Cooking Steps

1. 

   Step1:Wash the Bayberry and soak it in salt water. Then boil it in salt water for a few minutes. Remove the water and wash it. Cut the pulp with a knife. Put it into the pot (avoid the iron pot). Leave some pulp on the core of Bayberry. Put it aside. Fig. 1 - add sugar to the red bayberry pulp and continue to cook (lots of juice. Take out part and put aside). When it's fast drying, put lemon juice on it. Continue to dry. Cook all the way to dry in a low hea

2. 

   Step2:Put it into a glass container that has been scalded by boiling water. Cover it well. (inversion is said to form a vacuum. It is better for preservation). Cool it naturally or refrigerate it (the preservation time is different according to the sweetness. The preservation period is different.) or freeze it. When you want to eat it, take out the jam with the tool that has been scalded by clean boiling water

3. 

   Step3:Red bayberry juice horseshoe cake - electric rice cooker quick cooking mode. After 500g of red bayberry juice is boiled (the sweetness is adjusted by yourself), put 80g of horseshoe powder liquid which is boiled with 90g of water into it, stir while adding it, cool slightly and then put it into the mold to shape.

4. 

   Step4:Dried bayberry. Put it into the pot and add sugar. Add lemon juice when it's cooked and dried quickly on a small heat. It can be dried in 100 degree oven for an hour or longer. It can be dried in the sun. It can also be directly wet and eaten. The processed dried bayberry can also be wrapped with a layer of white sugar.

5. 

   Step5:Arbutus juice adjust its sweetness and drink directl