|Green Plum||Appropriate amount|
|Malt dust||Appropriate amount|
|Brown sugar||Appropriate amount|
|Clean water||Appropriate amount|
|Flavor||Sour and salty|
|time consuming||several days|
Green plum was soaked in salt water and washed, then soaked in salt water for one month.This process is to kill the green and remove the astringency.Basically 1 kg of green plum and 2 salt.
After pulling out the green plum, clean it carefully with pure water and wash off the salt on the surface.After draining, spread out on the bamboo plaque to dry.It’s half dry and almost dry.
Prepare licorice, brown sugar, honey and maltose.Prepare another casserole.Add appropriate amount of water to the casserole, put in licorice, boil for about 1.5 hours, and the taste of licorice will be stronger if boiled a little longer.
When the syrup is cooled to 50-60 degrees, add appropriate amount of honey and mix well. Put the dried plum into the syrup and soak for about 12 hours.
Remove the plum, drain it or dry the surface syrup with kitchen paper towels, and then dry it.
After drying again, it’s done.Put the liquorice plum in the sealed box and keep it.
Works by Xiao Shi from Gourmet World