Pomelo Tea

Pomelo Tea

1. Wash the huyou, peel and peel the meat. The peeled skin is salted for two hours, then washed and shredded. The thinner the peel, the better. Figure II.

2. Clean it twice after cutting, drain and set aside.

3. Put rock sugar in the cold pan and turn on the fire.

4. Melt the rock sugar slowly, stirring constantly. Don't be impatient, the whole finished product will be black and bitter if the sugar is too old.

5. Put in the cut shreds.

6. Let it stay in the sugar pan until it becomes transparent.

7. Add the meat again.

8. After the high heat is boiled for about an hour, change to medium heat, stirring constantly, so as not to mash the pot. Turn off the heat when you collect the dried juice.

9. You can put it in a can after drying, but you don’t have to wait until it’s cold before refilling. The whole thing will be flat and there will be no gaps when the warm dress comes out. This method can be used when making grapefruit tea next year.

Tips:

Huyou peel can remove the bitterness when pickled with salt, so the grapefruit tea tastes better.