Chinese Food
Sweet and sour pickled plum
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My friend gave me a big bag of green plums. It's crispy and a little astringent. Ha ha. It's sour when I think of it. Then I remembered that the pickled plums sold at the street side had a special flavor, so I immediately used the existing materials at home to transform them.
Cooking ingredients
Cooking Steps
Step1:Rinse the plums with water. Soak them in a little salt for a while.
Step2:Pat the cleaned plum gently with the back of the knife. Don't pat it too hard.
Step3:Add some water to the milk pot. Put in the plum and ice sugar, boil and cool.
Step4:Put two spoonfuls of salt in the plums to remove the astringency.
Step5:Rinse with water several times more. Then scald with boiling water for three or five minutes.
Step6:Finally, drain the water. Soak it in the container of plum water. Refrigerate it. The longer it lasts, the more delicious it will taste. It can be kept for about two weeks.
Cooking tips:Plums are quite astringent. After flattening, salt them and marinate them for a while to remove the astringency. There are skills in making delicious dishes.
