Canned Bayberry

Name: Canned Bayberry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Bayberry; Moderate amount (or rock sugar) Sugar

by Fall in love with baked oranges

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Continue ~ Variety of Bayberry-Canned Bayberry! ~Several articles about various bayberry practices have been posted! Haha, no way, who said there are so many Yangmeis this year! In the past, I could not finish eating bayberry. I only knew to make bayberry wine. Now there is too much bayberry wine at home. My husband made it clear that I will not make bayberry wine this year~ well, let’s have a new trick! ~ The syrupy bayberry made today, which is canned bayberry, is sour and sweet. It’s hot in summer. It’s better to chill it in the refrigerator! "

Ingredients

Some Bayberry
Moderate amount (or rock sugar) Sugar

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Canned Bayberry

1. Preparation materials: fresh bayberry, white sugar or rock sugar, a little bit of salt (the amount of sugar can be added according to the sweetness and sourness of bayberry, and your own taste preferences).

2. Rinse the bayberry with clean water several times, then soak it in light salt water for ten to twenty minutes (insecticide and sterilization).

3. Pour out the salt water, rinse it a bit, put the bayberry in the pot, add clear water, and add white sugar/rock sugar as appropriate to your taste and start cooking.

4. After the water in the pot is boiled, turn to medium and low heat and continue to cook for more than 20 minutes (you can use a spoon to remove the top layer of foam).

5. Cook until the soup is sour and sweet, take it out of the pot and let it cool before you can eat it.

6. If you can’t finish it, you can put it in a pre-prepared container and put it in the refrigerator for a better drink (the container is best to use glass, boil it with boiling water, and let it dry).

7. Canned bayberry + dried bayberry, and some bayberry jam cake, a perfect match!

Tips:
1. There is no clear requirement for the amount of sugar, just add it according to your taste.

2. The method of canned bayberry is relatively simple, and there is no fixed requirement for the cooking time. You can taste the soup and feel that the taste is good.

3. The homemade ones do not contain any additives and preservatives, so you should eat them as soon as possible. If you can't finish them, put them in the refrigerator. Iced ones are better.