The method of making plum sauce is very simple, that is, you can eat it after steaming the green plums. In my opinion, the trick is to knead the bitter water, which will make the green plum sauce more sweet and sour, without adding other flavors. The method of steaming is also very good, so that you can not keep watching, stirring the bottom of the pot, and keep the original taste more.
How to make green plum sauce
Wash and dry the green plum,
De-nucleation (I use the knife-cut method, some will knock out the nucleus after squashing, and some will nucleate after boiled directly, this is according to personal preference)
Put a spoonful of salt
It’s better to put it in a basin, knead it hard, squeeze out the bitter juice and pour it out
After putting an appropriate amount of time, rinse with water (if you like sour, it is best not to rinse)
Put the right amount of crystal sugar to steam, wait for about 1 hour to steam, the plums are steamed, taste the taste, which is suitable for you. After cooling, put it in the refrigerator for better taste