How to make bayberry sauce, how to make bayberry sauce steps

How to make:1Rinse the bayberry.

2.Put the bayberry into a basin, add water and an appropriate amount of salt, soak it for about half an hour, force out the insects in the bayberry, and then rinse it under the faucet and take it out.

3.Place in a strainer and move to dry in the sun. The sun is already a bit strong now, and you can take it in about half an hour, so don't dry it.

4.The soaked bayberry is removed with a coring device.

First of all, it can be like bayberry sauce, and then after opening it, you look at the ingredients inside, the main thing is that after the bayberry is broken, add an appropriate amount of sugar to make bayberry sauce.

You can grind bayberry directly into a sauce, then add some sugar, and salt, and you're good to go.

In the case of bayberry sauce, you have to wash the bayberry, then dry it, and then cook the bayberry sauce, and then you have to boil the bayberry on low heat, and the sauce that comes out is delicious, and then you can go down to the recipe.

Choose medium-sized, fresh bayberry, preferably one with a stronger sourness, and the sauce will be sweet and sour. After soaking in salt water for 15 minutes, wash with water and dry the water.

The manufacturing method of Yang Mi sauce is actually very simple, as long as you add some Yang Mi to this sauce.

First of all, the bayberry is minced, and then various seasonings are added, and you can eat it in half a month.

This is still more troublesome to make, and the temperature requirements are relatively high, so it is recommended to buy it directly.

The steps for making bayberry sauce are as follows:Ingredients: 600g fresh bayberry, 80g Hongfeng white sugar, appropriate amount of salt.

1. After washing the bayberry, it is cool and white, and soak it in salt for 30 minutes.

2. Absorb the soaked bayberry with kitchen paper and remove the core to take the meat.

3. Under the pan, the bayberry and Luyou white sugar are slowly crushed and stir-fried.

4. Medium heat at first, wait until the juice is less, turn to low heat and slowly boil the juice when it is about the same.

5. Put the juice in a sealed jar and put it in the refrigerator.

The bayberry sauce is made as follows:Tools Ingredients: bayberry, sugar, lemon.

1. Clean the bayberry, then put it in a basin and wash it several times with water to remove the impurities of the bayberry.

2. Pour the washed bayberry into the pot, add sugar and stir well, then slowly boil over medium heat.

3. When the bayberry is boiled until the sugar is dissolved, the flesh is soft and rotten, and the juice is thick, you can add lemon juice and stir well.

4. After the bayberry sauce cools slightly, you can filter out the peel of the jujube bayberry to make the kernel and the core, leaving only the thick bayberry sauce.

5. Finally, put the bayberry sauce into the sterilized glass bottle and carry it in a pure chain and seal it for preservation.

1 Main ingredients: 1000 grams of fresh bayberry.

Other ingredients: 1000 grams of sugar, 4 grams of gelatin, 2 drops of bayberry flavor, appropriate amount of water.

21. Remove the stems of the bayberry without decay and damage and clean it.

2. Remove the bayberry kernel and chop the bayberry pulp with a kitchen knife or put it in a blender to crush.

3. Put the crushed bayberry pulp into the pot, add an appropriate amount of water and stir the section evenly, put it on the fire and cook for about five minutes, then add sugar and stir vigorously.

4. After the sugar is fully dissolved, change to low heat and cook for 8-10 minutes, paying attention to stirring while cooking, so as not to paste the pot.

5. Add water to the gelatin, put it on the fire and heat it, wait for it to melt completely, pour it into the bayberry jam, and mix evenly.

6. Boil the jam for another 10 minutes, then take out a little jam and put it on a plate, if the jam does not disperse, turn off the heat, drop in the bayberry essence and mix well.

7. Pour the boiled and washed jam into a cleaned glass bottle, let it warm slightly, then sprinkle a layer of sugar on the surface, cover the bottle cap and store it, and take it as you eat.

3. Appetizing and digesting, relieving cough, detoxifying, invigorating blood and repelling insects.

The home-cooked method of making bayberry sauce is as follows:Preparation: Appropriate amount of bayberry, appropriate amount of sugar, appropriate amount of honey, appropriate amount of water, a soup pot, a little salt, a spoon, etc.

1. Soak the bayberry in salted water for about 20 minutes, wash it, remove the core and stem, and take the pulp of the bayberry.

2. Put it in the soup pot, do not add water, bring to a boil over medium heat, and stir with a small spoon.

3. Add an appropriate amount of sugar to Qiweiyou. Quietly.

4. Mix well with a spoon and simmer over low heat for about 1 hour.

5. When the juice is thick enough to bayberry sauce, you can put it in a glass bottle, and you can add a little honey after it cools.

The steps for making bayberry sauce are as follows:Preparation: 600g of fresh bayberry, 80g of sugar, appropriate amount of salt, plates, water, etc.

1. After washing the bayberry, it will cool and open and soak in salt for 30 minutes.

2. Absorb the soaked bayberry with kitchen paper and remove the core to take the meat.

3. Under the pan, the bayberry is added to the white sand and the sugar is slowly crushed and stir-fried.

4. Medium heat at first, wait until the juice macro touches less, and turn to low heat to slowly boil the juice when it is about the same.

5. Put the juice in a sealed jar and put it in the refrigerator.

Here's how to make bayberry jam:Ingredients: five catties of bayberry.

Excipients: appropriate amount of white sugar, half a lemon.

1. Prepare fresh bayberry, rinse and dry, soak in light salt water for five minutes, drain and set aside.

2. Use scissors or knives to separate the core and pulp and leave the pulp.

3. Put an appropriate amount of sugar in the pulp and marinate for a while.

4. After a while, a lot of bayberry juice will be marinated, including the pulp and juice, poured into the pot, and the heat will start to cook.

5. Boil for five minutes and start to cook over low heat, stirring constantly with a spatula, pressing the pulp of the hand wheel with a shovel while stirring, and adding an appropriate amount of sugar.

6. Squeeze the juice of half a lemon into the pot and continue to simmer for about half an hour. Cook until the flesh is cooked and the soup is thick, reduce the juice on high heat.

7. After cooling, put the berry jam into a sealed bottle and put the potatoes in the refrigerator for refrigeration.