Black plum is a kind of fruit plum. Most of the black plums sold in the market are high-end fruits imported from Chile. They are relatively large, tender, and taste sweet and sour. However, people do not know the eating methods of black plums in a comprehensive way. Many people only know that it can be eaten directly. In fact, there are many different ways to eat black plums. I will write down these eating methods and share them with you later. Black plum food methodMake Jam 1. In addition to being eaten directly, black plums can also be made into delicious jam for people to eat. When making jam, you need to prepare 800 grams of fresh black plums, 200 grams of maltose, 50 grams of fine sugar, half a lemon and an appropriate amount of water. 2. Wash the lemon and cut it into small pieces. Wash the black plum, remove the core, and cut the flesh into small cubes. Put an appropriate amount of water in a stainless steel pot, add lemon and black plum, boil over high heat, then simmer over medium-low heat. When the flesh in the pot is almost melted, add the prepared sugar. 3. Continue heating until the maltose and white sugar in the pot are completely dissolved, stirring constantly. When the pulp in the pot becomes a thick sauce, turn off the heat and let it cool. At this time, the homemade black plum jam is ready. Make juice 1. Black plum fruit is also very delicious when used to make juice. When making it, you need to prepare fresh black plums, 300 grams of lemon, a honey, appropriate amount of boiled water, appropriate amount of 250 grams of ice cubes, and a juicer. 2. Take an appropriate amount of edible salt, apply it on the surface of the black plum, rub it vigorously, then wash it with clean water, then remove the core and cut it into pieces. After cutting the lemon, squeeze out the lemon juice for later use. Put the cut black plum pulp into the juicer, add the prepared boiled water, then add ice cubes and honey to make juice, take it out, filter it, add lemon juice and mix well to make delicious black plum juice. |
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