2. Ingredients: 4 kg of green plum, 1 kg of raw salt, 2.5 kg of sugar. Various practices of green plum: let's talk about the practice of sweet and sour plum first. Four pounds of green plums are washed one by one and pedicled. Sprinkle 1 kg of crude salt on the green plums (be careful to use crude salt), roll until each green plum is stained and marinate for one night. The color of green plums will turn yellow. Insert each green plum with a bamboo stick a few times to facilitate the leakage of bitter water and sour water. Put the washed plums in a clean bucket and soak them in clear water for one day and one night, and change the water several times during the period. The soaked plums need to be dried and put indoors. There is no moisture on the skin. Dried plums can be sprinkled with sugar. Grab a few handfuls of sugar and mix well. Finally, sprinkle 2 handfuls of white sugar on the surface and pour out the sugar water the next day. This sugar water is sour and bitter. Repeat this step 3 times. First, put all the green plums into a clean glass bottle, sprinkle with 2 Jin of white sugar and melt slowly, shaking a little more during the period. /kloc-you can eat it in about 0/0 days, better after two months, and the best after half a year. Pickling sour plum juice is a must. If you get angry, soaking in water will be very effective.
3. Material: Prunus mume 10 kg, 500 grams of salt and 2000 grams of sugar. Wash prunes, remove leaves and dead branches, drain water, sprinkle with 1/3 packet of salt and rub it for about 10 minutes, and use 500g of salt for prunes at the ratio of 10 kg. Break prunes with a meat hammer to make the astringent water of prunes easy to be discharged, and put them in a pot and soak them in appropriate amount of water for one night. Remember to soak the plum with salt, and use the osmotic pressure of salt water to squeeze out the astringent water of the plum. Pour out the plum water soaked in salt water for one night and rinse it with clear water. However, in order to cherish water resources, Qing adopted the method of changing water for half an hour. Turn the plum upside down and squeeze it a little, then pour out the old water. That is, the old water is poured out every half hour and replaced with new water, which can reduce the salt and astringency of plum fruit dissolved in water, and the pedicel of plum can be taken out with a toothpick or fork to avoid the bitterness of the pedicel. Boil one kilogram of sugar into syrup and let it cool. Plums use one kilogram of sugar, the proportion is about 5 kilograms, and the water can cover plums. Remember to let it cool before cooking, so that the crisp plums won't be cooked badly because of the temperature. Drain the water and prepare to soak in sugar water. Put the drained plums in a clean glass bottle. Glass bottles need cleaning and drying. If you have a bowl dryer at home, if not, you can use a traditional rice cooker to dry it. Put a net rack below, wash the glass bottle and turn it upside down. Don't drain water, dry and evaporate until the switch jumps and continues to dry until there is no water in the bottle, or boil water to scald the glass bottle for sterilization, and turn it upside down before use. Pour in the cooled sugar water, and the amount of sugar water will drown the plums. Cover and refrigerate. After soaking for 24 hours, replace the new sugar water, repeat it for three times, and soak it for one day for the third time. Put the plum bottle with sugar water in the refrigerator, because sugar is an easily fermented substance and it will be safe to put it in the refrigerator. Because there is no preservative added when making, it can be kept fresh in the refrigerator and can be eaten for about a year!