The mountain plum from the grandmother's house did not use fertilizer and did not fight drugs. It was naturally long and the output was not much. Mother and little aunt attacked the mountain mosquito and picked a bag. The first wave of plum ripeness is called fast food, mellow, green, yellow and red. The skin is crispy and tender, the green acid is sour, and the red and soft is soft and sour, and it tastes like a honey. Yellow red and tough, extravagant and wild, this is a tasteful color, visually sour, soaked in the lips and teeth, but slammed the amazing fruit-rich sweetness, back to Gan It’s such a fresh taste. For the treatment of green plums, and even yellow, it is best to use the wonderful transformation of sugar and salt, let it peel off the barley, wild, and turn into a gentle and palatable salty plum without losing the sweet and sour taste.
Choose yellow red plums or micro green hard plums, the number is random. Wash.
Wash the washed plums for easy access. Then pour boiling water into the bowl, no plums, soak for 2-3 minutes, until the plums are evenly discolored.
Pour off the boiling water, the hot air is not scattered into the sugar and salt, stir well.
Store in a fresh-keeping bag or plastic wrap for more than 4 hours. More than 12 hours and 24 hours.
You're done! This kind of earth yellow, the temptation of red fruit has wood! One bite, crisp and sour, tastes good!
Close-up, this is after 12 hours of marinating, the color is more uniform, deep and the taste is softer!
I have tried different pickling methods, this is the fastest way to use boiling water! Then the salt should be added less to avoid bitterness. The selection of materials is important, the yellow and red is the best!