Mulberry cream boiling method is as follows:

Material preparation: six hundred grams of fresh mulberry, one hundred grams of honey, the right amount of water and so on.

1, put the prepared mulberry into the basin, wash back and forth with water, and then remove, remove the water from its surface.

2, put a small amount of water in the pot, boil the washed mulberry into the pot together with the cooking, boiling slowly simmer for about ten minutes, and then use a cooking rod, the pot of mulberry into a puree, the water boiled dry.

3, put the prepared honey into the pot, mix well, with a small fire slowly simmering, simmering process, to constantly stir with chopsticks, simmering into a thick paste after turning off the fire, so that it naturally cools down, cooling down after the removal of loaded into a clean glass bottle, seal it up, and would like to eat at any time to take out of the food can be.

Mulberry cream notes:

1, in the boiling mulberry cream suitable must pay attention to, do not choose to use iron pot or aluminum pot to boil, it is best to choose ceramic or stainless steel pots and pans to boil, so as to ensure that the mulberry cream inside the active ingredients will not be affected.

2, homemade mulberry cream can be kept for a long time, you can use the refrigerator. Eat with a clean spoon scooped out (can not be stained with raw water, saliva), with congee, do pastry, package dumplings are great.

3, mulberry cream can only be simmered in a tile pot, can not be used with iron, or heavy metals on the nutrients have a great destructive effect.

4, you can also according to their physical condition, in the simmering time to add some medicinal herbs together with simmering.

5, 1 time in the morning and 1 time in the evening, 1 tablespoon each time, can be eaten directly or boiled water.