[candied Bayberry Dried]

Name: [candied Bayberry Dried]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 420g Dried bayberry; Some Shimizu; 80g crystal sugar; 120g White sugar

by Ball kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Speaking of dried bayberry, do you have the feeling of drooling and swallowing while looking at the plum to quench your thirst?

Speaking of dried bayberry, children born in the 1980s should be familiar with it. The snacks at that time were actually nothing like candied haws, fig shreds, big rolls, popping candies, ugly fruits, hawthorn slices, wild jujube cakes, pinched with sugar. Little man, wait a lot, some really can't be named. I remember that the children's soy sauce for bibimbap was very delicious, and there were seven cents a pack of instant noodles with only powder and a pack of oil. In my heart, they were all delicious on earth. Maybe children are greedy for food, but the conditions and environment at that time were not as excellent as they are now. Now you can buy whatever you want. There are so many imported foods, and most of them are uneaten.

Oops, I digressed when I talked about food. When I went back to dried bayberry, there were always many stalls in front of the school, selling omnivores. If you are thirsty after school, I like to buy a small bag to drink, that is, the amount of a small cup, sour and sweet, and you can drink it in two or three mouthfuls. Why are you so thirsty at that time? Now it's called sour plum soup. It really tasted good at that time. It seemed to be a dime a cup. It was a dime back then. Now that I think about it, it's a huge profit!

When I was young, my family cooked a bowl of dried bayberry. Our sister and brother Sany didn’t stop eating until the teeth and tongue were black. We still refused to stop. We also had to compare the tongue and teeth with my sister and brother. Darker. In the end, the teeth are sour, ha ha, okay, let's not talk nonsense, the method is super simple. "

Ingredients

[candied Bayberry Dried]

1. I found a glass bowl that is convenient for storing dried bayberry. It is better to use glass jars for sour and salty foods. Therefore, the amount of the glass bowl is 420 grams.

2. There was a little bit of rock sugar left at home, 80 grams, so I put it down, but the sweetness is definitely not enough, so I also put 120 grams of white sugar, of course, you can use all white sugar.

3. Wash the dried bayberry with clean water, but don't soak it.

4. Pour in the dried bayberry, clean water, and the amount of water is equal to the dried bayberry.

5. After boiling, the dried bayberry will swell. When there is some water left at the bottom, add rock sugar and white sugar.

6. After saccharification, cook until the soup becomes a bit thick. At this time, the dried bayberry will shrink back to its original size. You don't need to cook it too dry. The juice can be soaked in sour plum soup.

Tips:
1. Rinse the dried bayberry with clean water first. If it is soaked for too long, the sourness will be diluted.

2. The amount of sugar should of course be adjusted according to the acidity of the dried bayberry itself. My dried bayberry is relatively sour, and 200 grams of sugar does not look too sweet. You can rest assured.

3. When cooking, put the sugar later and cook until it expands, so that the sweetness will easily enter the gaps of the dried bayberry. If you put the sugar at the beginning, the dried bayberry will not cook much. My mother said, I don’t know if it’s right. There is a real difference, it sounds very reasonable, ha ha.

4. When you put it in a glass bowl, all the soup will sink underneath. When you eat it, dip it in the juice, it will taste sour and sweet.