"Plums do not sink poisonous", if accidentally purchased astringent, bitter, belonging to the plums are not yet ripe, you can not eat. And for over-eating the greater apricot, each eating 3 to 5 as appropriate. At the same time, because the "almonds to fire cool", that is, after the fire or water fried, toxic substances can be removed, before eating. 3-5 days. Seal the pickled plums in an airtight jar or box, then put them in the refrigerator to keep them cold, and pour a little out when you eat them. Plums are a fruit often eaten in daily life, plums are very rich in vitamins and other nutrients.

This is usually good for a few hours in the refrigerator. Overnight will be more flavorful. Cut the mouth of the plum had a pickle for two hours can be soaked in plum acid, was clip burst of Sanhua plum soaked in red pepper and white vinegar floating in and out of the flesh colorful, crystal clear, if in the refrigerated and then take out to taste, sour and spicy, sweet and salty, in the cold under the lining more prominent 3, time is very tight, did not take pictures of the process of boiled plums. Plums over water time can not be long, not too short. Short is not good peeling, long the color is ugly, 4, plums peeled, plus honey marinade, dressed with plastic wrap into the refrigerator, after five hours or so you can take out to eat, cool, sweet and sour very appetizing.

When doing so, don't put it in boiling water for too long, more than a minute, it will affect its flavor. After pouring it out, it's best to put salt and sugar in quickly to pickle it, because at this time it still has a lot of residual heat, the temperature is a little high, put sugar and salt in, it will melt faster, and it will be more flavorful. But be careful, when doing so, be sure not to touch the oil, it will affect its taste, but also easy to deteriorate.

Fresh plums, washed with a fruit knife to cut the surface of the plums cross, easy to marinate into the taste, and then release the plum meat to cook in water, wait until the color turns yellow later, put into the water over the cool, and then fished out and drained, with sugar and water boiled to make a sugar solution, and then the drained pork loin poured into the marinade, about four hours