Orange Peel Distilled Soup——keep The Cold Away

Name: Orange Peel Distilled Soup——keep The Cold Away
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Fermented rice; 1/2 Orange peel; 200ml water

by Glutton Nonnon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In autumn and winter, the weather is cold and dry, and people are prone to catch colds. Some people will boil a bowl of ginger syrup to dispel cold and sweat. However, people who are weak will have more energy deficiency if they drink too much ginger syrup.
Here I will introduce you another therapeutic prescription for treating wind-cold colds-orange peel wine fermented soup. This recipe was learned from Mr. Chen Yunbin. The recipe is simple and the ingredients are readily available. Fresh orange peel, bitter in nature and fragrant smell. The pungent taste can enter the lungs to relieve the surface, the bitter taste can be vented, and the aroma can regulate the qi, so the fresh orange peel can be used to treat cold and cold, but also can be used to treat abdominal distension and constipation caused by spleen dampness or accumulation of food. It can nourish the deficiency and cold of the lung, and the two can be used together to promote blood circulation and clear the meridians. When a cold starts to appear, drink a bowl each morning and evening, and it will take effect immediately. "

Ingredients

2 tablespoons Fermented Rice
1/2 Orange Peel
200ml Water

Orange Peel Distilled Soup——keep The Cold Away

1. Rub the oranges on the surface with salt and soak them in light salt water for 2 hours.

Orange Peel Distilled Soup——keep The Cold Away recipe

2. Peel the orange peel and cut into small dices.

3. Add appropriate amount of water to the pot, add the fermented rice and boil, cook until the glutinous rice is cooked, turn off the heat and sprinkle in the orange peel, and finish eating while it is warm.

Tips:
Nong Nong phrase:
1. The oranges are washed with salt and then soaked in order to remove pesticide residues.
2. There are two types of fermented rice, dry and wet. I use dry fermented rice, which is made with raw glutinous rice, which means that there is no water. You need to cook the glutinous rice; if you use wet glutinous rice, just boil it.