The production steps of preserved plum are as follows:
1. Wash fresh plums with green peel and yellowish skin. Cut the plum in half with a knife and take out the stone. Boil the pulp in boiling water until the color of plums turns from green to yellow, that is, take it out, put it in clear water, and take it out after cooling.
2. Take 150g white sugar, add 150g water and boil it into a sugar solution. Pour the plum meat into the sugar solution and marinate for half a day. Then filter out the sugar solution, add 50g white sugar to dissolve it, and pour it into the oven to marinate for half a day. When curing, be sure to turn it up and down and stir it evenly.
3. Cook the preserved plums and sugar solution for about 10 minute, then pour in honey and continue cooking for about 30 minutes. Take out the plums and cool them to become plums.
Cooking steps of plums:
first step
Wash fresh plums for later use.
Second step
Use a fruit knife to stroke the surface of the plum and pat it gently, which is convenient for pickling and tasting.
Third step
Add a proper amount of salt, stir well, and let stand for two hours to separate out water.
Fourth step
After two hours, rinse with cold water, boil the ice syrup, put it in a container filled with plums, squeeze half a lemon juice and mix well. Note: Rock sugar can be replaced by white sugar. Do not use honey, plums and honey. This is not good for your health.
Step five
Prepare a clean glass jar, seal it with plums, and keep it at room temperature or refrigerator for a few days.
skill
Pickling time is less than a week, it tastes crisp, and the longer it takes, the softer it will be.
Sweet and sour plum sauce
material
500g of plums, 500g of sugar and fresh lemon 1/2.
working methods
1. Wash the plums, cut them in half, and dig out the core of the plums.
2. Put the plums and sugar into the pot according to the ratio of one layer of plums to one layer of sugar.
3. Cover with plastic wrap and marinate in the refrigerator for about 6 hours.
4. Put the plum on the fire, squeeze it into lemon juice, cook it slowly with low fire until the juice thickens, turn off the fire and cool it, and bottle it.