Crisp peaches can be made into: peach jam, canned yellow peaches, peach jelly, yellow peach goulash, nectarine lime salad and so on.

1, peach jam

Peaches cleaned, peeled, skinned spare. Peach cut in half to remove the core, slice, cut into diced peaches. If you like to eat the pulp, you can cut it bigger. Cut the diced peaches into a bowl, add icing sugar and mix well and let stand for 30 minutes. Add 100ml water to a saucepan. Add the skin of the peaches and cook until the color fades, then remove and discard. Add the diced peach pulp and simmer over medium-low heat, skimming off the foam. Simmer until thickened, squeeze in lemon juice and mix well, put the peach sauce into a sealed jar while it is still hot, seal the jar and leave it to cool naturally and then put it in the refrigerator, it can be kept for about 2 weeks.

2, canned yellow peaches

Yellow peaches clean, peeled, cut into pieces, cut the yellow peaches into a pot of cool water, water just missed the yellow peaches, put the rock sugar, high heat to boil, skimming foam, cook until the yellow peaches become soft. Pour the cooked yellow peaches into a dry, sealed jar, cover with a lid while it is still hot, cool and refrigerate, plan to eat a week, less than 2 days to eat it all.

3, peach jelly

Peach washed and peeled, skin spare. Add 1200 ml of water to the pot to boil, peach skin cooking until the water in the pot becomes pink, turn off the fire, the peach water filtered into a container, peeled peach meat spare. Add a few drops of lemon juice to the peach water and stir well. Add 45g of sugar and 40g of ice powder and stir well. Cut the peeled peaches into small particles, pour them into the peach water with ice powder, mix again and stir well, put it in the refrigerator for about 1 hour to solidify. Cut the whole piece of jelly into small pieces, put the bowl can be opened to eat.

4, yellow peach grunt meat

green and red peppers washed, cut into diamonds, yellow peaches also cut into pieces in a bowl standby. Meat peeled and thinly sliced, add salt and pepper marinade for 15 minutes. Two eggs into the bowl, mix well into the egg, meat slices dipped in egg, coated with flour, flat on the plate. Starch diluted with water, tomato juice with sugar, white vinegar, water starch and mix well and standby, the pot of oil, the sticky flour meat into the pot and fry until set, meat fried evenly, the meat again into the pot and put the oil to re-fry again, fry until presenting a golden color can be fished out of the goulash meat.

The bottom of the pot to stay in the oil, under the cut green and red peppers stir-fried until browned and removed from the standby, will be adjusted to the Gulu tomato sauce in the pot, open a small fire, stirring constantly and evenly juice, under the deep-fried Gulu meat and stir-fried evenly again. Finally under the fried green and red peppers and cut yellow peaches, stir-fry evenly again, delicious yellow peaches Gulu meat can be up to plate, wrapped in the sweet and sour flavor of the tomato juice and the fruit of yellow peaches Gulu meat can be eaten.

5, nectarine lime salad

Nectarine washed and cut into small pieces, lime cut thin slices of seed, tomatoes washed and deseeded cut into small pieces, mini cucumber washed. Put all the ingredients into a salad bowl, sprinkle with sugar and salt, toss in the dressing and mix well to start enjoying the delicious, healthy and nutritious, mouth-watering.