Preparation ratio and specific steps.
Proportion:
Wine: Myrica rubra: rock sugar ratio is 5: 5: 1, such as 500 ml white wine, 500g Myrica rubra and rock sugar 100g. PS: The ratio is not very strict. Liquor can soak all bayberry.
Steps:
Wash Yangmei with cold boiled water, then leave it for a period of time to dry Yangmei, put it in a bottle, add rock sugar and white wine, and seal it.
Storage:
About three months, the wine turns deep red and can be drunk. The longer the time, the better the effect. But the storage time is not necessarily, and it can be decided according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.
Efficacy:
Myrica rubra wine has the functions of ventilation and blood circulation, clearing away heat and relieving summer heat, treating diarrhea, relieving fatigue and stimulating appetite.
Post:
Myrica rubra can adsorb alcohol in wine, so if it is soaked for a long time, its alcohol content may be higher than that in wine, which means it may be easier to eat Myrica rubra than to drink it. Exercise:
Wash the glass bottle and dry it. There must be no smell in the bottle. Put bayberry in a bottle, add crystal sugar, pour white wine, cover it with a glass cover and seal it, and put it in a cool place.
Liquor can surpass bayberry, and the amount of sugar depends on the sweetness of good wine.