Methods/steps

Salt water soaking is one of the easiest and most trouble-free methods. Specific method is: the poplar peaches cleaned and processed, dry the surface water, loaded into the container, filled with boiled cool salt water, has not been over all the poplar peaches can be, and then sealed the container, two weeks later, there is a strong pickling aroma la. It is recommended that 10 pounds of peaches with a pound of coarse salt (table salt). This method saves time, but there is a drawback, popcorn can not be stored for a long time, otherwise it is easy to soften.

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If you don't like the salty flavor, you can use candied. Scald the poppies in boiling water, fish them up and let them cool, then put them into sterilized containers, add cane sugar (white sugar is also fine, choose the sugar as you like), and then add a little cool white boiled water, just missing the poppies. It is recommended that the weight ratio of sugar to popcorn is 1:4. The popcorn pickled in this way is very resistant to storage, and the longer it is stored, the better the flavor, and it is not easy to rot and soften.

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Boiling in salt water is also a good way to pickle poppies. Simmer the peaches in salted water over medium-low heat, almost no water over the peaches, until the peaches are dry and hardened, then allow to cool, put the peaches with the juice into a sterilized container and seal it up, you can store it for many years, and then take it out when you usually eat it. The ratio of salt to popcorn is recommended at 1:10 by weight.

When simmering, if you like other flavors, you can add sugar, licorice and other seasonings in to cook together.

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Some families like to eat dried poppyseed, then you need to pickle it first and then sunshine it. The easiest is to directly salt pickling and then drying, like sun-dried radish. The taste of dried poplar peaches pickled and sun-dried in this way is not very good, but the original flavor.

Generally, people like flavored dried popcorn. You can do it this way: scald the poppies in boiling water, fish them out to cool, pickle them with salt, pour off the brine, then add sugar, licorice and other seasonings to pickle them, store them in sealed containers for a few days, then take them out to dry in the sun.

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The ready-to-eat popcorn pickling method is relatively simple. Wash the peaches and slice them, then marinate them in salt to remove some of the water; pour off the brine, add sugar, garlic and licorice powder, and marinate for a few hours, then they are ready to eat.

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