The fiber in the plum can improve intestinal peristalsis, thereby promoting the contraction of the intestinal wall, stomach and digestive aid.
It also contains a large amount of natural organic acids. Citric acid content is the highest, accounting for about 90% of the total acid content. It eliminates body fatigue, promotes the decomposition of lactic acid, and facilitates calcium absorption!
It contains malic acid can participate in the metabolism and energy conversion, to a certain extent can inhibit obesity! Sisters, buy it!
The flesh of the fruit is thick, the core is small, and the skin is green and fluffy. You can smell the fresh, sweet and sour aroma more closely. At this time, it is very suitable for making plum jam or wine, which can retain the wonderful flavor~.
Home brewed plum wine does not have the taste of sugar and water. With the magic of time, the acidity fades away and only the sweetness of the plum flesh and the soft, smooth, light aroma of the wine settles in.
The preparation method of plum wine is very simple.
1、Wash and remove the stems of plums, soak them in water for 2 hours (the purpose is to remove the astringency).
2, drain the water, put a layer of dried plums and a layer of rock sugar into a sterilized glass jar, and finally pour the white wine into the jar. Seal the jar and you will be able to drink your own plum wine in six months.
Of course, the longer you seal the jar, the better it will taste!
Steeped base liquor can be used for.
Sake, vodka, Japanese wine
Infusion ratio.
Sake: plum: sugar = 1:1:0.5
If you do not drink, you can also try to make your own plum syrup, which can make ordinary drinks shine ~
1. Freeze the processed plums overnight, then encode the plums and sugar in layers, just like making plum wine.
2. Place in a cool place for 7-10 days, scoop out the liquid produced inside and boil it to get plum syrup.
Refrigerate for one year~
If you don’t want to wait, you can also make plum jam! Tea and bread is great!
Preparation method is also very simple: 1.
1, the ratio of plums to sugar is 2:1, pour into a pot, heat and stir, add the right amount of water.
2、After the sugar melts, use a wooden spoon to mash the plums one by one, remove the core, and continue to heat over medium to low heat, stirring continuously.
3、When the soup thickens and the sauce is scraped clean, put it into a sterilized bottle!
