How to stew yellow peaches deliciously, how to cook yellow peaches delicious

It can be eaten as yellow peach pudding, which is more delicious.

Material. 20 grams of jelly powder, Nescaine fruit Zhen mango flavor, sugar, canned yellow peaches, 500 grams of water.

Method. 1.Cut the yellow peaches into small pieces and place them separately in the prepared container.

2.Then add jelly powder and cold water in the ratio of about 20 grams of water: 500 grams, then add an appropriate amount of sugar, and stir well with mango powder.

3.After that, boil the mixed liquid in a pot to turn off the heat, cool it and put it in a container cup, cool it again and put it in the refrigerator for 2 hours before eating.

Yellow peaches can be eaten in soupHere's how:

Ingredients: 1500g yellow peach, 1 fresh white fungus, 30g wolfberry, 50g rock sugar.

Steps: 1. Yellow peaches do not need to be thawed, remove the roots of fresh white fungus and cut into small pieces.

2. Put it in a casserole and pour in water flush with the ingredients.

3. Simmer over low heat for 30 minutes and add rock sugar.

4. The water of the yellow peach comes out, so you don't need to add too much water, otherwise it will overflow. Skim off the float.

5. Add the goji berries soaked in advance, continue to simmer for 10 minutes, then turn off the heat and simmer for 10 minutes.

6. When eating, sprinkle dry rose petals to decorate.

20 minutes. How to make canned yellow peaches:

Ingredients: 3 yellow peaches, 200 grams of rock sugar, 2 grams of salt.

1. Put salt and water in a bowl.

2. Put the yellow peach into the wash, scrape the skin, and cut into pieces.

3. Put boiling water in a pot and bring to a boil over high heat.

4. Pour in yellow peaches and rock sugar, and cook over high heat for 20 minutes.

Yellow peach efficacy: 1. Quench thirst.

Yellow peach is a fruit with many juices and sweetness, and its juice contains a variety of trace elements, which can play a role in relieving cough after people eat it. For those who have a dry mouth and lack of sleep, it has a good conditioning effect, and people feel a sense of lightness after eating.

2. Laxative.

Yellow peaches contain a lot of pectin and cellulose, which can help promote gastrointestinal worm movements, remove gastrointestinal wastes, play a laxative role, and also help prevent constipation.

3. Promote blood circulation and eliminate blood stasis.

Yellow peaches contain nutrients that can speed up the flow of blood in the human body, which can play a good role in invigorating blood, and can play a good role in eliminating some symptoms such as purple spots and blood stasis that people often appear because of poor qi and blood.

4. Beauty and beauty.

Yellow peaches are rich in -carotene, -carotene, vitamin C and lycopenin and other antioxidant curling agents, which can effectively remove free radicals, have the effect of removing dark spots and anti-aging.

1.The yellow peaches are first peeled and then cut into cubes.

2.Next, pour the yellow peaches, rock sugar and water into the pot in turn, heat and bring to a boil.

3.Finally, turn off the heat and let it stand, wait for the yellow peach to cool, scoop the yellow peach into the bowl, and pour the boiled yellow peach water into the bowl.

It can be used to make yellow peach white fungus soup as follows:

Ingredients: 15g white fungus, two yellow peaches.

Excipients: 8g wolfberry, appropriate amount of honey, 800ml of water

1. Soak dried white fungus.

2. Remove the yellow head, clean it, tear it into small flowers, put it in a cooking pot, add 800ml of water and cook it in the furnace. Bring to a boil over high heat, reduce heat to low and cook until sticky, 30-50 minutes.

3. Soak the dried wolfberries in water for 5 minutes, clean them, drain the water and set aside.

4. Prepare two yellow peaches.

5. Clean the yellow peaches, peel off the skin, and cut them into small pieces.

6. Simmer the white fungus until it is sticky, add the yellow peach and bring to a boil over high heat, turn to medium-low heat, and cook for another 10 minutes; Then go under the goji berries.

7. Bring to a boil again, the yellow peach and white fungus soup will be stewed, turn off the heat.

8. When the yellow peach and white fungus soup is warm, add honey or honey-soaked lemon juice and enjoy.

Raw material selection: cutting, digging core, peeling, rinsing, pre-cooking, trimming, canning, exhausting, sealing, sterilization, cooling and finished products.

Operational points. Raw material selection Choose high-quality yellow peaches with ripeness, freshness and fullness, no pests and diseases, and mechanical damage, and a diameter of more than 5cm.

Cut into pieces, dig the core of the yellow peach along the seam longitudinally cut in half, not skewed to cause large and small pieces, has been cut in half after the yellow peach slices soaked in 2% salt water color protection. Dig out the peach pit with a pit digger, and dig it smooth and oval, but the fruit can not be dug too much or crushed, and the red flesh can be left slightly. After digging the core, it should be soaked in alkali in time, or soaked in 2% salt water for color protection.

Peeling and rinsing The peach slices are evenly spread in a single layer on the steel wire mesh of the alkali ironing machine downward, so that the peel is fully washed with alkali. The lye concentration is 6% 12% and the temperature is 85 90. The treatment time is 30-70s, and then the lye is rinsed with water.

Pre-cooking Put the peach pieces of washed lye into a hot solution containing citric acid, and blanch them at 90 100 for 2 5min until the peach pieces are translucent. Cool with cold water immediately after blanching.

Trimming and canning Use a sharp knife to cut off spots and residual skin dander on the surface of the peach pieces. The trimmed peach pieces are canned separately according to different colors and sizes, and the discharge is neat, and the canning amount is not less than 55% of the net weight. Immediately after canning, inject more than 80 hot sugar water, the concentration of sugar solution is 25% 30%, and add citric acid, isoVC.

Exhaust and seal the tank Thermally exhaust in the exhaust box, and seal the can immediately when the core temperature is 75. or vacuum exhaust, the vacuum degree is.

Sterilization and cooling Sterilize in boiling water for 10 20min, and then cool to about 38.

Ingredients: 3-4 fresh yellow peaches and 30 grams of rock sugar.

1.Yellow peaches are washed with water;

2.Use a peeling knife to peel off the outer layer of skin from the yellow peach.

3.Peeled yellow peaches cut into 8 pieces and remove the core;

4.Add an appropriate amount of water to the pot, add the cut yellow peaches, and bring to a boil over high heat;

5.Once boiling, use a spoon to remove the foam from the water;

6.Add rock sugar in a ratio of 1:5, cook over medium heat for about 15 minutes, turn off the heat, cook until the yellow peaches become soft, and the fragrance of yellow peaches wafts everywhere to turn off the heat;

7.Place the glass bottle in the pot for about 3 minutes.

8.After wiping the water in the glass bottle, pour in the boiled yellow peaches, put the bottle in cold water and boil, close the lid while it is hot, and put it in the refrigerator after cooling.

Notes:1The amount of water can be flexibly grasped according to your taste, if you like a strong flavor, put less water, and if you like lighter, you can put more water.

2.After boiling, yellow peaches can be put in a glass bottle that has been disinfected, and then refrigerated in the refrigerator for better results.

Yellow peaches can be eaten directly Yellow peaches are a kind of fruit that can be eaten directly, usually you can put it into clean water to soak for five to ten minutes after buying, and then take it out and then use a soft brush to remove the fine hairs on its surface, wash it with water, and then eat it directly.

Every year during the yellow peach season, my mother will go to the field to pick a little more peaches and boil them in sugar water, put them in the refrigerator, and when I wake up at noon during the summer vacation, I will run to take out a box of rock sugar yellow peaches, which tastes wonderful!

Yellow peaches are rich in vitamins, dietary fiber, minerals and other nutrients, and have good edible value, making them a very popular fruit, and many people will like to eat yellow peaches (which is also my favorite).

So what are the ways to eat yellow peaches? Let's take a closer look!

Eating method 1: Eat directly.

Soak the yellow peaches in water for a few minutes, then rinse them to remove the peach hairs, and eat them directly.

How to eat 2: Canned yellow peaches.

Every year, I will follow my parents and make canned yellow peaches as a family, so that they can eat the delicious taste of summer in winter.

Ingredients: appropriate amount of yellow peach, appropriate amount of rock sugar, starch, salt, water.

Method: 1. Prepare a glass bottle, rinse it with water first, put the glass bottle in a pot with enough water, boil over high heat, and then turn to medium heat and cook for about 15 minutes. Wait for the water temperature in the pot to drop to about 30 degrees, put the bottle cap into the water and blanch it, and then remove the water together.

2. After cleaning the yellow peach, remove the yellow peach skin, cut the yellow peach pulp into small pieces, and soak it in light salt water for about 5 minutes.

3. Put an appropriate amount of cool white boil in the casserole, then put in the peach pulp, so that the water surface is basically the same as the yellow peach pulp or higher than the world, and then add an appropriate amount of rock sugar or sugar.

4. Bring to a boil over high heat first, then turn to low heat and boil for about 20 minutes, until the flesh of Tanxiao yellow peach is soft and hard, then turn off the heat.

5. Put the boiled yellow peach pulp into the prepared glass bottle, the fruit is about 8 full from the bottle mouth, and tighten the cap while the temperature is high.

6. After installation, put it in a cool and ventilated place or put it in the refrigerator for refrigeration.

Method 3: Yellow peach tart.

Ingredients: Appropriate amount of yellow peaches, 5 grams of corn starch, 4 egg yolks, 10 grams of powdered Taikoo sugar, 80 grams of Portuguese egg tart crust 15 pieces.

Method: 1. Wash and cut the yellow peaches into cubes for later use, mix the whipping cream and milk evenly, add powdered sugar and stir well, and then add the egg yolk and stir well.

2. Sift in low flour and corn starch and stir until there are no particles and the liquid is smooth.

3. Put the yellow peach under the tart skin, pour in the tart water, and 7-8 points can be full.

4. Put it in the oven to preheat it to 220 degrees, the middle layer, and the time is about 25 minutes.

Method 4: Milk yellow peach jelly.

Ingredients: appropriate amount of yellow peach, milk, agar, sugar.

Method: 1. Add 2 tablespoons of white sugar to the yellow peach and puree it with a blender, and be careful not to add water when stirring.

2. Soak the washed agar in water for 1 hour, take it out and drain it after soaking, add water and cook it over low heat, and filter the boiled agar juice with a strainer.

3. Mix the yellow peach puree and the filtered agar solution evenly, load the membrane, and then put it in the refrigerator to cool and solidify for 3-5 minutes.