製作脆梅的時節 / Make Crispy Plum
製作脆梅的時節 | Make Crispy Plum
近年來，清明節前後一直是我們家重要的儀式，我們會在年初與信義鄉的小農預訂12公斤青梅，並以此製作脆梅。然而，今年由於雨量不足，果實相較於往年稍嫌不盡人意。
製作脆梅的方式相當簡單，不需要複雜的器材，只需花費一些時間與耐心。配方非常簡單，以一公斤青梅、100克粗鹽和600克砂糖的比例進行製作。接下來，請依照以下步驟進行：
- 清洗：去掉梅子的蒂頭，一顆顆挑除。
- 殺青：使用粗鹽幫助梅子SPA，搓揉至少15分鐘，直到表面濕潤變色。
- 敲梅子：用槌子一顆顆敲打至微裂，千萬別敲碎了。
- 泡鹽水8小時：務必確保鹽水完全覆蓋住梅子。
- 換水8小時：每二到三小時更換一次水。
- 加糖水：每天更換新的糖水，覆蓋住梅子，重複三天。換糖水的過程頗為重要，要小心謹慎，以免影響口感。
- 去掉苦澀糖水：將所有的苦澀糖水倒掉，取代為最後一次的糖水，再等待三天，即可完成製作。
我感激家人為生活帶來的儀式感，這種感覺讓我感受到生命的美好。
The time leading up to and following the Tomb Sweeping Festival has become a significant rite for my family in recent years. We purchase green plums in advance from local farmers in Xinyi Township and use them to create preserved plums. However, due to insufficient rainfall this year, the fruit was slightly less than satisfactory compared to previous years.
Making preserved plums is a straightforward technique that doesn’t call for specialized equipment; rather, it just takes some time and perseverance. One kilogram of green plums, 100 grams of coarse salt, and 600 grams of sugar make up the recipe, which is quite straightforward. Please carry out the actions listed below:
- Wash the plums and remove the stems one by one.
- Blanch the plums by rubbing them with coarse salt for at least 15 minutes until the surface becomes moist and changes color.
- Tap the plums with a hammer one by one until they crack slightly, but do not smash them.
- Soak the plums in saltwater for 8 hours, making sure that the water covers them completely.
- Pour out the syrup and replace it with fresh syrup every 8 hours.
- Repeat step 5 for 3 days until the plums are fully infused with the sugar syrup.
- Drain the plums of any remaining bitter syrup, replace it with the final batch of sugar syrup, and let it sit for another 3 days to complete the process.
I am grateful to my family for bringing a sense of ceremony into our daily lives. This ritual makes me appreciate the beauty of life.
