2. Wash and drain the mulberry, with a little salt and a lot of sugar! Seal it in the refrigerator!
3, just marinate with white sugar or brown sugar, find a sealed jar, put a layer of mulberry and a layer of sugar, then cover it and put it in the refrigerator. It can be stored for a week without any problems, and there will be mulberry juice behind it, which can be further utilized.
4, dried, sealed with plastic bags, can also be directly used for soaking wine to drink, tonifying kidney and strengthening yang.
5. Wash it first, divide it into small packets, freeze it in the refrigerator, and melt it with hot water when eating.
6. Make mulberry cream. First, take out the mulberries, soak them in light salt water, wash away bugs and dust, and then dry them. Put the washed mulberries in a pressure cooker, preferably in an earthenware pot, not in an iron pot or a stainless steel pot, and simmer with slow fire. Pour out the cooked juice, add some water to continue cooking, repeat 3.4 times, pour out the juice together and throw away the mulberry residue. Filter the juice with gauze and put it in a pressure cooker. Continue to simmer until the juice is only about one-fifth and a little thick. Add rock sugar (or honey is better) and continue stirring. Just wait for the juice to thicken into a paste.