Salted Plum(yan xian shui mei )

Salted Plum

Introduction:

"Puning is the hometown of green plum in China. Green plum is commonly called green bamboo plum. I like sour food more. I have been impressed by green plum since I was a child. First, the kind of acid that green plum directly eats is not comparable to other fruits. Second, sour plum (that is, salty plum) is used for cooking, especially for cooking carp, which is a special appetizer and delicious dish. Third, the sour and sweet taste of green plum wine brewed at home every year is endless. After work, I brought some plum from home to school. I didn't bring much and it was not easy to bring. So I wanted to pickle them in the place where I worked. On May 1 last year, I bought a few kilos of green plum before it was ready to leave the market. I called my mother and asked her how to make them. So this year there is a jar of salty and sour plum to eat. "

Production steps:

Step 1: wash and dry green bamboo plum.

Step 2: clean and dry the glass jar.

Step 3: lay a layer of green plum on the bottom of the glass jar, and then sprinkle a layer of salt (the ratio of plum to salt is one bowl of salt to four bowls of plum).

Step 4: spread a layer of plum and sprinkle a layer of salt.

Step 5: seal with plastic film, and then cover.

Step 6: store in a cool place. One week later, the juice came out. (the plum that is not fully soaked in juice should be slightly adjusted to prevent it from spoiling.)

Step 7: finished product after one year.

Materials required:

Green plum: how many jin

Salt: right amount

Note: summer make some plum juice or a sour plum mixed with water to drink, that is, thirst and appetizer.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : Yan Xian Shui Mei