The original purpose of planting plums in ancient China was not for viewing, but for eating, with a history of at least 3,000 years. Plum fruit acid is non-toxic and contains a lot of organic acids such as citric acid, vitamin C and various alkaline minerals. It is a kind of food with strong physiological alkalinity, which can neutralize acidic food and make blood slightly alkaline. In Japan, people have developed the habit of eating one or two small sour plums every meal.

In addition to serving as seasoning for spoons and ripening agent for stews, plums can be eaten in many ways:

(1) Wu Mei and Bai Mei took big plums, pickled them at night, and dried them during the day, so for ten days and ten nights, they became Bai Mei. Bai Mei can be used as a spoon. If it is ebony, put it in a basket and dry it on the chimney of the stove, it becomes ebony. Mume can be used as medicine, but not as a spoon. Mume has high medicinal value. It tastes sour and warm, and has the functions of astringing the intestine to stop diarrhea, astringing the lung to stop cough, promoting fluid production to quench thirst, eliminating phlegm and relieving pain. It is also a good medicine for hangover. There are many ways to eat, which can be washed, mashed and pitted, boiled and drunk with brown sugar; You can also wash and pound to remove the core, add appropriate amount of honey, and add water to cook and eat.

(2) Plum sauce: steam yellow ripe plums, remove the core, add 15g salt to every 500g of plum meat, stir evenly, and dry in the sun until it is red and black. When in use, add a little nutmeg, sandalwood and maltose and stir well. Rinse the boiling water to quench your thirst.

(3) Take 65,438+0,000 g of green hard plum, 500g of garlic and 65,438+0.50 g of fried salt from garlic plum, add appropriate amount of water for decoction, stop fire and cool for 50 days, then pour out the brine and add water for frying. After stopping fire and cooling, put it in a bottle filled with salt water and eat it after July. Plums have no sour taste, and garlic has no strange taste.

(4) Take 100 green plums, cut them into cubes with a knife, soak them in cooked cold vinegar overnight, take them out and control drying. In the new bottle, add 750g of sugar and cooked vinegar, soak dried prunes in it, then tie the bottle mouth tightly with bamboo leaves, put a bowl upside down, hide it in the ground of 0.3 ~ 0.6m, and then take it out and soak it in sugar after the Millennium Festival.

(5) Take 500 grams of dark plum, 200 grams of licorice and 50 grams of fried salt in Fengchi decoction, and then decoct them in water into paste.

(6) The semi-finished dried salted plum (plum blank) has salt frost on the surface and bright red color, which can be preserved for a long time. Dried salted plum can be eaten or processed into preserved plum and Pei-Mui Chan. About 1 kg plum fruit can be used as 0.5 kg plum blank.

(7) Preserved plums are made by desalting and seasoning preserved plums. About 1 kg plum blank can make 0.5 kg plum.

(8) removing the core of the preserved plum, soaking in the sugar solution, taking out and baking.

(9) Plum wine is made by soaking method, which is simple and easy. Plum and rock sugar can be eaten after 2 months in a sealed bottle of 38-degree white wine. When eating, take out the plum fruit to avoid the bitter taste of the plum kernel from entering the wine.