Method of preserved peach:

Dried peach

Ingredients: 16 fresh peaches, appropriate amount of sugar, and half a fresh lemon (necessity).

Production process:

1. Both peaches and nectarines can be made (preferably yellow peaches). Wash the prepared peaches and soak them in salt water for half an hour.

2. Rinse the peaches, peel them and cut them into thick strips (2 cm thick strips are best) or small pieces.

3. Put the cut peach pieces into a clean container, sprinkle a layer of peach with a layer of sugar, and add more sugar if you like sweet.

4. Stir well, so that the sugar can get on the peach evenly. Then put it in the refrigerator and marinate it for one day, stirring it once every once in a while, so that the sugar can be marinated evenly on each peach.

5. After a day of pickling, a lot of sugar water will seep out.

6. Take out the pickled peaches and pour them out to control the water for later use.

7. Filter out the preserved sugar water and put it into a pot. Boil the sugar water in the pot on high fire, and put half a slice of fresh lemon into the pot and cook it together (squeezed lemon juice is also acceptable. Note: lemon must be put in preserved fruit, otherwise it will be only sweet and not sour), and simmer it to a thick soup.

8. When a small part of the soup is left, put the peach pieces to be used in the pot and cook them on low heat for more than ten minutes. Cook the peach meat thoroughly and keep stirring to avoid burning the pot. Just wait until the peach flesh is slightly soft (if it is a soft peach, try to cook it less for a while). Turn off the fire and let it cool.

9. Pour out the cooked peach meat to control the water.

1. Then spread two layers of baking paper on the baking tray (baking paper must be used, because peach meat is sticky, and it will stick to the baking tray without baking paper). Spread the peach meat with good water control evenly into the baking tray.

11. Preheat the oven, put the baking tray in the middle layer at 12 degrees, and bake for 6 minutes to 12 minutes (if the cut pieces are thin, bake for 6 minutes, and bake for 12 minutes if the pieces are two or three centimeters thick). Turn it once or twice in the middle to bake more evenly.

12. Take out the baking paper after baking.

13. Put the roasted peach meat outdoors (in summer) in a sunny place, and dry it for about 2-4 hours (in sunny places, it can be divided twice, once for two hours, and it can be refrigerated in the refrigerator at night, or in an air-conditioned room).

14. After drying, take it indoors, and use the wind with a slightly larger fan to dry the peaches for one to two days.

15. Turn the fan every once in a while. Just wait until the dried peaches are air-dried to the extent shown in the picture.

16, air-dried peach meat into a clean sterilized glass bottle (I use a sealed glass bottle), put it in the refrigerator for cold storage, and just take it out when eating.