Pungent orange

# Pungent orange

Pungent orange is an ancient menu. If you want to open your heart to taste it once, because it's hard to eat, not very well known, and not much done. It fits this summer.

Pungent oranges are a snack, and the villagers are like a wild fruit, and they have been floating a glass since the second reign, as evidenced by the epic of the savory machine, which is called pungent oranges, although there is no "pungent oranges" in the old days, and the people in the palace called the "lychee" that is a staple of this menu "pungent oranges."

Yeah... lychee = pungent orange.

It's easier to understand, "orange," which means citrus fruit, and "pungent" comes from the old days when we had to import lychee from China. Before we arrived by boat, we smelled like liquor. The ancients used citrus that smelled cold, deodorized from lychee, which is the origin of the word "pungent orange."

The beard to make a pungent orange menu. Besides the lychee, there must be oranges, citrus fruits, and it is rare to make this menu. Orangza is the most rare ingredient. Anyone can't imagine a citrus face to think of a lemon with a slightly rough skin. The skin is used to make crispy noodles or sweet savory menus to ancient medicines. The fragrance is like bergamot, but it has a cooler tone.

Then it's a seasonal citrus fruit or, as you like, this time the dough is used as a matte, a pineapple slice glasses, a peeling of orange tissue. Some people will use a longan or sweet maprang, a long pile. All the fruit is immersed in jasmine floating syrup, mixing the skin of orange, giving a complex smell.

The dough likes to saturate the fruit with a little syrup, so add the fruit to the simple syrup first, joining each other so that the fruit flavor does not beat each other, or the color of the matte seep into the light fruit, throw it overnight, and then arrange it in the cup before dousing it with the jasmine drifting syrup prepared.

But on top with light ginger alley (secretly joined with milk to reduce the spiciness), thin alley orange skin, carved oily mangoes, jiao fragrances, and some recipes will add roasted beans to enhance the tactile taste, sprinkled with pounded ice. Before eating, squeeze a little feisty orange juice into the cup to add a cool aroma and a refreshing little sour taste.

When I first eat, it is a little confusing. It has many dimensions, many layers, complex, sweet and sour fruits, with a mild smell of oranges and jasmine. It is refreshing. The ginger alley and fragrance that we are not familiar with in the floating glass menu makes it different. Confused in the first words. After eating for a while, open up the heart, it is fine. It can be called a new taste experience for yourself.# Pungent orange floating glass # Floating glass # Antique snack menu # Rare menu