Fresh bayberry

400g

granulated sugar

120g

water

Moderate amount (half over bayberry)

salt

3g

Practice of Dried Myrica rubra with Rock Sugar

"1" Please soak the fresh Myrica rubra in water, add about 3g of salt, gently shake to melt the salt, and soak for about 15 minutes.

〈 2 〉 Pick up the bayberry and put it in the milk pot, and pour in a proper amount of water (about the water level of bayberry. ) Add 100g of sugar (the amount of sugar can be appropriately increased or decreased according to your own preferences. You can taste the red bayberry in the process of cooking, or you can choose to put rock sugar. Our family has run out of rock sugar).

〕 3 〕 After the fire is boiled, it will be turned into a medium fire, and there may be a small amount of floating foam on the surface that can be scooped off with a spoon.

〈 4 〉 Stir gently with chopsticks, and be careful not to smash the red bayberry pulp. It takes about 10 to 15 minutes according to the situation. When the water volume is relatively small, be careful not to burn.

The amount of water is getting less and less, so you can turn down the fire and dry it slowly, stir it frequently, and try to control the moisture in the pot, because it takes time to fish it up and dry it in the oven if it is too wet, so be careful not to burn it. After turning off the fire, you can stay in the pot for a while and do a little more.

Take out the picture

Pour into a baking tray, spread out, and dry in the oven 100 for 20 minutes.

Take it out and pour it into a plate, put 20g sugar and mix it gently, so that each dried bayberry is evenly coated with sugar! Sweet, sour and delicious sugar dried bayberry will be fine. It feels good to grab a handful and eat it!