![]() The presence of fibers and the increased volume of water are then the very important elements to ensure that eating one or two tangerines as a mid-morning snack, thus eliminating nervous hunger or the desire to “throw” on sweet and savory snacks, assuming excess calories and energy elements of difficult digestion. Thanks to the combined action of calcium, phosphorus and potassium, furthermore, the natural intestinal benefits can be proven, for its regulatory functioning and for the balance of the flora, which always kept under control ensures that the bacteria do not proliferate. Eating mandarin oranges every day: what happens to oursįirst of all, if eaten daily in the correct doses, without exaggerating, it can be considered to all intents and purposes a natural remedy to strengthen the immune system against seasonal diseases and inflammations, thanks to the high vitamin C content. Thanks to the nutritional properties seen above, the mandarin orange benefits from multiple health benefits. However, the mandarin is the best-selling winter fruit after oranges, although it is almost always confused with other citrus fruits. Obtained from the hybridization of orange and tangerine, few really know all the qualities that the tangerine hides inside. It is also a good source of Dietary Fiber, and a very good source of Vitamin A and. Full of properties, unfortunately it is not exempt from various contraindications, which we will see together. The good: This food is very low in Saturated Fat, Cholesterol and Sodium. The juices from the fruit will start to dissolve the sugar coating, turning it back into syrup.Tangerine is, for the uninitiated, a citrus fruit known for its nutritional values that benefit our health. Tanghulu should be eaten right away as soon as the candied coating hardens or within 1-2 hours.The sugar may crystallize once too much of the water has evaporated and it will be impossible to work with. One raw clementine (74g) provides 35 calories, 0.6g of protein, 8.9g of carbohydrates, and 0.1g of fat. Once the syrup reaches the correct temperature, you'll want to work quickly with the skewers.You can also drop a spoonful of syrup into a glass of cold water and the syrup will harden right away if it's ready. Bite the end of the chopstick and if it crunches, it's ready. When the bubbles in the boiling syrup get noticeably slower as it thickens, dip a chopstick into the syrup and immediately into cold water. That being said, if you don't have a candy thermometer, you can do the "cold water test".If you try to use it before it reaches the correct temperature, it will not harden properly. You won't have to guess when the syrup is ready or keep testing it. Using a candy thermometer to make sure the syrup is at the correct candy stage makes this process way easier.Dry off any fruit with a paper towel before dipping in the syrup. You can use any fruits other than tangerines for your tanghulu as long as they aren't too "wet".Let cool: Place the skewers on a baking sheet lined with parchment paper and let cool for 5-10 minutes until the sugar has hardened. Bite the chopstick and if it crunches, it's ready.Ĭoat the tangerines: Tilt the pot so that the sugar pools in a corner and quickly swirl a tangerine skewer in the syrup to coat. If you don't have a candy thermometer, you can dip a chopstick into the syrup and immediately into cold water. The bubbles will noticeably become larger and slower as the mixture thickens. Skewer the tangerines: Add 3 tangerine slices to the end of each skewer and set aside.ĭissolve sugar: In a small pot, stir together the sugar and water on low heat until the sugar has dissolved.īoil syrup: Turn it up to medium heat and boil the syrup until it reaches 300☏ or 150☌, about 8-10 minutes. Tang or bing tang translates to "sugar" or "rock sugar" while hu lu refers to the shape of the fruit on the skewer which resembles the appearance of a bottle gourd, a type of melon common in Asia. Many fruit variations exist now as eye-catching street food such as strawberries, grapes, and mixed fruits. It's traditionally made with hawthorn berries (a tart and mildly sweet fruit) on bamboo skewers that are coated in a shell of hardened sugar syrup. Tanghulu (糖葫蘆) or bing tang hu lu is a Chinese street snack. Tangerine tanghulu is an homage to the traditional Chinese street snack. Juicy tangerine slices coated in a hard, crunchy candy shell.
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