Ningbo Yuyao, Cixi area is the main production area of bayberry, every year from June to July is a large number of bayberry mature listing season, this season, everywhere can see fresh bayberry and various derivatives, but bayberry shelf life is short, in addition to special planting and sales merchants can be kept for a long time, the most processing method of picking the bayberry is to brew into bayberry wine. The locals will also have another long-term preservation method, using the soil method to make bayberry sauce, this sauce is not a general salty sauce, but a sweet soup like canned fruit, the specific method is not clear, but it is very delicious, and the bayberry is also delicious. Photography: August Weiyang Image
This is a finished product that can be eaten, the jar is bought, 2 yuan a piece, and the lid is also printed with the words "Chinese cuisine", nutritional appetizers, gifts and so on.
When the lid is opened, the scent and sweetness come to the nose, and the color of the juice and bayberry is also very attractive
After opening it, pour out a small bowl, just enough for one person to eat
This color is not very tempting, drink a bite, feel and eat the same canned fruit taste as a child, but this is made by the soil method, certainly not put additives. After the juice is drunk, eat the bayberry, which is also very delicious.
This kind of homemade canned bayberry not only preserves the bayberry very well, but also changes the way to eat it, and the taste is also superb. Have you ever eaten?