Nutritional value of black sour plum

I believe many friends are still not clear about the nutritional value of black sour plums. Let me tell you in detail below.

Black Sour Plum

The "Tu Gong Mei Jian" recorded in ancient books is the oldest sour plum soup. The "Lewd Plum Water" mentioned in "Wulin Jiu Shi" of the Southern Song Dynasty is also a refreshing drink similar to sour plum soup. The sour plum soup we drink now is a summer heat and thirst quenching drink made by the imperial kitchen of the Qing Palace for the emperor, and later spread to the people.

Dried sour plums contain citric acid, malic acid, succinic acid, sugar, sitosterol, fruit acid-like substances and other ingredients.

Nutritional value of black sour plum

Efficacy: It has the effects of promoting salivation and quenching thirst, calming worms and expelling parasites.

It is suitable for long-term cough, deficiency heat and thirst, long-term malaria, long-term diarrhea, dysentery, blood in the stool, hematuria, metrorrhagia, abdominal pain caused by ascariasis, vomiting, hookworm disease, psoriasis and other symptoms.

Identification: The best ones are big, thick, with small core, not cracked to reveal the core, soft and smooth, and very sour.

How to eat plums: Plum jam: Chop the dried plums and add them to the bean paste to make plum jam.

Plum jam: Mash the plums into a paste, add honey and plum wine, and freeze into jelly.

Plum rice: Chop the dried plums and perilla leaves, add them when the rice is almost cooked, and then add salt.

Plum and seaweed roll: Remove the plum pits, cut into shreds, and roll into small rolls with seaweed.

Plum salad: Remove the core of the plums and cut into pieces. Blanch or boil the lotus root, cauliflower, broccoli, yam, and cuttlefish, and mix them together with the dried plums.

Fried prunes: skewer the prunes, soak and drain, coat with flour, and fry in oil.