Dried tangerine peel(shai chen pi )

Dried tangerine peel

Introduction:

"Tangerine peel is made by drying tangerine peel and storing it for more than one year. The longer the storage years, the higher the efficacy and value. Pericarpium Citri Reticulatae has three kinds of functions: one is to guide the pathogenic cold in the chest, the other is to break stagnant Qi, and the third is to benefit the spleen and stomach. Among the three functions, the main one is to promote the Qi of spleen and stomach. Efficacy: Regulating Qi, resolving phlegm, relieving cough, invigorating spleen and stomach, warming stomach and dispersing cold. Tangerine peel has auxiliary effect on all herbs, reducing weight and removing dampness. The magic of tangerine peel: putting tangerine peel when cooking meat can help digest and remove the fishy smell; it can also treat high fever. "

Production steps:

Step 1: orange.

Step 2: wash the orange in water, rub the orange peel with fine salt to remove the residual pesticide, and then wash with water.

Step 3: dry with a towel.

Step 4: peel the orange.

Step 5: open the orange peel stand on the balcony, dry it in the sun or cool and ventilated place, and pay attention to prevent being drenched.

Step 6: This is tangerine peel for one year.

Materials required:

Fresh oranges: moderate

Note: tangerine peel tends to be warm and dry, with dry cough without phlegm, dry mouth and other symptoms of yin deficiency constitution should not eat more.

Production difficulty: simple

Process: others

Production time: several days

Taste: other

Chinese PinYin : Shai Chen Pi