How to deal with too many bayberries

When it comes to the season for eating bayberry, the market will be occupied by bayberry, but because there are too many bayberries and they are not easy to preserve, many people are very distressed. But in fact, in addition to freezing, there are many other ways to process bayberry, including drying bayberry, making bayberry wine, bayberry vinegar, bayberry in sugar water, bayberry sauce and bayberry ice cream, etc., which not only preserves the bayberry, but also can give full play to its role.

1. Dry the bayberries in the sun for about 6 hours a day on a sunny day. After 10 days, collect them and cook them in a pot with sugar water.

Wait until the bayberry absorbs the sugar water and then dry it in the sun for another day. If you have too many bayberries at home, this is the best way.

2. Make bayberry wine. Only a small amount of bayberry is needed, about 12 bayberries for one liter of white wine, and a small amount of wolfberry. Soak it for about 2 months before eating.

3. Bayberry vinegar. Prepare ingredients: 800g bayberry, 600~800g rock sugar, 800~1000ml vinegar. You can increase the amount of each ingredient according to this ratio. Step 1: Soak the bayberry in salt water for more than 1 hour to remove small insects, wash off the dirt, and drain. Step 2: Put bayberry, sugar and vinegar into a glass bottle (it is recommended to overlap a layer of bayberry and a layer of rock sugar so that the sweetness will be more even), and seal the bottle. Keep in a cool place. You can eat it after 3~4 days~super easy!

4. Sugar-coated bayberry. Prepare ingredients: 500g bayberry, 250g rock sugar, and appropriate amount of lemon juice. Step 1: As usual, you need to soak the bayberries in salt water to remove bugs and other dirt. Don't skip this step unless you really like eating bugs. Otherwise, if bugs float out during the process, the scene will be a bit disgusting. . . Step 2: After draining the bayberries, pour the bayberries, sugar and lemon juice into the pot and cook over medium heat until low heat is reached. During the cooking process, foam will appear, which you should filter out with a spoon. After cooking for more than ten minutes, turn off the heat, cool, bottle, and refrigerate for better taste. This method is most suitable for processing sour bayberries.

5. Bayberry jam. 200 bayberries, 400ml water, 500g sugar, and appropriate amount of lemon juice. Step 1: Soak the bayberries in salt water, wash and drain for later use. Step 2: Pour water into the pot and bring to a boil, then carefully add the bayberries. Turn to medium heat and cook, stirring frequently to prevent them from becoming mushy. Step 3: After the bayberries are cooked, use a sieve to scoop out the bayberry seeds. Then add rock sugar and lemon juice according to taste. After the juice is reduced into a sauce, you can turn off the heat and put it into a container. After cooling, store in the refrigerator. Since there are no preservatives, it should be consumed as soon as possible. It’s delicious served with toast!

6. Bayberry ice cream. Prepare ingredients: 300g bayberry, appropriate amount of water, 200ml fresh cream, 2 eggs, and 70g white sugar. Step 1: Soak the bayberries in salt water, wash them, drain them and put them in a frying pan. Pour in water. To prevent them from burning, the water must be enough to cover the bayberries. Step 2: When it is almost cooked, stir it constantly with a spatula to prevent it from becoming mushy. Step 3: Use a sieve to remove the bayberry cores, cook until it becomes slightly thicker, then add 50g of sugar, stir evenly, then turn off the heat and cool. Step 4: Pour 10g of white sugar into the whipped cream and stir with a hand mixer until it reaches the state shown below, then place the container in ice water to cool.