How to make delicious basil plum ginger

Perilla plum ginger is a local delicacy in Hunan Province. Every household there can make it. It can extend the shelf life of bayberry, stimulate appetite and digestion, and it tastes very good. Many people can't forget it for a long time after eating it. So how should this perilla plum ginger be made? I will write down the method of perilla plum ginger in a while, and friends who are interested can learn to make it by themselves.

How to make basil plum ginger How to make basil plum ginger

Ingredients for Perilla Plum Ginger

When making perilla plum ginger, you need to prepare 200 grams of perilla, 300 grams of fresh bayberry, a piece of ginger weighing less than 100 grams, 150 grams of rock sugar, an appropriate amount of white sugar, an appropriate amount of salt, and some rice vinegar.

Steps to cook basil, plum and ginger

1. Wash the prepared fresh bayberry with clean water, then put it in a basin, add edible salt and clean water to make salt water and soak it. The soaking time should not be less than half an hour. After soaking, take it out and remove the water for later use.

2. Wash the prepared fresh perilla and place it on the balcony to air-dry for a day. Remove the skin of the ginger and cut it into strips. Also air-dry it for a day. Then collect them and set them aside.

3. Put water in the pot and put rock sugar in, bring to a boil, turn off the heat and cool down after the rock sugar is completely melted, remove all the water in the glass bottle, put the perilla, ginger and bayberry in the bottle layer by layer, put a little salt in every layer of perilla, pour the rock sugar water in, then put the white sugar on it, add a small amount of rice vinegar, cover the bottle cap and seal it.

4. Put the sealed bottle into the refrigerator for pickling. After a week, the homemade basil plum ginger will be ready. After taking it out, you can smell the rich sweet and sour smell, and it has the unique aroma of basil. It is so delicious that you can't stop eating it.