Dried Old Tangerine Peels/老陈皮. 100g for only $5.00 !
Net weight: 100g<br>Country of origin: China<br><br><span style="font-size: 14pt;">Preparation:</span><br><br><strong><span style="text-decoration: underline;">TEA</span></strong><br><br>To make tea, tear off a few small pieces and add to a glass or mug of hot water and let steep for a few minutes.You could also put your dried tangerine peel in hot black tea. A study in the 2001 issue of "BioMed Central Dermatology" reports that a combination of hot black tea and citrus peel can reduce your risk of squamous cell skin cancer by 70 percent, while hot tea alone reduces your risk by only 40 percent. <br><br><span style="text-decoration: underline;"><span style="text-decoration: underline;"><strong>DESSERT</strong><br><br></span></span><div style="left: 539.2px; top: 190.8px; font-size: 20px; font-family: serif; transform: scaleX(0.999689);">Tangerine peel aids digestion and moves qi, so dishes with tangerine peel are typically served after a heavy meal.</div><div style="left: 551.4px; top: 236.8px; font-size: 20px; font-family: serif; transform: scaleX(0.997589);">2 pieces dried tangerine peel (available at Chinese markets)</div><div style="left: 150px; top: 259.8px; font-size: 20px; font-family: serif; transform: scaleX(0.998044);">½ cup boiled water</div><div style="left: 150px; top: 282.8px; font-size: 20px; font-family: serif; transform: scaleX(0.997812);">½ - ¾ cup sugar</div><div style="left: 150px; top: 305.8px; font-size: 20px; font-family: serif; transform: scaleX(0.999871);">1 cup Chinese red beans</div><div style="left: 150px; top: 328.8px; font-size: 20px; font-family: serif; transform: scaleX(0.998181);">water to cover</div><div style="left: 150px; top: 351.8px; font-size: 20px; font-family: serif; transform: scaleX(0.998921);">4-6 Tbsp. vegetable oil</div><div style="left: 553.399px; top: 466.8px; font-size: 20px; font-family: serif; transform: scaleX(0.998343);"><br>Soak the tangerine peel in ½ cup boiled water. When it is tender, shred it finely.<br>Place beans and shredded tangerine peel in a saucepan. <br>Add enough water to cover the beans.<br>Bring to a boil and simmer, covered, until soft. (about 1 hour).</div><div style="left: 150px; top: 558.8px; font-size: 20px; font-family: serif; transform: scaleX(1.00061);">Transfer beans and their cooking liquid to a blender and blend at high speed. <br>Strain through a strainer lined with 2 layers of cheese cloth, and squeeze out as much liquid as possible. <br>Discard the liquid.</div><div style="left: 150px; top: 650.8px; font-size: 20px; font-family: serif; transform: scaleX(0.998932);">Bring sugar and 1/2 cup water to a boil. <br>Cook, stirring constantly, over medium heat until the mixture spins a thin thread when a small amount is dropped form the tip of a spoon (3-4 minutes).</div><div style="left: 150px; top: 788.8px; font-size: 20px; font-family: serif; transform: scaleX(0.999742);">Stir in bean mash and vegetable oil. Be careful - the sugar mixture is likely to splatter when the beans are added. <br>Cook, stirring constantly, until the mixture is thick and pudding–like.<br> Add enough water to make a soup the texture of a rich cream soup (about 1cup). <br>Taste for sweetness and salt, adding salt and/or sugar to taste. <br>Allow to cool to room temperature, and serve in small bowls.</div><div style="left: 150px; top: 857.8px; font-size: 20px; font-family: serif; transform: scaleX(0.99952);">Makes about 8-10 dessert sized servings.<br><br><strong><span style="text-decoration: underline;">SOUP</span></strong><br><br>Can be added into soup for taste. Shi quan soup will usually add tangerine peels in its recipe.<br><br><br></div>