Are there any delicacies that can consume peaches in large quantities?

Peaches (ordinary peaches and peaches) can be made into peach iced tea, whipped cream ice cream, ** milkshakes, European red wine stewed peaches and other foods. Peel and slice the peaches, then spread the peach slices in a pot and add a small amount of water and a teaspoon of sugar; Cook the peach slices for 5 minutes, then turn off the heat and cover the pot and simmer for another 30 minutes, after simmering, put the juice in the pot into a cup and add a small amount of lemonade, let it cool and pour in green tea and ice cubes to make peach iced tea.

There are also peaches that can be used as auxiliary ingredients to make fruit salads, fruit burgers, fruit soups, etc., of course, the amount is not so large.

Canned peaches, peach crisp needs to consume a large amount of peach pulp, of course, the peach juice is also squeezed out through the pulp of peaches, peach kernels are walnut pits in the kernel after frying it is delicious, this is our common several very delicious peach products.

Peaches are a nutritious and delicious fruit, which is deeply loved by everyone, but peaches can not be put for a long time, and the seasonality is strong, in order to let everyone eat peaches at any time, we generally make canned peaches, and dry peaches to make them quaint. This also allows you to maintain playing time. In addition, peaches can be made into liquor, juiced, and jammed, all of which can consume a large amount of peaches.

The delicacies I can think of that consumes a lot of peaches are canned peaches and peach jam, ha!

Dried peaches: Wash, peel, peel and peel the peaches and slice them, spread the peach slices on the drying rack, put them in the dryer, and turn on at 70 degrees for 10 hours. This consumes a large amount of peaches. But time-consuming.

Canned peaches: Wash and peel the peaches, cut them in half, boil them with rock sugar, and the boiled peaches can be put in the refrigerator and hot if you want to eat them.

Preserved peaches: Peach nectarines can be made (it is best to use yellow peaches), wash the prepared peaches and soak them in salted water for half an hour.

Rinse the peaches, peel them and cut them into thick strips (2 cm thick strips are best) or small pieces.

Put the cut peach pieces into a clean container, sprinkle a layer of peaches with a layer of sugar, and put more sugar in an appropriate amount if you like sweetness.

Stir well so that the sugar evenly dips on top of the peaches. Then refrigerate and marinate for a day, stirring at intervals so that the sugar can be evenly marinated on top of each piece of peach.

After a day of marinating, a lot of sugar water will seep out.

Take out the pickled peaches, pour out the peaches and control the water and set aside.

Strain the pickled sugar water and put it in the pot, boil the sugar water in the pot over high heat, and put the fresh half lemon slices into the pot and cook together (the squeezed lemon juice can also be used, note: you must put lemon to make preserved fruits, otherwise there is only sweetness and no sweet and sour taste), and boil into a thick soup over low heat.

When there is a small part of the soup left, put the peach pieces to be used in the pot and cook over low heat for ten minutes, to cook the peach flesh thoroughly, and keep stirring to avoid sticking to the pot. Wait until the peach flesh is slightly soft (if the peach itself is very soft, try to cook it for a while). Remove from heat and let cool.

Pour out the boiled peach flesh and control the water.

Then spread the baking sheet with 2 layers of baking paper (be sure to use baking paper, because the peach meat is more sticky, and not using baking paper will stick to the baking sheet). Spread the peach flesh evenly in the baking tray with the water controlled.

Preheat the oven, put the baking tray in the middle layer at 120 degrees, bake for 60 minutes 120 minutes (if the cut pieces are relatively thin, bake for 60 minutes, and bake for 2 or 3 cm thick pieces for 120 minutes), turn once or twice in the middle to bake more evenly.

The roasted peach meat is placed outdoors (in summer) in a sunny place and dried for about 2 to 4 hours (in sunny places, it can be divided into two times, once for two hours, and put it in the refrigerator at night, or in an air-conditioned room).

The food that consumes a large number of peaches is mainly to make canned food or desserts and the like, canned food naturally does not need to say much, you can put as many as you want, the next recommendation, peach milkshake, the peach milkshake in the usual drink store, the peaches are pitiful, you can make your own peaches, make a veritable peach milkshake, the second peach jelly, you can also consume peaches, and peach water, are very large consumption of peach drinks, very delicious and delicious.

Peach jam, peach soup, peach juice, canned peaches, preserved peaches, syrup peaches, pickled peaches, peach jelly, fresh peach milk juice, peach-flavored desserts and other delicacies can consume peaches in large quantities.

Canned fruits such as canned yellow peaches can consume a large number of peaches, as well as fresh peach drinks such as peach juice drinks, peach fruit drinks, peach fruit milk tea, etc. can also consume a large number of peaches, and other cakes, peach crisps, etc. can also consume a large number of peaches.

If you want to consume a lot of peaches, you can make some peach pudding, or make some peach pie or something, or peach cake, so that you can consume a lot of peaches, or you can also make some cold drinks, some peach ice cream.

The delicacy that can consume peaches in large quantities is mainly canned peaches.

The process of making canned peaches is relatively simple and at the same time very tasty. It can be said that it is a relatively long-standing canned food.

When making canned peaches, choose green peaches, peel and core them, and then add rock sugar to boil.

Finally, the canned peaches are encapsulated, and a large amount of canned peaches are produced every year. A lot of people who like to eat canned peaches.

I still remember watching a TV show when I was a child, which taught everyone to make applesauce at home. This may be the first time I have come into contact with food like jam, so I am especially curious, so I have learned to try to do it, and in the end I have failed. But when you come into contact with pure jam, you may feel that jam is a key specialty food in daily life.

Due to the unique taste of jam, it is mainly used for a wide range of purposes, whether it is to make some snacks, to make some decorations during cooking, and even if it is immediately spread on top of toast, it is also very comfortable. Now is the season when peaches are on sale, are you going to make some peach applesauce today, I can't think of comparing other fresh fruits.

The jam, peach applesauce still tastes excellent. Don't throw away the leftover peaches, learn to do that, sweet and sour, children are addicted to breakfast, it's so fragrant!

Not only is the taste denser and sweeter, but it also looks easier to make food. Especially when used to make breakfast, it is really excellent. If you like to eat some applesauce with a different taste, why not try this peach applesauce at home, which is very comfortable and nutritious.

Especially children are very fond of eating, the delicious home version of peach applesauce, sweet and comfortable, the main purpose is easy to match, no preservatives are healthier, you should also try it quickly.

Peach jam] Seasoning: five peaches, one lime, 200 grams of old rock sugar, 800ml of cold water

Method: 1. Prepare five large peaches in advance;

2. Use cold water to clean up the plush on the surface first, and then remove the skin of the peach;

3. Draw two knives on the peach, break it out piece by piece, so that the peach pit will be removed, and then cut into small particles; The cut melon pulp is about 1000 grams;

I use Zhenmi disinfection and sterilization knife table, which can not only quickly complete the separation of raw and cooked, but also sterilize and disinfect and remove odors anytime and anywhere, which really ensures physical and mental health and convenience without delay.

4. Add about 800ml of cold water to the pot, put the peach skin in and cook for about 30 minutes;

5. Then take out the peach skin, pour the melon pulp in, boil on high heat first, and then turn to simmer and simmer;

6. Prepare a lime in advance and squeeze out all the lemonade to reserve;

7. Cook until it is more viscous, then add lemonade and old rock sugar, and simmer again;

8. Cook until the stir-fry spoon is mentioned, and the situation that is not easy to burst is similar. Since the applesauce will continue to thicken more and more after it is cold, it does not need to be cooked too thickly, and then turn off the heat and press lightly with a shovel until the melon pulp is crispy;

9. The old rock sugar can be adjusted according to its own taste, but it can not be reduced too little, and the sugar will be reduced with the shelf life, if it is left over for 3-7 days, it will be put in the refrigerator and digested within a month.

The jam can also be eaten with bread, and it is simply beautiful and delicious.

If you can't finish the peaches, you can put them in the refrigerator so that they will stay fresh and not spoiled.

We can make peach jam or dried peaches, and it will be very delicious to make, and the peaches have plenty of moisture.

If you can't finish the peaches, you can make canned peaches, and the canned peaches you make yourself are hygienic and delicious.

It can be used to dry, and the peaches can be dried into dried peaches.

Peaches can be made