Kernel-less umeboshi is ordinary umeboshi, which has the effect of generating fluids and astringing the lungs, and after concocting, the color will become darker.

Tomato umeboshi is umeboshi sandwiched inside tomatoes. In summer, umeboshi alone has a strong effect on the production of fluids, but it is acidic; tomatoes can produce fluids to quench thirst, clear heat and eliminate summer heat, and the flavor is acidic, but still has a sweet taste. Umeboshi and tomato together, nourishing Yin, thirst-quenching effect and taste are

better.

Tomato umeboshi

Ingredients: Virgin fruit (small tomatoes), dried umeboshi

Making steps:

1 umeboshi cored and sliced into the appropriate size

2 small tomatoes de-stalked and washed, and the center of the cut a slit, can not be completely cut

3 umeboshi stuffed into small tomatoes can be

Tips:

The

If the dried plums are too hard, you can soak them in warm water.