Homemade Dried Bayberry
1.
Rinse the fresh bayberry with water to control the moisture (do not over-wash).
2.
Add soft white sugar, try to make the sugar cover the top layer of bayberry, cover or add plastic wrap and put it in the refrigerator to marinate for more than 24 hours.
3.
During the marinating process, stir several times in order to ensure that the bayberry can be marinated evenly. When the surface of the bayberry becomes wrinkled or even cracked, it proves that the pickling is good. (The sweetness of the selected sugar is different, and the pickling time is controlled by yourself).
4.
Put the bayberry in a stainless steel pot or an oil-free non-stick pan, add a small amount of bayberry juice to a low heat to boil, stirring constantly. The remaining excess bayberry juice can be consumed directly, the taste is sour and sweet).
5.
Boil...The bayberry slowly becomes soft, and salt and lemon juice are added in the later stage of the boil.
6.
When the bayberry becomes soft and shrinks, the soup is boiled and turned off (the remaining juice at the bottom of the pot is very sticky).
7.
This picture has not been taken properly, so students can make up for it by themselves, hee hee.
8.
Line the baking tray with greased paper, and pick up the bayberry one by one, keeping a gap between each one.
9.
Bake in the oven at low temperature for one hour. The upper and lower fire I use is 100℃, if the oven has ventilation function, it can be turned on together.
10.
Since the operation was too late, I left them in the oven overnight after the low-temperature baking, and took them out in the morning. They dripped like this.
11.
One by one, the plump dried bayberry is ready. Put it into a container and seal it, eat and take it!
Tips:
1. The choice and amount of sugar will affect the pickling time, so you should master it yourself.
2. During the cooking process, you can add licorice, tangerine peel, mint leaves and other ingredients according to your personal preference, but excessive amounts will affect the taste.
3. Students who don't have an oven can dry the bayberry in a cool and ventilated place, but it is recommended to cover the surface with a layer of clean gauze to avoid the "invasion" of flies and insects.
