The green plum placed on the branch, if you are not careful, it will quickly become a yellow plum. People are always thinking of ways to keep the taste of green plums, so there are many ways to make green plums.
Green plum is the fruit of the plum tree. It contains a lot of protein, fat, carbohydrates and a variety of inorganic salts and organic acids. It tastes sweet and sour. The appearance of green plums is green, spherical, very small, and very popular among people.
Green plums contain a lot of organic acids, but also a lot of cellulose, which can promote gastric acid secretion and intestinal peristalsis after eating, and can help digest food.
Eating green plums or dried products made of green plums or candied green plums can stimulate the sense of taste, make people have the appetite to eat, and improve anorexia.
If you eat untreated green plums directly, it is estimated that many people will not dare to eat them. The taste is sour and astringent. If you want to have a good taste, of course, you have to go through a lot of marinating, and some eating methods have to wait patiently and slowly. But for deliciousness, the wait is worth it. Let's take a look at how to make the green plum jam that many people love.
After the green plums are bought and brought home, the first selection of green plums is made, and all the green plums with insect eyes and injuries are picked out. These green plums that are not in good condition can be used to make green plum jam.
After picking, it is best to use a toothpick or other sharp object to remove the black meti on it, otherwise it will produce astringency. Try to be careful when picking, so as not to hurt the plum meat. For friends who are not too picky about the taste of green plums, this step can be omitted directly.
The next step is to clean the green plums. There are two cleaning methods. One is to soak the green plums in light salt for a few hours, 2 to 5 hours. The other is to gently rub the surface of the plum directly with salt.
Clean the soaked green plums, then find a container and spread the green plums flat to dry the water. The water on the surface of green plums must be completely dried, otherwise the pickled plums will easily deteriorate. It can be dried in the sun or in a ventilated place. If you are in a hurry, use a hair dryer to speed up the drying, or simply use kitchen paper to dry one by one.
raw material:
500g green plum
100g white sugar
1 lemon
1. Pour the plums and cold water into a pot, add a little salt to the water.
2. Bring to a boil over high heat, then turn to low heat and cook for 5 minutes. The amount of salt to put in is just the amount we usually put in cooking. The salt is to remove the astringency.
3. After the plums are boiled yellow, remove them and put them in the cold water to cool.
4. Drain the cooled plums, remove the plum core, and mash the plum flesh into plum puree.
5. When pounding the plum paste, be sure to remove the plum core, and do not break the plum core, otherwise the jam will be astringent and bitter. The peel of the green plum does not need to be removed, it is recommended to keep it.
6. Pour the pulp into an empty pot, add a quarter of the weight of the pulp to white sugar and a little water, and bring to a boil over high heat.
7. After boiling, turn to low heat, add lemon juice, then boil the pulp in the pot until the consistency of jam, then turn off the heat. The amount of sugar depends on your preference. Friends who like desserts can increase the proportion of sugar as needed.
8. Finally, store the plum sauce in a bottle. After the plum sauce is cooled, it is better to put it in the refrigerator. The plum sauce processed in this way is really sweet and sour.
