16.10.2008

Honey Shaddock Tea

Home made honey shaddock  tea taste more fragrant and more sweet, insists on drinking and still whitening and dispelling the efficiency that the spot, soft skin maintain the skin for a long time. L contained in honey - Cysteine have, arrange malicious function, long dark people of sore drink, can have result relieved often. The shaddock includes higher vitamin C, there is certain result of whitening. Honey shaddock tea can combine two efficiency these together well, clear away heat, lower fire, soft white skin. Especially suitable for in OFFICE in the face of the radiation of the computer, the skin is damaged, the white collar women with dim complexion by radiation everyday. Rely on the food to realize whitening more effectively than to use the cosmetics, the cosmetics can only make the skin light temporarily, the result is more limited too, and this healthy tea of health care, can chop the root of the melanin off, such a result of whitening will be more permanent.

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Material:

One shaddock, appropriate amount of a spoon of honey 500g, crystal sugar 100g, salt, fresh water.
Method:

Cut off shaddock skin
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2,Shell the meat of shaddock out and tear into small pieces; Pare the filament that the yellow cover under cut about 3 centimetres long, 1 millimetre of thickness, the thinner the better; Cut good shaddock skin, put into the brine, salt down an hour;
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3,Put the marinaded shaddock peel  into fresh water, boil for 10 minutes with the middle fire, soften and remove bitter flavor;
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4,Put peel of the shaddock and pulp into the pan which without oil, add by a small bowl of fresh water and crystal sugar, endure by hour with fires medium and small, endure to the sticky,shaddock the golden yellow and bright in skin to be can with, will stir frequently while paying attention to enduring, so as not to glue the pan
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Leav it cool down, add honey, stir evenly, make into honey shaddock tea, packs into the sealed pot and places on preserving in the refrigerater, wash with the warm water while drinking.






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