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Ask for help, the method of making dried plums

The simple way is to bask the plums in the sun during the day and turn the plums every few hours (this process is very tiring, but full of sense of achievement). Note that the plums are wet at first and are easy to adhere to the container. Put it back in the evening and leave it in a ventilated place to continue to dry. Over and over again for three days and three nights. After drying, store dried plums in a clean container. If you want to keep it for a long time, spray soju on dried plums. If you prefer sweetness, sprinkle with powdered ice sugar.

The specific production method of dried bayberry is as follows: ingredients: fresh bayberry and rock sugar. Step: 1. Soak the fresh bayberry in salt water for about 10 minutes, pour out the water and rinse each one with tap water. The bugs have basically disappeared. Put the washed bayberry into the pot, add the water without bayberry, and add the right amount of salt. This step is also for killing insects and removing acid. Bring to the boil, remove the bayberry or pour out the salt water in the pot.

Prepare the green plum that has just been picked, and choose the high-quality green plum fruit. If there are scars, wormholes, or spots, remove the defective products. At the same time, be sure to wash and disinfect the containers to be used next; carefully remove the stalks of green plums and try not to hurt plums; soak the slightly greenish plums in water for one night and the yellowish ones in water for five hours to get rid of astringency.

Choose ripe plum, if the plum is not ripe, wait for a few days until the fragrance overflows and the plum is washed, pick out the pedicel gently with a bamboo stick, and then it is best to wipe it with soju above 35 degrees (disinfection, and it will have a special flavor). Dry or dry the surface moisture with a clean paper towel to calculate the amount of salt, salt weight = plum weight X salinity.

The production method of dried green plum: the method of dried green plum: wash the green plum and remove the stalk; put the green plum in a container and sprinkle with appropriate salt; gently rub the green plum and let the green plum stick with salt; after standing for a few hours, add cold boiled water and soak the green plum in light salt water.

A course on homemade dried plums

The tutorials of homemade dried plums first need to select suitable plums, then pickle, dry and other steps, and finally properly preserve them. First of all, Huangmei or green plum with moderate maturity, no scars and no insect eyes should be selected as raw materials. If it is a green plum, it can be placed for a period of time to ripen naturally and turn yellow.

The tutorials of self-made dried plums are as follows: prepare materials: choose yellow plum with about 80% maturity of 1Kg and soak in clean water for 4-5 hours to remove astringency. Then gently wipe off the moisture from the plum surface and carefully remove the plum stalk with a bamboo stick to avoid damaging the epidermis. Pickling process: spray soju on the surface of plums and sprinkle with salt to prevent plums from getting moldy. Next, spread 180g of salt evenly over each layer of plums to ensure that each layer is evenly covered.

Choose ripe plum, if the plum is not ripe, wait for a few days until the fragrance overflows and the plum is washed, pick out the pedicel gently with a bamboo stick, and then it is best to wipe it with soju above 35 degrees (disinfection, and it will have a special flavor). Dry or dry the surface moisture with a clean paper towel to calculate the amount of salt, salt weight = plum weight X salinity.

Step: prepare the material: after buying the pork belly, rinse with clean water and cut into slices about 2 cm thick. Soak dried prunes in advance, remove excess salt and chop them up. Slice the ginger, smash the garlic and cut the green onions into sections. James water: put the pork belly in a cold water pan, add a few slices of ginger and a little cooking wine, bring to a boil, skim off the foam, cook for about 3-5 minutes, then remove the pork belly, rinse with cold water, remove blood foams and impurities.

Dried plum vegetables (dried plum): 150g ginger: a few slices of garlic: several green onions: 2 old soy sauce (or soy sauce): right amount of sugar: right amount of cooking wine: right amount of star anise: 1-2 water: right amount of cooking oil: right amount of steps: prepare materials: after buying pork belly, wash and cut into slices about 2 cm thick. Dried plum vegetables are soaked in water in advance, remove excess salt, and then cut into small pieces.

Pickled plum, also known as pickled plum, brewed plum, is a traditional food processing method, which can produce delicious dried plum, preserved plum and other food. The following is a detailed tutorial on pickled plums: preparation materials: fresh plums, salt, rock sugar, citric acid or fresh lemon juice, spirits or high spirits. Choose plums: choose plums with moderate maturity, full fruit and free from diseases and insect pests. Ripe plums are full of flesh and taste better.

How to make your own Japanese prunes?

Choose ripe plum, if the plum is not ripe, wait for a few days until the fragrance overflows and the plum is washed, pick out the pedicel gently with a bamboo stick, and then it is best to wipe it with soju above 35 degrees (disinfection, and it will have a special flavor). Dry or dry the surface moisture with a clean paper towel to calculate the amount of salt, salt weight = plum weight X salinity.

Choose mature plums to make. Immature plums need to wait until the fragrance comes out. Wash the plums, carefully remove the stalks with bamboo sticks, and disinfect them with soju above 35 degrees, then dry or dry the surface with clean paper towels. To calculate the amount of salt, the weight of salt should be a multiple of the weight of plums. The salinity of traditional dried plums is usually more than 20%, while that of modern dried plums is usually between 17% and 10%, which is adjusted according to individual taste.

The production process of dried plums is relatively simple. First, plums and salt are stacked in containers and pressed with heavy objects. The juice in the plum continues to seep out, and after 4-5 days of impregnation, the plum will be completely impregnated in plum vinegar. Then, the plums are dried for three days, during which the plums are moisturized by night dew and finally put away and preserved on the fourth morning. The rest of the plum vinegar can be used for other cooking.

Step 1: disinfect the container with liquor. If it is not clean, it will be moldy, so make sure that the appliance is free of oil and water. Step 2: soak the plums in water for 2-3 hours, remove the astringency, and then fully dry. Don't forget to remove the plum stem and use tools such as scissors. Step 3: prepare 700 grams of salt for 4 kilograms of plums. You can add less if you don't like being too idle.

Japanese dried plums: this kind of plum is very concentrated and salty, so it is not recommended to cook sour plum soup directly unless its salinity and strong plum flavor can be well controlled. Material selection for making sour plum soup: according to the above analysis, it is suggested to choose black plum as the main material. Because of its mellow taste, it can lay a good foundation for sour plum soup. Soak: soak the plum in water in advance to remove impurities and part of the salt from the surface.

The method and steps of making dried green plum

There are five steps to make dried green plum, and materials need to be prepared: green plum 2kg, salt 400g. During pickling, pay attention to whether there is foam floating on it, if there is foam indicating that the amount of salt is insufficient, you can add more salt. The following is the detailed operation of making dried plums: operation / step 1 wash and remove pedicels to select high-quality green plum fruits and remove pedicels after washing.

In fact, making dried green plum is super simple. Just follow these five steps. Wash off the pedicel: first pick some high-quality green plum fruits, give them a bath, and remember to remove the pedicel. Soak in water to remove astringency: if the green plum baby is slightly green, let them soak in the water for one night; if it is yellow, soak for 4-5 hours, so that you can get rid of their astringency.

Steps: rinse the green plum with clean water, dry the water and remove the stalk; make several cuts on each green plum to facilitate salt penetration; clean the pickled container, put a layer of salt, then a layer of green plum, then a layer of salt, and place repeatedly; each layer is compacted and can be compacted with heavy objects; finally, the green plum in the container is compacted with salt, which can be compacted and completely covered with salt.

Green plum choice: choose mature, scar-free green plum. Slicing and seeding: peel the green plum with a knife, then slice to remove the seeds. Pickling treatment: put the green plum slices into a basin, add a small amount of salt and sugar, gently knead evenly, let stand for 10 minutes. To dry: put the pickled plum slices on the drying rack and dry in the shade or in the sun. Turn over to dry: after drying one side, turn the green plum slices to dry the other side until completely dry.

The production process of dried and wet plum of salted plum

1. The production steps are as follows: first, remove the green plum to avoid damage to the plum as far as possible. Green plum according to the difference between green and yellow, respectively soak in water to remove astringency, green soak overnight, yellow soak for four to five hours. Then, the plum is drained and pickled evenly with salt. About 400g crude salt is used for each 2kg raw material, and the amount of salt can be increased or decreased appropriately as needed.

2. Next, explain the production process of dried salted plums in Dabu Village and Hongxing Township, Zhaoan County: prepare the green plums that have just been picked, select high-quality green plum fruits, and remove defective products if there are scars, insect eyes, or spots.

3. Dried salted plum is a semi-finished product of green plum after special processing, which is usually called salty plum, also known as dried green plum, dry and wet plum or salted plum. It is an ideal raw material for making all kinds of candied fruit, especially the high-quality green plum with full meat, small nucleus and moderate acidity. The production process includes ripening green plums, pickling them with salt and then drying them in the sun to maintain their original flavor.

4. Dry and wet plum is a semi-finished product processed by green plum fruit, commonly known as salty plum, also known as dried green plum, salted plum, semi-dried plum. Generally select high-quality green plum, mature after salt immersion, sun-dried, is the preferred raw material for all kinds of candied fruit. Good dry and wet plums have the characteristics of thin skin, thick meat, small nucleus and high acidity. Dry and wet plum can also be used as one of the raw materials for making Japanese rice.

5, including salted plum, plum embryo, salted dried plum and so on. Green plum is salted into salty plum, salted plum is dried to about 52% water, which is also called dry and wet plum or semi-dried plum. Salty plum is completely dried into salty plum, which is the main type of export. Preserved plum fruit products are traditional products processed by green plum, including sweet plum, crispy plum, preserved plum, tangerine peel plum, five-spiced plum and so on.

6. Salted products include salted plum, plum embryo, salted dried plum and so on. Green plum is salted into salty plum, salted plum is dried to about 52% water, which is also called dry and wet plum or semi-dried plum. Salty plum is completely dried into salty plum, which is the main type of export. Preserved plum fruit products are traditional products processed by green plum, including sweet plum, crisp plum, preserved plum, tangerine peel plum, five-spiced plum and so on.

Dried plum dried by folk pickling in Fujian

1. In the production of dried plums in Fujian, the proportion generally used is to sprinkle two pairs of salt per jin of plums. The ingenuity of this curing method is that the amount of salt added is directly related to the shelf life of dried plums. The higher the salt content, the longer the dried plum will be preserved. In Japan, for example, their dried plums contain 9% salt, which means that about one or two salts per jin of plums need to be added to ensure the long-term preservation and flavor of dried plums.

2. The production steps are as follows: first, remove the green plum to avoid damage to the plum as far as possible. Green plum according to the difference between green and yellow, respectively soak in water to remove astringency, green soak overnight, yellow soak for four to five hours. Then, the plum is drained and pickled evenly with salt. About 400g crude salt is used for each 2kg raw material, and the amount of salt can be increased or decreased appropriately as needed.

3. Dried salted plum is a semi-finished product of green plum after special processing, which is usually called salty plum, also known as dried green plum, dry and wet plum or salted plum. It is an ideal raw material for making all kinds of candied fruit, especially the high-quality green plum with full meat, small nucleus and moderate acidity. The production process includes ripening green plums, pickling them with salt and then drying them in the sun to maintain their original flavor.