2, egg and milk stewed poplar peaches
Materials: poplar peaches, 1 to go to the hard side of the core cut into small pieces, 2 eggs, milk 250ml, sugar with their own taste to add.
Methods: put the poppy seeds block, milk, sugar in the pot with a small fire and cook until the sugar dissolves off the fire, cool, put the poppy seeds with cooking is to make the milk soup has the flavor of poppy seeds. Strain out the milk, add beaten egg into the milk, mix well, and sieve to remove foam and beaten egg white. Add poppy seeds, cover the dish with high heat and steam until solidified, so that a bowl of color and flavor of the egg milk stewed poppy seeds is ready.
3, pulling poppyseed
Materials: poppyseed 2, self-raising flour (or flour) 1 cup, 5 spoons of sugar, sugar gum (or maltose) 2 spoons.
Wash popcorn, remove hard edges and cut into thick pieces. Add 3/4 cup of water to the mix to make a crunchy batter, and dip the peaches into the batter to coat. Remove the peaches from the batter and deep-fry in hot oil until golden brown and crispy, then drain. Boil the sugar, sugar gelatin and half cup of water in a little oil over low heat until thick and almost gelatinous, then remove from the heat, then the sugar becomes syrup. Into the fried crispy poppy mix, plucked poppy is made. 1, direct consumption, many people should like to eat directly so that you can maintain the original flavor of the fruit, we will be in the poppy when it clean, and then use a knife to cut off the five (or six) hard edges, pay attention to only need to cut off the thinner hard edges can be, and then use a knife to cut into thin slices of pentagrams, can be eaten. If you think the poppy peaches are too astringent or too sour, dip them in some brown sugar, which will make them more delicious.