I like the canned yellow peach the most. It has a crisp and refreshing taste. The yellow peach meat is crisp and the canned water is sweet. It is delicious and drinkable. I can eat several cans at a time.

I originally like to eat yellow peaches. Yellow peaches have beautiful appearance, golden color, delicate meat texture and rich aroma. They are soft and medium-hard when eaten, more sweet and less sour, fragrant, medium water content, and attractive flavor. Unfortunately, fresh yellow peaches go out of season quickly and are difficult to preserve, so you can only eat canned yellow peaches after they are out of season. Nowadays, with the advanced technology, fresh yellow peaches can be filled in just 6 hours. After instant high-temperature sterilization and exhaust, the inside of the can is in a vacuum state, creating a sterile environment. After the can is completely sealed, it is sterilized a second time under high pressure conditions. Therefore, today’s canned products can achieve long-term preservation without relying on preservatives, and they can be eaten with more confidence.

Generally, canned food should be eaten as soon as possible after opening. Even though it can be stored in the refrigerator for a few more days, it is not as delicious as opening it. Are you still eating canned food? In fact, the yellow peach inside can be used to make other snacks. However, the yellow peaches used as ingredients must be cooked. If they are already soft and rotten, it is better to eat them directly by yourself. Let’s talk about the yellow peach egg tart first. Prepare the tart crust. I usually buy ready-made ones. Cut the yellow peaches in the canned yellow peach into cubes and drain the water. Take a glass bowl, add two eggs and fine sugar and beat them. Pour in a bag of pure milk, add a little whipping cream, and stir the prepared egg tart liquid. Set aside evenly. Put the cut yellow peaches into the egg tart shell, cover the yellow peaches with the prepared egg tart liquid and pour it into the egg tart shell. Put the entire egg tart into the preheated oven and heat the middle layer up and down at 220 degrees for 20 minutes. When it is almost done, check the surface so that it does not burn.

Let’s talk about a yellow peach breakfast cake. Cut the yellow peach into small pieces and put it into a bowl. Add 240 grams of glutinous rice flour. Add the canned soup and stir it into snowflakes with chopsticks. Then use your hands. Knead it into a ball, take small pieces and make them into cakes, then put them in a frying pan over low heat until both sides are golden brown. Remember to eat it while it's hot. It's crispy on the outside and tender on the inside. The sweet and sour taste of yellow peach has a unique flavor. This is something no other can can do.