Patchouli and Perilla Plum Sauce
I've been a little thirsty lately, and drinking water couldn't quench my thirst. Then I wanted to drum up a little something that would quench my thirst. So based on someone else's recipe, I made a pot of plum sauce. It was tart and sweet, and the medicinal flavor wasn't overpowering.
Because when you look at other recipes, plums tend to be bitter, mainly because of the skin, so this recipe removes the skin.
If you only add rock sugar, the sweetness of the recipe is not rich enough and the taste is not very good. So this recipe adds a little brown sugar.
Ingredients ?
Plums 2 pounds
Perilla leaves 10 grams
Perilla stalks 5 grams
Patchouli 10
Icing sugar 400 grams
Brown sugar 100 grams
Patchouli and Perilla Plum Sauce Directions ?
Wash the plums well. Make a small cut on the plum. Put water over the plums, add a little salt to the water, feel free to put two spoons. Soak them for two to three hours.
Put the soaked plums into a pot, refill the pot with water and add two tablespoons of salt, bring to a boil, and then let it boil for five minutes, by which time the plums will have turned brown and the skins will have cracked. When the skins seem to be peeling better, pull them out and put them in cool water to cool down. Then peel the skins off.
Look for a thick bottom frying pan, peeled the skin of the plums put in put in, and then put the rock sugar in, the beginning of the plums may not water, you can add a small amount of water, about 20 milliliters or so. Cooked plums have been rotten soft, foam become delicate when, put brown sugar and patchouli and perilla.
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Then small fire slowly simmer, be careful of the bottom of the paste, see the juice has been almost closed, the whole has become a sauce, turn off the fire.
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When you want to drink a spoon, add a little boiling water, sweet and sour very delicious, than the hot pot store of sour plum soup is also good. The key thing is that it is really not thirsty.