As the saying goes, "Old women prefer to eatpeaches; they always pick the softest ones."When peaches ripen to a certain extent, their pulp becomes viscousand juicy. To eat them, you simply open a small hole in the peach skin and suck on it.Freshly picked peaches are hard and astringent and cannot be eaten directly. The traditional method is to "peel" them, which involves soaking the peaches in wine or hot water to remove the astringency. After being peeled, the peaches become soft and sweet.The pulp is translucent and golden, with a sweetness that rivals honey.In rural areas, common methods for peeling peaches include using lime water, hot water, rice flour, and white wine.

Among these methods, I find that using white wine to peel peaches is the simplest and fastest, and the resulting peaches also have a subtle, sweet wine aroma.[

Ingredients]: Peaches, white wine, airtight bag1. Wash and dry the peaches.

2. Pour white wine into a small bowl and roll the peaches in it to coat them with wine.

3. Ensure that the surface of the peaches is evenly coated with wine.

4. Repeat the process with all the peaches, placing the wine-coated peaches in an airtight bag or clean container.

Place in a warm place, and the peaches will be ready to eat after a few days.Peaches that have been peeled with white wine have a soft, juicy, and sweet texture with a subtle wine aroma.Peaches are delicious, but there are a few things to keep in mind:

1. Do not eat peaches on an empty stomach;

Peaches contain a lot of tannins and pectins. Eating them on an empty stomach will cause them to harden in the stomach due to stomach acid.2. Do not eat peaches with seafood such as crabs, fish, and shrimp;

The high protein contentin crabs, fish, and shrimp is easily coagulated by the tannins in peaches, forming "gastric stone".Egg whites, which can easily solidify into gastric stones due to the action of tannins in the persimmon.