Practice of traditional bayberry sauce and bayberry sugar

It is called the ancient method because the boiling method used is a traditional method compiled by the older generation in the village. Follow the principle of slow fire and low sugar. More importantly, the bayberry sauce and bayberry candy produced by this method are very clean, which can remove the dust or hidden insects accumulated on the surface of bayberry. Boiling soup dry is a work that requires endurance, especially in summer. Someone suggested that it would be faster to dry in the oven, but I tried it, and it was completely different from cooking. I think this is the charm of ancient law. There was no oven before.

material

Raw materials: fresh bayberry 5000g；;

Accessories: 500g sugar.

Preparation method of traditional waxberry sauce and waxberry sugar

1

The bayberry I chose was Dongkui bayberry, which has a big pulp and a big pit.

2

Sterilize the bottle.

three

Wash waxberries one by one and remove their pedicels.

four

Put half a pot of water in the pot to boil, and then add the washed bayberry to continue cooking.

five

There will be many floating layers in the cooking process, and Myrica rubra will be seen occasionally. Removing these floating layers is the key to whether the finished product is clean or not. The villagers introduced that the floating layer, that is, the dirt, must be completely removed.

six

Cook for about 3 minutes, turn off the fire and pour out the soup from the pot. (In this way, bayberry will be washed twice. )

seven

Sprinkle a spoonful of salt on the boiled bayberry, shake the container to let the salt mix well, and let it stand for fifteen minutes to let the salt come out.

eight

Pour dried Myrica rubra into the sieve tray, and continue to stand and filter for at least 1 hour.

nine

Then pour the bayberry into the pot and start cooking. In about fifteen minutes, bayberry will produce juice.

10

At this time, pour 1 kg sugar, and bayberry will produce more juice.

1 1

At this point, it is basically endurance work. Although Yangmei produced a lot of soup in this process, people still can't live without it. They must watch the fire and often stir it.

12

After about an hour, the waxberry juice thickens, turn off the heat and bottle it while it is hot.

13

After loading preserved bayberry (with soup), I'm going to boil the remaining bayberry sugar (without soup). At this time, you only need to continue heating, and the frequency of frying should be accelerated until the soup is boiled and cooled.

14

10 Jin of bayberry, the yield of bayberry sauce and bayberry sugar is extremely low. The bayberry sauce should be turned upside down, and the bayberry sugar should be cooled.

15

The pulp of Dongkui Myrica rubra used is relatively large. If you fry too much when cooking waxberry candy, the pulp will be easy to paste, and it is difficult to present a distinct feeling. This state is not bad.

16

The cooled waxberry sugar is wrapped with white sugar.

17

It smells like childhood.

skill

skill

1. The pot I cooked is a non-stick pot (stew pot). Don't use an iron pan. Bayberry sauce or bayberry candy will turn black, and teeth will turn black after eating it.

2. The ratio introduced by fellow villagers is 10 kg of Myrica rubra plus 2 kg of sugar. After cooking, it can be stored in a cool place at room temperature for one year. But after I tasted it, I halved the sugar, because adding a catty of sugar can just keep the acidity of bayberry, which is moderate in sweetness and sourness. But after all, sugar is a preservative in jam, and the shelf life will be affected after the dosage is halved. It is recommended to keep it in cold storage.