 minutes。
2
Dry water on the surface with kitchen paper towels。
3
Go and cut five to six deep lines vertically with a knife and then flatten the seeds。
4
In disinfectant and clean containers, an orange layer and a white sugar layer。
5
A layer covered with sugar and a lid sealed for 2-3 days。
6
Until the sugar melts almost completely, the juice gets thicker。
7
Put the pickled orange juice in the pot。
8
It is boiled with water and ice-cream, which is sometimes convoluted until the soup is thick, the orange is somewhat translucently closed, and the meringue is sealed in clean bottles。