The characteristic Cantonese dish that children love to eat, steamed beef with dried tangerine peel.
The tangerine peel is also a great source of vitamin C which helps boost immunity, fight off infections and keep the body healthy. It is an excellent source of potassium which helps regulate blood pressure and maintain healthy bones.
Dried tangerine peel has been widely used in Chinese cooking for hundred of years, it often features in Cantonese cooking in a supporting role. The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes. The dry peels of the fruit can be used in a variety of recipes, including desserts, main courses, sauces and even drinks.
In this article we will explore how dry tangerine peels can be used in cooking.
Steamed beef with dried tangerine peel Recipe
Washed and sliced beef
shred the dried tangerine peel, scallions and ginger, add it to the beef
Add sugar, salt, light soy sauce, oyster sauce, chicken powder, cooking wine
Add cornstarch, oil
Stir and marinate
Wash the flammulina, put it on a flat plate, steam for 3 minutes
Lay the beef flat on the flammulina, add a little shredded ginger, and steam for 8-10 minutes. Not much, usually 6 minutes.
Add chopped green onion and you’re done.
Tips for Steamed beef with dried tangerine peel
When it comes in using any dried tangerine peel, you can wash them thoroughly in warm water with a bit of detergent, or soak in salted water for a while.
Question about Steamed beef with dried tangerine peel
How to store dried tangerine peel?
Dried tangerine peel should be stored in an airtight container in a dry, dark place, this will keep the dried tangerine peel soft and easy to use when you want to add it into your food or drinks.