Oui Sou Mei
By VicentaLakin
OVER THE YEARS, SMALL CITIES HAVE MADE THEIR OWN CYANIDE PLUMS, MADE THEM WITHOUT PRESERVATIVES AND WITHOUT ADDITIVES, HEALTHY GREEN AND HEALTHY, AND SOME PEOPLE LIKE PICKY SWEETS WITHOUT A LITTLE SOUR FRAY PLUM, AND I LOVE SOUR SOUR AND SOUR WITH SALTY Q, WHICH I THINK IS MORE PLUM. IT'S BEST TO EAT AFTER SIX MONTHS, AND IT'S A LITTLE SOFTER
Recipe Recommendations
- green plum 5000 grams
- white sugar 3000 grams
- rock sugar 1000 grams
- perilla appropriate amount
- salt 500 grams
- sweet and sour
- other
- several days
- ordinary
Steps for Oui Sou Mei
1
Pick the big, unharmed plum and dry it clean
2
With salt, it's called killing green. You can go to fuzzy
3
When he was killed, he put heavy weight on the plum, and let the plum come out with bitter water
4
Keep pressing it for four or five days
5
Put down the salt water and get the plum out for a day
6
A layer of white sugar plum will be placed in a glass tank with purple sour and ice sugar
7
We can eat in six months. We have to open it in the middle. Sugar