Peach can
By VicentaLakin
DOWNSTAIRS ON THE WEEKENDS I MET A WALNUT DEALER. PEACHES AND PEACHES ARE COMMON HERE, BUT FRESH WALNUTS DON'T COME ACROSS MUCH. THE FIRST TIME I SAW A WALNUT, I SAW THE WORD "POACH CAN" IN MY HEAD, AND I BOUGHT A FEW POUNDS AND WENT HOME. THE CANS OF WALNUTS ARE EASY TO MAKE, AS LONG AS THEY ARE HYGIENIC, STEAM OR BOIL. I'M COOKING TODAY. THE GOOD CANS, THE COLOURS, THE GOLDEN DROPS, THE BEAUTY. IT'S SOUR, IT WON'T STOP AFTER THE ICE
Recipe Recommendations
- yellow peach 1500g
- lemon half a
- salt a little
- rock sugar 300g
- sweet and sour
- cook
- half an hour
- simple
Steps for Peach can
1
Prepare the material. The glass cans shall be pre-sterilized and dry
2
Peach is immersed in salt water for 15 minutes
3
Cleaning of surfaces, decorating
4
Cut the walnuts, not too small
5
Once again, the walnuts were immersed with salt water for about five minutes
6
(a) The extraction of walnuts, the leaching of water, and the incorporation of half a lemon juice
7
Add ice sugar, with appropriate water
8
Start cooking walnuts, and when the fire opens, it will wash away the foam from the surface. Then turn on the fire, continue cooking for 2-3 minutes, and turn off the fire
9
When the natural cooling takes place, canned walnuts with the juice that boils them, then tightened the lid
10
It is stored in a freezer and is available at any time, using clean equipment without oil or water。