In the season of harvesting green plums, I buy a lot of green plums every year in May to make plums (also called plum syrup). The plums are covered with ice and soda. After mixing, they are sore and sweet. Thick plum plum is simply a good summer product. In our home, Meizilu is more important than plum wine. It can be used at any time to drink greasy and thirst. The longer the preservation time, the more delicious the taste, the longer the disinfection work is not a problem.
The ratio of green plum to fine granulated sugar is 1:1. For example: 1000g green plum will use 1000g of fine sugar. Someone will ask how sweet is this polysaccharide? ! Can I reduce sugar? The answer is: Resolutely not! can! To! Meizilu is the plum syrup. Sugar is not only a flavoring agent but also a preservative effect. A large amount of sugar can make plums better and preserve for a long time. Meizilu does not drink directly but drinks soda and ice. Degree is diluted
Prepare glass jars or glass bottles (to be sealed). Recommended here: 1 Weck's tulip glass jars are large enough because of their large capacity. This brand's seal is great. 2 Mason bottle seals can also choose large capacity 3 unprinted. Good 4L glass bottle is good for making wine or plum juice. It has a large enough capacity. It can also be relatively sealed. 4 Japan's star nitrate Cellame bottle is actually different from MUJI, but the price is twice as high. You can consider 5 stone enamel bottle to buy clean and disinfect and then dry the inside of the bottle must be completely oil-free! No water! Otherwise, it will make the plums fail. Everything is in vain. The finished plums are very clear. If the finished pulp is very turbid, then the explanation fails.
Fresh green plum (there is no bump on the surface, there is no spot). Use a toothpick to pick up the toothpick. You can get rid of this step. You must do it carefully. In the process of brewing, the plum will be soaked and floated in the plum. Surface effects are beautiful and edible
Using a lot of edible salt to kill the plums can be regarded as a 'bathing' for the green plum. The use of edible salt is the surface of the skin. This is actually to eliminate the bitter taste of the plums and make the finished products more delicious. If you think that the salt cannot be wrapped in plums, It’s better to add a lost water.
The green plum after the killing will become darker.
Then soak the green plum with cold water. The water should not be soaked for one night. One of the water changes. After changing the new water, add some salt.
After a night, the plums are washed again with water and then drained. The surface of the plums must be completely dried. The color of the plums that are not dried by water is orange-green (like the air in the north. The weather in May is not so hot, so it is dry. If you are a friend of the South, you must be careful not to dry for too long. Otherwise, the process of high temperature and dampness in the south can easily degrade the fruit. Don’t think that these steps are too much trouble, just do your plums. Not only does it not smell bad, but it can also be preserved for a long time.
The next step can be done according to your own preferences: 1 The plum that you want to make will not wrinkle, the dried plum will be put into the largest sealed bag of IKEA and frozen for one night. Then the next day will be directly Take out the frozen plums (without thawing!) with a layer of fine granulated sugar and a layer of frozen green plums topped with thick granulated sugar (when frozen, it will freeze, don't worry about using kitchen paper to erase it slightly) The plum plums that come out will not wrinkle, but the juice of the relative plums will not be released. Some of the plum juice will remain in the plums. Therefore, the finished plum juice will be relatively small, but there will be a lot of plums in the cut plums. It’s as good as it’s soaked in soda
2 If you want more plum juice, you don't need to freeze this step. You only need to put the dried plums directly with a layer of fine sugar and a layer of green plum. The top of the cake is covered with thick sugar. Baba, but the plum juice will be released to a greater extent, and the raw liquid obtained will be more, but the taste of the plum will be different (as to why the frozen fruit will wrinkle because the large amount of sugar will dehydrate the plum and cause the surface to change. wrinkle)
The next step is to pour an appropriate amount of apple cider vinegar on the topped sugar, almost 30ml-50ml. The apple cider vinegar can be used as a primer to make the plum juice more easy to preserve and taste better. (The vinegar taste will disappear after the preparation) and then seal the lid. Place it in the coolest and darkest place in your home.
Finally, give it to the time! Meizilu must be kept for at least three months to drink. At this time, the sugar is basically melted. The green plum juice is basically released. If you can ban the temptation, you can try it for a few months or a year later. Make more bottles, keep a bottle, and drink as long as you drink.
This is the rest of the year before, I have been reluctant to finish drinking. I have always kept the color amber. The puree is very clear. Many friends told me that when I do Meizilu, there will be a lot of bubbles and bubbles. This is probably a plum fermentation. There are many reasons why the fermentation of plums is too high. If the temperature is too high, it will lead to excessive fermentation and the cut plums will be more fermentable than the uncut plums. So I prefer the whole bubble 2 with honey honey will make the whole Fermentation is more serious with sugar or rock sugar. 2 The surface of the plum is not dried and there is residual water. 3 The bottle is disinfected and there is no residual water. This is the current reason I can think of several reasons. If it is the latter two, then I advise. You still throw it away and do it again. If it is caused by excessive temperature or excessive fermentation, then open the lid and open it for about ten minutes every day. Keeping it for a week can basically improve the time. The bubble will disappear.
In fact, the plum flavors produced by the green plums from different producing areas are also very different. I bought Shaoxing and Yunnan plums, but I personally prefer Shaoxing's big Mei Shaoxing plums, which have relatively less flavor and plum color. The taste is relatively soft. Some Yunnan plums are relatively small in particle size. The liquid color of the finished product is deeper and the taste is more sour. It is also more obvious. (The one-year plum in the picture is obvious. The two bottles with darker color are Yunnan plum particles. The two bottles with smaller lighter colors are also larger in Shaoxing Mei granules)
In the summer, the shaved ice can also be used to pour the plum syrup.
Yesterday was May 11th, 18th. I made the first bottle of the first bottle of plums this year. I didn’t freeze the plums but did it directly. In order to show everyone the contrast, I saw the water in the plums. The plums also started to wrinkle. So if you don't freeze the plums, you can get more raw juice. The frozen plums can keep the original sleek appearance of the plums. But the raw juice is relatively not so much. It can be seen that my bottle also has a small amount of bubbles. This is unavoidable. After all, it is acid. High fruit, as long as it is not very serious, no problem. Open the lid a little for a while.
Crumpled like a brain
Please read each step carefully before proceeding