The practice of canned bayberry
Health effects:
Yangmei: It can relieve troubles, promote digestion and stop bleeding.
Rock sugar: regulating stomach, strengthening spleen, moistening lung and relieving cough.
Composition:
red bayberry
crystal sugar
Recipe practice:
1. Myrica rubra is washed repeatedly with clear water and drained.
2. Put the washed bayberry into a high-temperature porcelain bowl.
3. The rock sugar code is on the red bayberry.
4. Steam the pot in cold water for 20 minutes. Take it out of the pot and let it cool before eating.
If you can't finish the canned bayberry, put it in a sealed jar and refrigerate it in the refrigerator.
Canned bayberry
condiment
Fresh bayberry (appropriate amount)
condiment
Or white sugar and rock sugar (right amount)
kitchenware
Double-handle stew pot
1 Preparation materials: fresh bayberry, white sugar or rock sugar, and a little salt (the amount of sugar can be added according to the sweet and sour degree of bayberry and your own taste).
Wash bayberry with clear water several times, and then soak it in light salt water for ten or twenty minutes (killing insects and sterilizing).
3 Pour off the salt water, rinse it slightly, put the bayberry into the pot, add water, and add sugar/rock sugar according to personal taste to start cooking.
4 After the water in the pot is boiled, turn to low heat and continue to cook for more than 20 minutes (during which the floating foam on it can be fished out with a spoon).
Cook until the soup is sweet and sour, take it out of the pot, let it cool, and serve.
If you can't finish it, you can put it in a container prepared in advance and put it in the refrigerator to taste better (the container is preferably glass, scalded in boiling water and dried).
Tips:
1. There is no specific requirement for the amount of sugar, just add it according to your own taste.
2. The practice of canned bayberry is relatively simple, and there is no fixed requirement for cooking time. You can try the soup, and it tastes ok.
3. It does not contain any additives and preservatives, and should be eaten as soon as possible. If you can't finish it, put it in the refrigerator. It tastes better after being chilled.