Yang Meiji, Yangmei is delicious and cheap. It’s just that Yangmei is not easy to save, so it’s time to change the way! The practice of this bayberry dry combines the methods of friends around and the various recipes of the kitchen. First, the bayberry is boiled, and the remaining bayberry is made into dried bayberry.
Yangmei to the stalk wash and soaked in salt water for 15 minutes
Put the water in the pot and add the rock sugar to boil, pour the water into the bayberry, and cook half a lemon slice in the pan.
After 5 minutes, most of the bayberry juice is poured out into a bayberry juice. After cooling, it can be served with cold water.
The rest of the soup is in the pot, add a small amount of white wine, cook slowly on low heat until the juice is collected. Here, you can properly dry it up, and carefully mix it during the juice collection process to avoid the pan.
Bake in the oven 150-180 degrees, pay attention to observation, often use chopsticks to flip, so that the heat is even. Bake to your favorite humidity!
After baking, cool down and sprinkle with sugar. It is eaten after refrigerating and has a better flavor.