Fastest delivery time: 2-day delivery.
Supplier: HK, Kwong Wing Farm
Place of Origin: Fanling
Green plums are suitable for various processed products. Crispy plums and plum wine can be made by yourself, but maturity is the biggest key! In the past, it was thought that before and after Qingming was the best time to harvest green plums, but in fact it was not. The plums that are full of fruit, although there are insect bites and black spots, are marked without pesticides and do not affect the quality after processing. The green plums in the organic plum garden are all hand-picked. complete and easier to preserve.
Plum is a good source of dietary fiber and organic acids. Organic acids are appetizing, and dietary fiber promotes intestinal peristalsis and helps digestion. Raw plums are sour and should not be eaten raw. It is recommended to rub with coarse salt until the skin is watery, to kill the green plums. After that, you can choose different processing methods according to different degrees of maturity.
- Seven-percent ripe plums can be made into crispy plums, with a sweet and sour taste.
- Nine-percent ripe plums are suitable for making Q plums and plum wine, enjoying the soft and fragrant plums.
- Nine-point ripe plums can be made into plum sauce when the plum color turns yellow completely
- Plum vinegar is suitable for plums of various degrees of maturity, and a small one has thousands of flavors, depending on personal preference.
Nutritional value: plums are rich in vitamins/fiber, malic acid and medlaric acid, which have the effect of quenching thirst/appetizing/relieving vomiting/relieving fatigue and hangover! Even more delicious when frozen. Home-made is the best, with no added preservatives, no unnecessary artificial colors, and you can eat at home with your own hands.
"Compendium of Materia Medica": "Collect the lungs and astringe the intestines, treat chronic dysentery, diarrhea, nausea and choking of the diaphragm, ascaris spit and spit; swelling, phlegm, and insecticide."
crispy plum
Crispy plum ingredients:
1000g of green plum, 200g of salt, 2 parts of sugar, (350g of sugar, 650g of water) (250g of sugar, 750g of water). The longer the crispy plum ice is, the better it tastes. Now I eat ice from last year at home. Plums are placed in the refrigerator to be sealed and refrigerated, which not only tastes good, but also prolongs the preservation time.
The sugar water of pickled plums is a delicious plum dew that can be served with ice or soda.
Perilla green plum
- Green plum 1kg
- 30g salt for kneading
- Fresh perilla leaves 10g
- (Chinese medicine) 5 pieces of licorice
The first sugar addition: 100cc cold water, 200g sugar
Second sugar addition: granulated sugar 100g, rock sugar 100g
The third sugar addition: rock sugar 200g
1 large wide-mouth glass bottle
practice:
1) Wash fresh green plums and drain.
2) Sprinkle a little salt and rub vigorously with both hands until the surface of the green plum feels moist (at least 7-8 minutes).
3) If the green plum is large, you can knead it in batches.
4) Put the kneaded green plums into a large pot and press a heavy object on top.
5) Leave it for 3-4 hours and let the water come out naturally, and then pour out the pressed water.
6) The pressed plums are placed on a plate and exposed to the sun for 5-6 hours on average until the surface of the plums appears wrinkled (the drying time will increase or decrease due to the size of the sun).
