Chinese Food
Green plum vinegar
(224345 views)
Green plum is sweet, big fruit, thin skin, glossy, thick meat, small kernel, crisp and fine quality, juicy, high acidity, rich in a variety of amino acids needed by human body. It has a sweet flavor in acid, especially because it is rich in fruit acid and vitamin C. Green plum contains a lot of protein, fat (fat oil), carbohydrate and a variety of inorganic salts, organic acids. The content of organic acids in the fruits of Prunus mume is generally 3.0% 6.5%, which is much higher than that of other fruits. The organic acids contained in green plum are mainly citric acid, malic acid, tannic acid, bitter folic acid, succinic acid, tartaric acid, etc. it has the functions of promoting body fluid to quench thirst, stimulating appetite, eliminating fatigue, etc. in particular, the content of citric acid is the most in all kinds of fruits. Citric acid is an important acid indispensable for the metabolism of human cell substances. It can promote the decomposition of lactic acid into carbon dioxide and water to be discharged out of the body and recover Fatigue and beneficial to calcium absorption. Green plum is rich in nutrition, low in sugar and high in acid. Its t value (sugar acid ratio) is only 0.2, which is 1% of pear
Cooking ingredients
Cooking Steps
Step1:The green plum is washed and dried.
Step2:Put the green plum in a clean can without water or oil.
Step3:Put in the lollipop. I use the lollipop. It's said that yellow Bingtang is better than white Bingtang in nutrition. I think the color is more beautiful.
Step4:Pour the vinegar into the jar. It's best to use brewing vinegar. There's nothing to say about this. Mixing vinegar is certainly not good for your health. I use acyclovir vinegar.
Step5:That's OK. You can drink it in a month or two. It's cool. It's good to cook and drink it directly with water.
Step6:Purer. The next morning. The ice sugar was all melted. The plum rose.
Cooking tips:There are skills in making delicious dishes.
