Prepare canned yellow peaches in advance, 5 yellow peaches, crystal sugar 140g, salt and a small amount of special tools for cold boiled water, and clean and disinfected glass bottles 1 piece (the size can be prepared in advance according to the weight of yellow peaches).
During the cooking process (1), the yellow peaches are peeled, and after the core is removed, the old and the strong like to cut them into pieces, usually 1/2 or 1/4 yellow peaches (the number of pieces can be according to their own preferences).
(2) Prepare a bowl of salt water in advance and soak the yellow peaches for 5 minutes. The purpose of saltwater soaking is to prevent fruits from air oxidation and blackening, so that canned fruits can be preserved for a longer time.
(3) Take out the yellow peach, drain the water, put it in a sterilized and tidy glass bottle (if a pottery jar is not enough, it can be prepared in advance according to the specific weight and height of the pottery jar), then add rock sugar and pour a little cold boiled water for later use (if you want to keep it for a longer time, don't add cold boiled water, just add a little water to dilute the sugar when taking it).
(4) Pour water into the pot. After the water is boiled, put the whole pot of yellow peaches on it for steaming. Be careful not to tighten the outer cover and lock it, so that the exhaust pipe can be exhausted and the fire can be turned off after steaming 15-20min.
(5) Tighten the cover immediately and check the air tightness of the water bottle. If the sealing is good and there is no juice leakage, then after the ambient temperature is naturally cooled, put the yellow peaches in the refrigerator for freezing, so that a can of sweet and sour yellow peaches is ready.
Cooking Tips (1) Yellow peaches should be mainly fresh and tender peaches with hard fruits, which are suitable for canned fruits; But ripe yellow peaches are soft and easy to steam, so canned peaches are not so delicious. Just pick seven or eight times perfect yellow peaches.
(2) Remember to add salt after peeling the yellow peach to prevent oxidation. How can we make canned fruits colorful and keep them for a long time?
(3) Two important points in the long-term preservation of canned peaches depend on the addition of rock sugar and the sealing of glass bottles. If you want to store it for a long time, you don't need to add cold water before cooking, just put rock sugar, but the amount of rock sugar needs to be more, which is also the importance of steaming yellow peaches. Secondly, the lid of the glass bottle needs to be tightly covered, and its air tightness must be guaranteed.
(4) If you eat for a short time, you can cook with tap water in addition to cooking. If you like soft fruit, you can choose to blanch it with water. Remember to skim off the boiled foam when scalding. (5) Be sure to freeze it overnight after cooking, and then take it out to enjoy. Taste and taste will be the best.
Prepare 5 peaches, 300g sugar and more than half of green lemon in advance for the food of yellow peach applesauce. Special tools should prepare oil-free and water-free sealed bottles in advance. Cooking process (1) Peel the yellow peach, cut it into small pieces, put it in a bowl, sprinkle with white sugar, squeeze in more than half of the lemonade and stir well. (2) Cover the whole bowl of yellow peaches with fresh-keeping bags and put them in the refrigerator for one night. (3) When the yellow peaches are served the next day, you will find that the yellow peaches have been pulped, poured into the pot and boiled. (4) After boiling, simmer slowly, and turn off the heat when the fruit becomes soft and sticky. (5) put it into a sealed bottle completely free of oil and water. After cooling for a period of time, cover and store in the refrigerator.
Cooking tips (1) If you like applesauce to be granular, you don't have to cut the yellow peach too small. If you like apple sauce silky and sticky, you must cut the yellow peach into small pieces as much as possible, or you can make a milkshake with a multifunctional cooking machine.
(2) Because yellow peaches and rock sugar must be left standing for a while to ensure a better taste, it is strongly recommended to leave them overnight. However, the partners who are eager to eat, Lao Zhuang proposed to put it in the refrigerator for 3 hours after refrigeration. (3) In the case of cooking applesauce, keep stirring as much as possible to avoid burning the pot, and remember to skim off the foam.