The Taste of Spring-mulberry Paste

Name: The Taste of Spring-mulberry Paste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Several Mulberry seeds; Some Sugar; a little Vinegar; a little Corn flour

by We love Xiaofan

4.7 (1)

Favorite

14

Difficulty

Easy

Time

30m

Serving

2

The light rain in spring is literally underground, the sun in spring is charming and gentle, and the mulberry trees sprout and bear fruit. About the end of February in the lunar calendar, the mulberries will mature. In the wild, picking mulberries with the children is a happy and pleasant thing. If you pick too much, you can't finish eating them. They are used to make sauce, eaten alone or dipped in bread. "

Ingredients

Several Mulberry Seeds
Some Sugar

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a little Vinegar
a little Corn Flour

The Taste of Spring-mulberry Paste

1. Mulberry seeds

2. Wash the picked mulberries with clean water

3. Washed mulberries

4. Melt the mulberry seeds like juice, don’t separate the juice from the meat

5. Beaten mulberry paste

6. Stir-fry for 5 minutes, add the beaten sauce, stir fry for a while, add appropriate amount of sugar, a little vinegar, turn to simmer and stir well, sift in a little corn flour, stir-fry again, wait until the sauce is boiled and bubbling

7. Serving, let cool, bottling, and store in the refrigerator

Tips:
1. When frying the sauce, control the heat. It is better to boil slowly at low heat than high heat. It is easy to scorch. 2. Pay attention to the thinness, rather thinner, not too thick, it will thicken after letting cool.

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