Perilla Baby Ginger Peach
An unusual sweet preserve where juicy peaches and young ginger steep with perilla leaves, sugar, and vinegar until the brine turns a rosy hue.
Instructions
- 1
Rub the surface fuzz of the fuzzy peach with salt water, and wash it clean.
- 2
No need to peel, cut it in half with a knife.
- 3
Slice the young ginger.
- 4
Marinate the young ginger and peaches with salt for half an hour.
- 5
Add rock sugar to the perilla and squeeze out the juice by hand, allowing the rock sugar to melt. Wash the peaches and ginger slices to remove the salt, then pour them into the perilla.
- 6
Add citric acid and salt, and white sugar; if there is red vinegar, adding a little is even better. Marinate overnight and you will see rose-red juice; eat it together with the juice, the taste is amazing!
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Ingredients
Main Ingredients
- Flat peach4 piece
Auxiliary Ingredients
- young gingerto taste
- Perillato taste
Seasonings
- Salta pinch
- white vinegara pinch
- rock sugara pinch