Myrica rubra is an evergreen tree of Magnoliaceae and Myrica, also known as Shengshengmei, Baitimei and Shu Mei. It has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other places. The following is how to eat the fresh bayberry I collected. I hope it will help you!

1, usually eat:

Myrica rubra can be eaten immediately after being washed with light salt water, or dipped in honey, yogurt, salad and condensed milk.

2, iced bayberry wine:

Generally, bayberry wine is soaked in white wine for a long time and has a spicy taste. I improved Gu Shan or my daughter Nianchen in Shaoxing, added half a bottle of honey, and put it in the refrigerator for a week. It was very delicious. But it also has the stamina of wine.

3, iced bayberry:

Put the washed' Yangmei' into a Confucian fresh-keeping box, sprinkle more sugar, and then freeze it in the refrigerator. This is a summer product and another way to extend the shelf life of Yangmei.

4. Myrica rubra in syrup:

Add a little salt to Myrica rubra and steam it in a rice cooker. Add rock sugar and stew for a while, just like eating canned bayberry.

5, Yangmei milkshake:

Add sugar to the steamed bayberry, poke it with a spoon, remove the core and beat it into a pulp, pour in a bowl of original yogurt, add a few more spoonfuls of bayberry pulp, put it into the heart, and stir well when eating. Very good.