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Crispy Plum Recipe 1 (provided by pine)
. Buy "crispy" plums (the crispier the better, preferably freshly picked)
. Soak in salt water (not too concentrated, just slightly salty) for "8 hours to a day"
. After soaking, "crack" the plums, then rinse them under running water for 4 hours (the water doesn't need to be strong, just flowing)
. After rinsing, place the plums in several nets, then put them in the washing machine to spin for 5 minutes
(use several nets to balance the washing machine)
. Boil regular concentrated sugar water (ordinary sugar is fine)
. Wait for the sugar water to "cool," then put the spun-dry plums into a bucket, ensuring the sugar water covers the plums.
. Let sit for "a day and a half," then pour out the sugar water (must sit for at least a day; if the weather is too hot, watch for spoilage)
. The real process:
Boil "concentrated rock sugar" water, wait for it to cool, then add it to the plums. Do not fully submerge the plums; for the parts not covered, add some rock sugar granules. Place in the "refrigerator" (very important), and after three days, they're ready to eat!
Crispy Plum Recipe 2 (provided by a crispy plum vendor)
. 10 pounds of 60% ripe green plums, 6 pounds of special granulated sugar, 2 pounds of salt
. Rub the green plums with 2 pounds of salt for about 10 minutes until the bitter juice flows out
. Gently tap the plums, place them in a barrel, and soak in water for 12 hours
. Rinse under running water for 12 hours, then drain
. Boil 3 pounds of sugar into sugar water, let it cool, then soak the plums for 12 hours. Discard the sugar water and repeat this step once more
. Boil the remaining sugar into sugar water, let it cool, then add to the plums. Store in the refrigerator, and they're ready to eat.
Crispy Plum Recipe ×2
. Buy "crispy" plums (the crispier the better, preferably freshly picked)
. Soak in salt water (not too concentrated, just slightly salty) for "8 hours to a day"
. After soaking, "crack" the plums, then rinse them under running water for 4 hours (the water doesn't need to be strong, just flowing)
. After rinsing, place the plums in several nets, then put them in the washing machine to spin for 5 minutes
(use several nets to balance the washing machine)
. Boil regular concentrated sugar water (ordinary sugar is fine)
. Wait for the sugar water to "cool," then put the spun-dry plums into a bucket, ensuring the sugar water covers the plums.
. Let sit for "a day and a half," then pour out the sugar water (must sit for at least a day; if the weather is too hot, watch for spoilage)
. The real process:
Boil "concentrated rock sugar" water, wait for it to cool, then add it to the plums. Do not fully submerge the plums; for the parts not covered, add some rock sugar granules. Place in the "refrigerator" (very important), and after three days, they're ready to eat!
Crispy Plum Recipe 2 (provided by a crispy plum vendor)
. 10 pounds of 60% ripe green plums, 6 pounds of special granulated sugar, 2 pounds of salt
. Rub the green plums with 2 pounds of salt for about 10 minutes until the bitter juice flows out
. Gently tap the plums, place them in a barrel, and soak in water for 12 hours
. Rinse under running water for 12 hours, then drain
. Boil 3 pounds of sugar into sugar water, let it cool, then soak the plums for 12 hours. Discard the sugar water and repeat this step once more
. Boil the remaining sugar into sugar water, let it cool, then add to the plums. Store in the refrigerator, and they're ready to eat.
Shen Yaozi said, "The sun bakes the earth, dissipating all things."