How do you make sweet and sour plum sauce?

1. Wash the green plums, remove the stems and drain. 2. Put the green plum into a special glass bowl for the microwave oven, add rock sugar, high heat for 4 minutes, take out and mash and stir, then bottom fire or thaw for 2 minutes, take it out and stir, then bottom fire for 2 minutes, and then stir. At this time, the plums have basically become a paste, depending on the needs of personal taste, if you want the plum sauce to be delicate, you can repeat it several times and stir more.

3. Cool, put it into a glass bottle, then put a layer of sugar at the mouth of the bottle to seal it, tighten the cap, and put it in the refrigerator for easy preservation. Precautions: 1. The glass plate in my ** is 1 pound of green plums, in the process of microwave oven, I found that the glass basin is not big enough, because after 3 minutes of turning into the microwave oven for the second time, some green plums overflowed the glass bowl, so it is recommended to use a larger glass bowl into the microwave oven.

2. It is best to buy small particles of rock sugar, which is easy to melt, and large pieces of rock sugar should be crushed before making. I searched for a lot of supermarkets and found a small piece of soil rock candy in the Century Lianhua Qingchun store.

Ingredients: 300 grams of seaweed, 25 grams of green onions, 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of pickled red pepper Seasoning: 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth (or water), 15 grams of wet starch, 100 grams of cooking oil Method:

1. Wash the seaweed moss, remove the old skin and leaves, and cut it obliquely into thick slices; 2. Cut the green onion, chop the garlic into minced garlic, mince the ginger, stomp the soaked red pepper and set aside; 3. Mix all the seasonings into juice and set aside; 4. Heat the pot, add oil, add soaked red pepper, minced garlic and ginger to fry until fragrant, and the oil color turns red; 5. Add seaweed moss and stir-fry until the moss is slightly soft; 6. Pour in the sauce and chopped green onion and stir well. Tips: The name of beetroot moss is different in various places, Hubei is called "red cabbage moss", Sichuan is called "rape moss" or "red rape moss", and some places are called "seaweed moss" and "brassica moss".

Most of the red foods have the effects of improving immunity, anti-free radicals, preventing aging, and inhibiting cancer. Beetroot moss is rich in nutrients, containing calcium, phosphorus, iron, carotene, ascorbic acid and other components, and the gamma vitamin is higher than that of Chinese cabbage and Chinese cabbage. According to historical records, red cabbage moss has been a famous vegetable as early as the Tang Dynasty, and in ancient times it has always been a native product of Hubei Province to pay tribute to the emperor, and was once named "Golden Palace Jade Vegetable".

Ingredients: 2 basil plums, 1 tbsp sugar, 1 tbsp vegetarian oyster sauce, 2 tbsp plum juice, a little waterInstructions: 1

Wash and finely chop the perilla plum. 2.Take a bowl and add the rest of the ingredients:

Stir well with water. Spare. 3.

Heat the pan and pour in the Method: 2 The sauce is simmered over low heat for about 3 5 minutes until it is low and then the heat is turned off and the bowl is served. 4.

Mix Method: 1 and Method: 3 together and mix well.

Sour plum sauce is a very tasty seasoning that can be used to make pork ribs with sour plum sauce.

Specific method: Ingredients: 500 grams of pork ribs.

Excipients: 1 piece of ginger, 1 garlic, 1 red pepper, 30 grams of sugar, 1 teaspoon of salt, 1 teaspoon of sour plum sauce, 1 teaspoon of soy sauce, appropriate amount of boiling water.

1. Prepare the required materials, and let the stall owner chop the ribs when they are bought.

2. Wash the pork ribs, peel the ginger and cut into small pieces, wash the red pepper and cut into small pieces, wash and cut the garlic into small pieces.

3. Do not put oil in the pot, put the ribs in the pot and stir-fry in a dry pan.

4. Stir-fry until the ribs are dry and slightly yellow, then serve.

5. Start the oil pan from the new one and stir-fry the ginger and garlic until fragrant.

6. Add the pork ribs.

7. Stir-fry the pork ribs slightly.

8. Add an appropriate amount of salt.

9. Add the sugar again.

10. Add soy sauce and stir-fry until the ribs are colored.

11. Add an appropriate amount of boiling water, and submerge half of the pork ribs.

12. Then bring to a boil and simmer over medium heat.

13. Simmer until the pork ribs begin to dry out, then add red pepper and garlic leaves and stir-fry twice.

14. Finally, add a spoonful of sour plum sauce, stir-fry evenly, then turn off the heat and put on a plate.

15. Finished product diagram of pork ribs with sour plum sauce.

Ingredients: Plums, four catties.

Brown sugar one and a third strips.

Lemon a.

Preparation of plum sauce.

The plums I bought are basically green and hard, first of all, I have to remove the stems of the plums, don't leave a little root, otherwise it will be a little bitter, I wash the plums, dry them, and then remove the roots, so that the preparation for the plums is completed.

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Put the plums into the pot, pour in water (the water can completely submerge the plums), cover the pot, and then cook over high heat, boil until the water boils, turn to medium-low heat, boil for a while, open the lid and see, when the plums are yellow, they have broken skin and floated on the surface of the water, it is the situation that can be pulled out, I take out the plums and put them in a potted pot with holes to cool for later use.

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Remove the skin and core of the plum and place its meat in the pot where you want to make the sauce.

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I use this brown sugar, and I don't use white sugar because I think the sugar is on the fire, and I can also change it to rock sugar, and I can break up one third of the brown sugar and add it to the pot, and at the same time, I squeeze out the juice of a lemon and add it to the pot, so that I can boil the sauce on the fire.

There is nothing new in the process of boiling the sauce, that is, it is a low heat 7 7 keep stirring until the consistency is thick enough, and it is normal for the sauce to spill during this period.

Bottle the plum sauce while it is hot, let it cool and refrigerate it, the summer is hot, occasionally the taste is bland and tasteless, and the plum sauce is cool, sweet and sour taste, very appetizing to cool off the heat.

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Tips: The bottle of plum sauce must not have water, and must be sterilized and completely dried.

Sweet and sour plum sauce is made.

Step 1

Wash the plums with lightly salted water and put the washed plums in a bucket.

Step 1

Put a pound of salt in a bucket.

Step 1

Add the cold water to the plums, bring to a boil over high heat, and cook for 3-5 minutes.

Step 1

Remove the boiled plums.

Step 1

After boiling water in the bucket, add 2 catties of sugar and a little salt (about 10 grams) Step step

Put the plums back in the bucket, then bring to a boil over high heat and turn to medium-low heat.

Step 1

Stir it up, and then simmer slowly.

Step 1

That's it after about an hour, and then it's time to stir up a little more often, about three or five minutes.

Step 1

Add two catties of sugar, and then serve. Boil, boil.

Step 1

Don't poke around while stirring, and try to separate the pulp from the core.

Step 1

It took 5 hours, and it was basically done.

Step 1

Cooled and canned. When it's hot, mix it with water and put it in the refrigerator, and when you come back from work, you can drink chilled sour plum candy.

Ingredients: 1 liter of water, 20 grams of black plum.

Excipients: 5 grams of tangerine peel, 5 grams of licorice, 20 grams of hawthorn.

1. Add 1 liter of water.

2. Add accessories such as black plum and hawthorn.

3. Cook over medium heat for 30 minutes.

4. Wait for the sour plum sauce to cool and then serve it out.

The preparation of sour plum sauce is as follows:Ingredients: 300g of bayberry and 80g of caster sugar.

1. Clean the bayberry.

2. Remove the bayberry kernel and set aside.

3. Add 80g of fine sand and dust sugar, marinate until the bayberry comes out of the water, about 10 minutes.

4. Cook over medium heat until bayberry water boils, turn to low heat and cook slowly.

5. Cook until the bayberry juice thickens.

6. After cooling, put it in a sealed box, put it in the refrigerator, and take it as you eat.

1. Sour plum sauce can be eaten directly, people take an appropriate amount of sour plum sauce and put it directly in their mouths will feel that the sweet and sour taste of sour plum sauce is particularly good, in addition to eating directly, sour plum sauce can also be smeared on the surface of steamed bread or bread, these ingredients can be eaten together, so that the light and tasteless steamed bread or bread can become attractive, and it can also allow the human body to absorb richer nutrients.

2. When making sour plum sauce, it is best to use those pickled plums, if there are no pickled plums at home, you need to add fresh plums to edible salt and mix them well, and then take out the water to wash them after the plums become soft, dry the water on the surface, and then remove the flesh of the plums.

3. Put the obtained plum pulp and the prepared appropriate amount of rock sugar in the electric pressure cooker, add a small amount of white vinegar, cover the lid of the electric pressure cooker, add it to the boil, and then cook in the electric pressure cooker for 20 minutes. After the boiled plum is taken out, mash it with a spoon, then put it in a clean stainless steel pot and boil it over low heat, add an appropriate amount of lemon juice, and turn off the heat until it boils into a thick sauce, and the resulting sauce is a delicious sour plum sauce.

As a traditional sour condiment, plum sauce is very popular in our country. It can be used to flavor, marinate ingredients, or add flavor to beverages. Now that we're staring at the sky, we're going to share how to make delicious plum jam at home in an easy way.

Prepare the materials. First, we need to prepare plums, granulated sugar, and some honey. When buying plums, choose ripe, colored plums, which taste better.

Sugar, on the other hand, can be chosen according to personal taste, and is generally one-fifth more than the weight of plums. Finally, honey can be used to add texture or make the flavor richer.

The production process. 1.Prepare the plums, wash them and dry them for later use.

2.Wrap the plums in cotton cloth and gently pat them with a rolling pin to break the skin.

3.Take a clean container, add the plums and sugar, and stir well.

4.Cover with plastic wrap and leave at room temperature, stirring once a day until the sugar melts. Raid cleared.

Tips: First of all, the amount of sugar depends on the sweetness of the plum and personal taste. Secondly, after opening, close the lid to avoid air circulation and prevent mildew. Finally, those who prefer a rich taste can add a little more honey so that the plum sauce will be sweeter.

Summary. Overall, the preparation of plum jam is very simple, and it only takes a few days to complete. Plum sauce is very popular because it has a sweet and sour taste and adds texture and flavor to food.

We can adjust the sweetness and consistency by changing the amount of granulated sugar and honey to make it more in line with individual tastes. I hope you will try it, homemade delicious plum sauce will bring you unexpected surprises!