November 4, 2018
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【煲湯101】用陳皮時有沒有先刮走白瓤？
#山水畫要留白陳皮都要留白
#十年以上陳皮的白瓤不會有苦味
#星期一BlueMonday
陳皮煲湯不用刮白瓤
陳皮是煲湯常用食材之一，坊間有說法是陳皮浸發後要先刮瓤*才使用，否則湯水菜色都會變得濕寒，而湯也有苦味。根據中醫理論，陳皮是成熟的果實果皮，以陰乾的方法長時間製成，有理氣健脾、祛濕化痰的功效，陳皮上絲絨狀的白瓤更是重要的藥用部份。
陳皮是曬乾成熟的柑或橘皮，而青皮是曬乾未成熟的柑或橘皮，易被人混淆，兩者功效大相逕庭；青皮疏肝理氣、適合情緒緊張人士使用，可疏肝解鬱理氣，亦用於治胸肋脹痛。陳皮理氣健脾，祛濕化痰。能紓緩寒痰、胃脘脹滿、肚瀉、孕婦及宿醉人士的作悶欲吐等。
*瓤，音囊，瓜果裡包裹種子的肉或瓣。
You don’t have to remove white flesh from dried citrus peel
Dried citrus peel is commonly used in soups and some people say you have to remove the white flesh so the dish will not become damp cold or your soup may be bitter. From Chinese medicine perspective, dried citrus peel is made from drying riped food peel. It helps to regulate qi and strengthens the spleen, dispel dampness and relieves phelgm. The white flesh plays an important medicinal function.
Dried citrus peel is from dried ripe oranges, and dried unripe citrus peel is from unripened oranges so they are commonly confused. Their healing effects are similar. Dried unripe citrus peel can relieve stress and regulate qi, suitable for those prone to anxiety. Dried citrus peel can alleviate cold phlegm, abdominal bloating, diarrhea, pregnancy related morning sickness and nausea related to hangovers.
