2011년 2월 13일 저장 더 인쇄 이 작업은 과일을 먼저 데쳐서 껍질을 벗기면 더 쉽습니다. 데치기 전에 각 복숭아의 바닥에 X 표시를 살짝 하십시오. 3~4개씩 나눠서 작업하면서 끓는 물에 복숭아를 2~3분 동안 넣습니다. 슬롯 형 스푼을 사용하여 요리를 중지하려면 얼음물 욕조에 옮깁니다. 가위로 피부를 제거하십시오.
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댓글 추가 익명 2019년 1월 5일 웹 사이트를 사용하기 시작할 때까지 내 아기는 (특히 밤새도록) 잠을 잘 자지 않았습니다 >>SLEEPBABY.ORG<>SLEEPBABY.ORG<< - sorry, you can't post links here so you'll have to turn it into a normal link :) Best of luck to you and your family! Anonymous August 25, 2018 These instructions worked perfectly. I had beautiful large local peaches that were quite ripe. I blanched for 2.5 minutes. Then plunged into ice water to stop the cooking process. It is important when you are trying something for the first time to do a test first. Test one peach for timing. Why would you blindly risk all 6 peaches without checking first? All peaches are not alike. Different sizes, different degrees of ripeness, different varieties. A little common sense will save a lot of aggravation. Good thing they were local peaches- you can go get more and try again. Anonymous August 19, 2018 This is way too long for just peeling the skin. I just ruined 6 beautiful fresh local peaches by doing this. I will be blanching for maybe 30 seconds next time. I followed the recipe to a T for 2 minutes and then put the peaches in the ice bath and I have gross mushy peaches. Advertisement
