Question 1: How to pickle sweet and sour plums. Wash the plums, add sugar, be sure to add more, and then seal them for about a month before eating.
Question 2: How to pickle sweet and sour crispy red plums. Step 1 (Firstly): Wash the plums completely with clean water (preferably 2 to 3 times). Seeing such plump, round, exquisite and translucent plums makes you cry.
Step 2 (Secondly): Open the plums and use smooth knife skills to cut the plums horizontally and vertically to form a cross. (This will make the plums pickled more delicious.) But be careful during this process. Don’t
Get the third step (Thirdly): "Cook the plums. Pour the cut plums into the boiling hot water and use a spoon to heat the plums evenly (about 1-2 minutes). Remove the plums when they turn yellow.
Step 4 (Fourthly): Stir the plums. Sprinkle the sugar evenly on the surface of the plums. This is the most important step in pickling the plums. Whether it is successful or not depends on this. Then we will make some movements with the plums and shake the plate to make the sugar more even.
Finally (Lsatly): Seal the plums and seal the plate with plastic wrap. After 20 minutes, the sugar has completely melted on the plums and you can start eating. In this way, the sweet and sour pickled plums are done. Warm reminder: The taste after freezing
Better question three: How to make sour Hezhou plums? Wash them and dry them, then clamp them with tongs (you can buy them at the vegetable market) and put them in a bowl or basin, then put salt (appropriate amount, you like).
Chili powder (you can add it or leave it out if you prefer), sour vinegar (don’t add too much), sugar (add as much salt as you need to prevent sugar). Leave it for 30 minutes and 1 hour and you can eat it. Question 4: Do you need to add pickled sour plums?
There is no need to add vinegar essence to pickle sour plums, because plums are sour. Reprinted from: Wash the plums in the kitchen, dry them and put them in a jar.
It must be sealed. Add raw salt (I bought 3 pounds of plums and added two tablespoons of raw salt). Cover the plums with a lid and marinate in a cool place for about two or three months.
If it turns yellow, add saccharin and marinate for a few days. Just add about 10 small saccharin pills (the saccharin I bought is about the size of two or three sesame seeds). Question 5: How to make sour plums with plum fruits.
Ingredients for plums: plums. Seasonings for sour plums: salt, chili pepper, acetic acid plums. Method for plums: 1. Wash them, make several cuts on each plum, and penetrate deep into the core. 2. Put the plums into boiling water and blanch them briefly.
3. Mix salt, sugar, vinegar, pepper and appropriate amount of hot water to make a pickle. 4. Soak the blanched plums in the pickle and put it in the refrigerator. It can be eaten the next day.
Question 6: How to pickle hot and sour green plums Ingredients: green plums; brown sugar; salt water. Boiling water 1: Press the plums with a tong. Do not crush them. 2: Put the red plums in a container (pot or large bowl)
(Anyone will do), add salt water and marinate for an hour. 4: Seal with plastic wrap and refrigerate for about 2-3 days (remember to flip so that the plums can be evenly soaked in plum water.) 5: If you like sweetness,
For a little taste, you can add some red sand. The taste of pickled plums is sour and sweet. Question 7: What is the white gelatin produced on the surface of pickled plums? The smell is very sour. 15 points This reaction between vitamin B and national acid
The situation is that the pickling failed. It is not recommended to eat. It may be food poisoning. The correct way is to download a Douban Gourmet. There is question 8 on it: How to make Guangdong plums sour and sweet?
I just heard from a colleague: For newly bought plums, blanch them in boiling water first. It is said that the sourness can be removed. Then you can sprinkle a little salt on them. If they feel salty, rinse off the salt, then sprinkle them with sugar or saccharin, and seal them.
A day or so is basically all it takes.