When my creativity turns on, I can no longer be stopped. I’m like a rocket with a jet engine, rushing around the kitchen and preparing several dishes at the same time. The main thing is to have time to add fuel to me, which gives me strength and energy. The fuel most often used is simply water, a lot of water. But sometimes you want something sour. Then I make a cocktail with plums.
Plums belong to the Pink family. These trees grow mainly in northern temperate regions – the plum is very resistant to frost. One plant can bear fruit for about 60 years. The plum occurred as a result of crossing cherry plum and sloe. This plant was cultivated in the Mediterranean and Central Asia. Gradually plums spread throughout Europe. In China, five plum petals symbolize happiness and its components: prosperity, longevity, spiritual purity, good fortune and nobility. In Japan, the Ume Matsuri holiday is celebrated from the end of February. Everyone admires the blooming plum trees and holds tea ceremonies. In Bulgaria, they also annually celebrate the day of plums and slivovitza, a strong alcohol made from this fruit.
Plums are rich in fiber and fruit acids. Plum is rich in fiber and fruit acids. In the first place in the composition of plums are B vitamins, vitamins A, C, B and PP. Vitamin K strengthens bones, and potassium, magnesium, manganese and copper are the best for heart health. The rich composition helps cleanse and improve the functioning of all body systems. Plum can improve cognitive function and is beneficial for older people.
Plums are prepared in many countries: China, India, Georgia, Russia. It is boiled, fried, baked, dried, made into preserves, jams, confitures, desserts, compotes, wines, liqueurs, tinctures, as well as sauces and soups. Plum fried in butter can be a wonderful side dish for poultry, meat, and offal. And in this form it is well suited for pizza. To give the dish an Asian touch, use sour varieties – they go well with meat. You can make soups with the fruits, or add them to kharcho.
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