When summer arrives in early May, a warm breeze blows the red of heaven and earth, and also blows the branches and fruits, cherries, lychees, mulberries, plums, and the rounded red onyx-like bayberry. As a northerner, I only saw this southern fruit in Chinese textbooks when I was a child, and when I looked at the description in the text, I wanted to taste whether the bayberry was sweet or sour. Now more than twenty years have passed, the era is developing rapidly, it is not difficult to eat bayberry, unripe bayberry is sour and difficult to swallow, and ripe bayberry is sweet and juicy, but its appreciation period is not long, but you have to count the seasonal solar terms to taste quickly, otherwise you will have to wait for a spring, summer, autumn and winter.
Bayberry is an ancient fruit that has been eaten in the mainland for more than 3,000 years, and it was originally eaten not as a fruit, but as a medicinal fruit, which is recorded in the "Food Therapeutic Materia Medica". Modern science shows that bayberry contains a variety of vitamins, trace elements, acids, sugars, etc., which help clear heat and nourish the stomach. In summer, people's stomach is generally more sensitive and fragile, and bayberry is also a nourishing fruit that conforms to this season, and I have to sigh that nature is really magical, pregnant with all things, and all things are connected to each other and coexist harmoniously.
Bayberry is a rare delicacy, not only we humans like to eat, other species also like, and its structure is special, as if for bacteria, parasites and other natural conditions, so before eating bayberry, you must know the correct cleaning method, otherwise it is equivalent to eating bacteria, causing discomfort. I have a college roommate who grows bayberry trees at home, and now every year when the bayberry is ripe, he mails me some bayberry for me to taste. And about the cleaning of the bayberry, I also specifically asked him, whether to use salt or alkali, he said that it is not right, if you want to wash the bayberry, you need to be very careful. Of course, he also told me the detailed method, and told me not to be lazy. The following will share the cleaning method of bayberry with everyone, when eating bayberry, don't wash it casually, use the right method, worm eggs, bacteria, dirty things are washed, eating more securely.
1. First of all, when buying bayberry, some will have some fruit stalks, so we better not pull off the fruit stalks directly before cleaning, so that it is easy to damage the pulp part, and it is easy to contaminate the pulp when cleaning, and the pulp will become weak after soaking in water. If you dislike the fruit handle is too long, you can use scissors to cut it short and then wash it.
2. Then we add more water to the bayberry, submerge it all, and then scoop a spoonful of salt into it, the salt can be put more, stir, so that the salt particles dissolve in the water. Soak for ten minutes, the salt water can let the little insects soak out by themselves, and after the salt water soaking, the sweetness will be more prominent.
3. Then we fish out the bayberry, take some additional water, put cornstarch and baking soda into it, and stir both well and blend with the water.
4. Put the bayberry in again and continue to soak for ten minutes, so that the bacteria, dust, impurities and other dirty things in the bayberry can be adsorbed out, so we soak for a while, you can see that the color of the water becomes darker.
5. Then we fish out the bayberry again, put it in clean water, and wash it several times until there are no more impurities in the water in which the bayberry is cleaned. The bayberry cleaned in this way is not only more clean and hygienic, but also tastes sweeter and more delicious.
【Selection of bayberry】
1. First of all, pay attention to the color of the bayberry, it is best to choose the color of dark red or purple red, such arbutus has high ripeness and is relatively fresh. The color is light red or black, do not buy, the former is not mature, and the latter is overcooked, it is inevitable that it will deteriorate.
2, the surface of the bayberry is wrapped with a layer of "fruit thorn", its shape also represents the ripeness of the bayberry, to choose the relatively round thorn, such a bayberry tastes more sweet and juicy, on the contrary, if the thorn is pointy, it will probably be more sour.
3, the last to touch the bayberry, feel its degree of dryness and wetness, it is best to choose a dry and non-sticky to the touch, because under natural conditions, normal bayberry is originally dry, and if it is wet, firstly, it may be a special substance sprayed by the merchant for freshness, and secondly, it may be that the maturity of the bayberry is too high, and the juice flows out, so that the inside of the bayberry is likely to have deteriorated.
Source: Little Jasmine Gourmet Notes
(Editor: Li Xiaoyu)