Green Plum Sauce

Name: Green Plum Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2500g Ome; 50g Basil leaves; 50g Licorice; 1000g crystal sugar; 6g salt

by wwq255

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The plums after the small full solar terms are mature and full, which is also a good time to make plum sauce. Plums are rich in organic acids and citric acid, which have a strong bactericidal effect, which can improve gastrointestinal function and help digestion and absorption. Plum sauce can be used as a dipping material for breakfast cakes and steamed buns, and it can also be brewed as a drink to quench your thirst in hot weather. It is very refreshing. I remember that every year when the green plums were ripe, my mother would fry the plum sauce for storage. At that time, there was no refrigerator and it could be kept in good condition. Now my mother is nearly ninety years old and can't let her work anymore. She dictates and makes a green plum sauce to share with food friends who are interested. "

Ingredients

2500g Ome
50g Basil Leaves
50g Licorice
1000g Crystal Sugar
6g Salt

Green Plum Sauce

1. Put the perilla leaves and licorice in a pot, immerse them in clear water, and boil them on low heat for about 20 minutes, then pour out the juice.

2. Boiled licorice perilla juice.

3. Remove the green plum stems and wash them.

4. Put the green plums in the pot with water, put 6 grams of salt to boil, remove the green plums, put them in the pot, put the licorice and perilla juice into the wok, put rock sugar and continue to cook. Bring to a boil and use medium heat. Stir fry as you cook. Don't stick to the bottom and burn.

5. See that the moisture in the sauce is reduced and switch to low heat.

6. It is necessary to fully evaporate the water and boil it dry so that it can be kept for a long time. Finally, it is bottled and stored for cooling.

7. When storing, it is best to bottle the plum sauce and the plum core separately, the plum sauce as the fruit syrup, and the plum core tea as a drink.

Tips:
1. The brine used for cooking green plums has a bitter taste and can also be used. Cook the licorice and perilla leaves again and combine them with plum water to make a drink. If it is bitter, add some honey.

2. Perilla and licorice have the effects of relieving the surface and dispelling cold; nourishing cough and moisturizing the lungs, and are used for cold, cold, cough, sore throat, etc.

3. Plums can improve gastrointestinal function and help digestion and absorption.