1, select the fruit handle of mulberry, wash the mulberry, drain the excess water and dry it slightly.

2. Grind the mulberry with a juicer. Pour the ground pulp into a crock, simmer it on the stove, and stir it constantly with a spoon. When 6 kg of fresh mulberry juice is concentrated to about 1 kg of mulberry juice, add 100 g of natural honey until it becomes thick.

3. Cool the cooked Mulberry Frost, put it into a glass bottle, seal the bottle mouth and store it in a dark and ventilated place.

Exercise 2:

1. Wash the mulberry and drain the excess water.

2. Put the mulberry in a large bowl and mix it with honey, then put it in a pressure cooker with a little water 15 minutes.

3. Stir repeatedly with bamboo chopsticks until it breaks.

Tips:

1. Self-made mulberry cream can be stored for a long time and can be refrigerated in the refrigerator. Dig it out with a clean spoon when eating (no raw water and saliva). Accompany porridge, make cakes and wrap jiaozi. That's great.

2. Mulberry ointment can only be cooked in a crock, not iron, otherwise heavy metals will do great damage to nutrients.

3, you can also add some medicinal materials with the same origin of medicine and food to cook together according to your physical condition.

4, morning and evening 1 time, each time 1 spoon, you can eat it directly or take it with boiling water.

Efficacy: Mulberry cream nourishes liver and kidney and tonifies qi and blood. It is suitable for premature whitening, tinnitus and deafness, constipation, insomnia and forgetfulness, blood deficiency after illness, premature aging, etc. This is a healthy natural tonic.