This is a fresh green plum on the tree, covered with white fluff, which really looks like a green and immature peach. But my parents think it looks more like plums from the tree. Those of us who have never seriously eaten green plums can only hope to guess.
When I was a child, I had a deep memory of my childhood. Maybe this poem.
The green plums here are playthings that children throw at each other, but in the life of the ancients, green plums are more used as food. We can learn a thing or two from the ancient poems handed down from generation to generation.
As can be seen from the above poems, the ancients mostly used green plums to make wine or accompany wine as drinking food.
Li Shizhen's Compendium of Materia Medica records that plum blossoms in summer and in winter. The taste is the sourest, and it has the effects of reducing qi and relieving annoyance, relieving cough and pain, stopping typhoid fever, stopping cold-heat dysentery, reducing swelling and detoxifying, and can treat 32 diseases. "Shennong Materia Medica" records: "Plum is sweet in taste, flat in nature, and can enter the liver, spleen, lung and large intestine meridians, and has the effect of astringing and promoting fluid production".
According to modern medicine, Prunus mume can astringe the lung to relieve cough, astringe the intestine to stop diarrhea, relieve annoyance and soothe the nerves, promote fluid production to quench thirst, kill insects and relieve pain, stop bleeding, and prevent hypokalemia caused by excessive sweating, such as fatigue and fatigue. Eating plum meat regularly can prevent cancer and prolong life. Indications: chronic cough, asthenic heat, polydipsia, chronic malaria, chronic diarrhea, hematuria, blood collapse, vomiting, etc.
There are so many benefits of green plum, but it is sour and delicious raw, which is beyond the affordability of ordinary people. So, what food can green plums cook?
1. plum wine
Perhaps the most famous is plum wine. It is mentioned in TV programs that it is a tradition for Hakka people in Fujian to brew plum wine. Every family brews hundreds of pounds of plum wine every year for drinking on weekdays and during the Spring Festival.
The specific method is to wash the freshly picked plums and select high-quality plums to dry for later use. Then prepare rock sugar and rice wine. Rock candy is ground in large pieces, and rice wine is home-brewed rice wine. The ratio of green plum, rock sugar and wine is 10:7: 10, which was originally introduced on TV. I don't remember that this is the ratio on Baidu. Prepare a big jar, old porcelain jar, not plastic, so that the wine will taste good. Put the weighed green plums in, then add the ground crystal sugar, and finally add rice wine, just enough to cover the green plums and crystal sugar. Seal the jar mouth and stir it once every two or three days, so that the green plum and rock sugar can be mixed evenly. After three months, you can drink it.
The above is the schematic diagram found online, which is roughly the same, except that the rock sugar should be broken a little more and mixed well with the green plum. If the jar is black porcelain, it should taste more charming.
2. Plum sauce
Hakka people make plum sauce on the spot and dip it in fried tofu. Fried tofu is to cut ordinary tofu into pieces, fry it directly in the oil pan, and fry it into golden yellow, which looks crisp and sweet.
I didn't introduce plum sauce in detail. I only saw a man take out some plums. Turn the camera again and plum sauce will be fine! All right! I also want to have a lens that can automatically turn ingredients into food! [The following is how I found plum sauce online]
1. Soak the plums in clean water with 5g of salt overnight to remove the astringency.
2. In the plum expansion pot, add water to drown the plums and boil them over high fire.
3. Cook until the skin of the plum is broken, and then add 5 grams of salt.
4. Turn to low heat and cook until the plums are shelled and stir constantly.
5. Take out the plum pit with a colander and keep it as honey plum tea.
6. Add sugar, season and adjust the sweetness to your satisfaction. The plum jam with sugar will become very clear.
7. Collect juice on high fire, and turn off the fire when the viscosity is satisfactory. After the sauce is warm, put it in a sealed bottle for storage.
For me who like sweets, it's really delicious. It looks delicious, sweet and sticky, much like grapefruit pickled with honey.
3. Boiled fish with green plum
The practice is to add a few green plums to the boiling water, then add pork belly slices and the whole fish to stew! Yes, you are right, it's stew! It is said that green plums can remove the fishy smell of fish, so that the stewed fish can also have the fragrance of green plums. In other words, what is the pork belly for? Is it a single meat that was abused when the plum rolled around the fish?
Well, I just checked, but I'm too young and naive.
The full name should be stewed fish with green plum. [It is said that this is the practice of Beihai, and it is also said in Fujian on TV. Since they are all coastal areas, don't care about these details. In front of food, there is no region. ]
The method is as follows: wash and cut into pieces, and marinate with cooking wine and starch for a while. Pour oil into the pot, add ginger slices to give off fragrance, then add chopped pepper, soy sauce, green plum and mang fish, and stir fry gently for a while. Pour in clear water until the fish pieces are not covered. Add salt and sugar, cover the pot and stew for 10 minutes, then sprinkle with coriander and chopped green onion.
Pork belly is gone. That's it. Truth comes from practice. Since I haven't practiced, I'm not qualified to evaluate. As long as we are qualified to eat!
4. candied plums
There is no introduction on this TV. I found it all the way when I was looking for information. It seems to be a snack especially suitable for watching movies and entertainment.
The method of online introduction is very long. Let me put it simply: the green plums are washed and dried in salt water, soaked in salt water for one night, washed and dried the next day, soaked in sugar for one night, and then the sugar water is poured out on the third day, and then added with sugar. This time, keep the sugar water and boil it into thick sugar to soak the green plums. You can taste sour plums in a few days. If it is sour, you can soak more sugar and dip it in some sauce.
Please see here for details: candied green plums.
But the author's reminder must be carefully read, or it will be a tragedy if it is pickled.
It looks like a wet pickled plum bought from a snack bar. It should taste better, at least the sweetness is controllable!
Finally, end with a beautiful picture ~