Candied Orange Peel
1.
First take out the orange flesh and prepare the orange zest;
2.
Remove the white part of the orange rind;
3.
Soak in salt water for 10 minutes;
4.
Use a toothbrush to gently rub the wax off;
5.
Put the orange zest in a pot, add cold water, boil, turn to the lowest heat and cook for 8-10 minutes;
6.
Pour out the water, rinse the orange peel with cold water, then put it back in the pot, add cold water to boil, then pour out and rinse, repeat 4-5 times;
7.
After repeated cooking several times, cut the orange zest into strips (you can cut as thick as you like), and drain the water;
8.
Add water to the pot;
9.
Add sugar, boil and stir until the sugar melts;
10.
Pour in orange peel;
11.
Cook for about 30 minutes on medium and low heat (pay attention to the state when cooking, not too dry, otherwise it will become hard when it cools);
12.
After cooking, place it on a shelf to dry (a plate should be placed underneath to catch the dripping syrup);
13.
It is not always necessary to dry naturally. If you want to dry faster, you can use the oven to dry at low temperature and bake at 90 degrees for 40 minutes (if you like dry, you can bake it dry, I like a little wet);
14.
Put the dried orange peel on a plate, sprinkle some coarse or fine sugar, and evenly coat the surface of the orange peel, and keep it sealed.