material
The following materials need to be prepared for making candied bayberry:
1. Myrica rubra: 500g
2. Rock sugar: the right amount;
3. Water: the right amount;
step
1. Prepare Myrica rubra fruit, wash it, remove the stems of Myrica rubra fruit, and soak it in clear water for 30 minutes to remove impurities and floating foam on the surface of Myrica rubra fruit;
2. Prepare rock sugar and break it into small pieces for use;
3. Put the soaked Myrica rubra in a saucepan, and add a proper amount of water, more water, because the water will evaporate after stewing for a long time;
4. Add appropriate amount of rock sugar, and increase or decrease the amount of rock sugar according to personal taste;
5. Put the saucepan into the steamer and cook for about 2 hours on high fire until the bayberry softens and the rock sugar melts completely;
6. Turn off the fire, take out the stew, remove the bayberry with a spoon and put it in a bowl;
7. Pour the sugar water into a bowl filled with red bayberry, so that red bayberry can fully absorb the sugar water, and it can be eaten after being cooled.
skill
1. Selection of Myrica rubra: Myrica rubra should be fresh, full, free from pests and rot;
2. Use of rock sugar: The amount of rock sugar can be increased or decreased according to personal taste, but too much rock sugar will affect the taste of bayberry;
3. stewing time: the stewing time should not be too long, otherwise the bayberry will become turbid and affect the taste.
final result
Myrica rubra in syrup is a very suitable drink in summer. Cool and refreshing, with the sweet and sour taste of bayberry. It's very popular. The production process of preserved bayberry is also very simple, just prepare the materials and follow the steps. I hope everyone can enjoy this delicious drink in summer.