Autumn and winter are the season when citrus are abundant, but some people are afraid of sourness and are afraid of buying sour oranges. There is actually an explanation for this. Agricultural experts suggest that if you think the orange is too sour...
Autumn and winter are the season when citrus are abundant, but some people are afraid of sourness and are afraid of buying sour oranges. There is actually an explanation for this. Agricultural experts suggest that if you think the orange is too sour, buy it home and store it in a cool place to eliminate the sour taste and increase the sweetness.
The autumn and winter citrus are in full bloom, and green citrus will be launched from October to November. However, its green peel often makes people think it is not mature yet. In fact, the citrus at this time tastes fresh and juicy, sour and sweet. After November, the peel of orange peel gradually turned to yellow-middle green, with high ripening, moderate sweet and sour, and resistant to storage. Orange peel and citrus can be purchased until the Spring Festival.
{9The flesh is rich in vitamin C, vitamin P, ketones, minerals and dietary fiber, etc. 2 per day, and it can meet the daily vitamin C requirements for each person recommended by the National Health Administration. The peel is dried after drying; orange peel can regulate phlegm and reduce abdominal distension; in addition, the taste produced by orange peel is also helpful for reducing anxiety and ejaculation. In addition, most people often remove the filaments on the flesh when eating oranges. Chinese doctors suggest that it is best to eat them together. The white fine filaments in the peel are also called "mortal filaments", which help soften blood vessels and effectively prevent hardening of the blood vessels. Eating them in winter can also promote blood circulation, treat cough, and nitrogen.
Don't put the tangerines in the refrigerator! In this way, the small steps of reducing acidity and improving sweetness are taught by the Agricultural Bureau to select tangerines. First, check whether the fruit shape is complete, the pedicle is full, and the bottom is slightly concave. Secondly, the epidermis is evenly stained and has no spots, and there are more oily cells (hair pores) and it is obvious. When you pick it up, you feel like you are a good mandarin orange. Pick the delicious tangerines like this1. When choosing green-skinned oranges, choose large fruits, which cost about 2 or 3 grams per catty, and have a lower sour taste.
2. Medium-sized fruits are best for orange peeled oranges. Each kilogram has about 3 or 4 grams, which is sweet and sour, and has a thick flavor.
3. The fruit has a complete shape and uniform color. The peel is clean and smooth, and it feels heavy when held in the hand.
Citrus has good storage properties, but in order to maintain the fruit quality and flavor, the Agricultural Department recommends that it is best to eat it within 2 weeks. If the quantity is larger at a time, it should avoid slimming and filtering to identify moldy and injured people. It can also be stored separately with a fresh membrane to extend the storage time.
Preserve tangerines here1. Citrus peels have the effect of separating air and bacteria. When it is warm, open the paper box and paper box to store with wind. Do not store it in the refrigerator, otherwise the oranges will lose water and dry.
2. If you think the orange is too sour, keep it in the breeze to eliminate the sourness and enhance the sweetness.
3. When mold or injury occurs, it must be taken out immediately to prevent other oranges from becoming corroded faster; they can also be sealed separately with a fresh membrane for more durable storage.
