Desserts suitable for summer, healthy and additive-free, 2 classic methods, relieve heat and whitening

 

The home production of canned yellow peaches is the easiest, many places are also called yellow peach syrup, the production method is not exquisite, the only thing to pay attention to is how to make the boiled yellow peaches sweet and soft glutinous, but not soft and rotten, the following will share 2 key points, so that the yellow peach syrup made by yourself is better than the one bought outside, 2 classic practices, each of which is deeply rooted in the hearts of the people, the good yellow peach syrup can be chilled and then eaten, the ice is cold and cold, and it can stimulate the appetite the mostIf you like it, you can try it!

【Raw materials】yellow peach, rock sugar, perilla, salt;

【Preparation of yellow peach syrup】

1. To make yellow peach syrup, you should choose a harder yellow peach, there is no ripe, hard texture of yellow peach is the best to use to make canned yellow peach, too soft or has been fully ripe yellow peach canned food, the flesh will be too soft and rotten, the taste is not good, this is the first focus of making yellow peach syrup;

2. The surface of the yellow peach is hairy, you can sprinkle some salt on the surface of the yellow peach, put it under flowing clean water to scrub it, and completely scrub the surface of the yellow peach;

3. After the skin of the yellow peach is scrubbed clean, start to peel, and the peeled yellow peach is pressed down with a tool and divided into three parts, with the yellow peach pulp on both sides and the peach pit in the middle, and the yellow peach pulp and the pit are automatically separated;

4. This yellow peach is relatively large, and after being cut in half, it feels a little big, so cut it in half again, so that the peach gets 4 parts of the pulp, soak the cut pulp in salt water and soak it for about 5 minutes; Not only can it avoid oxidation and discoloration of peaches, but also play a role in cleaning again, and a little salt in the brine can also make the boiled canned yellow peaches sweeter;

5. There are still a lot of yellow peach pulp on the middle kernel, don't throw it away, cut off the flesh with a knife, and soak it in salt water;

6. To make 2 different flavors of yellow peach syrup, large pieces of yellow peach pulp are more, make an original flavor, take out the yellow peaches soaked in salt water and put them in a large pot, add a little more water, the yellow peach syrup must have yellow peach soup to be delicious, boil over high heat;

7. Then have a perilla-flavored yellow peach syrup, the flesh of the yellow peach cut from the yellow peach pit is uneven, so simply cut them into small pieces and cut them into diced yellow peaches, so that the maturity will be the same, put the diced yellow peaches in the pot, add a little more water, and then put in 3 perilla leaves, I use dried perilla, fresh perilla leaves are the best, boil over high heat;

8. Perilla yellow peach syrup is relatively small, easier to boil, after boiling, use a spoon to skim off the surface foam, put in a piece of rock sugar, there is no fixed requirement for the amount of rock sugar, according to your favorite sweetness, add rock sugar, turn to low heat and cook for 3 minutes, wait for the rock sugar to melt, turn off the heat;

9. After the original yellow peach sugar water in the cauldron is boiled, skim off the foam on the surface, add rock sugar, turn to low heat and cook for 3-5 minutes, wait for the rock sugar to completely melt, cook until the edge of the yellow peach changes color, turn off the heat and get out of the pot, the yellow peach is not recommended to be cooked too soft, because there is still residual temperature when the fire is turned off, and the yellow peach will be softer.

10. If you want to store it for a long time, you can put the canned yellow peaches in a waterless and oil-free container while it is hot, and turn it upside down, discharge the air in it, put it aside to cool, and then refrigerate it for preservation, which can be stored for a long time.

11. After the canned yellow peaches are chilled, serve a bowl, which is cold and cold, and the taste is not too good; The original flavor is suitable for children, and the perilla flavor is more suitable for adults;

Summary of the practice of yellow peach syrup:

1. Yellow peach, rock sugar and water, the proportion of these three has no fixed demand, and it can be decided according to preference;

2. The tools used to make canned yellow peaches should not have oil stains;