The purpose of screening peach kernels is to remove the residue on them.

Boil water. After the water boils, pour the peach kernel and cook for one minute. Take it out and dry it (this step is to remove the bitterness).

This step is the key to crispy peach kernels! ! ! Bake peach kernels with controlled moisture content in the oven 180 degrees 10 minute, even if there is no oven and microwave oven. It's best to lay flat and not pile up, so as to dry the water better.

Prepare half a bowl of water, rock sugar and honey.

Turn on a small fire, put the rock sugar into the pot, add a little honey, and add water according to the amount of peach kernels. The key to this step is 1. It was a small fire all the time. 2. Keep stirring. The less clear water, the better. If it is not enough, it will become sugar water.

Simmer and stir until the rock sugar melts, and the pot is filled with syrup (sticky).

Pour in dried peach kernels (still simmering)

Stir-fry until each peach kernel is coated with syrup and sprinkled with white sesame seeds.

There is no diagram in this step. If you like something crisp, you can fry the peach kernel wrapped in syrup with soybean oil again, but there is no soybean oil at home today, so I put it in the oven for 8 minutes at 200 degrees.

Note: the oil of fried peach kernels should not be less, and it is best not to exceed the amount of peach kernels. Secondly, don't burn the oil for too long, seven ripe is enough. The peach kernel was quickly stirred in the pot and served.

Dangdang Dangdang ~ oil-free version of amber peach kernel is also delicious.