The water from the processed ebony plums should be black.

Genuine black plum: The dried fruit is oblate or irregularly spherical, with a diameter of 1.5 to 3 cm. The surface is black or brown, shriveled, and uneven. Some of the fruits are broken and the core is exposed. ;

There is an obvious depression at one end of the fruit where the stem falls off, and the flesh is soft; the core is hard, brown, with numerous pits and mesh textures on the surface, and contains a light yellow seed kernel. , oval, very similar to almonds; smells peculiar and tastes extremely sour.

Extended information:

Collection and processing: Harvest the fruits in summer when they are nearly mature, dry them at low temperature until they become black in color.

Preparation method:

1. Black plum meat: Clean the ebony plums, moisten them until soft or steam them until soft, and remove the core.

2. Black plum charcoal: Clean the black plum and stir-fry until the skin and flesh are cooked using the charcoal method (the stir-frying method without adding auxiliary ingredients is called the clear stir-frying method, which includes three operating techniques: stir-frying, stir-frying and charcoal stir-frying). Swelled, this product is shaped like a black plum, with swollen skin and flesh, a burnt black surface, and a sour and slightly bitter taste.