Peach sauce(shui mi tao jiang )

Peach sauce

Introduction:

"In the past, we used to make jam by beating the fruit into paste and then frying it. This time, we directly cut the peach into pieces, retaining the pulp fiber of the peach. The jam is chewed in the mouth and has a sense of particle. It's a little bit chewy and very delicious. Honey peach has the functions of beautifying skin, clearing stomach, moistening lung and eliminating phlegm. Its protein content is twice as high as that of apple and grape and seven times as high as that of pear. Its iron content is three times as high as that of apple and five times as high as that of pear

Production steps:

Step 1: brush the peach skin with a brush, and then soak it in light salt water for 20 minutes,

Step 2: core the peach and dice the pulp,

Step 3: add sugar and marinate for 2 hours,

Step 4: pour the pickled diced peach and the soup into the inner bread barrel,

Step 5: start the jam function,

Step 6: after 30 minutes, pause the program and add corn starch,

Step 7: when the program is finished, the peach sauce is ready,

Step 8: after air cooling, put it into the fresh-keeping box, seal and refrigerate,

Step 9: finished product drawing.

Materials required:

Peach: 500g

White granulated sugar: 100g

Corn starch: 20g

Note: if you don't want too thick jam, you can not add corn starch.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Shui Mi Tao Jiang