Speaking of green plums, it seems that most people will think of green plum wine, the delicate sourness in the mouth, the sweetness of the heart, intertwined on the tip of the tongue, the taste of fragrant wine, people are willing to be drunk by it.
The plum season is short, and I want to reach out to keep this delicacy, so I brewed it into plum wine and made plum preserves.
If you want to taste the most original taste of green plum, you still have to try the crisp plum, the appearance is the same as the original fruit, after the salted sugar bubble, removing the original sour and unacceptable taste, become soft and smooth.
Unpack and take it in, there is a fruity fragrance, a mouth, the taste is crisp, moist and firm, the flesh is thick, full and juicy like fresh fruit.
Chaoshan Puning is known as the "hometown of China's plums", because of the unique climatic conditions and fertile soil, puning plum has a unique advantage. The resulting plum fruit is large, thick, small, highly acidic, and the skin is flexible and the flesh is soft.
First, the picked plum is lightly cut on the surface, so that the sour juice inside flows out, and then after salting to remove the astringency, drainage, drying, and then soak in sugar water for a few days, so that the plum can fully absorb the sugar water and neutralize the sour taste of the original fruit.
The bitterness and bitterness of the bite are hidden in every inch of the fine flesh, like a feast on the tip of the tongue, which makes people feel endlessly evocative.
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