Bayberry soup, a traditional Chinese dessert featuring bayberries as the main ingredient, presents an enticing deep red color, like a refreshing evening glow in summer. The soup floats with plump bayberries, their colors gradienting from deep purple to bright red, as if they were sparkling gems. Under the indoor lighting, the color of the bayberry soup becomes even more profound, reflecting an enticing luster that makes one eager to taste.
I gently scoop up a spoonful of soup, and the tangy and sweet aroma of the bayberries wafts, a fresh yet sweet scent that seems to instantly awaken the taste buds. I take a small sip, and the temperature of the soup is just right, with the tangy and sweet flavor of the bayberries first touching the tongue, followed by the clear sweetness of the soup, creating a refreshing and cooling sensation.
Savoring it carefully, the fruity fragrance of the bayberries blends with the sweetness of the soup, forming a unique flavor. This taste is neither overly sweet nor monotonous but a perfectly balanced harmony. With each sip of soup slowly sliding down the throat, the warm sensation is comforting, as if the whole body and mind are soothed by this coolness.
Bayberry Soup
Ingredients
- 500 g Bayberry
- 100 g crystal sugar
- 1500 g water
- 3 g salt
Instructions
- Bayberry Put it in a container and add 500g water, Add salt, stir well and soak for 15 minutes
- After soaking, rinse and drain
- Pour the bayberry into the pot,Add 1000g water
- put into a crystal sugar,Cook over high heat, stirring slightly, until the rock sugar melts.
- After boiling, turn down the heat and simmer for 5 minutes
- When the time is up, turn off the heat and simmer for 5 minutes
- After 5 minutes, you can serve it on the table.
