Chinese Food
Salty plum (salty green plum)
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When cooking fish, add a salted plum to remove the fishy smell. Eating too much is not easy to feel tired. (this kind of salty plum is very common in Chaoshan area. I saw it sold in supermarkets when I was traveling to Japan later. It's estimated that there are other coastal cities.)
Cooking ingredients
Cooking Steps
Step1:Remove the green plum and wash. Air until the surface is dry. Put it into the pot. Put the corresponding amount of salt on it. Grandma told me that 10 jin of green plum goes with 3 jin of salt. I only brew 1 jin. That's 0.3 Jin. Roughly 150 grams of salt. That is, 1 / 3 bag of common edible salt.
Step2:Put it in the jar. A week later, it will slowly exude the green plum juice (the picture only lasts for 3 days). Until the amount of juice overflows the liquid level of the green plum.
Step3:After a week's soaking, the liquid level overflowed the green plum. Before, because there was a gap between the green plum, it was divided into two pots. After softening the water, it can be packed in a jar.
Step4:Steam the soft green plum. Boil the soup in a pot. After cooling, put the mixture back into the tank. (cooking is very important. It's a sterilization process. It can ensure long-term storage without deterioration) (steamed green plum can make the whole green plum softer and more even. When eaten later, the taste is also softer.
Step5:There are two layers of steamers at home. I'll put them on and steam them together. It can also kill bacteria and soften Prunus mume.
Step6:When it's cooled down to about the same time, it's common to use small cans for some parts. Reduce the opening times of large cans. (be sure to cool it. If you pour it directly into the glass tank, it will cause the glass tank to crack. Give up all previous achievements
Cooking tips:When buying jars and green plum, it is recommended to buy jars first and then green plum. Otherwise, the green plum will rot before the jar arrives. There are skills in making delicious dishes.
