Homemade Yang-plum sauce
By VicentaLakin
JUNE'S PLUM IS SOUR AND THIRSTY. THE RICH FRUIT AND MEAT CELLULOSE STIMULATES INTESTINAL WORMS. (C) MOVEMENT, WHICH FACILITATES THE DISCHARGE OF HAZARDOUS SUBSTANCES IN THE BODY AND HAS THE EFFECT OF DETOXIFICATION; YANG MEI CONTAINS A GOOD ANTIOXIDATION FUNCTION FOR PHILOSOPHIES AND VITAMIN C, WHICH ENHANCE IMMUNITY, ANTI-FREE RADICALS, PREVENT AGEING AND INHIBIT CANCER. HOWEVER, WITH STOMACH DAMAGE AND TOOTH LOSS, YANG MEI IS NOT EASY TO KEEP, SO YOU CAN MAKE WINE (FOR DIARRHEA) OR JAM THAT YOU CANNOT EAT AT ANY TIME. IT'S FUN TO DO WHAT YOU WANT TO DO
Recipe Recommendations
- Bayberry 2000 grams
- rock sugar 15 grams
- sweet and sour
- cook
- half an hour
- simple
Steps for Homemade Yang-plum sauce
1
Yang Mei uses salt water for 20 minutes
2
The nucleus is separated
3
Put it in Yang Mei's meat and boil it
4
I'll cook with this little fire
5
When Yang Mei comes out of the juice, he puts it in the ice sugar and goes on to melt
6
Help with the cuisine, make the jam more delicate
7
It's been a long time. Cook
8
In 15 minutes, it looks like we've got a jam. Form
9
When you get to the sticky sauce, the spoon slips down, and you're out of fire
10
Bottled