working methods
1. Remove the stems of the green plums, rinse them with clear water, and then soak them for half an hour.
2. Put the washed plums into the vegetable hedge and drain the water.
3. Then put the drained plums into the inner container of the rice cooker (or use other large containers) and sprinkle with appropriate amount of salt. The coarse salt is not used here, but to prevent the peel from being damaged, so the fine salt is used.
4. Then, by throwing, jumping and sieving, like rolling glutinous rice balls, let every green plum be stained with salt particles.
5. Then cover it with a ventilated vegetable hedge to prevent insects such as sundries and flies from falling into it.
6. After12 hours, the green plum began to ooze water, and the fruit color gradually turned pale yellow.
7. Pour out the oozing water and add the right amount of salt.
8. Repeat step 4, so that the plums are stained with salt, covered with vegetable hedges, and pickled continuously.
After 9.24 hours, more and more water seeped from the green plum, and then the water was poured out.
10, adding salt, and dipping each green plum with salt by the above method to continue pickling.
1 1. Continue curing for 24 hours. At this time, under the action of salt, the green plum has almost been dehydrated, and the leaked water has been poured out.
12, the volume of plums is also reduced to one third due to dehydration. The pericarp of Prunus mume also presents wrinkles.
13, sprinkle with appropriate amount of salt.
14. Soak all the green plums with salt.
15, then put them into the prepared bottles with chopsticks and put them in order for bottling.
16. Tighten the cover. After three times of adding salt and dehydration, salted plum will not deteriorate after being stored at room temperature for one year.