How to make chestnut-flavored candied orange peel

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of making chestnut-flavored candied orange peel.

1.121 Boil the washed orange peel in clean water for 30-60 minutes; this can remove the bitterness of the orange peel, making the finished product taste purer, and also prepare for the next step of removing the white part. Cooking it for a longer time can remove it more cleanly, leaving only a very thin layer of pure orange peel. The disadvantage is that it will be softer and easier to break. Cooking it for a shorter time will make it easier to operate and the finished product will be thicker. It all depends on personal preference. The last two photos of my process and the photo of the finished product were all made last time. They were cooked for a long time and were scraped relatively cleanly. The other process pictures are all made this time. It was only cooked for 30 minutes. You can clearly see that there is a layer of white that has not been scraped off.

2.212 Choose oranges; pick those with fine skin and no scars. Wash the oranges; before cutting the oranges, carefully brush the skin clean. You can use a harder-bristled toothbrush. Some oranges have waxed skins and pesticides on them (remember to brush them clean before cutting them. It's very troublesome to brush the skin after cutting them into pieces).

3. Use a spoon to scrape off the white part inside the orange peel. Try not to break the orange peel. It is recommended to use a thinner spoon for easier operation.

4. 500g sugar, 500g water, orange peel → bring to a boil over high heat → turn to low heat → simmer for 30 minutes → soak overnight; the sugar and water here are reference values. I directly boiled chestnut syrup with a little water and sugar. The main standard is that the water covers the orange peel, and the sugar melts to form a slightly thick syrup.

5. Add 100g sugar → continue to simmer for 30 minutes → soak overnight; if the water cannot cover the orange peel, add water appropriately, just enough to cover the orange peel. After this simmering, the sugar water has become syrupy.

6. Repeat step 5; when you are done, the orange peel is translucent. You don't need to add water this time. It doesn't matter if there is a little orange peel above the liquid surface. Just use chopsticks to stir it frequently. The syrup will become very thick after this boiling. In this way, when the orange peel is taken out to dry, more syrup can be hung on it, and the taste will be more abundant.

7. Dry on the grill for about 2 days until most of the orange peel is no longer sticky.

8. Put a baking tray underneath to prevent the syrup from dripping everywhere.

9. Cut the dried orange peel into strips and place them on oilcloth to continue drying until completely dry (it took me another 2 days), then cut into dices as needed; As you can see from the picture, large pieces of orange peel cannot be placed flat on the grill, and some concave parts will accumulate a lot of syrup, and some places will stick together and are not easy to dry. Cutting into strips and laying them flat can dry faster, and on the oilcloth, it will not get sticky at all

Only by eating well can we have a healthy body. For the sake of nutrition and health, we should try to eat out less often. It is more nutritious and healthier to cook at home. Let’s get started and make today’s chestnut-flavored candied orange peel.