Steps and methods of pickling crisp plums

1. Immobilization: Take 6-minute ripe plum, rub them together for about 10 minute, make the skin of plum ooze juice, beat the head of plum fruit with a mallet or the back of a knife, make the plum crack, and remove the pedicle.

2. Pickling: Pour the green plums and salt into a bucket and add water to marinate overnight.

3. Pour out the salt water, wash the plums with clear water, and then wash the salt off with flowing clear water or changing water regularly. (If you want to keep the sour taste of plums, you should keep some sour taste at this stage, and don't rinse them without taste. ) After rinsing, pick up the plums and drain them (or wrap them in gauze and dehydrate them with a dehydrator 1 min).

4. Take about 1.5 kg of sugar (when making 10 kg of plums) and add 5000CC of water to make a liquid. After the sugar solution is cooled, it is mixed with the drained plums and pickled for one day.

5. Pour out the sugar solution produced in one day, take 2.5 kilograms of sugar, and repeat the previous step.

6. Pour the sugar solution dipped in sugar for one day into the pot, add 3 kilograms of sugar and cook. Mix this sugar solution with plums, put it in a jar and store it in the refrigerator.

Merlot-sweet wine without alcohol.

Exercise:

1? Wash with medium-ripe, undamaged plums, and then fully dry or dry. Put the green plum and crystal sugar in a glass bottle according to the ratio of 4: 3 (depending on the sweetness of personal preference), pour rice wine or sorghum wine, cover it so that it is not in contact with air, seal the bottle cap and drink it after 4 months. The older you get, the less spicy you will feel. (Rock sugar can also be poured into the plum after 3 days ... 4 months, and the plum will be shrunk into a flat shape with rock sugar, and its concentrated juice will be mixed with the original wine.

Q plum-appetizing before meals

Practice: 1? Add salt to the green plum (the ratio is about 100:7), rub it a little, and soak it in water 1 to 7 days. Take out the plums soaked in salt water and spread them out in the sun until the surface wrinkles (a sunny day or so). Canned plums, one layer of plums and one layer of sugar (the ratio of plums to sugar is about 5: 1), and the juice is poured out after 3-4 days. Adding a little more sugar for the second time and putting it for 3-4 months is a better time to eat. In order to improve Q degree and storability, sugar was added for 3 ~ 7 days and then added for the third time (slightly more than the first time). After 3 to 7 days, take out the soup and cook it to remove the water. When the temperature of the soup drops, pour it back into the jar and store it for 3 to 6 months.

Plum vinegar-

Healthy drink

1? Take medium-cooked dark plum, wash it, then drain it, and dry it in the shade or in the sun. Plum, mature vinegar and maltose can be put into the jar according to the weight ratio of 1: 1:0.75. (The proportion of maltose can be increased to 1.5 to reduce acidity and increase sweetness)? Take out the jar every two months, open the lid and stir with a stick to prevent maltose from sinking. You can eat it in six months. According to the folk saying, drinking a small cup on an empty stomach in the morning and evening can cure uric acid is too high.

Relevant answer

Sour plum and crisp plum: 6 kg of green plum (about half-cooked), 4 kg of sugar, salt 1 kg, wide-mouth glass bottle 1. Rub prunes with 65,438+0 kg salt to destroy the epidermis, then add water to soak the surface of prunes for 8 hours, pick them up and put them on the chopping board, pat them with the back of a knife, then soak them in clean water (tap water), and then pour them out after soaking them in plum powder for one day. (Repeat) 3. Boil the remaining sugar into syrup for the third time, cool it, add plums, store it in the refrigerator and eat it at any time. Q Plum or sour plum: 6 kg of green plum, 2 kg of sugar, 0.5 kg of salt, wide-mouth glass bottle 1 piece. After adding salt to the plums, knead them. Soak plums in salt water) until they are soft. 2. Take out the soaked plums, wash them and put them in the sun 1 day. 3. Put the plums in a glass bottle and add 300 grams of sugar (a layer of plum sugar). When the sugar is submerged on the surface of the plum, pour out the sugar water. (repeat) 4. For the third time, 700 grams of sugar was added to plums, and after the sugar was dissolved.