Plum is washed with water and eaten directly as fruit, but the sour taste is too strong for most people. If you like its taste, of course it's strong.

Step 2 pickle green plums

Boil the water first, put the plums down, scald them, pick them up immediately and put them outside to dry. According to personal taste, add appropriate amount of salt and marinate for about a month.

3. Honey-made green plums

(1) Material: New plums with tough meat and green color are selected.

(2) Pickling: put the plums into a jar, and sprinkle salt on the fruits in the jar in layers. After pickling for 3 days, the preserved plums will be reserved.

(3) Slicing: cut the plum in half along the suture line with a knife, and remove the stone.

(4) Rinsing: take the preserved plum blank, soak it in clear water for about 10 hour, rinse off the salt, and take it out for pressure filtration to remove water.

(5) Sugar pickling: prepare a sugar solution with a concentration of 30%, soak the plum blank in honey for about 12 hours, then add white sugar in batches, put it in a pot and boil it with the sugar solution after 15 days, and then take out and drain the remaining sugar solution.

(6) air-drying: spreading the preserved plum blank in a bamboo drawer, and air-drying until the sugar juice on the surface of the plum is sticky.

4. Brewing of Plum Wine

Wash and dry the plums, then put them into the prepared bottle and introduce the white wine with a degree of about 45. You can drink it for half a month in college.