How to make crispy plums: 10 kg of green plums, 2 kg of salt and 6 kg of special granulated sugar ripened for 6 minutes
1. Rub 10 kg of plums with 2 kg of salt until the bitter juice flows out for about 10 minutes, tap the cleft of the plums, soak the plums and salt in a bucket for 12 hours, then float them in running water for 12 hours, take them out and drain them.
2. Boil 3 kg of rock sugar in water, cool it, then soak the plums for 12 hours, pour out the sugar water, repeat again, boil it again in a pot, cool it, then drop it into the plums.
3. For the third time, boil 3 kg of rock sugar in the sugar water, cool it, add the plums and store it in the refrigerator.
The crispy plums made according to the above method have a crunchy and sweet taste without any plum flavor. If you want the crispy plums to taste slightly sweet and sour. Then we need to make some adjustments.
1. When making them again, shorten the soaking time by tapping the cracks after pressing the well, and then soak them in water for about 8 hours.
2. No need to use flowing water to float for 12 hours. In fact, it can be washed several times and soaked for more than 1 to 2 hours.
3. Boil 2 kg of rock sugar in sugar water, cool it and pour it into the plums. The sugar water should cover the plums and pour out all the soaked water in about half a day.
4. Boil 2 kg of sugar water again, cool it and pour it into the plums, pour out the water and boil it again after about 8 hours, add 2 kg of rock sugar, cool it, fill it up and put it in the refrigerator, where it can be eaten anytime within a few days.
5. If you find the smell of wine afterwards, it is fermented. Pour the water containing the plums into a clean pot, add some rock sugar and boil it, cool it down, then pour it into the plums and the smell of wine will disappear.
6. Preserve the plums with rock sugar to make them sweeter and brighter.
7. Choose plums before Ching Ming Festival, crisp plums will taste crisp. Although crisp plums taste sour and sweet, they are an alkaline food that is very helpful in regulating the body’s pH level and aiding digestion.
Steps and methods of pickling plums
Steps and methods of pickling plums
1. Kill the plums: take the plums that have been ripe for about 6 minutes and rub them against each other for about 10 minutes to make the plum skin ooze out the juice. Tap the head of the plum with a wooden mallet or the back of a knife to crack the plum and remove the head
2. Pickling: Pour the plums and salt into a bucket and pickle in water overnight
3. Pour out the brine and rinse the plums with water, then rinse the salt with running water or change the water periodically (if you want to keep the sour taste of the plums, you should keep some sour taste at this stage, don’t rinse tastelessly). After rinsing, pick up the plums and drain them (or put them in a gauze bag and dehydrate them in a dehydrator for 1 minute)
4. Take about 1.5kg of sugar (for making 10kg of plums), add 5000cc of water and boil it to a liquid. Cool the sugar solution and mix with the drained plums for one day.
5. Pour out the sugar solution produced in one day, take 2.5kg of sugar and repeat the previous step.
6. Pour the sugar solution soaked in sugar for one day into a pot, cook it with 3kg of sugar, mix the sugar solution with the plums and store in the refrigerator.
Plum Dew – Sweet but no wine
Method.
1. wash about 80% ripe plums without damage and dry them well in the air or wipe them dry. 2. put the plums and rock sugar in a glass bottle in a ratio of 4:3 (depending on the sweetness you like), pour rice wine or sorghum wine into the bottle and cover it with a lid so that it does not come into contact with air. drink it with the lid on after 4 months, the older it is, the less spicy it is (you can also pour out the rock sugar after 3 to 4 months. Pour the icing sugar into the plum, shrink the plum into a dry flat shape, then mix the juice concentrate with the original wine poured in, the flavor is very strong)
Q Plum – Appetizer before dinner
Exercise: 1. Add salt to about 8 times ripe plums (ratio: about 100:7), rub gently, and soak in water for 1 to 7 days. 2. Remove the plums soaked in salt water and spread them out in the sun until they are seven times dry. The surface wrinkles (about one day on a sunny day). 3. Place the plums in a jar with one layer of plums and one layer of sugar (the ratio of plums to sugar is about
5:1), add sugar 3 to 4 days after pouring out the juice, sugar can be more, put 3 to 4 months is the best time to eat. 4. to increase Q and storage capacity, add sugar for the third time (slightly more than the first time) 3 to 7 days after the second time. 3 to 7 days later, take out the soup, boil it to remove water when the temperature of the soup drops, then pour it into the jar and store it for 3 to 6 months
Plum vinegar —
Healthy drink
Wash half-ripe plums, add water and dry them or wipe them dry. 2. Plums, vinegar and maltose can be put into the jar in the weight ratio of 1:1:0.75 (the weight ratio of maltose can be increased to 1.5 to reduce the acidity and increase the sweetness)? Remove every two months, open the lid and stir with a stick to prevent the maltose from sinking to the bottom. According to people, it can be consumed after six months. Drinking a small cup in the morning and evening on an empty stomach can cure high uric acid
Related answers
Sour plums: 6 kg of green plums (about half-ripe and green in color), 4 kg of sugar, 1 kg of salt, 1.5 kg of wide mouth glass bottle. Rub the skin of the plums with 1 kg of salt, add water to soak the surface of the plums for 8 hours, pick up the plums, put them on a cutting board, pat them with the back of a knife, then put them in water (running water) for 4 hours, pick them up and dry them. Pour 600g of sugar into the sugar water and boil it, cool it, soak the plums, submerge the surface of the plums, pour it out for a day (repeat) 3 Put the remaining sugar into the sugar water for the third time and boil it, cool it, add the plums and store it in the refrigerator.
You can always eat Q plums or sour plums: (about 8 times ripe, color green band) 6 kg of green plums, 2 kg of sugar, 0.5 kg of salt, 1.5 kg of wide mouth glass jar after rubbing the plums with salt, put the plums and brine into a bucket and soak for 48 hours (during this time exchange the top and bottom of the plums so that the plums soak in the brine) until softened 2. Soak the plums, take them out and wash them, put them on a drying board for 1 day 3 days.
Place the plums in a glass jar, add 300 g of sugar (one layer of plums and one layer of sugar), wait for the sugar water to flood the surface of the plums, then pour out the sugar water (repeat again)4 Add 700 g of sugar to the plums for the third time. After the sugar is dissolved (do not pour out), add 700 grams of sugar again.
1. Wash and dry the plums for a few days to remove the water.
2. Rub them with coarse salt and put them in a jar. The secret is to sprinkle a layer of salt on the bottom of the jar, put a layer of plums, then another layer of salt, then another layer of plums to keep it full, and finally seal it with salt.
3. The jar was sealed for one month. When there is no water for the plum and the water covers the plum, it becomes a tree. The water is plum vinegar. Plum vinegar is best for making ribs in plum juice. However, it should be noted that plum vinegar is salty and sour. Pay attention to the dosage when using it
Common methods of pickling plums.
1. Sprinkle the plums with salt (we can cook vegetables) and then soak the plums and brine in a bucket for 48 hours (during this time, exchange the top and bottom of the plums so as to soak the plums in the brine) until they become soft.
2. Soak the plums, remove and wash for 1 day.
3. Place the plums in a glass jar and add 300 grams of sugar (one layer of plums and one layer of sugar). When the sugar water is submerged to the surface of the plums, pour out the sugar water. (Repeat)
4. Add 700 grams of sugar to the plums for the third time. After the sugar dissolves (do not pour out). Add another 700 grams of sugar. If you want less sour sugar, it is dry.
Plum wine production process.
In case of plum wine, in case of plum wine, 6 kg of green plums (yellow plums are more fragrant), 3 kg of rock sugar and 6 bottles of rice wine.
1. Wipe each plum with a clean gauze and dry thoroughly.
2. Put the plums and rock sugar into a sterilized glass jar, pour in the wine, seal it and open it for drinking after 4 months. (Add icing sugar three times a month)
Cooking wine
The name of “wine” is the name of the wine. It is brewed with yellow wine and flower engraving. It has a low alcohol concentration of less than 15% and a high ester content, rich in amino acids. It is widely used in cooking dishes. The flavoring effect of cooking wine is mainly to remove the fishy taste and increase the aroma. It is composed of yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, miscellaneous oils and extracts. It adds flavor to food and removes the fishy taste and greasiness. At the same time, it is rich in many essential nutrients and even lowers the health level of the body.
