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A Simple Method for Making Drunken Jujubes in a Ziplock Bag

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Method: 1. Choose semi-dried red jujubes; if the jujubes are too dry, steam them in a steamer for just 1.5 minutes after the water comes to a boil; 2. Wash them clean, drain off the water, put them into a ziplock bag, add baijiu of 55 degrees or higher; generally 500g of red jujubes to 20g of baijiu, then tie the bag tightly, shake and rub so the red jujubes are evenly coated with the baijiu; 3. After 10 hours, shake and rub once more, seal well, and store for 4-5 days, then they are ready to take out and eat. After taking them out, tie the bag opening tightly again, and they can be stored for about 3 months. The drunken jujubes made this way have a faint

Method: 1. Choose semi-dried red jujubes; if the jujubes are too dry, steam them in a steamer for just 1.5 minutes after the water comes to a boil; 2. Wash them clean, drain off the water, put them into a ziplock bag, add baijiu of 55 degrees or higher; generally 500g of red jujubes to 20g of baijiu, then tie the bag tightly, shake and rub so the red jujubes are evenly coated with the baijiu; 3. After 10 hours, shake and rub once more, seal well, and store for 4-5 days, then they are ready to take out and eat.

After taking them out, tie the bag opening tightly again, and they can be stored for about 3 months. The drunken jujubes made this way have a faint aroma of alcohol, but they will not make you drunk.

Applying the same idea to other things: 1. Pickling vegetables: Cut white radish, carrot, etc. into pieces, put them into a ziplock bag, add vinegar, salt, MSG and Sichuan peppercorns, seal, shake to mix well, and eat after letting them sit. 2. Fruit sour: Cut pineapple, snow pear, apple, etc. into pieces, put them into a ziplock bag, add vinegar, seal and let sit for a while, and they are ready.

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