Scallop and orange peel lemon cream-You Are Foodie

By Dorothy
30

Scallop and orange peel lemon cream

Rice cooker version

Main Ingredients

Auxiliary Ingredients

Baking Soda few
salt few

Lemon: It can stimulate fluid, quench thirst and dispel heat.Sichuan shellfish: It can clear heat and moisten the lung, reduce phlegm and stop coughing.Tangerine peel: it is the effect of regulating qi, resolving phlegm and relieving cough.Rock candy: clear heat and moisten lung.The combination of the four can increase the effect of clearing heat and relieving cough. It can also play the role of beauty, detoxification, nourishing yin and moistening the lung.Lemon cream can clear heat and detoxify, moisten the lungs and stop coughing, appetizing and expectorant.It can also be dipped in bread directly as jam.

Step 1 . Sprinkle a little salt and baking soda on the fresh lemon, and rub the wax off the surface. Then soak it in salt water and wash it, and then wipe it with kitchen paper.

Step 2 . Remove the head and tail of the dried lemon and cut into slices, then remove the seeds.

Step 3 . The lemon slices are really beautiful. The lemon I bought this time is very good, with very few seeds.

Step 4 . Yellow rock candy. I bought it in small granules.

Step 5 . A layer of lemon at the bottom, then a layer of yellow rock candy. Repeat until the lemon is finished, then add dried tangerine peel and scallop.

Step 6 . In order to make Sichuan shellfish play a better role, I patted it with a knife.

Step 7 . Boil for 3 hours, open the pot and stir the scallop powder and dried tangerine peel to the bottom. At this time, there is a lot of soup. If you want to make the soup paste, continue to cook for another 3 hours. It takes 6 hours.

Step 8 . The finished product has an attractive color and tastes sour and sweet. Or put a little warm water into the cup, stir it with a spoon, and then drink it.

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Cooking Steps