How to make perilla bayberry juice and how to make perilla bayberry juice

Method 1.

1.Pick out the debris of fresh bayberry (if there is no fresh bayberry, you can also use canned bayberry instead) and gently wash it with water (to prevent the fruit from being broken and the juice from being lost); Put it in a clean pot and add sugar to marinate, after the water is pickled, put it on low heat and boil, stir with cooking (the time should not be too long, otherwise the color will darken), cook the soup for 3 5 minutes and remove from the heat, put it in a clean and sterilized glass bottle, seal it, let it cool, and put it in the refrigerator to chill.

2.When eating, take out 5 6 bayberry, put it in a glass, pour in some bayberry juice, add an appropriate amount of ice cubes or ice water to drink (the amount of ice added is 3 4 times that of bayberry juice, that is, 500 grams of bayberry juice, add 1 500 2 000 grams of ice water).

Method 2.

1.Bayberry soaked in salt water for 10 minutes, because bayberry has no peel, and it is particularly sweet, so fruit flies are easy to lay eggs on it, and then slowly hatch larvae, so, try not to put it in the refrigerator when you buy it, it will freeze the insects to death, and the dead insects can not be soaked in salt water. This insect is harmless to the human body, so don't choke on it.

2.Add sugar to bayberry, add 1 500 2 000 grams of water after marinating, boil over low heat, remove from heat, put into a dissolver, let cool, and put it in the refrigerator to chill.

3.Take it out and pour it into a glass and drink.

Product features Fresh and sweet, raw and appetizing, cool and thirst-quenching.

Method 3.

Olive bayberry soup.

Material. 10 raw olives, 15 bayberry.

Efficacy. Clear away heat and detoxify, quench thirst. Treatment of acute pharyngitis, acute tonsillitis, cough with thick sputum; Cure alcohol poisoning, polydipsia in the chest, heat heat, indigestion, etc.

Method. Fresh olives (with core), sour bayberry, water 2 bowls of fried soup to drink, afraid of sour and astringent, add sugar to taste.

Illustrate. The sour plum is pickled for the plum again, and the Japanese and the northern people of our country like to serve as dishes to accompany and season, and the function is to stop cough and remove phlegm, quench thirst and rejuvenate and remove annoyance. The "Compendium of Materia Medica" records: "Treatment of stroke, epilepsy, and laryngeal paralysis." ”

300 grams of perilla, seasoning, 500 grams of rock sugar, 2 liters of water, bayberry juice, you can also add lemon juice.

After washing the perilla leaves, add them to boiling water and boil for 5 minutes, remove the leaves, add rock sugar to boil, let them cool, and add the bayberry juice squeezed by the juicer.

1. Remember not to use a metal pot to cook perilla.

2. The concentration of boiled perilla juice is higher, and it is better to mix it with an appropriate amount of water when drinking. Or you can reduce the amount of sugar.

3. The cooled perilla juice tastes better when put in the refrigerator.

4. People with mild illness and weak qi should avoid eating.

5. Perilla has two colors, one green and one purple, and purple perilla leaves are used to make perilla juice.

Perilla bayberry juice is a very healthy drink with delicious and nutritious characteristics. It's very easy to make this drink, so let's introduce it and guess the only one below.

First, prepare all the materials. Requires perilla, bayberry, sugar, and water. Wash the perilla and cut it into small pieces, and wash the bayberry to dry, removing the stems of the bayberry.

Then, put the bayberry and perilla in a blender, add the appropriate amount of water, and start the blender to stir. When stirring, pay attention to the bayberry and perilla mixed thoroughly, and do not stir for too long.

Next, pour the stirred juice into the pot, add an appropriate amount of sugar, bring the water to a boil over medium heat, and bring to a boil slowly, stirring constantly to prevent it from sticking.

Finally, when the water is boiling, reduce the heat and continue to cook for about 5 minutes, until the water has fully evaporated, leaving a thick juice. Be careful not to cook too dry, otherwise it will affect the taste.

Finally, put the prepared perilla bayberry juice in a bottle, put it in the refrigerator, and wait to drink. This drink has a refreshing taste, sweet and sour, and is perfect for summer.

The preparation of perilla bayberry is as follows:Tools Ingredients: bayberry, skillfully ground perilla, rock sugar, water, salt, filial piety casserole.

1. Put the bayberry directly into the cold water, I use a small casserole and I think the taste is better.

2. Add rock sugar.

3. Add the perilla after boiling, turn off the heat after 5 minutes.

4. Skim off the perilla leaves, pour them into the eating container, and read the hall.

5. The soup is rich in color, showy, and refreshing in taste to quench thirst.

Dried perilla bayberry is a delicious and tasty snack that is made from fresh bayberry and perilla leaves through a series of processes. Here are the steps to make dried perilla bayberry::

1.The choice of bayberry: choose fresh and ripe bayberry with a appearance free of oak infestation and damage. Wash them and dry them for later use.

2.Prepare perilla leaves: Choose fresh perilla leaves, wash them and place them in a cool and ventilated place to dry until the perilla leaves are dry.

3.Pickled bayberry: Put the selected bayberry in a basin, add plenty of sugar and salt, mix well and then repent, stir every few small states, and marinate for at least 3-4 days.

4.Drying bayberry: After draining the bayberry, place it in a bamboo basket or steamer, put it in the oven for drying, the temperature should be controlled at about 50 degrees, and it needs to be roasted for at least 3-5 days.

5.Wrap perilla leaves: Cut the dried perilla leaves into appropriate sizes, mix bayberry and perilla leaves in a certain proportion, place them in a bamboo basket or large pot, and seal them for preservation.

Perilla bayberry dried taste sweet and sour, has a good effect of heat relieving, but also has a certain health care effect, regular food can supplement the nutrients needed by the human body, enhance the body's immunity.

Here's how to make dried perilla bayberry:Tools Ingredients: 500 grams of bayberry, appropriate amount of perilla leaves, appropriate amount of sugar.

1. Wash the bayberry, wrap the slag sedan with gauze, and put it in a pot for 10 minutes to soften it.

2. Take out the steamed bayberry, cut it with a knife, and remove the bayberry core. Put the cut bayberry into a clean container, add an appropriate amount of sugar, stir evenly and marinate for 30 minutes to 1 hour to let it absorb the flavor.

3. Take out the pickled bayberry, wash the perilla leaves, dry them and tear them into small pieces. Spread the torn perilla leaves evenly on the bayberry and marinate again for 30 minutes to 1 hour to allow the fragrance of the perilla leaves to penetrate into the bayberry.

4. Put the pickled bayberry in the oven and bake it at low heat for 2-3 hours until the bayberry dries out, but still maintains a certain degree of moistness.

5. Take out the roasted perilla and bayberry and let it cool before eating.

1. When making perilla bayberry, you need to prepare 300 grams of fresh bayberry, 100 grams of perilla, 100 grams of ginger, an appropriate amount of sugar, and a clean glass bottle.

2. Soak the prepared fresh bayberry in salt water for two hours, rinse it with water several times after taking it out, then take it out to remove the water, wash the ginger and cut it into shreds, and wash the perilla with water.

3. Put the prepared sugar in the bayberry and marinate it evenly, the pickling time should be about five or six hours, after the pickling, pour the pickled bayberry and bayberry juice into the pot together, then add the prepared ginger and perilla, and then put in the water, the amount of water must not exceed the bayberry. Mountain Search.

4. **After boiling and boiling, boil for another ten minutes, then take out all the bayberry and perilla and ginger, and drink the soup as bayberry juice, and put other ingredients into a clean glass bottle, add an appropriate amount of rock sugar and mix thoroughly, and then seal and preserve, and the perilla bayberry inside can be done after five days.

5. Usually the perilla bayberry made at home can be stored for about a week at room temperature, if they are placed in a clean glass bottle, sealed and preserved, and do not bring in raw water and bacteria when eating, it can be kept for one to two months without deterioration. The perilla bayberry usually made in Yu Weiwei's home does not add any preservatives, and its shelf life is relatively short, so it is suitable for everyone to eat at any time.

The preparation of Hunan perilla bayberry is as follows:Ingredients: bayberry, perilla leaves.

Excipients: rock sugar, sugar, salt.

1. Wash the bayberry and soak it in salt water for half an hour to soak the insects out.

2. Wash the perilla and place it in the sun for a little sun.

3. Put salt and rub it with your hands until it looks like this.

4. Put the bayberry into the pot, boil it in salted water, remove the bayberry, and pour out the salted water.

5. Pour the bayberry into the pot again, add rock sugar, and boil slowly, the bayberry will come out with a lot of water, so you can't be in a hurry.

6. Boil until the back to collect the juice, almost like this, the fire behind it can't be too big, and you have to keep stir-frying, otherwise you will be trapped in the banquet paste pot, because there is sugar, be patient.

7. Out of the pot, the color is a little different under the sun, cool it a little, and then add perilla and gently rub it together, so that the taste of the two is full of this silver and penetrates into each other.

8. The results after the sun.

9. Finally, you can add an appropriate amount of sugar, or you can not add it, and it's done.