Burning grapefruit skin
By VicentaLakin
On our side, some of the farmers' houses grow several grapefruit trees, some of which are deliberately brought from outside the country, and some of the native grapefruits. But local grapefruit is not good for sour or bitter, but it's thick, the white sponge is tight and cooking is good. Some people grow this to eat their skin. Every June or July, a relative sends some grapefruit, and we peel our skins, and we eat or make grapefruit pepper sauce for two days, and we throw out the grapefruit。
Recipe Recommendations
- grapefruit skin appropriate amount
- garlic 4-merous
- Jiang few slices
- red pepper of 3
- edible oil appropriate amount
- salt 1 teaspoon
- soy sauce 2 tablespoons
- chicken essence 1 teaspoon
- slightly spicy
- burn
- several days
- simple
Steps for Burning grapefruit skin
1
This is a grapefruit for cooking, smaller than Fu's, about the size of a salsa, with a thick white sponge, small, bitter or sour。
2
Cut the grapefruit open with a knife, strip off the grapefruit, throw away the fruit, and cut off the green skin, because the green part is a little greasy, but some people like to eat it and don't mind the taste。
3
The skin of the grapefruit cut off from the green skin will be cut into three or four millimeters, then the water will float all day and night, with the warning that the water will be changed one day or another. The grapefruit skin floats after a day, and it's watered once. This step is missing. First, the grapefruit skin is pumped into dry water, then the water is burned, then poured into the grapefruit skin, boiled for five minutes, then shut down the fire and bubbled for 8-10 minutes. They then wash their skins with running water, squeeze them dry and flush them several times, and squeeze away their bitter taste. The last one was dry, one more day, and there was still an morning and night change。
4
The grapefruit skins that pass through the water and float for a day are dried up, and a plate is set up to cook and eat, and more can be put in refrigerators。
5
Three to four petals of garlic and a few slices of ginger, three peppers or peppers. No chili grapefruit, no soul。
6
Burn the pot first, pour it into half a bowl of oil, turn it a few times, and pour it with oil. First the garlic, then the chili, then the blast。
7
And pour dry grapefruit skins into it, and fire first。
8
Two bowls down and boiled for three to five minutes. If you like to chew, cook for a short time, and if you like to taste softer, cook for longer。
9
At the end of the day, a small spoon of salt, a small spoon of chicken, two spoons to be pumped, mixed and cooked for a minute or two。
10
Finally, the fire was shut down and boarded up for dinner。Burning grapefruit skin Make Tips
One, if the skin is thicker and the sponge part is tight, the grapefruit is good. Most of the grapefruits have thin skin, the white sponge is soft, and the cooking is not good. It is important to remember to change water in the morning and one night. It's too long to soak up the tissue, not chew. When the water is boiled, it is poured into the dry grapefruit skin, which is boiled for 5 minutes, and the fire is shut down for 8-10 minutes. Then they wash it with tap water several times, and every time they squeeze it dry and flush it, so that the bitterness may be removed. This step is the key to not bitter grapefruit skin。