Step 1: Put the bought Myrica rubra into a basin and wash it with clear water.
Step 2: Pour clear water into the basin and fill it with bayberry. Put 1-2 tablespoons of salt in the basin.
Step 3: soak bayberry in salt water, and then you will see a small white bug crawling out. Soak for about 20 minutes.
Step 4: Take out the bayberry. Rinse it with clear water and you can eat it.
How to eat bayberry 1: Wash it with salt water and eat it directly.
The specific method is to soak Myrica rubra in light salt water, take it out and rinse it for about 10 minute, dry it and put it in the refrigerator.
How to eat bayberry 2: dried bayberry
China's online cookbook reminds us that the traditional way to soak bayberry wine is to fish out last year's Chen Yangmei, sprinkle with white sugar, drain and dry in the sun for two days (cover with gauze to prevent mosquitoes and flies). An environmentally-friendly and pollution-free Yangmeigan that relieves summer heat is ready.
How to eat bayberry 3: rock sugar bayberry
500g of waxberry, 0/00g of rock sugar/kloc, 3g of salt. Wash the bayberry and put it in a big bowl. Soak fresh bayberry in salt water for about 10 minute, and then wash it with clear water; Then put it in a fruit container (the kind that can filter water) and let it stand for about 20 minutes. Myrica rubra will be cleaner and contain less water, so it can be eaten immediately or stored in the refrigerator. Sprinkle salt and rock sugar on bayberry. Put cold water in the steamer, boil the water and steam for about 10 minutes. Hold it with chopsticks and try to see the softness of bayberry, and you will be satisfied.
China Eating Network Catering Network Tips: Steamed bayberry can't be eaten immediately. When it is completely cooled, cover it with plastic wrap and put it in the refrigerator for 24 hours to let the rock sugar fully penetrate into the bayberry. At this time, the taste is the best.
How to eat four: licorice and bayberry
The practice of licorice bayberry is to choose bayberry with more pulp first, and then put bayberry, lemon, sugar and licorice powder into the pot for frying. In this process, the juice of Myrica rubra keeps oozing out, and the volume of Myrica rubra will gradually shrink. After that, dry the juice and take it out.
How to eat: drink Yangmeite in summer.
The first is pure bayberry juice. Specifically, bayberry is pickled with salt and sugar, then boiled, and the pulp and juice taken out are made into concentrated juice, which is bottled for later use. When you want to drink, take out a proper amount of pulp and juice from the bottle, rinse it with water, and add ice to drink.
Another method is to stir and crush the pitted waxberry meat with ice cubes, and mix it with filtered waxberry juice and dried roses. If the taste is slightly sour, honey can be used to adjust the appropriate taste.
China eats the net to remind, this kind of concentrated fruit juice is not suitable for storage for too long, generally about 10 days. Drink it as soon as you open it, and it is easy to spoil the juice after contact with air. It is said that such a cup of Yangmeite can both refresh and beautify.
How to eat five: traditional bayberry wine
Netizens said that the traditional red bayberry wine not only requires the size of red bayberry, but also pays attention to the choice of wine. Generally, Fen-flavor liquor is the main type, and any Fen-flavor liquor bought from the market can be used. At the same time, the choice of sugar is also particular, generally based on rock sugar, not sugar. At the same time, the amount added should also be properly grasped. If it is too much, the wine will be too sweet, and the fruit acid of bayberry will not be tasted. If it is too small, it may lead to problems such as astringency of wine.
Myrica rubra wine is made by fermenting Myrica rubra with white wine. At the same time, sugar is added to adjust the sweet and sour degree and taste. And if you don't use white wine, Yangmei itself can also ferment wine. The method is to add a proper amount of white sugar to the washed and sun-dried red bayberry, fully stir it, put it in a sealed container, let the red bayberry ferment automatically, and filter the juice and put it back in a sealed storage after about one week.
The longer the Myrica rubra wine is stored, the darker the color will be, and the Myrica rubra fragrance will be stronger after long-term soaking. Of course, the storage time of bayberry can also be adjusted according to personal taste. Sweet and sour Myrica rubra wine is suitable for relieving summer heat and boredom in midsummer, and also has the effects of eliminating dampness, keeping out cold and stopping diarrhea.
Nutritional value of Myrica rubra
Myrica rubra has lush foliage, round crown and many red fruits in early summer, which is very lovely. It is an excellent tree species combined with landscaping. Single planting, lawn, courtyard cluster planting, or roadside planting can be; It is also ideal to use close planting to separate the space or play a shielding role. China Wang Chi said that the fruit of Myrica rubra is moderately sweet and sour, so it can be eaten directly and processed into dried Myrica rubra, sauces and preserves. It can also be used to make wine, which has the functions of quenching thirst, promoting fluid production and helping digestion.