Bayberry is a famous fruit in Jiangnan, China
The bayberry tree has the meaning of being known as the "cash cow", and its ice and jade jade are especially loved by the world.
Legend has it that there was a beautiful girl who was a heavenly hundred fruit fairy, and the violent Hundred Beast King wanted to take her for himself, and that day, taking advantage of her parade, he turned into a fierce tiger and wanted to rob her to become a relative. After the girl was rescued, she lived in the Yang family to recuperate, and at the same time collected medicine for the villagers to treat diseases, built roads and pavilions. Shi Lang saw that she was skillful and liked her; the girl saw that Shi Lang was industrious and brave, and she also deeply loved him.
Because there is a plum lake nearby, the girl named Mei zhu. A family of three, working at sunrise, breathing in and out, living happily. Soon the news reached the Ears of the Hundred Beast King, and he was jealous and hateful, so he set up a poisonous plan. One day, Mei Zhu and Shi Lang went up the mountain to collect medicine and hunt, when suddenly the landslide cracked, and the plum plant fell from the Wanzhang Mountain.
When Mei Zhu was dying, she asked Ishiro to bury her under a large tree after her death. The next year, the big tree where the plum pearl girl was buried grew red agate-like fruits, which were put in the mouth and tasted, sweet and clear. Only then did everyone understand that this was a blessing created for the people after the death of Meizhu Girl, so they called this fruit Bayberry.
The correct cleaning method of bayberry:
First, about the bayberry, everyone's most concerned about the problem, should be the small white insects inside, this is the larvae of the bayberry fruit fly, the sweetness of the bayberry after ripening will attract them to lay eggs on it, but don't worry, most of the melon fruits and vegetables can not escape, and the fruit fly larvae almost grow in a pollution-free environment, which is harmless to the human body and will not parasitize in the human body. The bought bayberry is soaked in salt water for 10 minutes, then rinsed to wash them out.
Second, the surface of the bayberry is rich in fruit wax, when cooking the bayberry, you will find a layer of white wax floating in the pot, which is a normal phenomenon, and you can scoop it out with a colander.
Top 10 practices of Bayberry:
【1】 Bayberry coconut cake
This bayberry coconut juice cake is stunning! Not only does it have a high taste Q bomb, but it is especially suitable for summer desserts.
Fees:
Bayberry layer: Bayberry 180 g
Water 250 g
Gelatin tablets 12 g
Coconut milk layer: 200 g of coconut milk
Sugar 20 g
Water 100 g
Gelatin tablets 8 g
Step 1
Add the bayberry to 250 g of water and blend in a blender.
Step 2
Sift through the bayberry juice, add the bayberry juice to the sugar and bring it to a boil in the milk pot, then take it out to cool and set aside.
Step 3
Coconut milk + water + sugar boiled to cool and set aside
Step 4
2 gelatin slices are soaked in ice water to soften, put hot water to melt, 12 grams of that part are put in the bayberry juice, 8 grams of that part are put in the coconut milk.
Step 5
I used a 6-inch heart-shaped live mold, and the first layer of coconut milk was better, and it was not so easy to flow out. Each layer is 70 grams, each time you have to put it in the refrigerator for about 10 minutes, wait for the solidification and then put another layer until the liquid is added, and finally take it out and refrigerate for 4 hours before eating!
【II】 Dried arbutus
Fresh bayberry 1000 g
Rock sugar 500 g
Caster sugar 100 g
Water 200 g
The water in the pot is boiled, and the fresh bayberry is first passed with boiling water.
Add rock sugar, water and bayberry and cook together.
After boiling on high heat, turn to medium-low heat and slowly simmer, the soup color is getting darker and deeper, more and more viscous.
When the bayberry water evaporates and dries, the bayberry shrinks, and the soup in the pot is basically concentrated, you can turn off the heat.
The bayberry is sprinkled with fine granulated sugar while it is hot, and the fine granulated sugar is evenly wrapped around each bayberry.
Step 6
Bake at 100 degrees Celsius in the oven and bake the bayberry for 5 hours.
【3】 Bayberry roasted ribs
Royalties
Bayberry 500 g
3 ribs
Rock sugar to taste
Raw soy sauce to taste
Vinegar to taste
Salt MSG to taste
Green onion, ginger, garlic a little
First take a small bowl full of bayberry first soaked in salt water, wash it, and then put a large pot of water in the pot, the bayberry can be boiled on high heat, into bayberry water, can be boiled for a long time, the water into a red state, take out the spare. Add water to the ribs, add cooking wine, blanch ginger and set aside.
Heat the oil in the pot, put the onion ginger and garlic to sauté, and then put the ribs and sauté until the ribs become brown, then take the onion ginger garlic to pick out a chopstick, pour the freshly boiled bayberry water, even the bayberry a piece poured in, the water must not be over the ribs, and then add soy sauce, rice vinegar, add rock sugar after boiling on high heat, and wait for the rock sugar to melt. Cover and cook over high heat, the time is quite long, please wait patiently, until the juice is fast before the bayberry is taken out, put some fresh bayberry stir-fry to collect the juice, put salt MSG can be out of the pot.
Personally feel that the taste is much more delicious than the sweet and sour ribs, more than a little bit of arbutus fruit aroma, very fragrant, sweet and not greasy, anyway, it is delicious, strongly recommend this dish.
【4】 The super refreshing way to eat bayberry - cola bayberry soup
In the summer, the favorite is the endless bayberry and iced cola, and the sour and refreshing bayberry cooked until the blossom is combined with the necessary ice coke to enjoy the happy feeling of a large mouthful of sweet and sour and carbs exploding in the mouth.
Bayberry to taste
Yellow rock sugar (regular rock sugar is also available)
water
Coke
mint
ornament
Rum (optional) with a small lid
First boil the bayberry soup, the water accounts for one-third of the bayberry is enough, the sweetness is adjusted by itself, and the low heat is covered and slowly stewed, which will produce a lot of water
Cook until the bayberry meat becomes soft, the surface cracks and cold, and then puts it in the refrigerator for freezing.
Find a beautiful cup and put a few pieces of ice, pour in half a cup of refrigerated bayberry soup, if you want to add rum you can mix it at this time.
Add a bottle of chilled Coke water and I'm a proper Coke Party.
Add the coke to nine points, and put two more pieces of ice and a few boiled bayberry on top.
Garnish with two mint leaves, sweet and sour ~ take a big sip!
【5】 Sour and appetizing summer seasonal food - perilla peach arbutus ginger
Perilla A handful
White vinegar several
Rock sugar a few
8 peaches
A pinch of salt
2 pieces of ginger
Wash and cut the peaches into chunks and marinate them overnight with salt to make the texture a little crisper. The peaches are then washed and dried.
Wash and dry the perilla, put the rock sugar and perilla in a pot, add water to a boil, and cool the rock sugar after melting.
Soak the bayberry in salt water for more than half an hour, wash and steam in a pressure cooker for 15 minutes to cool.
Wash and dry the slices of ginger; take back a clean, waterless glass bottle, add perilla leaves, peaches, bayberry, ginger, and pour in perilla ice sugar water, bayberry soup and white vinegar.
Refrigerate for one night and eat.
[6] Bayberry sparkling water
Bayberry and sparkling water are more compatible with Oh~
Bayberry 6 capsules
White sugar 20
Refrigerated sugar-free sparkling water 1 bottle (325ml)
Mint leaves 3 pieces
Cut out the flesh of the bayberry and place in a cup.
Add the white sugar, mash the pulp as much as possible and mix well with a fork or spoon, and the sugar melts.
Pour in sparkling water, stir well and drink. If there are mint leaves you can add now, it is even more delicious.
Tips:
Sweetness: Slightly sweet
Bayberry is more sour or prefers to be sweeter can be flavored with an appropriate amount of sugar in the final product.
【VII】 Simple pitting bayberry sauce
Bayberry preservation time is short, take advantage of the season when the bayberry is ripe, specially buy more back, make a delicious bayberry sauce, can be a long and long aftertaste.
Bayberry 5 pounds
Table salt 10 g
Lemon juice a few drops
Fresh bayberry with water and salt, soak for 20 minutes, then stir in one direction, rinse with water, dry and set aside, you can use napkins to dry the surface of the bayberry. Note: Bayberry should be completely soaked in salt water, stirring and cleaning when there are small insects or eggs to clean out, it is normal, do not be afraid not to scream, calmly rinse off with water.
After the bayberry is dried, it begins to be kernelized to prepare the sauce. Bayberry uses a large-caliber mounting mouth, gently holding the bayberry with one hand, inserting the mounting mouth from the fruit base of the bayberry with the other hand, and the mounting mouth gently pushes the flesh of the bayberry and easily peels off from the core.
Put the peeled bayberry meat into a dry non-stick pan, I am using an ordinary wheat rice stone wok, use a non-stick pan to prevent the boiling process of bayberry meat sticky pan burnt, there is no non-stick pan at home on the use of ordinary pot can also be, ordinary pot should pay attention to more stir-frying, directly put bayberry meat.
Turn on the heat, stir-fry until the bayberry meat is slightly juiced, then add the prepared rock sugar and continue to stir-fry. The amount of sugar can be increased or decreased according to personal taste.
After adding rock sugar, the bayberry meat will continue to juice during the stir-frying process. Therefore, the whole process of boiling bayberry sauce does not need to add water at all. Stir-fry the juice on high heat, change to medium heat and simmer for 30-40 minutes, this process should remember to turn the pot frequently, the bayberry juice will gradually concentrate, and the bayberry meat will become mushy.
Finally taste the sweet and sour taste, if necessary, you can add and finally taste the sweet and sour taste, you can add sugar if needed, and quickly collect the juice on high heat. After boiling into a paste, add a few drops of lemon juice, stir-fry evenly, turn off the heat and cool.
Step 7
The cooled bayberry paste is placed in a high-temperature sterilized dry glass sealed jar and stored in the refrigerator. Every time you eat bread and steamed buns, use a clean spoon to take them, you can store them for 1 month.
Tips:
1. Bayberry should be dried and then done;
2 high heat out of the juice in the heat, and then on high heat to collect the juice;
3. When using high heat, be sure to pay attention to stir-frying;
4 Rock sugar can be replaced with white sugar, and the amount of sugar can be increased or decreased according to the taste;
5 when collecting juice, keep a little juice not to burn completely dry, so as not to boil overheat, when cooling, the juice will become less, do not worry about too thin;
6 lemon juice is to enhance the taste and preserve freshness
【8】 Arbutus wine
As a Jiangnan person, there is no cup of bayberry wine in the hot summer, which will be a pity for a season!
Bayberry 1500 g
Sorghum pulp 52 ° liquor 3000 g
Rock sugar 200 g
Glass bottle (disinfection without water and oil)
Wash the bayberry with clean water and drain the cool water, leaving no moisture on the surface.
Step 2
Bayberry should be freshly picked large, 9 points of ripe best, pick out the soft out of the water.
Drain the arbutus into a clean glass bottle, eight points full, put some rock sugar on top (according to each person's taste, do not put it, like slightly sweet fruit wine can be put)
Pour in the white wine without rock sugar. Liquor should choose a highly fragrant liquor of more than 40 degrees. Of course, the higher the degree, the better. Because bayberry will reduce the alcohol content.
Cover the lid in a cool place to save, about 20 days can drink the head of the bayberry wine, at this time the bayberry wine is the best in color and taste, better after refrigeration! After drinking the stubble, you can also add wine to continue soaking. Bayberry wine will gradually fade over time, aged bayberry wine (stubble) can also be medicated, summer sweltering heat stroke (our hometown old saying is called "eat hot") take a few aged bayberry wine in the bayberry to eat, will relieve the heat ventilation, summer and easy to eat bad stomach, good medicine is to drink a little old bayberry wine, children will use salty biscuits dipped in wine to eat, you can smelt diarrhea. These are the experiences that have been passed down from generation to generation by the elderly!
After 20 days, you can open the lid and taste it.
【Nine】In summer, there is more than just sour plum soup ~ sweet and sour and cold bayberry juice
It's a cool drink that relieves the heat and is delicious ~ If you like to add ice cubes when you like to drink, reduce the amount of water to 1000ml. This taste does not fade.
Fees:
Rock sugar 200 g
Water 1200ml
Salt 10 g
Bayberry is first soaked in salt water for more than 2 hours to bubble out impurities and fruit fly eggs.
Pour into a drainage net and rinse repeatedly with clean water.
Add water + rock sugar and bring to a boil for 5 minutes.
Place in sterilized, water-free, oil-free glass bottles and refrigerate overnight after cooling.
After refrigerating overnight, the color of bayberry juice is better, and the pigment is all released, quite gorgeous, sweet and sour.
【10】 Bayberry jelly, ice pickled bayberry juice
Although the theme is jelly. But actually my main purpose is for this candy pickled bayberry. Jelly is just a by-product.
Marinating bayberry with sugar can not only preserve freshness, although it seems that sugar increases calories, but eating three or five a day does not have too much guilt.
The original juice of the pickled bayberry is very sweet and sour, and it is slightly cool and slightly drunk. It is more delicious than eating fresh arbutus directly.
If you don't have the patience to pickle, you can boil the bayberry directly with rock sugar to make sugar water, but the flavor will be slightly different from the pickled bayberry. Because the pickled bayberry is briefly fermented, it produces a special flavor of slightly drunk.
Fresh bayberry
salt
rock candy
White cool powder
White cold powder is sold in supermarkets, and it is recommended to use rock sugar, because the taste of white sugar pickling will be slightly sour and greasy.
Fresh bayberry is placed in a large basin, wrapped in two spoonfuls of starch and rinsed off the floating ash with cold water. Change a basin of water, add 2 tablespoons of salt and stir well, soak in bayberry for 5-30 minutes. Fish out the bayberry one by one and rinse it with cold boiling water.
Step 3
A layer of bayberry and a layer of rock sugar (pictured is the icing sugar powder), put in the bottle for eight minutes full. Finally, prepare a small plastic bag, pack half a bag of water and tie it tightly, and then put on a plastic bag to prevent leakage. Press the plastic bag filled with water on the bayberry. Screw on the cap and let stand in the refrigerator for 2-4 days.
After 3 days, you can see that the sugar has basically melted, and the natural juice of the bayberry has flooded the bayberry body. At this time, you can take out the rock sugar pickled bayberry and taste it.
In view of the richness of bayberry juice, it can be mixed with water 1:1 (that is, 250 grams of bayberry juice + 250 grams of water).
Add the white cold powder to a small bowl. The ratio is (juice + water) liquid 500 g: white cool powder 20 g.
Add a little cold water to the white cool powder, the water does not have to be too much, as long as the white cool powder can be wet and mixed into a paste. This is done to avoid clumping when the powder is added directly to the boiling juice.
Step 8
Bring the bayberry juice to a boil and pour in the mixed cold white powder paste. Mix well. (At this time, you can also add 1 gram of salt to make the sweetness more distinct) To boil again, turn off the heat.
Step 9
Pour into the mold (normal bowls are also acceptable). Each jelly can be filled with one or two pickled bayberry for the best flavor.
Step 10
It solidifies when cooled at room temperature and can be stored in the refrigerator. Consume within three days.
The above bayberry method is shared here, I hope to help you, learn more food, bring you different delicious every day, pay attention to me! Komatsu kitchen