Product Category :Flower Tea;

Product Name :ume plum ;

Production Date :2021;

Shelf Life :725 days;

Color:as picture

Storage Method :Clean, Sealed, Dry, Dark, No Smell, No Pollution;

Production Method :Hand Made;

Quantity :100g / 200g / 400g / 800g;

Health Benefits :Relieve vomiting, relieve intestines and relieve diarrhea, relieve cough and relieve thirst

Applications scene:office,leisure, bedroom, living room, coffee table, windowsill,Balcony and so on.

Application holiday:Wedding, Party,Monther's Day,Christmas day,Valentine's day, Thanksgiving Day,New Year ,birthday gift and So on.

How to eat ume plum

In summer, the weather is hot and the human body has a strong metabolism and is prone to lack of water. Therefore, timely replenishment of water is a major issue for health preservation in summer. In addition to boiled water, refreshing drinks made with mung beans, ebony, hawthorn and other ingredients are also popular.

1. Ume Soup

material: 3 ebony plums, 5 licorice roots, 5 roselles, hawthorn slices, 6 slices, tangerine peel, 1 small handful, 1 small hand-scented osmanthus, appropriate amount of rock sugar. practice: (1) Put the main ingredients into cold water and soak for a while, and then drain the filter after washing. (2) Fill the soup pot with water and add the main ingredients. (3) After boiling on high heat, turn to low heat and continue to cook for 2 hours. (4) Add osmanthus and cook for a while, turn off the heat, and add rock sugar. (5) After letting cool, filter the screen, pour it into the container, and put it into the refrigerator.

2. Ume Tea

material: 5g roses, 3 ebony plums, 2 tablespoons of honey. practice: (1) Rinse the ume plum with cold water first, then put it in the teapot together with the rose. (2) Pour boiling water into the teapot and cover for 5 minutes. When the water temperature drops below 50°C, add honey and stir evenly.

3. Ume juice

material: Ume. practice: (1) Rinse about 10 ebony plums with water, add 3/4 of the amount of water to the soup pot, and bring to a boil on high heat. (2) After boiling, switch to low heat and simmer slowly until the soup becomes dark brown and transparent and the plum flesh melts. [You can add water repeatedly when the amount of water is not enough] (3) Boil the soup into about 1 liter of concentrated juice, add a little rock sugar to taste, and note that the taste should be acid-based. (4) Turn off the heat and let stand to cool. (5) Filter the concentrated juice into a bottle, and put it in the refrigerator for refrigeration. [You can use filter paper and funnel to complete, if you don’t pay attention to it, you don’t need to filter it. ] (6) When drinking, you can dilute it in the ratio of concentrated juice: ice water=1:4 or 1:3, then add honey to taste and drink.

4. Ginger tea and ebony porridge

material: 10 grams of ginger, 30 grams of ebony meat, 5 grams of green tea, 50 grams of japonica rice, and appropriate amount of brown sugar. practice: Decoction the first three flavors, remove the juice to remove the residue, add the japonica rice to cook the porridge, and add brown sugar when the porridge is cooked. Iced Tremella Sour Plum Soup material: 100 grams of ebony, 30 grams of white fungus, 40 grams of hawthorn slices, 80 grams of tangerine peel, 5 grams of rock sugar. practice: (1) All materials are ready (2) Tear the water-fat white fungus into small flowers, clean 3 pieces of ebony, hawthorn slices, and tangerine peel soak in water (3) Wash in minutes (4) Put the washed ebony, hawthorn slices and tangerine peel into the soup pot first (5) Put in rock candy (6) Add enough water to the soup pot (7) Put in the white fungus again (8) Heat the soup pot on a high fire to make the water in the pot boil, cover and turn to low heat and cook for 2 hours, remove the hawthorn slices, ebony plum, and tangerine peel, leave to cool, and refrigerate for more than 3 hours before drinking.

5. Ebony sweet and sour short ribs

material: 250g ribs, 10 ebony plums, 30g sugar, 20ml vinegar, 20ml light soy sauce, 20ml cooking wine, 50g red yeast rice, 1 cinnamon, 2 star anise, 1 nutmeg, 3 bay leaves, 1g pepper, 30g rock sugar, Appropriate amount of green onion and ginger, appropriate amount of water. practice: (1) Please soak ebony plums in hot water for half an hour in advance. (2) Red yeast rice is used for coloring, but more or less. Put the red yeast rice in a large bowl, soak an appropriate amount of water, the amount of water used to stew the ribs. (3) Soak for 20-30 minutes. As long as the soup turns red, use a strainer to remove the solids and leave the liquid. (4) Add enough cold water to the pot, add the ribs, green onion, ginger, bay leaves, and cooking wine to boil. (5) The boiled ribs, remove the foam, remove and drain for later use. (6) Heat the pot, add a little oil, add sugar, and simmer for caramel color. (7) Add the ribs and stir-fry evenly, add 10ml of cooking wine, light soy sauce, and white vinegar. Add bay leaves, star anise, cinnamon, nutmeg and green onion ginger. (8) Add an appropriate amount of red yeast rice soaked in water, just slightly submerge the ribs. (9) Put in rock sugar. (10) Put in the soaked ebony plum. (11) After the high heat is boiled, turn to low heat and simmer for 40 minutes. (12) Open the lid, see that the soup is reduced, just collect the juice over high heat.