照片、鋼彈、小酌。

在八嬸婆那兒採了些青梅，用它們來做梅子酵素非常適合。

A wonderful Chinese Plum picking at granny's yard, and these were perfect to make enzyme.

先用煮開及放涼後的鹽開水﹝兩公升水加鹽適量﹞把梅子清洗。

Boil  2L water with  suitable  quantity  of  salt ,  and  wash  the  Chinese  Plum  by  it  after cool down.

清洗完畢後再把每顆梅子切上一兩道傷口。

Each single Chinese Plum needs to have a wound after washed.

玻璃缸先用開水清洗過然後再完全晾乾，用生水洗一定要完全晾乾、用煮開放涼的水洗就盡量晾乾。

梅子與粗砂糖比例是一公斤梅子配一公斤粗砂糖。

確認玻璃缸全晾乾後，用一層梅子一層糖方式把梅子跟粗砂糖放入。

The 3L glass casiner needs to be washed and full dried, especially when using fresh tape water.

Main ingredients are Chinese lum and raw sugar, and 1kg Chinese Plum needs 1kg raw sugar.

These two ingredients needs to be placed into washed and dried casiner by a layer of Chinese Plum and a laye of raw sugar repeatly.

最後一層粗砂糖上面滴幾滴蜂蜜。

容器密封，收藏。

Few drops of honey dropped on the top of last layer of raw sugar.

Finally, seal the casiner and place into a cool storage.

未完待續

To be continued.