Dried Tangerine Peel

Exactly what is the procedure for drying tangerine pee? Perhaps a better question would be, why would you want to?

One of our favorite Chinese meals, Tangerine Beef, uses dried tangerine peel as a crucial fragrant component.

Dried tangerine peel plays a role in both Chinese cuisine and TCM (TCM). According to Traditional Chinese Medicine (TCM), tangerine peels have a warm (yang) energy, whereas other citrus fruits and juices have a cooler (yin) vitality.

While Sarah did have a real “taste” of TCM after visiting a traditional Chinese Medicine doctor in Beijing, Judy does make occasional references to TCM and the medicinal benefits of particular foods in her recipes. Here, she discusses her success with TCM treatments. Obviously, people of various ages have varied perspectives on this matter.

SUPER SIMPLE TO MAKE WITH NO SPECIAL KITCHEN UTILITIES REQUIRED

Personal preference has led me to learn how to produce my own chen pi at home; I enjoy using dried tangerine peel in the kitchen. Remember this guide the next time you have a mandarin orange, tangerine, or even a clementine sitting around, and use the peels to make something delicious for your cupboard.

Dried tangerine peels, like dried herbs, have a stronger flavor. The peel’s hue also deepens over time. Don’t let the old tangerine peel’s black color deter you; some people say that the value and flavor of dried mandarin orange peels increase with age.

That’s basically all that’s required. It’s not hard at all, and it can open up a world of new culinary possibilities for you. Learn the steps here.

INGREDIENTS:

• 5 tangerines or mandarin oranges

INSTRUCTIONS:

1. Gently make parallel cuts across the tangerine’s peel, starting at the top and going down to roughly halfway. When preparing fruit, avoid making any cuts into the interior, as this will allow the juice to seep into the peels. Scoring the tangerine facilitates its removal from its peel. However, this may not be required at all, depending on the type of fruit you have on hand.
2. To remove the peel of a tangerine, start at the top of the fruit where the stem was and work your way down in wedges, just like you would with a banana. The tangerine skin can be removed in one piece by working your way to the bottom of the fruit. The fruit should be saved for subsequent consumption.
3. The white pith should next be carefully scraped away from the interior of the peel using a serrated knife. As a result, your dried tangerine peels won’t be as bitter.
4. Spread the tangerine peels you’ve scraped out onto a baking sheet and dry them in the sun. If the humidity outside is not too high, a sunny window sill will do, but a bright outdoor spot is ideal.
5. For 5 days, until the peels are totally dry, turn them over once a day. Conditions such as temperature and humidity can affect how long it takes. If the dried peels aren’t hard and crispy, they’ll go bad. We like to keep our dried peels in canning jars, which are airtight and perfect for storing these ingredients.