What can peaches be cooked, can peaches be eaten as a dish

The preparation of braised diced beef with peach and pear.

Ingredients: 750 grams of beef leg meat, 3 peaches (about 400 grams), 3 raw pears (about 400 grams), 50 grams of raisins, 120 grams of potatoes, 100 grams of shallots, 250 grams of tomatoes.

Seasoning: 100 grams of cooking oil, refined salt and pepper.

Method: 1. Wash the beef and cut it into cubes; Peel and core peaches and pears and cut them into two pieces, wash and dice tomatoes, wash and peel potatoes and cut them into hob pieces; Wash and finely chop the shallots; Wash the raisins and set aside.

2. After the pot is heated, pour in the cooking oil, when the oil temperature is 6, put in the shallots and fry until slightly yellow, put in the diced beef and fry until colored, add the diced tomatoes and fry slightly, pour in the appropriate amount of beef consommé (the soup should not be too much), boil over high heat, change to warm fire and simmer for 1 hour, put in peaches, raw pears and potatoes to stew, add refined salt, pepper and raisins to adjust the taste.

3. When eating, put the diced beef on a plate, put peaches and raw pears.

Features: Fragrant and palatable, with unique flavor.

French peach pudding.

Ingredients: 2 canned or fresh peaches. , 50 grams of cake flour.

50 g of cream, milk whipped cream.

3 eggs, 100 grams of sugar, lemon juice.

Operation: (1) Milk with sugar and simmer over low heat until the sugar melts, then turn off the heat, then add whipped cream and lemon juice and mix well for later use.

2) Beat the eggs and mix well with (1) ingredients (milk egg batter). Bring the cream to a simmer and sift the flour for later use.

3) Pour 1 3 amounts of milk egg batter and flour into a batter, then add cream and mix well. Finally, slowly pour the remaining milk batter into a thinly diluted batter and pour it into a greased baking tin.

4) Thinly slice the peaches, arrange on top of batter, bake in a preheated oven at 170 degrees Celsius for 30 to 40 minutes. After baking, a thin layer of caster sugar can be sprinkled on the surface to increase the appearance. Stewed tailbone with tangerine peel and star fruit.

Ingredients: 2 coins of tangerine peel, 1 fresh star fruit, 1 pigtail bone (cut into pieces), 10 cups of water, 1 cup of rice wine.

A pinch of salt, 1 teaspoon of rock sugar.

Features: It has the natural effect of beautifying the skin, relieving cough and relieving phlegm.

Operation: (1) First, scald the coccyx with hot water to remove the blood water, and wash it with water for later use.

2) Wash the corners of the star fruit and cut the edges, cut off the head and tail, and cut into star-shaped thick slices about cm thick.

3) Add water to the coccyx and cook over high heat for 20 minutes, add the tangerine peel, then change to medium heat and cook for 10 minutes, at this time, you can add star fruit slices and rice wine to continue to simmer for about 20 minutes, and finally add seasonings to taste according to personal preferences (salt can not be added), and then serve on the table.

Salad, peach, peach juice, plucked peaches, full of children and grandchildren.

To make salads, you can also make honey stewed three fresh, and you can also use it to roast meat.

The peach rose patted this branch to nourish the faceIngredients: 1 peach, 1 white fungus, about 10 dried roses (add according to personal taste), appropriate amount of rock sugar.

Method: 1. Soak the white fungus in advance and cut off the yellow old roots;

2. Wash the peaches, remove the core and cut into pieces, put them in a pot with white fungus and rock sugar, add enough water, turn to low heat and continue to simmer for more than half an hour after boiling;

3. Add roses and cook a few minutes before leaving the pot.

Peaches stewed in French wineIngredients: 2 peaches, 30ml red wine, 20g rock sugar, 5g butter, a little cinnamon.

Method: 1. Peel and slice the peaches;

2. Put the butter cubes in the pot, melt and add rock sugar;

3. After all the rock sugar is melted, pour in the red wine and peaches;

4. Keep the heat high until the juice is basically dry. In the later stage, it is easy to paste the pot, and you should shake the pot more;

5. Sprinkle with cinnamon powder and powdered sugar when eating.

Peach and shrimp saladIngredients: 10 shrimp, 1 peach, lettuce purple cabbage, olive oil, lemon juice, salt, black pepper (each appropriate amount).

Method: 1. Wash the fresh shrimp, remove the head and shell, cut the back of the shrimp with a knife, remove the shrimp line, and then pick out the shrimp intestines with a toothpick, then put the shrimp into boiling water and cook, remove and drain the water for later use;

2. Peel and core the peaches and cut them into small pieces for later use;

3. Wash and dry the oak vegetables and cut them into thin strips;

4. Put all the ingredients in a large bowl, add olive oil and vinegar, and a small amount of salt and black pepper in a ratio of about 3:1, and mix well.

Caramel peachesIngredients: 1 peach, 1 small piece of butter, 1 tablespoon of caster sugar.

Method: 1. Choose a slightly harder variety of peaches, take the bottom hole as the center, cut into the tip of the tip along the surface groove to the top of the tip, hold both sides of the fruit with both hands and rotate in the opposite direction, so that the flesh and the core are separated, this method is similar to cutting avocados;

2. Change the pitted peach flesh into 6 8 pieces, and then peel them one by one (you can not peel them, but you must clean the peaches);

3. Put a small piece (about 5 grams) of butter in a frying pan, heat and melt over low heat, dip the peach meat in white sugar and fry it in the pan until it is caramelized.

1. Peach jelly + peach jam. Ingredients required: 3 peaches (weighing about 2 catties), 370 grams of caster sugar (40 grams of which are used for peach jelly and 330 grams for jam), 30 grams of ice powder, 700 grams of water, 56 grams of fresh lemon juice.

2. Wash the peaches first, and then peel off the peel, don't lose the peel off, we will use it later, and remind everyone that when buying peaches, you must buy peaches with a red skin, so that the jelly and jam will be pink and pink, and it looks good.

3. Soak the peeled peaches in water, and then add 10 grams of lemon juice to the water, which can prevent the peaches from oxidizing and turning black.

4. To make the peach jelly part first, pour 700 grams of water into the pot, then add peach skin and 40 grams of caster sugar, boil over medium heat first, and then turn to medium-low heat and simmer.

5. Cook until the water in the pot is pink, you can take out the peach peel and throw it away, after the peach peel is removed, add 10 grams of lemon juice and stir well, which can prevent the color from oxidizing and darkening.

6. Then pour in 30 grams of ice powder, cook and stir over medium-low heat until the ice powder powder is completely melted and the water in the pot begins to bubble slightly, then turn off the heat.

7. Pour the boiled liquid into the container, let it cool at room temperature, and then send it to the refrigerator until it is completely solidified.

8. After the jelly part is done, we will make the jam part next, cut the peach flesh into small cubes, and try to cut it into small points, so that when it is boiled later, it will be easier to cook soft.

9. Then add 330 grams of caster sugar and 36 grams of lemon juice to the peach meat bowl, stir well, cover with plastic wrap and send it to the freezer compartment of the refrigerator for 20 minutes. If the frozen peach flesh is boiled again, it will be easier for the peach flesh to juice due to the large temperature difference between hot and cold.

After a few minutes, pour the peach flesh into the pot and bring it to a boil over medium heat.

11. When boiling to 2 3 minutes, the peach flesh will start to come out with a lot of water, turn to medium-low heat and cook slowly, stirring from time to time during cooking to avoid sticking to the bottom.

12. Cook until the peach flesh is translucent and the juice in the pot becomes thick, which means that the peach jam is boiled.

13. The boiled jam can be spread on bread, mixed with yogurt or made into other baked desserts, which is very delicious, and it is healthier to make it without additives.

14. After the jam is boiled, the frozen jelly in the refrigerator is almost solidified, take out the solidified peach jelly, cut it into pieces and enjoy.

15. You can also combine the two to make the most popular peach drink this summer, first use peach jam as a base, then put peach jelly, and finally pour in whole milk, stir well, and you can enjoy. This fruit should be eaten most in summer, the whole body is a treasure, made into a dessert, delicious and nutritious.

<>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 the pot and add a small amount of water and a teaspoon of white 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 the cup and add a small amount of lemonade, let it cool and pour in green tea and ice cubes to make peach iced tea.

1. Peach iced tea

1. Raw materials.

Peaches, green tea, lemonade, sugar.

2. Practice. 1) Peel and slice a relatively red (high ripeness) peach, then spread the peach slices in a pot, and add a small half cup of water and a teaspoon of white sugar.

2) Cook the peach slices for about 5 minutes, then turn off the heat and cover the pot and simmer for about 30 minutes.

3) Put the juice from the pot in a cup or bowl, then add a small amount of lemonade and let it cool after adding the lemonade.

4) Mix the brewed green tea and juice in any proportion, and finally add an appropriate amount of ice, fresh peach slices and dried lemon slices.

2. Whipped cream ice cream

1. Raw materials.

3 peaches (medium in size) grams of sugar, a pinch of salt, 2 teaspoons of lemonade, 120 grams of whipped cream.

2. Practice. 1) Wash and peel the peaches, then cut them into small pieces, put the peaches in a blender and add sugar, salt and lemonade.

2) Add the above ingredients and pour the whipped cream into it, then start the blender and puree it (you can also use a multi-function blender to puree), mix it and pour it into the popsicle mold.

3) Put the popsicle mold in the refrigerator and freeze it for about 2 hours, then take it out and insert a wooden stick, refrigerate it for about 6 hours after inserting the wooden stick, and finally put the mold at room temperature for about 2 minutes to get out of the mold.

3. Milkshakes

1. Raw materials.

200g peaches, 400g plain yogurt, 1 tablespoon lemonade, 50g ice cubes.

2. Practice. 1) Wash and peel the peaches, then cut them into small pieces and put them in a blender cup after chopping.

2) Pour ice cubes, lemonade and kefirt into a cup, and finally stir the peach pieces into a fine fruit puree and serve.

4. Stewed peaches in European-style red wine

1. Raw materials.

2 peaches, 200 ml of red wine, some amount of old rock sugar and small candle sugar, 1 lemon leaf.

2. Practice. 1) Wash and peel the peaches, then cut them into slices.

2) Pour red wine, 1 lemon leaf, an appropriate amount of old rock sugar, water and small candle sugar into the pot, and start heating after the small candle sugar is soaked until the sugar water is boiled.

3) Put the peach slices into the pot, then cook them over a simmer, roll them after cooking for a while, and collect the juice over high heat when the peach slices turn pale pink (the juice can be thickened a little, but not dry).

4) Put the peach slices in a bowl, then pour the remaining juice on top and let it be frozen before serving.

1. Sugar-pickled peaches.

1) Wash the fresh peaches with warm water and a small amount of salt, paying special attention to removing the hair;

2) Peel off the peaches, either with a peeler or with a fruit knife! In particular, the roots are treated cleanly;

3) Use a fruit knife to cut the peeled peaches, remove the peach kernels inside, and only the peach flesh remains;

4) Try to choose glassware that can be sealed well and has a lid; Sprinkle the white sugar evenly on the peach flesh, say the important thing three times, and be sure to be even;

5) Cover the glassware with a lid, seal it and refrigerate it for 24 hours! When opened, it quenches thirst and refreshes people's hearts.

2. Peach juice. 1) To make homemade peach juice, we need to prepare the following ingredients: peaches, honey, mineral water, a food processor, ice cubes, etc.

2) First of all, we need to choose the larger, more ripe peaches, if you want to make peach juice, it is best to use peaches, and then use salt to clean the peaches and remove the peach pits and cut them into small pieces, (3) Next, we need to add some mineral water to the cut peach flesh and put it in the food processor to squeeze the juice.

4) In order to increase the taste of peach juice, we can add an appropriate amount of honey, and in summer, we can add some ice cubes.

Ingredients: 2500 grams of peaches or nectarines, 100 grams of rock sugar, 160 grams of Kraft fruit Zhen Production method: 1. Wash the peaches or nectarines, peel them, remove the core and cut them into small pieces (it is advisable to cut 4 pieces of a peach);

2. Add 2000ml of water to the pot, add 100g of rock sugar, heat until boiling;

3. Dissolve 160 grams of Kraft fruit in water, mix well, add to the boiling rock sugar water, and continue to heat;

Note: The amount of rock sugar and kraft fruit can be adjusted according to personal taste, but the color of the blend is orange-yellow).

4. Add the cut peach pieces to the water, turn off the low heat and continue to cook until the peach pieces are cooked thoroughly (the color inside and outside is yellow) and the water is viscous and juicy, then turn off the heat;

5. Put the boiled yellow peaches into a utensil and eat (it is more delicious after being chilled in the refrigerator).

Salad, peach pie, plucked peaches.

Making your own canned peaches is definitely better than buying!