Homemade Bayberry Sauce
Overview
The plums in June are sour and refreshing, stimulate the appetite, promote body fluids and quench thirst. The rich pulp fiber can stimulate intestinal peristalsis, facilitate the excretion of harmful substances in the body, and have the effect of detoxification and beauty; the anthocyanins and vitamin C contained in bayberry have good antioxidant functions, which can improve immunity, fight free radicals, prevent aging, and inhibit cancer. However, eating too much will hurt your stomach and teeth, and bayberry is not easy to preserve, so if you can’t eat it for a while, you can soak it in wine (to treat diarrhea) or make jam. The pleasure of making the best use of things is also a pursuit of being a foodie~ˊ_>ˋ
Tags
Ingredients
Steps
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Soak the bayberry in light salt water for 20 minutes, rinse and drain and set aside
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Meat nucleus separation
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Add bayberry meat, stir and cook
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Use this low fire to cook the whole process~
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After the bayberry juice is released, add rock sugar and continue to stir-fry until the rock sugar melts
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Use a food processor to help make the jam more delicate (those who like grainy jam can ignore this step)
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The results of the food processor are really much more delicate ~ continue to stir and cook
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After 15 minutes, the jam has begun to take shape
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Simmer until the meat sauce is thick, scoop it up with a spoon and slowly slide it off, then turn off the heat and let it cool
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Bottle~done:)
