Mulberry

Mulberry

1. The mulberries were made at night after get off work, it was very late, the light was dark, and there was no fresh shot. This was taken out of the refrigerator the next morning.
Wash the mulberries with clean water 3-5 times, rinse and pick out the leaves, branches, unripe and squeezed ones, soak in salt water for 10 minutes, and then wash them 3-5 times.

2. Boil in Corning pot (without adding water), turn over medium and low heat, to prevent the bottom of the pot from being burnt.
Boil everything until soft, then simmer for ten minutes on low heat until it is cooked through.
Bottle while hot.
Pure mulberry juice is really delicious. Sophie was just in her menstrual period, so she poured a large glass for her to drink while it was hot and fresh.

3. For breakfast the next day, another one.

Tips:

Don't use an iron pan to cook mulberries. The difference in volume between raw and cooked is more than half.
You can pick the stalks when you have time, and the taste will be better.
If you like sweet, you can add rock sugar.
The cooked mulberries can be matched with yogurt, bread, cakes, porridge, and good fruits can be selected, washed and frozen directly, which can be stored for a long time.