Having eaten a tasty and juicy tangerine, do not rush to get out the skin, but prepare a blank out of it - dried powder. A step-by-step recipe with a photo will clearly show how to do this. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Juicy and bright tangerines are a delicious refreshing pulp that is enjoyed fresh and used to prepare many dishes. But one cannot fail to take into account that these citrus fruits still give one important component - the zest. Tangerine peels contain significantly more nutrients, especially vitamin C, than the fruit itself. After drying the peel, you can add it to tea, prepare a variety of decoctions, cook compotes, use for baking and even cooking salty second courses. Especially citrus fruits go well with meat and poultry.
Now the New Year's extravaganza is in full swing, when a coniferous-tangerine magic aroma blows in every home. After eating tangerine slices, do not rush to throw away the peel, collect it and prepare a blank - dried tangerine peel powder. According to this recipe, you can prepare powder not only from tangerines, but also from oranges, limes, lemon, grapefruit, mignols and other citrus fruits. But, since each exotic fruit has its own pronounced aroma, store each zest separately from each other and do not mix in the same container.
- Caloric content per 100 g - 16 kcal.
- Servings - Any
- Cooking time - 15 minutes of active work, plus time for drying the zest
Ingredients:
tangerines - any quantity
Step-by-step preparation of a blank of dried tangerine zest powder, recipe with photo:
1. Wash tangerines very well, because during their ripening, the fruits are treated with various chemicals. You can rub the skin with a cloth with soda or mustard, and then be sure to rinse it under running cold water. After the fruits dry dry with a paper towel and peel.
2. Eat the tangerine slices yourself or give them to the children, and cut off the top white film from the peel with a sharp knife. Do this as thin as possible so that only the zest remains.
3. Then cut the zest into strips so that it dries faster. Although you can dry it whole.
4. Leave the zest indoors at room temperature overnight. During this time, it will dry very well.
5. After the dried zest, transfer to a grinder or coffee grinder.
6. Grind the dried citrus peel to a fine crumb. Although you can leave it as it is if you wish. For example, it is convenient to use whole crusts in tea, and powder for marinade and sauce.
7. Place the powder in a small glass jar and be sure to label it to avoid confusion with other supplies. Store the workpiece at room temperature with the lid closed.
See also a video recipe on how to prepare a citrus zest blank (3 ways).
