Tea-Scented Pumpkin Seeds
Pumpkin seeds simmered in a fragrant spiced brine infused with green tea, tangerine peel, and warm spices, then slow-roasted until deeply savory, aromatic, and addictively crisp.
Instructions
- 1
Prepare dried tangerine peel and green tea.
- 2
Prepare all kinds of spices, salt, and white sugar.
- 3
500g of large pumpkin seeds.
- 4
Add an appropriate amount of water to the pot, put in the spices, and bring to a boil.
- 5
Quickly rinse the pumpkin seeds with water, put them into a pot, add dried tangerine peel and tea leaves, and boil for 40 minutes.
- 6
Remove the spices from the cooked sunflower seeds, then scoop them out and drain the water.
- 7
Place it on the baking tray and bake at 80 degrees with both top and bottom heat.
- 8
Roast the sunflower seeds until they are dry and crispy.
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Ingredients
Main Ingredients
- Pumpkin seedsto taste
- dried tangerine peel10g
- Green tea7g
- Fennel3g
Seasonings
- Sichuan pepper3g
- Star anise3g
- Cinnamon3g
- Bay leaf2g
- Salt10g
- white sugar10g