Blueberries contain a large amount of anthocyanins, so you can eat more blueberries to achieve a certain whitening, anti-oxidation and anti-aging effect. Since most blueberries in our lives taste slightly sour, blueberry jam has become an inevitable choice for many people who like to eat blueberries. When eating toast, you can spread some blueberry jam. Besides eating toast, what other ways are there to eat blueberry jam? How to eat blueberry jam 1. There are many different ways to use blueberry jam. The simplest and most common way is to eat it directly. Take out 3 to 5 spoonfuls each time with a clean spoon and put it directly in your mouth and swallow it slowly. You can also take an appropriate amount of blueberry jam when eating steamed buns or bread, spread it on their surface, and eat them together. This will make the steamed buns or bread taste more tempting. 2. Blueberry jam can also be used to cook porridge. When cooking porridge, you need to wash the rice in advance, put it into the pot and cook it until it becomes white porridge. 5 to 10 minutes before going abroad, put the prepared blueberry jam in the pot and mix it evenly. In addition, people can add an appropriate amount of blueberry jam when making milkshakes or ice cream, and the taste will be particularly good. How to eat blueberry jam 1. Blueberry jam tastes especially good when used to bake bread. When making it, you need to prepare an appropriate amount of blueberry jam and an egg, as well as 400 grams of dough for making bread. Let the prepared dough ferment. When it expands to twice its original size, cut it into small pieces and let them rest for 20 minutes. 2. Roll the cut dough into strips, line the baking tray with baking paper, place the prepared dough directly on the baking tray, wait for it to double in volume again, brush it with egg liquid, preheat the oven to 190 degrees, spread the prepared blueberry jam directly on the prepared bread dough, then bake in the oven, take it out and cool it down to make delicious blueberry jam bread. |
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