In the production of Sanbaozha (typically referring to the "Tangerine Peel Triple Treasure" composed of tangerine peel, green olives, and rice straw), steaming the tangerine peel is not strictly necessary. However, depending on personal habits and operational needs, some people choose to steam it. The following details the role of steaming and the production method.
The Role of Steaming Tangerine Peel
Dry tangerine peel is naturally hard and brittle, making it prone to cracking when wrapping green olives. Therefore, many recipes suggest washing the peel and then steaming it over high heat for 3 to 4 minutes. The main purpose of this is to use the steam to soften the peel, allowing it to be easily "turned" to wrap around the salted olives without breaking.
Besides steaming, there are other softening methods: such as using a spray bottle to apply a small amount of water, placing it in humid air beforehand to naturally soften, or extending the soaking time. In short, steaming is merely a means to soften the tangerine peel. As long as the softening effect is achieved, steaming is optional.
Production Method of Tangerine Peel Sanbaozha
- Material Preparation: Select high-quality green olives, Pubei tangerine peel, and rice straw. Wash the olives and blanch them briefly in boiling water, then drain. Wash and air-dry the tangerine peel and rice straw.
- Wrapping the Olives: Rub the drained olives with coarse salt and sun-dry them for several days. Take a piece of softened tangerine peel and wrap it around one or more olives, then tightly wind and knot the rice straw around the outside. One whole piece of tangerine peel can usually wrap two to three olives.
- Marinating and Storage: The prepared Sanbaozha cannot be consumed immediately. They must be placed in glass jars and sealed with thick layers of coarse salt. It is generally recommended to marinate them for over a year before using them for tea. The longer the marination, the richer the aroma and the better the health benefits.
In summary, whether to steam the tangerine peel when making Sanbaozha depends entirely on its hardness. If your tangerine peel is already flexible enough, steaming is unnecessary; if it is too brittle, appropriate steaming will greatly reduce the difficulty of the operation.