The sauce of more than ten kilograms of plums is up to seven or eight cans. The so-called beauty is the heart, the sauce is the artist, and all the handwork needs time and patience.
Green plums are taken out in salt water for three hours, boil for 3 to 5 minutes, add a spoonful of salt.
Green plum pick up, rinse with frozen water, peel
Add rock sugar and stir gently
Tune into a small fire
15 to 20 minutes, the sugar is melted, and the plum is thick.
Into the can.
1. Wash the green plums with a knife to make a mouthful of salt water 2. Cook the plums can not be a big fire, will paste off 3. If the big green plum is very heavy, must be peeled 4. Drinking water, rubbing bread is delicious