June arrives as scheduled, and summer is even more intense, and even the breeze blowing carries the temperature, like a mother's hand, caressing the flowers and the fruits red. The season for people to enjoy fruits has arrived, and the fruit shop has become particularly lively, with fruity aromas, all kinds of melons, early ripening peaches, lychees, cherries, apricots... There are also apples and bananas that are available all year round. Old people often say, from time to time do not eat, in the choice of fruit should also be so, in this season, apples and bananas can eat less or not eaten, not only the price is high, the nutrients in it will be much worse, eating is not as delicious as when it is in season, there is really no need to buy home.
In summer, the temperature is high, sweating a lot, or eat more fruits, especially alkaline fruits, can supplement us with a variety of trace elements, balance the acidity and alkali in the body, and make us more energetic. And today is to share a fruit that can only be eaten this season, and that is plums. This is an ancient fruit, widely cultivated in many places on the mainland, perhaps there are few plums in people's memory, this is because its appreciation period is too short, every year on these days, missed, you have to wait a year, so every year when the plums are on the market, there is a feeling of urgency to grasp and taste.
The plum taste sweet and sour, the flesh is soft and juicy, and the ripe plum can be sucked and eaten like jelly, which is very enjoyable and satisfying. And plum is also a very nourishing alkaline fruit, which is rich in amino acids, vitamin C, carotene, vitamin E, niacin, calcium, iron and other nutrients, help supplement nutrition, appetizing, laxative detoxification, blood beauty, lung moisturizing cough, etc., seasonal plums have too many benefits, you may wish to eat more times.
In the yard of my hometown, there is a big plum tree, which has been more than twenty years old, although the trunk is not thick, but fortunately the branches are luxuriant, and every year it will bear a full plum as scheduled, hanging on the branches in bunches, bright red and attractive, especially beautiful. And so many plums can't be eaten at all, the mother will quickly pick the plums when they are still hard, give some to relatives and friends, and the rest will be made into another delicacy - plum sauce. This is a way to extend the storage time of plums, the finished plum sauce is rosy and translucent, sweet and sour, you can drink it in water, you can also put a spoonful when stewing, or spread directly on the bread slice to eat, sour and sweet, exuding the rich aroma of plums.
Now it's the season to cook plum sauce again, the following will share the method that my mother has used for many years to share with you, don't be soft when you encounter the plums on the market, buy 10 pounds at a time, 20 pounds, cook it into plum sauce and save it, it is very convenient to eat and take as you go, sweet and sour and delicious special people. And the process of cooking plum sauce also makes people feel the thick smoke and fireworks, which makes people feel calm. Let's take a look at the detailed recipe.
1. Plums are easy to ripen, if we plan to make plum sauce, we should pay attention when buying, be sure to choose a hard one, such plums are more suitable for jam. And after buying it home, when we wash it, we also have to pick it while washing and pick out the soft one.
To make plum jam with the skin, in order to avoid pesticide residues or eggs, we better soak it in salt water and baking soda, nothing is more important than safety and health.
2. After cleaning, we process the plums, cut each plum, retain the pulp part, and remove the core. Then cut the pulp part as small as possible, which is more conducive to the cooking of pectin, and it is also convenient to cook its own fruity aroma. After all the cuts are made, put some rock sugar in it, use a clean small spatula, and mix the rock sugar and plums well.
3. Then we prepare a large piece of plastic wrap, wrap the large bowl containing plums tightly, and then put it in the refrigerator room, let it sit for more than two hours, let the plums and rock sugar fuse, release the soup, so that it saves time when cooking later.
4. After the plum soup is precipitated, we can start cooking, pour the pulp and juice into a non-stick frying pan, and cook over high heat first.
5. At this time, there will be some foam, we must patiently fish out these foam so as not to affect the color and flavor.
6. Then we continue to cook, the soup in the pot will decrease, and then gradually become thicker, the texture will become more and more transparent, until there is no obvious pulp granular in the pot, it is difficult to use a spatula to stir, and when shoveled up with a shovel, the flow speed is relatively slow, and then it is cooked. Turn off the heat and let cool thoroughly.
7. Then we prepare some glass containers, wash them in advance and boil and disinfect, further dry them thoroughly, put the cool plum sauce into it, and keep it firmly covered with a well-sealed lid to avoid the loss of the aroma of the plum sauce and avoid its own bacteria. It is best to wrap a layer of plastic wrap on the surface of the container and replace it with a new one each time you take it to keep the plum sauce clean and fresh.
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