condiments

Myrica rubra proper amount

Proper amount of water

condiments

sugar

Proper amount

Preparation of preserved bayberry

1.

Rinse bayberry with running water and put it in a container. Add enough warm water, salt and bayberry into the container, and soak for about 1 hour (this kind of soaking can soak out some bugs in bayberry).

2.

Filter out the soaked bayberry.

3.

Add enough water to the pot, add bayberry, boil, and then filter.

4.

Myrica rubra after filtration and water control

5.

Add appropriate amount of sugar and marinate for 30 minutes. (only see water coming out)

6.

Filter the pickled bayberry and keep the bayberry juice.

7.

Put Myrica rubra in a non-stick pan, add appropriate amount of sugar, bring to a boil over high heat, turn to low heat, and turn over while cooking until it is sticky.

8.

Put it in the microwave oven, turn on the fire and turn it for 5 minutes.

9.

Take it out and turn it over, and continue to open the fire for 3 minutes. See the situation and then judge whether it is necessary to transfer to another hospital.

10.

After cooling, sprinkle with sugar and stir well.

Cooking tips

1, the size of bayberry determines the rotation time of microwave oven.

If you like the wet version of the microwave oven, you can turn it for a little less time. You can work for a while if you like. Pay attention and take it out.

The power of microwave oven is different, and the rotation time will be different.

4. If it is a wet version, it is best to keep it in the refrigerator.

5. The filtered bayberry juice can be refrigerated in the refrigerator and drunk with water. (because it is thicker)