2, Yangmei sour plum soup; Wash Myrica rubra and soak in dried hawthorn 1 hour or more. Put half a pot of water in the pot and bring it to a boil. Add bayberry, hawthorn, crystal sugar and licorice to continue cooking! Bring to a boil and stir gently. Continue to stew for 20 minutes! Turn off the fire and calm down! You can put it in the refrigerator, just drink it.
3. Yangmei milkshake: After adding sugar to the steamed Yangmei, use a spoon to pierce and crush the nucleated pulp, pour it into a bowl of original yogurt, add a spoonful of Yangmei pulp, and stir well when eating.
4. Yangmei rock sugar water: If the unfinished Yangmei is made into Yangmei rock sugar water, it will be frozen. Not only delicious, but also preserved bayberry for a long time.
5. Making canned bayberry: soak fresh bayberry in salt water 1 2 hours to remove the sour taste inside, and then put some sugar in hot water. See if you like it. You can order other ingredients at home. When the water cools, seal the bayberry and eat it in a few days. Has the effects of caring skin and eliminating wrinkles.
6. Making Myrica rubra wine: Because of its short shelf life, making Myrica rubra wine is a good choice. There is no strict requirement on the alcohol content of Yangmei wine. Soju can use ordinary grain or rice. Before soaking bayberry, wash it with cold boiled water and dry it. When soaked, the wine can be sealed and preserved, and it does not contain bayberry.
7. Frozen Myrica rubra: After fresh Myrica rubra is washed, add a small amount of salt water to wash it, remove the sour taste, then soak it in sugar water for a period of time and put it in a bag. Then seal it and put it in the refrigerator. Yangmei is best frozen.
8. Dried Myrica rubra: Dried Myrica rubra made of unprocessed Myrica rubra is also a good choice, which not only tastes delicious, but also achieves the effect of preservation.