A few days ago, Xiaobian saw in the rural village of Liangtian that the fruit farmers transported bags of freshly picked green plums to the purchase point in the village, and the fruit farmers picked the green plums on the spot, and the buyer weighed them on the pound, and the scene was very lively. However, this year, due to the impact of drought during that time and now, the plums are generally a little smaller than last year.
Due to the good weather during the flowering period of ome this year, there is less rain, and there is no cold weather in spring, which is suitable for the growth of ome. This year, Liangtianxiang Green Plum has obtained a great harvest, and when it comes to the orchard, the first thing that catches the eye is full of verdant, and if you look closely, the green plums are hidden between the branches and green leaves like a shy girl, like pearls and jade, verdant and dripping.
It is understood that Ome has now entered a mature period and has been fully harvested and listed. Various ome purchase points in Liangtian Township began to buy ome and sold it throughout the country. It is rich in nutrients, with the functions of quenching thirst, stimulating appetite, eliminating fatigue and so on, especially processing and marinating to make crisp plum and plum wine, which is a famous specialty snack. The prospects of green plum cultivation are broad, the economic benefits are considerable, and the small green plum fruit has become the "happy fruit" for the local people to increase their income and become rich.
Detailed steps for pickling crispy plums
When selecting ingredients, plums with a diameter of 2.2 to 2.8 cm, six to seven minutes are best cooked, and plums with a diameter of more than 3 cm are close to fully cooked, which is less suitable for making crisp plums. The best jars to choose are glass jars and clay pots with high material stability.
Ingredients: Ome 1,000g, Coarse fish 100g, sugar 600g
*Fine salt can also be used, but because fine salt is less frictional, the amount needs to be increased by 20% more than coarse salt.
Cooking steps:
1. Rub the plums and coarse salt firmly for about 15 minutes until the plums are darker and the surface is moist. This step is "killing the plum", that is, using coarse salt to destroy the surface of the plum, penetrate into it, and remove the sour and bitter taste of the plum. Standing and bending down allows the body to exert natural strength.
2. Use a mallet to crack one by one from the tip of the plum, which helps the marinating process to taste. Be careful not to push too hard so as not to shatter. The mallet can be replaced with a kitchen knife, and the plum is slapped with the back of the kitchen knife.
3. Pour the kneaded plums and salt into the jar, cover and marinate for at least 8 hours. The remaining salt must be put together, and the saltiness will be sufficient. If the color of the plum is sauerkraut, it means that the saltiness is no problem, if the color is not right, you can add a little fine salt and marinate for another hour.
4. Pour out the brine in the jar and rinse the plums slowly with minimal water flow under the tap for 4 to 8 hours to dilute the salinity. When rinsing plums, you can try them while eating them and adjust them to your taste.
5. After scooping up the rinsed plums, put them in a yarn bag or laundry net, hang them for about 1 hour and drain or dehydrate with a dehydrator for 1 minute. Yarn bags can also be replaced by clean stockings!
6. Put 150g of granulated sugar and drained plums back into the jar, mix well, put in the refrigerator for 1 day, during which to turn several times, so that each plum can be evenly mixed with the sugar. The next day, pour out the melted sugar solution in the jar, take another 150g of granulated sugar, and repeat the previous steps once. When the sugar and plums are placed in the jar, you can also lay a layer of plums and sprinkle a layer of sugar to make the plums evenly affected by sugar.
7. Put 300 ml of water and 300g of granulated sugar into a pot and cook until it melts and cools, pour out the sugar liquid in the jar, and then pour in the newly cooked sugar liquid and plum maceration, put it in the refrigerator for 3 days and eat. Because sugar absorbs the water in the plums, it must be added three times so that it does not become dried plums.
Preservation method: Pickled crisp plums can be enjoyed after three days in the refrigerator, refrigerated and stored for one year, it is recommended to eat the best flavor within half a year.
Tools/Ingredients:
Ome 5 kg, (30 degrees or more) liquor 5 kg, rock sugar 2.5 kg, wine bottle.
Method/Steps:
First of all, clean the plum, because there are many fine fluff on the surface of the plum, so you should soak in water for half an hour to an hour or so, carefully wash the surface of the plum, and at the same time kick off the tip of the plum, and then dry the plum (about a day), not in the sun, naturally air dry.
The wine bottle should also be cleaned and disinfected in advance before use, and all the utensils should be guaranteed to be water-free and oil-free!
Everything was ready, first put the ome into the bottom of the bottle, then spread the rock sugar on top of the ome, and then slowly pour the liquor along the wall of the bottle.
Finally, the cap is closed, placed in the shade for more than three months, and gently shaken every one or two days for the first month to avoid uneven distribution of sugar sinking.
Notes:
All containers must be water-free and oil-free, otherwise the probability of failure will be great!
Rock sugar is best to use yellow old rock sugar, green plum: white wine: rock sugar = 2: 2: 1, this amount is enough, but some people like to be sweet, so the amount of rock sugar will increase to 2:2: 1.4, depending on personal like, but do not reduce, because enough sugar is one of the important elements of fermentation
It is recommended to use a high number of wine sterilization effect is better.
Ome is brewed in this season, and the temperature is relatively high, so you can open it after three months to try it, but if you are not in a hurry to drink it, you can continue to ferment, and the longer it lasts, the more mellow it will be!
Wentu / Liu Junhe
Editor/ Ryota Information Network Editorial Office