Ingredients?

450g plum blossoms

68g salt

Sugar filling

Perilla 30 photos

How to make plums with perilla?

The choice of plums depends on the season and region. Choose green plums that are close to your origin. The logistics time is short and the plums are not easy to be damaged during transportation. many. Mid-to-late April is the season when Shengzhou alpine green plums are on the market. Try to finish pickling them before the rainy season in the south of the Yangtze River.

The green plums you buy need to be carefully selected. Among the plums that have been soaked in wine, select those with only a few minor rain spots and pinch marks, and discard the plums that are severely injured and have wormholes. Use a toothpick to remove the stems of the branches. Be sure to pick them clean, otherwise there will be an astringent taste after pickling.

Sprinkle a large amount of coarse salt and rub it vigorously to remove the hair on the surface of the plums and also remove part of the astringency.

There is no need to clean the washed plums again with detergent, otherwise they may have an odor. If you want to make the astringency more thorough, you can soak it in salt water for another night. On the second day, the plums will turn slightly yellow and release their fragrance.

Put it on kitchen paper or a bamboo frame in a ventilated place to dry for a day, preferably not overnight. (The picture comes from the Penguin Food and Drink Guide official account)

Sterilize the 1L sealed glass jar, drain it, and add salt in a ratio of 15%, in batches. The ratio should not be too high. When I first made it, I set it to 18, which was slightly salty. Later, I needed more sugar to cover up the taste. (The picture comes from the Hippo Private Kitchen official account)

According to the reference, after putting all the plums and salt in, put a fresh-keeping bag into the bottle, add water to the bag, tie the mouth of the bag, and use water The bag acts as a weight to hold down the plums, allowing them to ferment faster. (The steps and pictures are from the Hippo Private Kitchen official account)

The plum vinegar will come out in about 1-2 days. At this time, rotate the bottle to ensure that the plums are soaked in the plum vinegar. After a week, you can start adding perilla. Red perilla requires fresh leaves, which can be purchased at the vegetable market or at a certain store. Put as much as possible, and the excess can be dried and stored. (The picture comes from the Hippo Private Kitchen official account)

After washing the perilla and drying the surface slightly, the guide recommends rolling it into strips with salt, but in actual production, you can not roll it into strips, all the leaves It is more convenient to add salt together and rub it to remove the astringent taste. Don’t add too much salt, just let the perilla leaves become watery. (The picture comes from the Hippo Private Kitchen official account)

After marinating for 20-30 days, find a sunny day and prepare a clean bamboo sieve with the bottom raised. Then the plums are taken out to bask in the sun, and the perilla leaves are taken out separately to dry. (The production method comes from the Hippo Private Kitchen official account)

Be sure to use clean tweezers or chopsticks to take out the plums. Do not pour out the plum vinegar in the bottle, and put it back into the bottle at night after exposure.

Repeat this process for three days. After drying on the third day, put it into a clean sealed jar. The remaining plum vinegar can be reused next year.

Pour white sugar into the new jar until the plums are submerged.

The plums will naturally release water in two days. After marinating for one month, you can taste the juice and sweetness of the plums. Is it enough? If it tastes too salty, pour it out and add sugar again. Leave it for another 2 months before eating.

Tips

If you leave the plums for 3/4 days before cleaning, it will be better after the plums turn into fragrant. It doesn't matter whether you add perilla or not. It depends on your personal preference. The most important thing is not to add too much salt.