Ginger, Tangerine and Lemon Peel in Vinegar 八珍陳皮檸檬薑

Oh my, it is cold these days in Los Angeles with daily highs only at around the 50s fahrenheit and below freezing in the early morning hours in many parts of Southern California. Jackets, sweaters and scarves are flying off the shelves in stores. Hot pots and clay pot with rice are very popular foods in many Asian homes in the winter. Warm food and soup can really warm not just the body but the soul.

What usually accompanies winter is a cold or flu. Therefore getting enough sleep, and having good, nutritious food are very important to boost the immune system. Ginger is a treasured food that promotes blood circulation and helps fight infection. Together with tangerine peel, they are two of the three "Treasures from Guangdong," the third being straw grass.

For more about the nutritional values of ginger, click here.

『陳皮、老薑、禾稈草』合稱廣東三寶。這味小食包含了其中可以食的兩樣，可以說了不起(廣東話叫：巴閉)

今個冬天南加洲天氣異常的寒冷，雖然沒有雪，但日間氣溫只有華氏五十幾度，有些地方甚至結霜。天氣凍最好是與三五知己、朋友或家人打邊爐，來個臘味煲仔飯也是一絕。

天氣凍也更易讓人染上傷風或感冒，加強自身免疫功能十分重要，薑能令血氣運行，減低感染病菌之機會，加上檸檬的維他命C及黑醋，實在是百寶。

Recipe modified from: Great Taste of Hong Kong Street Food by Kitty Choi 美味在街頭，蔡潔儀編著

Ingredients:
1 pound ginger 薑
3-4 dried tangerine peel, soak to soften 陳皮
2 fresh lemon, juice removed 檸檬
300ml black rice vinegar (unsweetened) 八珍黑酸醋
450g cane sugar 片糖
1 cup water 水
1 tbsp salt 鹽

1) Peel the ginger and smash it slightly. Cut into small chunks.
2) Add salt and mix well. Rinse off the salt after 20 minutes. Drain well.
3) Cut lemons in half and squeeze out the juice. You can reserve the juice for other uses. Cut the peels into small wedges.

4) Put the ginger in a wok over medium heat. Stir occasionally for about 10 minutes or until they look dry.
5) Put the ginger, tangerine peel, and lemon wedges in a clay pot.

6) Pour in the vinegar and water and heat until it boils. Adjust the heat to medium low and cook for 40 minutes.

7) Add the cane sugar and cook until it dissolves. Remove the pot from heat and let it stand for 24 hours or overnight .
8) Return the pot to a boil under medium heat. Let it reduce until the liquid is half its original volume.
9) Strain it well after it cools down and discard the liquid. Serve and store at room temperature in a glass container.

Notes:
1) Other brand of vinegar can be used as well. Cane sugar can be substituted with brown sugar.
2) Metal pot is not recommended in this recipe because it may react with vinegar. If a clay pot is not available, use a glass or ceramic pot.

1) 薑刮去皮，洗淨。用刀略拍，切細塊。
2) 加鹽攪拌，廿分鐘後用水沖洗，用白鑊烘乾。
3) 檸檬渣去汁，汁不用，皮切細塊。
4) 放薑、檸檬及陳皮於瓦煲內，加入醋及水，開火煮滾，收中細火煲四十分鐘。
5) 加片糖再煲至溶，收火。待隔夜。
6) 開火再煲至汁收至一半即成，冷後瀝乾，可用玻璃瓶盛載。

注意事項：
1) 其他牌子的醋也可以用。片糖也可以用黑糖代替。
2) 不適宜用金屬鍋子煲醋，玻璃或陶瓷鍋也可用。