How to make dried plums

Those of you who have plum trees at home and have more plums than you can eat all of them, take a look here. Dried fruits and preserved fruits are delicacies among traditional foods. Dried fruits not only taste sweet, but also retain the nutrients of the fruit to the maximum extent and greatly extend the shelf life of the fruit. They are a great creation made by the ancients based on their life experience! This article introduces the method of making homemade dried plums. If you have leftover plums at home, you can make them into dried plums and save them for later consumption. The editor will introduce this in detail below.

Nutritional value of dried plums

Plums are sour in taste, which can promote the secretion of gastric acid and gastric digestive enzymes, and promote gastrointestinal motility, thus improving appetite and promoting digestion. They are especially effective for those who lack gastric acid, feel bloated after eating, and have constipation.

The amino acids such as serine, glycine, proline, and glutamine in fresh plum flesh have a diuretic and detumescent effect, and have an auxiliary therapeutic effect on liver cirrhosis. ;

Plums contain a variety of nutrients, which can beautify and lubricate the skin.

Production

Raw material selection: Select fully ripe fresh fruits and remove diseased, insect-infested and rotten fruits.

Cleaning: Wash the plums in water and drain.

Stove making: The baking stove is made of bamboo and sealed with yellow mud. The stove is 33 cm high and built with bricks. The furnace door extends 42 cm outside the stove. 15 cm above the stove opening, a flat baking rack is made of light bamboo and fixed with two bamboos at the bottom. Each baking stove should be equipped with 5 to 7 baking cages, which should be of the same size as the baking racks. To facilitate baking, each cage bottom should have a mesh hole with a diameter of 2 cm.

Baking: First place the plums on the baking rack, use pine wood as fuel, burn it at the stove mouth, and let the fire and smoke be naturally inhaled into the baking stove. Start with high heat, then use low heat after 2 hours. After 12 hours, let it cool down naturally.