Recipe: [Mei Zilu & Plum Vinegar] Healthy Drink of Green Plum

Home Cooking Recipe: [Mei Zilu & Plum Vinegar] Healthy Drink of Green Plum

Notes:

This is a by-product of plum wine, you can call it "meat enzyme", just like that. Make a plump drink with some spotted finger marks, and cut the wound with sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is not a perfect recipe. I am sorry to you, because I am half After a month, most of the drink was changed to a plum vinegar. In the second year, it became better to make the wounded and sick into a crispy plum. Https://www.xiachufang.com/recipe/102337016/ So there are no more pictures and experience in the later stages. The follow-up status was not written in the reference book. So I can't answer all kinds of questions and hope to forgive me. It is recommended to search for "green plum enzymes". PS Personally think that green plum vinegar is still not as good as apple cider vinegar. It needs to be soaked for a year or two and is very sour. It was not good to use it for the hot pot. Therefore, this party does not intend to try again after Meizilu or plum vinegar has done it once. Currently studying the making of plum sauce, it takes a year to mature. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preparation materials: 500 grams of fresh green plum, 500 grams of white sugar (or honey 500 g) Required tools: 1.5L glass container reference book: "Homemade healthy and delicious fruit wine jam juice"

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare materials.rThe white sugar can be used with better quality white sugar or young sugar.rIndividuals used small particles of yellow rock candy.

    Prepare materials.rThe white sugar can be used with better quality white sugar or young sugar.rIndividuals used small particles of yellow rock candy.

  2. Home Cooking Recipe: Fresh green plums are washed with water and thrown away with spoilage and severe wounds.r(Slightly bruised can be removed after the plum is used)rThe faucet is small, soaking the plum for more than 2 hours to remove the astringency.

    Fresh green plums are washed with water and thrown away with spoilage and severe wounds.r(Slightly bruised can be removed after the plum is used)rThe faucet is small, soaking the plum for more than 2 hours to remove the astringency.

  3. Home Cooking Recipe: Place the green plums on the water to dry.r(You can also use a kitchen paper to dry only one)

    Place the green plums on the water to dry.r(You can also use a kitchen paper to dry only one)

  4. Home Cooking Recipe: Pick up the pedicle with a toothpick, then use a knife to cut the plum into a circle, then divide the cross into eight petals, and take a small portion of the flesh to leave the core to facilitate the juice flow.

    Pick up the pedicle with a toothpick, then use a knife to cut the plum into a circle, then divide the cross into eight petals, and take a small portion of the flesh to leave the core to facilitate the juice flow.

  5. Home Cooking Recipe: Put the sugar and plum in turn in a large glass of sealed glassware and press firmly. Sugar must not have plums, if the sugar is insufficient, you can increase the amount. (If you use honey, put the plums first, then pour the honey, the honey is covered with no plums)

    Put the sugar and plum in turn in a large glass of sealed glassware and press firmly. Sugar must not have plums, if the sugar is insufficient, you can increase the amount. (If you use honey, put the plums first, then pour the honey, the honey is covered with no plums)

  6. Home Cooking Recipe: The next day plum juice ran out and the sugar melted. Shake the bottle every few minutes to accelerate the melting.rStore in a cool place or in a refrigerator. Because the fermentation produces gas, open the lid once a day to drain the air.rDrinkable after 10 days to 2 weeks.rAfter 30 days, the flesh can be removed and stored in the refrigerator.

    The next day plum juice ran out and the sugar melted. Shake the bottle every few minutes to accelerate the melting.rStore in a cool place or in a refrigerator. Because the fermentation produces gas, open the lid once a day to drain the air.rDrinkable after 10 days to 2 weeks.rAfter 30 days, the flesh can be removed and stored in the refrigerator.

  7. Home Cooking Recipe: Fermentation produces gases and foams. Since I finished most of the drink after half a month, I changed it into plum vinegar. In the second year, it became better to make the wounded and sick into a crispy plum. Therefore, there are no more pictures and experience in the later stages. The follow-up status was not written in the reference book. So I can't answer all kinds of questions and hope to forgive me. It is recommended to search for 'green plum enzymes'.

    Fermentation produces gases and foams. Since I finished most of the drink after half a month, I changed it into plum vinegar. In the second year, it became better to make the wounded and sick into a crispy plum. Therefore, there are no more pictures and experience in the later stages. The follow-up status was not written in the reference book. So I can't answer all kinds of questions and hope to forgive me. It is recommended to search for 'green plum enzymes'.

Tips:

[Drinking method] Plum soda: 1 part of plum extract + 4 parts of soda, you can also add mint or lemon. Milk plum extract: 1 serving of plum extract + 3 to 4 servings of milk. Plum juice hot drink: 1 part of plum extract added 3 parts of hot water to warm the body. Maicha Meizi: Add barley tea to your favorite amount. -------------------------------------------------if If you want to do [meat vinegar], it is very simple. A layer of plum sugar is poured into rice vinegar and the amount is 1:1:1. Drink it after three months. In fact, after I had been marinated for 15 days, I poured a bottle of rice vinegar into it and marinated it for half a year. Each time the plum vinegar is poured out in two small spoons, it is good to drink with a cup of boiled water. The plums inside can also be used to crush the plum meat to steam the ribs. ------------------------------------------------ Add one The failure case is for reference: when the plum is made, there is a lot of yellow plum. I add it to the sauce and add it to the sauce. After cooling, pour the honey. The ending is moldy, and the two large bottles of white flowers are irritating. . . The reason for the failure may be that the plum sauce is floating on top without being covered by honey. Therefore, if you want to make honey plums, please pay attention to let the plums drown in the honey as much as possible, and don't cut too much to avoid floating on it. -------------------------------------------------- [Spot] If the plum has only tiny spots on the epidermis, the problem is not big. But look carefully (cut to see the side, whether it affects the flesh), if it is a rotten spot, the plaque will cut off that part. There are also a lot of black spots of rain, if too much, as a light wounded. Even a small amount. -------------------------------------------------- -------------- Attached [Qingmei Liquor] http://blog.sina.com.cn/s/blog_5f5c1dbc0101o2wu.html [Crisp Plum] https://www.xiachufang.com/ Recipe/102337016/ is also the remaining wounded soldier of Qingmei wine can do crispy plum, although the procedure is more complicated than plum, but the crispy plum is so delicious, lazy people like me would rather make crispy plum every year. After Mei Zilu did it once, he did not plan to do it again.


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