Curry Yuzu Peel
1.
Peel off the green skin of the grapefruit rind, and see the white flesh. Don't leave any green color, otherwise it will be bitter.
2.
Put the grapefruit peel in the pot, add water, and let it surpass the grapefruit peel, and boil for another three minutes after it has boiled over high heat. Remove and soak in cool water overnight.
3.
Wring out the water in the grapefruit peel, cut into small pieces, and soak in clean water. Wring out and change the water three or five times. You can cook at noon!
4.
Heat the oil pan, add ginger, shallot and garlic, and add 20 grams of curry paste. After stirring quickly, pour the wringed grapefruit peel into the pot and stir fry.
5.
After stir-frying a few times, you can see that the color of the curry is basically evenly dyed, and then add 100 ml of water. (If you have coconut water, add 100ml of coconut water to make the curry taste more fragrant), add 3 grams of salt, homogenize the salt, cover the pot, and cook for three to five minutes.
6.
The water in the pot has been soaked up by the grapefruit peel. Stir fry a few more times, sprinkle with green onion leaves, and it's ready to cook!
Tips:
The pomelo peel is boiled and soaked to remove its bitter taste. So change the water frequently. To ensure the taste. In addition to curry flavor, you can also switch to Sichuan-flavored hot pot base to make spicy grapefruit peel. You can also replace it with seasonings such as tempeh and bean paste to make the grapefruit skin you like! The other steps are the same. The process of frying is very simple, that is, there is a lot of trouble when preparing ∩_∩
