Peach vinegar(tao cu )

Peach vinegar

Introduction:

"When I was a child, every time the peaches were ripe, I would grab some milk and soak it in the VAT. After a while, I would pour some water out to make the salad. It tasted very good. Or I could directly fish out some peaches, put some salt, monosodium glutamate and coriander, and have a ready-made appetizer. Later, when I grew up and left home to go to school, I would savor the peach vinegar my grandmother made in every peach ripening season. In the end, I would think about it carefully. Is it the peach vinegar that is delicious, or is it too poor to eat anything at that time? After graduation, I had my own nest. When I saw peaches, I didn't just aftertaste them. I bought some peaches and soaked them in a small jar. It turned out that peach vinegar was not delicious when I was poor, and the way of eating it was super simple. If you are sour and interested, you might as well have a try. Anyway, it's not expensive to buy peaches in this season. "

Production steps:

Materials required:

Peach: right amount

Cold boiled water: appropriate amount

Brown sugar can be added: appropriate amount

matters needing attention:

Production difficulty: simple

Process: others

Production time: several days

Taste: hot and sour

Chinese PinYin : Tao Cu