Steamed Orange

1

The oranges were thoroughly washed and immersed in salt water for 20 minutes, removing fruit wax from the orange surface。

2

Oranges don't skin, they cut open on the top, like oranges

3

It spreads a little salt evenly on orange meat

4

A few strokes of chopsticks, so that salt can penetrate

5

No water in the bowl, just put it in the steam pan, the orange roof cut off on the cover, steam it up to the boiler, then about 15 minutes

6

Steamed oranges, a certain contraction in the skin, and water flowing out of the bottom of the bowl, eating the fruit with the steamed water while it's hot。

Salt steamed oranges as a sweet reminder: 1. Because oranges are evaporated together with skin, they must be thoroughly cleansed of orange skin, and the evaporated juice must be drank, so that they are nutritious and effective. 2. It is important to be careful not to put too much salt in it, but a little bit, which would be particularly painful and affect the taste. 3. It is important to distinguish between hot and cold coughs, which are used only for those caused by the pulmonary dryness, and oranges, which are recommended, and which decompose from the orange skins, which are able to decipher the lung. In the case of hot cough, there are cases of yellowing, viscerality, redness of the throats and pain in the dry mouth, while in the case of cold cough there is fear of coldness, diphtheria and no pain in the throat, but there is oxygen and no pain in the mouth. Orange has the effect of pneumocinating the lungs and coughing, as oranges are cool food and are therefore suitable for people with hot cough。