Zero mistake~How to make amber peach kernels?

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

Boil water. After the water boils, put Pour in the peach kernels and cook for one minute, remove and drain (this step is to remove the bitterness)

If you want the peach kernels to be crispy, this step is the key! ! ! Bake the dried peach kernels in the oven at 180 degrees for 10 minutes. You can also use a microwave without an oven. ? It is best to lay them flat and not to pile them up, in order to better dry the moisture.

Prepare a small bowl of water, rock sugar, and an appropriate amount of honey

Turn on low heat, 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. Keep the heat low throughout the process 2. Stir and stir constantly 3. The less water, the better. If not enough, you can add it. If it is too much, it will become sugar water.

Simmer and stir over low heat until the rock sugar melts and the pot is in a syrupy (sticky) state

Pour in the dried peach kernels (still on low heat throughout)

Stir fry until each peach kernel is coated with syrup and sprinkle with white sesame seeds

This step is not pictured. If you like it crispier, you can fry the peach kernels coated in syrup with soybean oil, but there is no soybean oil at home today, so I put it in the oven at 200 degrees for 8 minutes.

Note: The oil for frying the peach kernels should not be less, it is best to cover the peach kernels. Secondly, do not burn the oil for too long, it is enough when it is seven ripe. Put the peach kernels into the pot and stir-fry quickly to lift them up.

Dang dang dang ~ oil-free version of amber peach kernels, also delicious