Preservation and storage measures of Myrica rubra

Refrigerated Yangmei: It's a pity that Yangmei was thrown away before eating. Put the unfinished bayberry in the refrigerator for refrigeration. The temperature in the main refrigerator should not be too low;

How to preserve Myrica rubra

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Myrica rubra crystal sugar water: If the unfinished Myrica rubra crystal sugar water is made into Myrica rubra crystal sugar water, it is not only delicious, but also can be stored in the refrigerator for a long time.

1. Rinse fresh bayberry with clear water, then soak it in water for a quarter of an hour, and put a little salt in the water.

2. Put the soaked bayberry into a pot filled with water and add a proper amount of rock sugar. The amount of rock sugar depends on personal taste. 3. The fire boils. Turn the water to low heat 10 minute after boiling, then turn off the fire and take it out to cool.

How to preserve Myrica rubra

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Making canned bayberry: soak fresh bayberry in salt water 1 to 2 hours to remove the sour taste inside, and then put some sugar in hot water. You can order other condiments at home if you like. When the water is cold, put the bayberry in and seal it, and you can eat it in a few days. Has the effects of skin care and wrinkle resistance.

How to preserve Myrica rubra

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Making Myrica rubra wine: Because of its short shelf life, making Myrica rubra wine is a good choice. There is no strict requirement on the steepness of Yangmei wine, so it is enough to burn white wine with ordinary distiller's grains or rice. Before soaking, wash bayberry with cold boiled water and dry it. When soaking, the wine is not as good as bayberry, so it is sealed and preserved.

How to preserve Myrica rubra

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Frozen bayberry: Wash the fresh bayberry, rinse it with a little salt water to remove the sour taste, then soak it in sugar water for a period of time and put it in a bag. Then seal it and put it in the freezer of the refrigerator. It is best to freeze bayberry into ice.

How to preserve Myrica rubra

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Yangmeigan: It is also a good choice to make dried Yangmeigan with unprocessed dried Yangmeigan. Not only delicious, but also can achieve the effect of preservation.

Dried plum vegetable production materials: main ingredients: fresh bayberry, appropriate amount of sugar, appropriate amount of licorice powder, appropriate amount of citric acid, a small amount of carmine, a small amount of sodium benzoate and a small amount of salt.

1. Material selection: Use leftover bayberry as material.

2. Pickling: put the fresh red bayberry into a jar, add a proper amount of salt and mix it evenly with the fresh red bayberry, and leave a small amount of salt to cover the surface of the red bayberry, then cover it with stones and pickle it for 5-7 days.

3. Sun-drying: Take out Myrica rubra, drain the salt solution and sun-dry.

4. Rinse: remove the bad preserved waxberry blank, soak it in clear water, change the water every 10 minute/time, and do it three times continuously, then wash and drain.

5. Sugar stain: Take appropriate amount of clear water, add appropriate amount of white sugar, after heating and liquefaction, soak the drained waxberry blank in hot sugar solution, and add appropriate amount of white sugar to the waxberry blank. After standing for 24 hours, take out the red bayberry, cook the sugar solution until it is thick, add auxiliary materials such as licorice, add it into the red bayberry blank again, and stir evenly. Leave it for 48 hours. In the meantime, it should be stirred several times to let Yangmei absorb enough sugar solution.

6. Sun-drying: take the waxberry blank and put it in the sun until it is slightly dry to get the finished product.

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How to preserve Myrica rubra

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Bayberry jam. If the unfinished bayberry is made into bayberry jam, it will not be wasted or preserved for a long time. Why not?

1. Rinse the unprocessed bayberry with clear water first, then soak it in light salt water for 15 minutes, and then rinse it. 2 kg of red bayberry, cut off the pulp and marinate with sugar for half an hour. I put 20g of sugar, because the bayberry I bought is sweeter.

2. Pour the pickled bayberry into a stainless steel pot, then sprinkle with white sugar (I used 40g) and heat it to a boil. No water is added in the whole process. Then add the pre-melted gelatin (I used 10g gelatin, water is optional).

3. Keep boiling, and stir from time to time, so as not to burn the pot. Then add two spoonfuls of maltose to make the jam thicker.

Finally, squeeze in half a lemon juice until the jam becomes slightly sticky. Finally, the jam can be bottled after cooling.

How to preserve Myrica rubra

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Healthy sour plum soup. It is also a good choice to make unfinished Yangmei soup, which can achieve the effect of not wasting and preserving Yangmei.

1. Prepare ten pieces of ebony, some bayberry, red dates and medlar. I soaked ebony in water, but later I found that I could do without it.

2. Chop the ebony, cut the jujube with scissors, wash the medlar and bayberry and put them into the pot. Yangmei is very ripe. Press it gently with a spoon later. Because they are all very sour fruits, we should use glass-ceramics and other utensils to cook sour plum soup.