年に一度のお楽しみ。梅の季節に作ってみて

#Food “Plum work” that is still in time. How about “plum syrup” that helps prevent heat fatigue?


Once a year fun time.Try making it during the plum season

Now that you have more time at home, why not try plum blossom work? First, start with “plum syrup” that the whole family can enjoy. The whole family should share the work of removing the calyx and making holes with bamboo skewers. If you enjoy it like a game, it will be over in no time. The finished plum syrup can be divided with carbonated water and drunk, or arranged in sherbet or jelly. It is also recommended to make jam with the remaining fruits. The storage period can be about one year in a cool and dark place. Enjoy the plum syrup, which is useful for preventing heat fatigue due to the citric acid effect contained in plums, with the whole family.

Plum syrup

[Material](Approximately 1.2L)

Ome 1kg, millet sugar 1kg

[How to make]

1. Wash the ome well with water, raise it, and remove the calyx one by one with a bamboo skewer. Wipe the water cleanly with a dry cloth to the point where the calyx is dented.

Remove the calyx with a bamboo skewer

2. Make holes by piercing several places with bamboo skewers one by one. Disinfect the storage bottle with boiling water.

3. Divide the sugar into 3 equal parts and put them in a storage bag. Put ome and 1/3 of sugar in a storage jar and soak.

4. Wear clean vinyl gloves and stir in the jar to spread the sugar evenly so that the sugar dissolves quickly.

After 5.3 days, when the sugar melts and the plum extract rises, add the remaining sugar (1/3 of the original amount x 2 bags) in 1 bag, and 2 days later, add 1 bag in 2 portions.

6. Even if the plum extract is soaked up, the sugar added later will harden and will not dissolve easily, so wear vinyl gloves and mix.

7. About 10 days after pickling, the sugar is completely dissolved, the ume extract rises, and the ume begins to float.

About 10 days after pickling, the sugar is completely dissolved, the ume extract rises, and the ume begins to float.

8. Separate the plum and the extract. Put only the extract in an enamel or stainless steel pan. The plums left in the jar can be chopped and mixed with snacks and dishes.

9. Over low heat, simmer for 12 to 15 minutes without boiling to stop fermentation.

10. Stop fermentation by heating and the plum syrup is ready. Transfer to a storage bottle that has been sterilized by boiling, and store in a refrigerator when cooled. Dilute it about 5 times and drink.

(3540kcal)

Sentence = O child

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