"The plum leaves do not hide the birds, and the plums can be picked." In the late spring and early summer, shyness still exists.
Green plums, flowers bloom in the cold winter, the fruit ripens in spring and summer. Every year after the Qingming Dynasty, it is "when the greenery is full of branches and the green plums are bearing fruit", and all parts of our county also usher in the green plum picking season.
In Taiyuan Village, Chengfeng Town, you can see the green plum forest that spreads over the mountains, and the branches are dotted with emerald green and round green plums. The breeze blows and the strong fruity aroma comes to the nose.
Merlin is full of busy fruit growers, some of them tiptoeing under the tree to pick fruit, some with the help of ladders to climb up to pick, a busy farming scene.
It is understood that this year's plum fruit hanging rate is high, generally abundant, but due to a long period of drought and no rain, green plum growth is slow, small, coupled with the epidemic situation, the price has declined compared with previous years.
Zheng Lanping, a staff member of the Taiyuan Village Acquisition Point in Chengfeng Town: According to different specifications, the price of green plums is also different, and the price of fruits with a diameter of more than 2.3 centimeters is now 110 yuan per 100 kilograms, and the diameter is more than 2.5 centimeters, the price is 140 yuan per 100 kilograms, and the price of other products is 70 yuan per 100 kilograms, which is much cheaper than last year.
Our county's plum planting mainly covers Chengfeng, Qingliang, Geling and other townships, in 2020 our county plum picking area of about 50,000 mu, the annual output of about 35,000 tons, is expected to 2021 the county's plum production can reach 40,000 tons. The varieties are mainly longan plum, green bamboo plum, white powder plum, soft branch large-grain plum, mainly as raw materials for candied fruit products.
Meibaihua Qingmei Tourist Cultural and Creative Park
In recent years, the Yongtai County Party Committee and the county government are committed to improving the added value of agricultural products and increasing the income of farmers, while increasing the cultivation of ome processing enterprises, they also encourage the development of "ome + tourism" in ome planting towns, and comprehensively promote rural revitalization through five aspects: ecology-oriented, agriculture-oriented, tourism-driven, cultural inheritance and spatial control.
In the next stage, our county will also accelerate the construction of the Fujian-Taiwan Agricultural Integration Development Industrial Park, highlight the development of the Plum industry, and promote the development of the whole industrial chain of Plum Plum; increase the technical guidance of plum planting, establish a demonstration point for dwarf cultivation of plum; increase the adjustment of plum varieties, and appropriately introduce excellent varieties inside and outside the province; increase the cultivation of leading enterprises, support Yongda, Geling Mei Baihua and other plum processing enterprises; increase the research and development of plum products, extend the industrial chain, and enhance the added value of the industry.
So what other ways to eat and drink Ome?
01Ome sake
Ome has been cultivated in China for more than 3,000 years. The story of Cao Liu's "Qingmei Boiling Wine on Heroes" is still talked about. Green plum wine not only helps to eliminate fatigue, but also the organic acids in green plum have a bactericidal effect, which can inhibit bacterial reproduction, anti-inflammatory, and antidiarrheal. In addition, green plum wine can also make people's appetite open, help appetite.
Green plum wine is so good, will it be difficult to brew it yourself? Not at all, Xiaobai can get started. Let's take a look at the specific method of ome wine
Here's how:
Picking green plums is also a meticulous task.
The picture on the left is a plum suitable for sake brewing, and the picture on the right is a eliminated player
The fruit shape is damaged, and the green plum with obvious scratches on the surface should be picked out and discarded, and a small number of rain spots (small black dots) can be left.
Then rinse with running water, wash the fluff dust on the surface of the plums and leave them indoors to dry naturally.
The three essential elements: plum, rock sugar, and wine. The ratio of the three is: 1 (kg): 0.6 to 0.7 (kg): 1.8 (L). A 4-liter glass bottle can brew almost 1 kilogram of ome, and you can convert it according to this ratio when brewing it yourself.
Rock sugar is recommended to buy yellow rock sugar, and the wine used for brewing is preferably 30-40 degrees.
You can also switch to sorghum wine and so on, and the wine may be more flavorful.
After the plums have dried, pick out the plums with a clean toothpick and tie 5-6 small holes.
Glass bottles need to be sterilized with boiling water in advance and dried to ensure a clean and sterile state. Spread out in the order of layer after layer of plum and layer of rock sugar, pour the wine until the plum is not passed, and seal it.
Place the plum wine in a cool place, wait for the rock sugar to melt away, the wine is immersed in the plum, the sweet and sour plum aroma precipitates, and after three months, the bottle can be opened to drink. But... If you want to be full of flavor, it is recommended to wait for a whole year before opening the bottle and brewing the next year's drink. Believe me, the wait is worth it!
02 plum jam
The sauce with a ratio of about 4:1 between green plums and white sugar is more surprising than the usual jam. Roast goose or roast meat dipped in plum sauce to eat needless to say, just think of the saliva can not be stopped.
Wash the plums and soak them with salt for two hours, boil the water in the pot and add salt to the plums and cook for five minutes, then remove the cold water. Scrape off the pulp with a spoon and simmer the plum meat in a pot with sugar and simmer over low heat until the jam consistency is thick. Stir constantly during the period, let it cool slightly, and then put it in the glass bottle cap and closely buckle it to cool it.
03 Prunes
Dried plums are usually made from green plums that turn yellow after maturity.
Stack by stack with salt in a jar. Wait until the hottest sunny day in summer to fish out the plums for 2 to 3 days, and then put them in a container and seal them.
04 crisp plums
First, wash the plums, remove the fruit stems, and dry the moisture on the surface. Then rub it again with table salt for the purpose of killing the green, then cut a small hole in the surface of each plum, put it all into a large basin, pour in water over the plums, add salt, and stir well. Soak overnight in salt water. The purpose of this is to make the green plum shed its green and astringent.
The soaked plums are placed under the running water and rinsed for several hours, the purpose is also to further remove the sourness in the plums and maintain the crisp and tender taste. This can be rinsed as many times as possible, under the flow of water for a few more hours, the water flow does not need to be too large, trickle on the line. Then fish it out and control the moisture on the dry surface for later use.
Boil a pot of rock sugar water at a concentration of about 25%. After cooling, soak in the green plums prepared above, close the lid, let stand overnight, and pour out the water inside. In a pot of rock sugar water, the concentration is about 35%. After cooling, soak in the green plums on top, cover and continue to let stand overnight. Then pour out the sugar water, put a small amount of rock sugar to continue boiling, cool and set aside.
Prepare a few clean, waterless and oilless containers, add the plums, pour in the rock sugar water, cover with a lid, seal tightly, and refrigerate. After 3 days, it was fine, and the crisp plum was ready. It's crisp and sweet, sweet with sourness and a fruity plum flavor, it's super delicious and delicious. If it is chilled, the taste is even more delicious.