450g plums

68 grams of salt

Sugar stuffing

30 perilla

How to talk about plums with perilla?

The choice of plums depends on the season and region. Choose plums close to their origin, the logistics time is short, and plums are not easy to be damaged too much during transportation. Mid-to-late April is the season for the listing of alpine plums in Shengzhou, so try to finish pickling before the rainy season in the south of the Yangtze River.

The plums you bought need to be carefully selected. Among the plums eliminated by soaking in wine, only some tiny raindrops are selected to eliminate the plums with serious injuries and wormholes. Pick out the branches with toothpicks, be sure to pick them clean, or they will taste astringent after pickling.

Sprinkle a lot of coarse salt and rub hard, which can remove the fluff on the surface of plums and also remove some astringency.

The scrubbed plums don't need to be washed with detergent, otherwise they may have a bad smell. If you want to remove the astringency more thoroughly, you can soak it in salt water for another night. The next day, the plums turned slightly yellow and gave off a fragrance.

Put it on a kitchen paper or bamboo rack and dry it in a ventilated place for a day, preferably not overnight. (Image from Penguin Eating and Drinking Guide WeChat official account)

1L sealed glass jar is disinfected, filtered, and salt is put in batches according to the ratio of 15%. Not too much. It was put in 18% when it was first made, which was a little salty. Later, more sugar was needed to cover up the taste. (Image from WeChat official account, Hippo private cuisine)

According to the reference, after all the plums and salt are put in, put a fresh-keeping bag in the bottle, add water to the bag, tie the mouth of the bag tightly, and press the plums with a water bag as a weight, which can ferment faster. (Steps and pictures are all from WeChat official account, Hippo private cuisine)

About 1-2 days, plum vinegar came out. At this time, rotate the bottle to ensure that the plums are soaked in plum vinegar. After a week, you can start putting perilla. Perilla needs fresh leaves, which can be bought in the market or a treasure. Put as much as possible, and the excess can be dried and preserved. (Image from WeChat official account, Hippo private cuisine)

After the surface of perilla is washed and slightly dried, it is suggested to rub it into strips with salt strategically, but it is not necessary to rub it into strips in actual production. It is more convenient to rub all the leaves with salt to remove the astringency. Don't use too much salt, and the perilla leaves will come out. (Image from WeChat official account, Hippo private cuisine)

After curing for 20-30 days, find a sunny day and prepare a clean bamboo curtain with the bottom overhead. Then the plums are fished out to bask in the sun, and the perilla leaves are fished out to bask alone. (The production method comes from WeChat official account, hippo private cuisine)

Be sure to take out the plum with clean tweezers or chopsticks. Don't pour out the plum vinegar in the bottle, and put it back in the bottle after exposure at night.

Repeat exposure for three days, dry it on the third day and put it in a clean sealed jar. The remaining plum vinegar can be reused next year.

Pour the sugar into a new jar, subject to drowning the plums.

Plums will naturally come out in a couple of days. After curing 1 month, you can taste the sweetness of juice and plum. If it tastes too salty, you can pour it out and add sugar. You can eat it after two months.

skill

For example, it is best to leave plums for 3/4 days before cleaning, and then make them into fragrant yellow plums. It doesn't matter whether perilla is put or not. The most important thing is not to put too much salt.