Composition:
Myrica rubra (soaked in wine), rock sugar, lemon, maltose
Steps/methods:
1, filtering out wine from the bottle and soaking bayberry;
2. Throw bayberry into the pot and add rock sugar or white sugar;
3, start to cook on a small fire, you can throw one or two lemons after saccharification;
4. If there is maltose, add maltose, and then filter out the bayberry juice;
5. Finally, put it into a microwave oven to heat and evaporate water, so as to make bayberry into dried bayberry;
6, put it in the refrigerator, and then OK;
7. Myrica rubra juice can be added with sprite and so on, and then it can also be used as a drink.
Tips:
Or sun-drying: take the filtered red bayberry juice and sun-dry it in the sun to get the finished product.
Healthy eating:
Myrica rubra has the effects of promoting fluid production to quench thirst, invigorating spleen and appetizing. Eating more does not hurt the spleen and stomach, but also has the effect of detoxifying and dispelling cold. "Compendium of Materia Medica" records that "Yangmei can quench thirst, harmonize the five internal organs, clear the stomach, remove troubles and ward off evil spirits." The fruit, core, root and skin of Myrica rubra can be used as medicine, which is flat and non-toxic. Stones can cure beriberi, and roots can stop bleeding and regulate qi; Bark soaked in wine can cure traumatic injury, redness and pain. Myrica rubra soaked in white wine, in midsummer, will feel refreshed and relieve summer heat and boredom. When diarrhea occurs, take Yangmei decoction and drink it to stop diarrhea, which has astringent effect. Myrica rubra has many medicinal functions, such as promoting digestion, removing dampness, relieving summer heat, promoting fluid production and relieving cough, helping digestion, keeping out cold, stopping diarrhea, inducing diuresis, preventing and treating cholera, etc. It has the reputation of "agate in fruit".