First, pickled plums.
Sour plum soup is very convenient to make. The key is that it can be preserved for a long time, and it will not feel particularly sour when eaten, nor will it cause irritation to the stomach. We clean the surface of the crisp plums we bought, and make several cuts on them to make the plums more tasty, or we can directly pat them twice with a knife. Soak plums in hot water for about 10 minute to remove the astringency of plums. If you want to eat crisp, you can soak it shorter, and if you want to eat soft, you can prolong the time of soaking plums. Remove the particles from the water, rinse them with clean water, add two spoonfuls of salt and stir well, then add a lot of sugar, and add more if you like sweet. Put the plums in a water-free and oil-free container, marinate them for one night and eat them the next day.
Second, dried plums
Dried prunes are a bit like candied fruit, which can be preserved for a long time after making. We need to clean the surface of the bought plums first, draw a cross knife on it, steam it in the pot for about two minutes, take it out and sprinkle with a layer of sugar. If you like sweet, sprinkle more. Let the plums stand for a while, and then take them directly to the sun to dry. In about four or five days, the plums dried up. Put the dried plums directly into the container and sprinkle with some sugar. The sugar will melt slowly. After it is completely melted, the dried plums are exposed to the sun for two days, and the dried plums are finished.
Third, plum wine.
Plum wine is somewhat similar to wine. After washing plums, dry the water on them, make a knife on them, find a clean container, spread a layer of Li Ziyi rock sugar on it, repeat this action, then seal the container and ferment in the shade for three months. The plum wine is finished. If it is well preserved, it can be kept for a long time.