Chemistry:Maesil-cheong
From HandWiki
Revision as of 02:08, 17 July 2022 by imported>AIposter (correction)
_(prunus_mume).jpg) | |
| Alternative names | Plum syrup |
|---|---|
| Type | Cheong, syrup |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Korean name | |
| Hangul | 매실청 |
|---|---|
| Hanja | 梅實淸 |
| Revised Romanization | maesil-cheong |
| McCune–Reischauer | maesil-ch'ǒng |
| IPA | [mɛ.ɕil.tɕʰʌŋ] |
Maesil-cheong (매실청; 梅實淸), also called plum syrup, is an anti-microbial syrup made by sugaring ripe plums (Prunus mume). In Korean cuisine, maesil-cheong is used as a condiment and sugar substitute. The tea made by mixing water with maesil-cheong is called maesil-cha (plum tea).
Preparation
It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days.[1] To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into wine.[2] The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.[1]
preparation of maesil-cheong
_preparation_(Prunus_mume).jpg)
See also
- Fruit syrup
- Maesil-cha (plum tea)
- Maesil-ju (plum wine)
References
- ↑ 1.0 1.1 Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3017901.
- ↑ 한, 동하 (1 June 2016). "청(淸)과 발효액은 어떻게 다를까?" (in ko). Kyunghyang Shinmun. http://news.khan.co.kr/kh_news/khan_art_view.html?artid=201606011806422.
External links
 |
