Ingredients: Myrica rubra, rock sugar.
Exercise:
(1) Prepare fresh bayberry.
(2) After repeated washing, soak in salt water for fifteen minutes.
(3) Water, Myrica rubra and rock sugar are put into a clean oil-free pot in turn according to the ratio of 6: 2: 1.
(4) After the fire boils, turn to low heat and cook for 20 minutes. Put it in the refrigerator after natural cooling and take it out when drinking.
(5) If you can't finish eating it or keep it, you can pour it into ice cubes and freeze it into sugar water ice cubes.
2. Frozen bayberry.
Ingredients: Myrica rubra.
Exercise:
(1) The fresh bayberry bought in the market is big and red. When you get home, soak it in salt water for half an hour, and then wash it with clear water.
(2) Boil with sugar water. Don't cook it for too long, or it will taste bad.
(3) The cooked Myrica rubra is frozen in a fresh-keeping box, and can be eaten after being frozen.
3, sweet and sour bayberry juice.
Ingredients: 500g bayberry, 0/00g rock sugar/kloc, and proper amount of water.
Exercise:
(1) Wash bayberry and soak it in salt water for about half an hour. Wash and drain.
(2) Take a cooking pot, put water and appropriate amount of rock sugar (the amount of rock sugar depends on personal preference) and boil the water. After the crystal sugar melts, add the drained waxberries, continue to cook on high fire, and then turn off the fire for about 15 minutes.
(3) it can be eaten after cooling. If you pour the cold bayberry juice into a clean container and put it in the refrigerator, it will taste more sour and sweet.
(4) Pick up the plums and put them in a clean bowl, sprinkle some white sugar on the plums, and put them in the refrigerator with the plum juice for cold storage and pickling. Pickled plums have more juice than fresh plums, and the meat is tender. The same ingredients, different taste, wonderful.
(5) Sour plum and waxberry juice are delicious.
(6) Myrica rubra juice can also be made into Myrica rubra ice cubes with Sprite, which is another magical delicacy.