Green plums cooked in wine buckets are new

Green plum, also known as: green skin, sea plum, bitter fragrance, nanyou, green phase, when I first saw it on TV, I thought it was a peach that has not yet grown. Regarding Qingmei, I have always only heard of its name but not seen its reality, so I am very curious. It was mentioned in the TV program that green plums can be used to make wine, cook dishes, make sauces, and be brewed and eaten. In the past, I only knew about plum blossoms to quench my thirst, but I didn’t expect that there are so many ways to eat them.

This is the fresh green plum on the tree. The white fluff covers the surface, which really looks like a green and unripe peach. But my parents think the shape of the tree looks more like a plum. Those of us who have never seriously eaten green plums can only guess based on the pictures.

When I was a child, it was probably this poem that had the first deep memory of Qingmei.

The green plums here are toys that children throw at each other, but in the lives of ancient people, green plums were more often used as food. From the ancient poems handed down, we can get a glimpse.

As can be seen from the above poem, ancient people mostly used green plums to cook wine or to accompany wine as a food to accompany wine.

Li Shizhen's "Compendium of Materia Medica" records: "Plum" flowers bloom in winter and mature in summer, gaining the full energy of the wood. It has the most sour taste and has the effects of lowering qi, relieving anxiety, relieving coughs, relieving typhoid and dysentery, relieving cold-heat dysentery, reducing swelling and detoxifying, and can cure thirty-two kinds of diseases. "Shen Nong's Materia Medica" records: "Plum plums have a sweet and flat nature and can enter the liver, spleen, lungs, and large intestine, and have the effect of astringing and promoting fluid production."

Modern medicine believes that green plum can astringe the lungs and relieve coughs, astringent intestines and diarrhea, relieves troubles and calms the mind, produces fluids and quenches thirst, kills insects and relieves ascarids, relieves pain and stops bleeding, and can prevent hypokalemia caused by excessive sweating. , such as fatigue, fatigue, etc. Regular consumption of plum meat can prevent and fight cancer and prolong life. It is mainly used to treat chronic cough, deficient heat and polydipsia, chronic malaria, chronic diarrhea, hematuria, bleeding, and vomiting.

Green plums have so many benefits, but eating them raw is definitely sour and delicious, which is beyond the reach of ordinary people. So, what kinds of delicacies can be made with green plums?

1. Green plum wine

Probably the most well-known is green plum wine. It was mentioned in the TV program that it is a tradition for Hakka people in Fujian to make green plum wine. Each family often makes hundreds of kilograms of green plum wine every year for drinking on weekdays and during the New Year and festivals.

The specific method is to wash the freshly picked green plums, select high-quality green plums, and dry them for later use. Then prepare rock sugar and rice wine. The rock sugar is ground large pieces of rock sugar, and the rice wine is home-brewed rice wine. The ratio of green plum, rock sugar and wine is 10:7:10. It was originally introduced on TV, but I didn't remember it. This is the ratio from Baidu. Prepare a large wine jar. The old porcelain wine jar should not be made of plastic, so that the wine produced will taste better. Add the weighed green plums, then the grated rock sugar, and finally the rice wine, just enough to cover the green plums and rock sugar. Seal the mouth of the jar and stir once every two or three days to mix the green plums and rock sugar evenly. After three months, you can drink it.

The above is a schematic diagram found on the Internet. It is roughly like this, but the rock sugar still needs to be crushed a little more and mixed thoroughly with the green plums. If the wine jar is made of dark porcelain wine jar, the wine will taste more flavorful.

2. Green plum sauce

Hakka people make green plum sauce on site and eat it with fried tofu. Fried tofu is just ordinary tofu cut into pieces and fried directly in a pan until it turns golden brown and looks crispy and sweet.

Ume-chan was not introduced in detail. I only saw a person taking out a few plums. When the camera turned again, Ume-chan was ready! alright! I also want to have a lens that can automatically turn ingredients into food! [The following is how to make plum jam I found online]

1. Soak the plums in water and 5 grams of salt overnight to remove the astringency

2. Put the plums in a pot and cover them with water Plums, bring to a boil over high heat

3. Cook until the skins of the plums are broken, then add another 5 grams of salt

4. Turn to low heat and cook until the plums are cored, stirring constantly.

5. Use a slotted spoon to take out the plum cores and keep them to make honey plum tea

6. Add sugar, season to taste, and adjust to the sweetness you are satisfied with. Sugar-added plum jam , it will become very clear

7. Collect the juice over high heat. When the consistency is satisfactory, turn off the heat. When the sauce is warm, store it in a sealed bottle

For For me, who likes sweets, this is really good-looking, it looks delicious, sweet and sticky, like honey-pickled grapefruit.

3. Green plum boiled fish

The method is to add a few green plums to boiling water, then add sliced ??pork belly and whole fish, and stew! Yes, you read that right, it’s stew! It is said that green plums can remove the fishy smell of fish, and the fish stewed in this way can also have the fragrance of green plums. By the way, what is the purpose of pork belly? When the green plum is rolling around the fish, is it a single meat that is being tortured?

Well, I just checked and found that I am too young and too simple.

The complete name should be, green plum stewed mango fish. [It is said that this is the practice in Beihai. What is mentioned on TV is Fujian. Since they are all coastal areas, don’t worry about these details. There is no place when it comes to delicious food. ]

The method is as follows: wash and cut the mango fish into pieces, marinate with cooking wine and starch for a while. Pour oil into the pot, add ginger slices until fragrant, add chopped peppers, soybean paste, green plums, and mango fish, and stir-fry gently for a while. Pour in water until just enough to cover the fish pieces. Add salt and sugar, cover and simmer for 10 minutes, then remove from the pot and sprinkle with coriander and chopped green onion.

The promised pork belly is also gone. So be it, truth emerges from practice. Since we have not practiced it, we are not qualified to evaluate it. We only need to be qualified to eat it!

4. Candied green plums

This was not introduced on TV, I just found it along the way when I was looking for information. It seems to be a snack that is particularly suitable for movie-watching entertainment.

There are a lot of methods introduced on the Internet. Let me briefly explain, that is, wash the green plums with salt water and dry them. First, soak them in salt water for one night. The next day, wash them and dry them. Then soak them in sugar for one night. After three days, pour out the sugar water and add sugar again. This time, keep the sugar water and boil it into thick sugar water to soak the green plums. After a few days, you can taste whether the green plums are sour or not. If so, boil more sugar water and soak them until they become sauce.

Please see here for the specific method: Candied Green Plums

However, the author’s reminder must be carefully read, otherwise it will be spoiled while marinating, which would be a tragedy.

It seems to be a moist version of the pickled plums bought in snack shops. It should taste better, at least the sweetness is controllable!

Let’s end with a beautiful picture~