It's sour
By VicentaLakin
One time I saw tanned pickles, I remembered that there was a small store on the way to junior high school, where I used to buy five cents of sour plum, which was wrapped up in paper, and I couldn't remember when I ate it, and I remember it was fifty cents, and I remember it was wrapped in paper. I don't even remember if it's the sour plum that's tanned, but it's just a little bit of it that I haven't forgotten for years, so I saw someone else's picture and I'm trying to pick it up. There's a place called cyanome, which we call sour plum, and sour, and I used to make some, like so far, the best match is pickled sour plum, and we're going to mix it with shredded pepper and garlic. It's sour, sour, not all of us can accept it, and I've found it myself. I've had better food before, I've only had one or two. I'm getting old。
Recipe Recommendations
- sour plum 10 pounds
- salt appropriate amount
- sugar appropriate amount
- sour and salty
- pickled
- several days
- simple
Steps for It's sour
1
Plum is clean and dry。
2
The key to washing is to remove the twig, which is a little dark。
3
Find something that can be sealed with a lid and wash and dry。
4
Plum put some in the can。
5
Salt, sugar, and then yogurt, and salt sugar. It's okay to put all the yogurt on the surface, because the yogurt doesn't have water on the surface, it doesn't stick on the sugar, but it's a little longer, it's salty, it's sticky。
6
When it's done, take a bag and put it in the jar. I used to have a film. It's rotted under the lid。
7
Cover the lid. Then one and a half days later, the cans were thrown, so that the salt sugar could evenly pick up every plum. It's about two or three days. It's basically salty. If you don't tan, you'll be rubbing。
8
I've been rubbed for about a week, I've been tanned for four or five days, it's not dry, it's water, it's sealed in bags or cans. She can be used to make sour foods for snacks or sour sweets, but be careful with the weight。
9
I've been pickled for three or four years, and I've been pickin' it up, trying to make pepper sauce, and sometimes I eat it。It's sour Make Tips
It's about twice as much salt as usual, and sugar is more than salt, or the acid is too strong. We can try it when it's salted. It's not enough. In fact, it's a personal thing, with a strong memory and nostalgia. It's of little value。