What dishes can peach peels be used for?

　　Peach peels can be used to prepare various dishes, commonly including cold-mixed peach peel, peach peel stir-fried with shredded meat, braised peach peel with white fungus, peach peel egg-flower soup, and peach peel congee. Detailed explanations are as follows:

　　1. Cold-Mixed Peach Peel: Wash fresh peach peels, cut them into strips, and mix with a small amount of salt, vinegar, and sesame oil. This method preserves more dietary fiber, which helps promote intestinal motility. The texture is crisp and slightly sweet, making it suitable as an appetizer. Fresh, undamaged peach peels should be selected to avoid bitterness or astringency.

　　2. Peach Peel Stir-Fried with Shredded Meat: After cutting the peach peels into strips, stir-fry them with marinated shredded meat, seasoning with an appropriate amount of light soy sauce. The fruit aroma blends well with the meat flavor, and the vitamins in the peach peel complement the nutrients in the meat, resulting in a rich flavor. The heat should not be too high during stir-frying to prevent the peach peels from becoming overly soft and affecting the texture.

　　3. Braised Peach Peel with White Fungus: Cook the peach peels together with soaked white fungus, adding a small amount of rock sugar for flavor. The soup is sweet and fragrant with a fruity aroma. The moisture from the peach peels combines with the gelatinous texture of the white fungus, helping to nourish and moisturize the body. It is suitable as a dessert or soup, with a cooking time of approximately 30 minutes to preserve the nutritional value of the peach peels.

　　4. Peach Peel Egg-Flower Soup: Boil water, add the peach peels, and cook for 3 minutes. Then pour in beaten egg to form egg threads, and season with a little salt. The soup is light and refreshing, with the moisture and nutrients from the peach peels helping to replenish the body's needs. It pairs well with staple foods, and the peach peels should be cooked until tender but not mushy.

　　5. Peach Peel Congee: When the rice is partially cooked, add the peach peels and continue cooking until the congee is ready. The congee will carry a mild fruity aroma and have a soft, sticky texture, with nutrients from the peach peels blending into the porridge, making them easy to digest and absorb. A small amount of rock sugar can be added according to taste, making it suitable for breakfast or dinner.

　　Before using peach peels for cooking, they should be thoroughly rinsed with clean water to remove surface contaminants. Peaches of moderate ripeness should be selected to avoid negatively affecting the quality of the dish due to under-ripeness or over-ripeness. If gastrointestinal discomfort occurs after consumption, usage should be stopped promptly, and attention should be paid to bodily reactions.