How to make cherry wine? How to make canned cherries?

Cherries have been cultivated in China for a long time, and there are many varieties. They can be eaten and made into cherry wine. Branches, leaves, roots, and flowers can also be used for medicinal purposes. In addition to being eaten fresh, they can also be processed into cherry jam, cherry juice, canned cherries, preserved fruits, and dew wine. They have a bright red color and an almond-like aroma, which makes people intoxicated when eaten. Cherries are also a good ingredient for dishes. So, what is the method of making mountain cherry wine? How to make canned cherries? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to make cherry wine

2. How to make canned cherries

3. How to make braised cherry meat with rock sugar

How to make cherry wine

The process of making cherry wine:

1. Select plump red cherries, wash them and drain the water. It is best to wipe the cherries clean with kitchen paper. After they are completely dry, remove the stems and cut the cherries several times with a knife.

2. Place the cherries and rock sugar in a wide-mouthed glass bottle in a layer, leaving some space for fermentation.

3. Pour in sorghum wine and seal the bottle tightly.

4. Attach a label with the production date, place it in a cool place, and let it soak for three months before opening the filter residue and bottling it for drinking.

How to make canned cherries

How to make canned cherries? I believe many friends have encountered similar problems. So how to solve this kind of problem? Here I will share with you the method to solve this problem, hoping to help you.

1. Prepare cherries, water, rock sugar, wash the cherries and dry them.

2. Put the cherries in a container and cover them with a layer of rock sugar.

3. Place a layer of cherries on top and seal the lid.

How to make braised cherry meat with rock sugar

Main ingredients: rib meat with skin, rapeseed heart.

Ingredients: salt, MSG, red yeast rice water, onion, ginger, rock sugar, aniseed, cloves, and cooking wine.

1. Scrape and clean the ribs, blanch them in boiling water, skim off the foam and keep the soup for cooking the meat.

2. Take out the meat, place the skin side up, and use a knife to make a three-centimeter cross cut on the skin.

3. Place a bamboo grate inside the casserole, put the meat skin side up into the pot, add broth, scallion, ginger, cooking wine, and red yeast rice water, cook over high heat for about 30 minutes, add rock sugar and salt, and simmer over low heat for 1 hour until the meat is tender and numbing, then reduce to medium heat to reduce the sauce, turn off the heat, remove the scallion, ginger and other seasonings, and remove the ribs.

4. Fry the rapeseed heart and season it before serving. Put the meat on the plate.