1. Myrica rubra was washed with running water and soaked in light salt water for half an hour.

2. Rinse again after soaking and drain for later use.

3. Put the washed bayberry into the pot, then add some rock sugar and add water to cook.

When the color of water darkens, the rock sugar will melt.

5. Then put it in the refrigerator and let it cool before freezing.

Yangmeigan

1. After washing Myrica rubra with running water, soak it in light salt water, rinse it again and drain it for later use.

2. Pour the rock sugar and water into the pot and melt the rock sugar by fire. Remember that this water should not be too much, just about half a bowl. You'll get yourself into trouble if you add too much, hee hee.

3. Add bayberry and cook over low heat. Turn it gently during cooking, and be careful not to turn the pulp over. This process needs patience, because if you cook it, the water will evaporate faster and it is difficult to completely dry it in the microwave oven.

5. Then take out the bayberry and put it in the microwave oven 10- 15 minutes. Remember to observe at any time, don't burn.

6. Let it cool and put it aside. When it gets cold, Yangmei will dry a little, so don't worry.

7. Sprinkle with sugar and mix well, then you can eat.

Myrica rubra jam

1. After washing Myrica rubra with running water, soak it in light salt water, rinse it again and drain it for later use.

2. Wear disposable gloves on your hands and cut the red bayberry pulp with a fruit knife.

3. Take stainless steel pot, add red bayberry meat, add 100g sugar, and mash while cooking. About 500g of red bayberry meat, put 100g of white sugar, and the amount of sugar can be adjusted by yourself.

4. After the pulp is completely mashed and heated, some water will be produced. At this time, about 200g of maltose will be added. Maltose should also be properly adjusted. If there is more water in the pulp, you can add more. In addition, adding maltose can increase the viscosity of jam. If you can't buy it, you can use jelly or gelatin tablets instead.

5. Stir while cooking, and medium heat. Remember to keep stirring all the time to avoid burning the pot.

6. When the jam is a little thick, squeeze half a lemon juice, turn off the heat and stir while cooking. Until it becomes the sticky state you want.

7. Cool the cooked jam, put it in a sealed container and store it in the refrigerator.

Yangmei wine

1. Wash Myrica rubra, soak it in light salt water for 30 minutes, then rinse it with cold boiled water and drain. Please note that it was washed with cold water in the end, that is, the boiling water was cold.

2. After draining, put it in a cool and ventilated place to dry. Because Myrica rubra is easy to attract insects, when drying, remember to spread a thin layer of gauze on the surface, don't cover it completely, just gently put it on the edge of the utensils you are drying.

3. Prepare the brewing container, remember to scald it with boiling water several times for disinfection, and then dump it for later use.

4. Put the dried bayberry in a container, and then add the rock sugar. Don't have too much rock sugar, just spread a layer on the surface, there is no fixed proportion requirement.

5. Then pour the white wine, and the white wine should not pass the red bayberry at all. Do not choose Maotai-flavor liquor, it is better to choose Fen-flavor liquor, which can retain the aroma of bayberry to a greater extent. In addition, it is recommended to use 45-degree liquor.

6. Finally sealed and stored in a cool place. 1 -2 months later.

Frozen bayberry

1. Myrica rubra is washed with clear water, then soaked in light salt water, rinsed again and drained for later use.

2. Drain the water and throw it directly into the refrigerator for freezing! Ha ha ha, is it super simple? If you are afraid of acid, you can soak it in sugar first, drain it and freeze it!