Dried Bayberry(yang mei gan )

Dried Bayberry

Introduction:

"Myrica rubra dry! Today continue to toss waxberry ha ~ say that the waxberry is almost down, there are still a little waxberry at home, there is no place to put in the refrigerator freezer, simply do some dried waxberry, delicious and easy to save ~ so immediately check the practice on the Internet, now learn to do it now ~ after doing it well, the picky eater in my family all praise it! The dried waxberry in the supermarket, which don't know what they put in, is just weak and explosive ~ "

Production steps:

Step 1: prepare fresh Bayberry and rinse with water for several times.

Step 2: put it into the pot, pour in clean water (the water is about the same as Myrica rubra), and put some salt (salt is for killing insects and removing acid).

Step 3: after boiling, pour out the salt water in the pot.

Step 4: add appropriate amount of water, sugar or rock sugar in the pot, and sugar can be added as appropriate (water need not be too much, no more than red bayberry, if you add too much, it can be served when the juice is thick, sour and sweet red bayberry juice can be drunk directly, and other products can be made, such as jelly, popsicle, etc.).

Step 5: after boiling, turn to medium heat to continue to burn, skim off the upper layer of foam (occasionally turn it over during the period, do not often STIR).

Step 6: the water in the pot is almost dry. Turn down the heat and continue to cook. At this time, you should often stir it up and down, just like frying vegetables, so as not to paste the pot. (as long as you don't stir it up, don't worry about the red bayberry breaking up.).

Step 7: the water in the pot is getting less and less. Continue to cook over low heat. Remember to keep stirring. The red bayberry is getting smaller and darker. If you like to dry, you can cook a little more, as long as you don't paste the pot. (the whole cooking process is very long, so be patient)

Step 8: I didn't cook very dry, so I put it in the oven and continued to bake for a while. In the middle or upper layer of the oven, I baked it at 120 ℃ for more than 1 hour (I can also bask in the sun and dry it naturally).

Step 9: make the dried bayberry a little cooler, sprinkle some sugar, and the dried bayberry is finished~

Step 10: it's so delicious that you can't stop eating with your canned waxberry. Ha ha! ~If you can't finish eating, you can put it in the refrigerator and keep it sealed. If it's dry, don't put it in the refrigerator and keep it sealed. (but still, I don't have any additives and preservatives, so I have to finish it as soon as possible.).

Materials required:

Red bayberry: right amount

Sugar: right amount

Salt: right amount

Note: 1, the amount of Red Bayberry and sugar is not clear requirements, as long as according to their own taste to add it. 2. After the water in the pot is dried, make sure to turn the heat down and cook slowly. Keep stirring up and down to avoid pasting the pot. 3. I used a basket of red bayberry, about four Jin, poured into the pot just one pot, made a baking plate of dried red bayberry. 4. The whole cooking process is time-consuming. Be patient. 5. They don't contain any additives and preservatives, so you should eat them as soon as possible. If they are dry, you don't need to put them in the refrigerator and seal them in a cool place.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Yang Mei Gan