Canned yellow peach can be the most popular nutrient for visiting diseases
Prepare ingredients. Yellow peaches should be selected as much as possible
Rinse with water and brush a brush on the surface of the peach with a brush. Peeling, splitting, and nucleating
Cut and peel the yellow peaches (free size)
Put the chopped yellow peach into the pot, pour in the water, and add the rock sugar and a small pinch salt.
Cover the lid, boil over high heat, and cook over low heat for 15 minutes until the yellow peach is soft and transparent. At this time, drip lemon juice.
Turn off the fire, let it cool in the refrigerator and then eat it in a refrigerator. It can be stored in a sealed bottle for a week or so.
1. Yellow peaches should be soft and hard, too hard to make good, too soft to cook for a long time. 2. The amount of water in the square is for reference only. If you like to eat more soup, you can increase the amount of water and rock sugar. Salt is used to extract sugar, and the amount is very small, so you can't eat salty taste and rest assured. Lemon juice is also used to adjust the sweetness, which will make the syrup yellow peach taste fresher. If you feel that the salt is awkward or there is no lemon juice at home, both of these can be left untouched. 3. Don't eat immediately after you do it. Put the refrigerator in the cold for one night, let the taste of the sugar enter the yellow peach, it will taste better.