Traditional Chinese Dried plums: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Dried plums. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2692 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Dried plumsProcess flow Raw material selection → Cleaning → Stove making → Baking → Re-baking → Grading → PackagingPreparation method 1. Raw material selection: Fully mature fresh fruits should be selected, and diseased, insect, and rotten fruits should be eliminated.2. Washing: Wash the plums with water and drain them.3. 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 stove door extends to 42 cm outside the stove. At the upper end of the baking stove 15 cm away from the mouth, make a flat baking rack with light bamboo, and fix it with two bamboos below. Each baking stove should be equipped with 5 to 7 baking cages, the size of which is equivalent to the drying rack. To facilitate baking, the bottom of each cage should have a sieve hole with a diameter of 2 cm.4. …
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