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How can I eat canned yellow peaches?

Prepare yellow peaches. Gently scrub the yellow peaches with a brush. Then peel the yellow peaches one by one with a fruit knife for use. After peeling, cut the flesh of the yellow peach into small pieces and remove the peach stone. Then put the cut peach meat into the pot and add the right amount of rock sugar. Then add the right amount of boiling water. Cover the pot and cook over high heat. Boil for 5 minutes after boiling. Throw the foam out during the cooking process.

Canned yellow peaches are usually steamed or cooked. Peel and enucleate yellow peaches, add water sugar, boil thoroughly, put in a clean jar, cover, and steam in a steamer for ten minutes. Yellow peaches do not need to add water during steaming. After steaming, the yellow peach will naturally come out of the water and become soft; you can taste the peach before putting in the rock candy. If it is sweet, you can reduce the amount of rock sugar appropriately.

Preparation materials: 500 grams of yellow peach, 300 grams of rock sugar yellow peach peel, cut into small pieces, the middle near the peach stone part of the reddish-brown flesh dug out. Put rock sugar in the bowl of yellow peaches and marinate for half an hour. Pour the pickled Huangcailian into the milk pot with the same juice and just flood the yellow peach with a small amount of water. Cover the pot and simmer for half an hour. Deliciously present, put in the refrigerator and serve.

Add cold water, and the amount of cold water is equal to that of yellow peaches. Bring the shot to the boil and stir to allow the rock candy to melt. The wok boils with water, turn the glassware over, let the steam into the Aquarius, disinfect and sterilize. Put the yellow peach in glassware and put it in the refrigerator with good tightness after cooling. It tastes best the second day.

Then cook in a cold water pan, cover the pot, bring to a boil, turn to medium heat and cook for 15 minutes. When the time is up, take the cans out and buckle them upside down to cool them. We will finish the canned yellow peaches. We can make them clean and hygienic, eat more at ease, and taste better than the cans bought outside. The canned yellow peaches can be sealed and preserved for a year and will not be afraid of bad. If it is hot, put the cans in the refrigerator for cold storage, so the taste will be better.

How to make homemade canned peaches is delicious

Put 100 grams of rock candy in the peach. (this is how I put it) the boiled cans are checked to see if there are any lids and air leaks. Such cans cannot be stored. The cooked cans can be kept in a ventilated and dry place until next year's peach harvest season. Do not use used bottle caps.

The first step is to clean the yellow peach, as shown in the following picture. The second step is to peel the yellow peach, cut it in half and remove the peach stone, as shown in the following picture. The third step is to put the peach into the pot and add the right amount of water, which is just flat with the peach, as shown in the following picture. The fourth step is to add the right amount of rock sugar, as shown in the following figure. Step 5 after boiling over high heat, lift the lid of the pot and simmer over low heat, as shown in the following picture.

Wash the yellow peaches in water and peel them. Make sure the yellow peach is intact. Then enucleate the yellow peach and cut it into small pieces. Put the yellow peach in a bowl and soak in water and salt for 5 minutes. Pour out the water from the yellow peach and put the yellow peach, rock sugar and the right amount of water in the pot. Cook over medium heat for 15 minutes. Just wait for the yellow peach to cool completely before putting it in the bottle.

Choose fresh peaches that are hard enough to taste good. Then wash the hair on the peach with clean water, melon peel. To prepare the pulp, it can be cut with a knife or dug with a stainless steel spoon. Soak the peeled pulp in water for 5 minutes and put in a spoonful of salt. Put the yellow peach in the pot, add water, and the flesh shall prevail.

Prepare the materials. Wash the peach and peel it off. Peach all two halves, remove the peach stone. Put peach pieces and water in the pot and begin to boil. The daughter especially likes to drink the sugar water inside, so I add more water. After the fire is boiled, add rock sugar and cook over low heat for 20-30 minutes. After turning off the heat to cool, add a small amount of honey and stir well. Put it in a bottle and seal it. It tastes better when it is refrigerated.

First prepare peeling knives, pots, vegetable knives, pots, cans, etc., wash the peaches with clean water, and then peel them with a peeling knife. Be sure to peel the skin clean. Use a kitchen knife to cut peaches into small pieces, according to their own needs, can be bigger or smaller, and then put in clean water.

How are canned yellow peaches made?

1. I recommend the method of making canned yellow peaches: prepare fresh yellow peaches, rock sugar and water, wash, peel and core, cut into pieces, add water to boil, add rock sugar to skim off floating foam, cook over low heat for 20 minutes to cool, yellow peaches and sugar water are sealed in disinfection glass bottles and refrigerated for a month.

2. I usually do this for frozen canned yellow peaches. To share with you today. Ingredients: 3 yellow peaches and 300 grams of rock sugar. Excipients: 2 grams of salt. Put salt and water in the bowl. Wash the yellow peaches, shave them and cut into pieces. Put boiling water in the pot and bring to a boil. Pour in yellow peaches and rock sugar and cook over high heat for 20 minutes.

3. Peel the yellow peach, cut it into small pieces, and dig out the reddish-brown flesh near the core of the peach. Put rock sugar in the bowl of yellow peaches and marinate for half an hour. Pour the pickled Huangcailian into the milk pot with the same juice and just flood the yellow peach with a small amount of water. Cover the pot and simmer for half an hour. Deliciously present, put in the refrigerator and serve.

4. [raw materials and seasonings]: [raw materials]: yellow peaches, empty bottles. [seasoning]: White sugar, rock sugar (one of the two), salt 1, 8 teaspoons, cold boiled, cold water, cornflour (dry starch) 1 teaspoon. [cleaning and disinfection of glass bottles]: take a glass bottle without cracks and rinse it with clean water. Put a sufficient amount of cold water in the pot. Put the washed glass bottle into the water.

5. Yellow peach 2500g, the main ingredient of canned yellow peach, the right amount of water and the right amount of water to prepare yellow peach. Gently scrub the yellow peaches with a brush. Then peel the yellow peaches one by one with a fruit knife for use. After peeling, cut the flesh of the yellow peach into small pieces and remove the peach stone. Then put the cut peach meat into the pot and add the right amount of rock sugar. Then add the right amount of boiling water. Cover the pot and cook over high heat.

6. Canned yellow peach: wash the yellow peach, peel off the peach and cut it into large pieces. Put the cut yellow peaches in a ceramic pot and put in cold water. The amount of water has just not passed the yellow peach. Put in the rock candy. Bring to the boil. After boiling, skim off the foam with a spoon. . Boil until the yellow peach becomes soft and the fragrance of the yellow peach can be turned off. Put the glass bottle in the pot for about 3 minutes.

How to make canned yellow peaches

Peel the yellow peach, cut it into small pieces, and dig out the reddish-brown flesh near the core of the peach. Put rock sugar in the bowl of yellow peaches and marinate for half an hour. Pour the pickled Huangcailian into the milk pot with the same juice and just flood the yellow peach with a small amount of water. Cover the pot and simmer for half an hour. Deliciously present, put in the refrigerator and serve.

Rock sugar 1 tablespoon salt step step 1 prepare ingredients. Step step 2 wash and peel the yellow peach. Step step 3 yellow peach cross knife edge, find a pointed spoon, close to the peach stone, scrape forward to separate the flesh. Take care of all the peach flesh, weigh it, and multiply it by 0.2 is the amount of rock sugar. Step step 4 put all the yellow peach meat in a casserole and pour in the rock sugar.

This is what I usually do for frozen canned yellow peaches. To share with you today. Ingredients: 3 yellow peaches and 300 grams of rock sugar. Excipients: 2 grams of salt. Put salt and water in the bowl. Wash the yellow peaches, shave them and cut into pieces. Put boiling water in the pot and bring to a boil. Pour in yellow peaches and rock sugar and cook over high heat for 20 minutes.

Put in rock sugar in step 7 of canned yellow peaches. The practice of canned yellow peaches is to boil over high heat in step 8. After the canned yellow peaches are boiled in step 9, skim the floating foam with a spoon. . Boil until the yellow peach becomes soft and the fragrance of the yellow peach can be turned off. Step 10: put the glass bottle in the pot for about 3 minutes.

How to cook canned peaches is delicious

1. Yellow peach 2500g, the main ingredient of canned yellow peach, the right amount of water and the right amount of water to prepare yellow peach. Gently scrub the yellow peaches with a brush. Then peel the yellow peaches one by one with a fruit knife for use. After peeling, cut the flesh of the yellow peach into small pieces and remove the peach stone. Then put the cut peach meat into the pot and add the right amount of rock sugar. Then add the right amount of boiling water. Cover the pot and cook over high heat.

2. Prepare materials. Wash the peach and peel it off. Peach all two halves, remove the peach stone. Put peach pieces and water in the pot and begin to boil. The daughter especially likes to drink the sugar water inside, so I add more water. After the fire is boiled, add rock sugar and cook over low heat for 20-30 minutes. After turning off the heat to cool, add a small amount of honey and stir well. Put it in a bottle and seal it. It tastes better when it is refrigerated.

3. Take the right amount of rock sugar to wash the peaches, and cut the peaches into small pieces with a knife. Add water to the rice cooker, pour in the peaches, and then pour in the rock sugar. If you are afraid that it is not too sweet, you can add a small amount of sugar. After cooking, pour it into a deep-mouth plate, wait for it to cool, put it in a glass bottle, then put it in the refrigerator, and you can eat it tomorrow.

4. Put the peach into the pot and put it in the bottle when it is boiled. Check the remaining picture 8. Do not put it too full, leave a little distance, tighten the lid and put it upside down. After it is cool, the lid naturally expands and shrinks. After the remaining picture 9 is cool, put the bottle in a cool place. Although you can eat it all the time, it tastes better after a few days. It can also be preserved for a long time.

5, peach can steps to prepare two sealed cans, mine is to eat mash left empty cans, wash the jar and lid clean, boil disinfection with boiling water, control dry water. Peaches are cleaned, be sure to dry before the next step of rock candy, if it is this piece of rock candy, try to break it a little bit, if it is a single crystal rock candy, you can use it directly.

The practice of canned yellow peach fruit, how to make canned yellow peach fruit delicious

1. Prepare the fruit and rock sugar, wash and enucleate the Hawthorn and cut the pear into small pieces. Add a small amount of water to the pan, melt in the rock sugar and add the yellow peaches. Add Hawthorn. Then add pear pieces. Stew over high heat and simmer over low heat. The juice is sticky and stewed for about 20 minutes.

2. Peel the yellow peach, cut it into small pieces, and dig out the reddish-brown flesh near the core of the peach. Put rock sugar in the bowl of yellow peaches and marinate for half an hour. Pour the pickled Huangcailian into the milk pot with the same juice and just flood the yellow peach with a small amount of water. Cover the pot and simmer for half an hour. Deliciously present, put in the refrigerator and serve.

3. Wash the prepared yellow peach, then remove the outer skin, rinse it with clean water, take a small spoon, and dig the yellow peach into small pieces with a lower arc. Prepare a larger bowl, then add cold boiled water to the bowl, then add a little edible salt, then make light salt water, and soak the prepared pieces of yellow peach pulp in light salt water.

4. Canned yellow peach: wash the yellow peach, peel the peach and cut it into large pieces. Put the cut yellow peaches in a ceramic pot and put in cold water. The amount of water has just not passed the yellow peach. Put in the rock candy. Bring to the boil. After boiling, skim off the foam with a spoon. Boil until the yellow peach becomes soft and the fragrance of the yellow peach can be turned off. Put the glass bottle in the pot for about 3 minutes and boil and disinfect. Wipe off the moisture in the glass bottle.

5. I usually do this for frozen canned yellow peaches. To share with you today. Ingredients: 3 yellow peaches and 300 grams of rock sugar. Excipients: 2 grams of salt. Put salt and water in the bowl. Wash the yellow peaches, shave them and cut into pieces. Put boiling water in the pot and bring to a boil. Pour in yellow peaches and rock sugar and cook over high heat for 20 minutes.