Mulberries, like grapes, are fresh fruits. The bought mulberries should be cleaned first. When washing mulberries, add a spoonful of salt and a spoonful of wheat flour, and constantly stir the water by hand to make all the soil larvae on mulberries dissolve in the water.
Step 1: Add half a bowl of mineral water that doesn't touch the pot, pour in the mulberry, add appropriate amount of sugar, boil over high fire, and turn to slow fire, so that the mulberry will gradually loosen, and press it with a spoon to improve the speed. When the water evaporates and the soup base becomes more and more viscous, you can turn off the heat.
Step 2 In the case of cooking, we can cover the lid tightly, let the water vapor evaporate to the lid, throw it away after generating water droplets, and then cover the lid again, and repeat this several times until there is no water vapor on the lid, so that the water in the sauce will completely evaporate, which can increase the shelf life of jam. If the lid is opened, it is impossible to completely remove the steam.
Step 3 In the case of making mulberry sauce, how much sugar is appropriate? According to your taste and storage time, sugar can improve the shelf life of jam, so the more sugar, the longer the shelf life. I suggest that everyone make the jam for one month at a time, so that it is fresher and more delicious.
Put the mulberry sauce in a glass bottle and pick out the roots, so that the delicious mulberry sauce is finished. How to eat Mulberry sauce: You can add it to yogurt to give it to children, and it tastes sweet and delicious. Breakfast can be made with toast. When adding steamed bread, add a spoonful of mulberry sauce and flour, and the color of steamed bread turns blue-purple, which is beautiful and delicious.