Chinese Food
Bayberry vinegar
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Summer is coming. I don't have an appetite for anything. The tea is easy to spoil. I don't want to drink white water. This arbutus vinegar is recommended for wall crack. The taste is sour and sweet. The ratio of 1-10 is mixed with water. It's super appetizing. The vinegar can be kept at room temperature for one year. It's super convenient. As for anything that softens blood vessels, beautifies and beautifies, I don't need to talk about it. My sisters say that arbutus hasn't been put into the market yet. Hurry up.
Cooking ingredients
Cooking Steps
Step1:Yangmei buy home. Simple cleaning. Remove the fruit base. Salt into the water. Soak the Yangmei for 10 minutes to prevent small insects in the pulp. But the bayberry I bought is of good quality. It's very clean.
Step2:Clean the pot. Dry the water. Pass the bayberry with mineral water to prevent it from draining.
Step3:Put the lollipop in the bottom of the pot. Then put the bayberry. Finally, pour in the rice vinegar. The vinegar should be soaked in the bayberry.
Step4:Keep it in a cool place. Shake it every other day to make the sugar even. It's about a week to ten days. Is the color beautiful
Step5:When you drink it, mix 1-10 with water. The sour and sweet can be increased or decreased according to your own taste. Anyway, it's lollipo
Cooking tips:The material is Haitian white rice vinegar. 3.5 degrees. It won't be too sour. The pot is two liters. It's just full. I'm using Dongkui bayberry in Xianju. It's delicious. There are skills in making delicious dishes.
