The Acid of Childhood Sweetheart

Name: The Acid of Childhood Sweetheart
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Sour Plum; Some salt; Some Sugar

by Love in Xia Ying

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Once I saw pickled plums dried by others. I remembered that on the way to school in junior high school, there was a small shop on the side of the road where I would often buy dried plums for 50 cents. They were still wrapped in paper back then. When I walked and ate them, when? After eating, I don’t have any impression, I remember it was 50 cents, I remember it was wrapped in paper. In fact, I don’t even remember if the plum was dried by myself. There are only a few fragments left that I haven’t forgotten for many years, so when I saw other people’s pictures, I immediately wanted to pickle it. Some places are also called green plums. We are all called sour plums. The sour plums are really sour. I also pickled some of them before. They are used to make chili sauce. It seems that the best match so far is the pickled plums. Mash it, add the chopped chili and minced garlic, and mix well. Eating sour plum directly, sour, not everyone can accept it, and I also found out that I can eat better before, but now I can only eat one or two. As I get older, many changes are unacceptable. . "

Ingredients

10 kg Sour Plum
Some Salt
Some Sugar

The Acid of Childhood Sweetheart

1. The sour plum is cleaned and dried.

2. When washing, the key is to remove the pedicle, which has a black beard.

3. Find something that can be covered with a sealed container, washed and dried.

4. Put some sour plums in the jar.

5. Put salt, sugar, and then sour plum, then salt and sugar. In fact, you can add salt and sugar after all the sour plums, because the sour plum has no water on the surface and will not stick to the salt and sugar, but it will be longer and will be salted. , It slowly sticks.

6. After putting it, take a fresh-keeping bag and put it on the mouth of the can. My previous one was fresh-keeping film, which was screwed up by the lid three times, so the fresh-keeping bag is thick.

7. Close the lid. Then every other day and a half, toss the jar so that the salt and sugar can evenly marinate each plum. It will be marinated for about two or three days, and the marinade is basically complete, and it can be taken out to dry. If you don't dry it, keep it marinated.

8. I have marinated it for about a week, and it looks like it has been dried for four or five days. It is not very dry and still has some moisture. It can be sealed in a bag or jar. You can use her to adjust the sourness when you eat snacks or make sweet and sour dishes, but pay attention to the amount, sour plums are very sour.

9. I have marinated this for three or four years. I have been marinating it. When I want to make chili sauce, I take it out and sometimes I eat it directly when I am greedy.

Tips:
The amount of salt is about twice as much as usual for cooking, and the amount of sugar is more than salt, otherwise the sourness is too strong. You can try it if it's marinated, and keep putting it if it is not enough.
In fact, this thing is purely a personal preference, with deep memories and nostalgia, and has no reference value.