Homemade Pomelo Salt 🍋🍊 A bright, citrusy finishing salt made from pomelo peel—super easy and zero-waste. Method 1: Dried Peel Pomelo Salt 🔸 Steps 1. Scrub the pomelo peel with salt grains, rinse thoroughly, then peel off the skin. 🧂 2. Put the peel into a container to sun-dry—it turns crispy in 1 day in Beijing's winter. For friends in the south, bake it in the oven at 50°C (122°F) for several hours until crispy. 🌞 3. Grind the dried peel with a meat grinder or juicer, add coarse salt (I use pink Himalayan salt for better appearance), and mix well. 🟡 4. Transfer to a grinder for use; it’s nice enough to be used as a decoration. ✨ Method 2: No-Sun-Dry Pomelo Salt 🔸 Steps 1. Peel the pomelo, cut the peel into small pieces, put into a blender, and add either coarse or fine salt. 🧩 2. Blend into fine grains, pour out and spread evenly, then sun-dry or bake slowly in the oven at 50°C (122°F) until as dry as regular salt. 🌀 3. After drying, sift out large peel particles with a sieve and store in an airtight small jar. 🫙 💡 Usage: Suitable for pairing with bread, sausages, fried eggs, steak, etc., with a stronger pomelo flavor. 🥩 方法一：晒干版柚子盐 🔸 步骤 1. 用盐粒搓揉柚子表皮，充分揉搓后冲洗干净，再削下柚子皮 🧂 2. 将柚子皮装入容器晒干，北京冬季湿度下1天即可晒至嘎嘣脆；南方朋友可放入烤箱，50度烘干数小时至酥脆 🌞 3. 把晒干的柚子皮用绞肉机或榨汁机打碎，加入大粒粗盐（我选用玫瑰盐，颜值更高），搅拌均匀 🟡 4. 装入研磨器即可使用，颜值够高还能当装饰摆放 ✨ 方法二：免晒版柚子盐 🔸 步骤 1. 柚子削皮后剪成小块，放入搅拌机，加入粗盐或细盐均可 🧩 2. 搅打成细腻粉粒，倒出后平铺散开，晒干或放入烤箱50度慢慢烤干（烤至和普通盐粒一样干爽即可） 🌀 3. 干燥后用筛网筛去大粒柚子皮，装入密封小罐保存 🫙 💡 用法：可搭配面包、烤肠、煎蛋、牛排等食用，柚子风味更浓郁 🥩 #HomemadeSeasoning#PomeloSalt#Seasoning#FlavoredSalt #Salt - @chefxiaoju1