Sugar pecan

By VicentaLakin

Sugar pecan
Speaking of fruit cans, I think it was the childhood memories of a lot of young partners, when the material was scarce, the fruit cans were delicious to the heart, and the cucumber cans, even more classic. When I was a kid, I didn't seem to have a good idea of being sick, and the most profound memory was that I could eat a lot of good food that I couldn't normally eat, and the fruit cans were listed. Apart from the canned walnuts, there are orange jars, Sydney canneds, jars, etc., but walnuts are my favorites, even now and again when you're shopping in a supermarket, you buy one or two canned cucumbers, and they're still delicious after the freezer. Both childhood and youth will eventually die, but our heart, which loves food, will always be young. When it comes to sugary walnuts, it's easy to do it yourself. It's like eating it out there, it's healthier, it doesn't need additives, it's better to freeze it。

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Steps for Sugar pecan

  • Make Sugar pecan step 0
    1
    Peach to the core。
  • Make Sugar pecan step 1
    2
    Cut yourself into a block。
  • Make Sugar pecan step 2
    3
    Put in water and ice sugar, with a small amount of salt。
  • Make Sugar pecan step 3
    4
    It's hot。
  • Make Sugar pecan step 4
    5
    Get ready for the seal。
  • Make Sugar pecan step 5
    6
    A small fire boils for 5-10 minutes。
  • Make Sugar pecan step 6
    7
    Finally, the lemonade is squeezed, the cold is then placed in a sealed tank and the refrigerator is stored in cold。
  • Sugar pecan Make Tips

    Ingredients: 900g yellow peaches, 80g rock sugar, 500ml water, a pinch of salt, a little lemon juice 1. Do not choose yellow peaches that are too ripe or too raw, because the too ripe ones will turn mushy quickly when boiled, and the raw ones have a poor texture. It is best to choose ones that are somewhere in between. 2. Adding a small amount of salt enhances the sweetness of the sugar. Just a tiny bit is enough; as the saying goes, "If you want it sweet, add some salt." Don't worry, it won't taste salty. 3. The lemon juice at the end can also be omitted, but I think adding it gives a hint of lemon fragrance, which tastes quite good. 4. I simmered it over low heat for 10 minutes this time; it felt a bit overdone, though I still liked it. Next time, I will reduce the cooking time. 5. Since it is homemade, it is best to consume it within three days if refrigerated.