Exercise:
1. Wash plums and soak them 1 night to remove astringency.
2. Take the plums out the next day, put them in a drain basket and put them in a ventilated place (I blow them with an electric fan) until the plums are exposed.
The water is completely dry.
3. Remove the pedicle of the plum, and then open a hole on the surface of the plum with a fork to facilitate the outflow of plum juice.
4. Wash the surface of the lemon, add a spoonful of baking soda water, soak the lemon 10 minute and take it out.
Soak the pesticide residue on the surface of lemon, rinse it, and then use kitchen paper towels to absorb water (or dry it naturally).
Slice the lemon for later use.
The glass jar soaked with enzyme is cleaned in advance, disinfected with hot water and dried for later use.
5. Spread the plums with holes on the bottom of the glass jar, then sprinkle a layer of white cotton sugar and slice the lemon.
Spread it on the plums, sprinkle a layer of white sugar, add the plum with holes, and finally sprinkle a layer of white sugar.
Cover the bottle cap and store it in the shade!
6. Plum juice will slowly flow out, sugar will gradually melt, and bubbles will be seen in a few days.
(bottom right), remember to open the bottle cap once a day, which can accelerate the melting and uniformity of white sugar.