It's a snack full of memories of my childhood. It's not sold near now. When I was a child, I always like to buy some in the shop on the way to school, especially in summer. The plums were placed in large glass jars. The boss was holding long chopsticks one by one. He could not help swallowing the fresh sweet and sour smell. The shop is gone. The boss is very old. I haven't seen him for a long time. This kind of turquoise is actually called March Li. It's only available around the turn of spring and summer. It's very seasonal and has a short time to market, because it's very ripe. Ripe March plums don't taste crisp... The fruit seller taught me to take a picture and eat it with sugar, salt, perilla and chili sauce
Step1:Soak the cleaned plum in boiling water for 3 minutes. Stir to make the heating surface unifor
Step2:The color of the soaked fruit turns yellow and beautiful. At this time, immediately use a knife to make a cut or crack it with a knife. It's easier to taste it (if you like a crisper taste, you don't need to pat or scratch it. Because it's not so crispy after soaking with water, it's just a little longer to taste
Step3:I didn't weigh the 3 spoons of salt and 3 spoons of sugar in the seasoning pot.
Step4:Put in the sugar and salt, mix and spread on the plum and Yu Wenma soaked in hot water until most of the sugar and salt are dissolved. At this time, the bright...
Step5:Dice the pepper and pour the sweet vinegar into the plum. Stir it a little and then put it in the pot. Note - sweet vinegar is better than plum.
Step6:It's better to put glass cans. I can't find the right ones, so I use plastic cans. You can eat it in two days. Because it's soaked with vinegar, it can last longer than the mixtur
Cooking tips:You have to choose hard plums to make sure they are crisp. Then the March plums usually come on the market at the turn of spring and summer in 45 months. If you miss the season, you can't buy materials anymore. You have skills in making delicious dishes.