#sweetness #sourness #moistness #delicious #healing
Gwa Pyeon with plums, "Plum Pyeon", sweet Muk, Pick-me-up in Summer. Korean jelly, Dal Bangatgan
I think our ancestors used sour fruits well to cope with the hot summer.
Jeho-tang which used smoked green plums, Omi-ja guk, as well as made Gwa Pyeon with Muk which used sour fruits.
With the wisdom of my ancestors, I overcame the heat of the summer with sour fruits.
+ _ + I planned to upload it in midsummer, but I have a reshoot and upload it to the end of summer.
Thank you.
[ingredients] amount of a plate
600g plum juice( In the video, I used black plums and plums, each squeezing 600g of juice from about 2 kg of fruit, and I left the rest by way of flesh and jam.)
60g Mung bean starch(1/10 portion of fruit juice)
60g of water (for loosen mung bean starch)
600g of water (equivalent to plum juice)
150g of sugar
[How to make]
Please check the video to make.
[the best taste, hardness, storage]
It is best to eat immediately after hardening at room temperature.
It is recommended to eat at room temperature in the cold or in winter.
When it's hot, store it in the fridge and eat it within 3 days. t's not go bad soon because of strong sour and sweet taste, but the sticky texture disappears soon and it changes into dripping texture.
※ I don't recommend you eat for a long time. ^^ So I recommend making it little by little and sharing it with many people.
bgm
youtube library / Beneath_the_Moonlight