Myrica rubra is not hot or cool, but warm.

Chinese medicine believes that Myrica rubra is sweet and sour, warm in nature, has the effects of promoting fluid production, quenching thirst, regulating stomach and promoting digestion, and has a good therapeutic effect on fullness and indigestion after eating.

From the nutritional point of view, Myrica rubra contains a lot of fruit acid, which can stimulate gastric acid secretion, thus promoting appetite and helping digestion. In addition, Myrica rubra is rich in polyphenols and polysaccharides such as anthocyanins and flavonoids. Although waxberry can stimulate appetite, people with stomach problems or hyperacidity should not eat too much to avoid discomfort.

Extended information:

Endless bayberry can be preserved in the following ways.

1. Fresh bayberry can be stored for 3~7 days without washing, and it can be packaged and refrigerated in time.

2, direct freezing, can be stored for more than 1 month.

3. It can be stored for 1~2 months in a honey jar.

4. It can be stored for half a year after being steamed or cooked in a small amount of water and then packaged and frozen.

5. Soak in shochu, with or without sugar, and it can be preserved for a long time.

6. Squeeze juice or add ingredients to make sweet soup, and then enjoy it after cooling.

In addition, fresh Myrica rubra smells fragrant. If it is stored for a long time or improperly, it may have a faint wine smell, which indicates that Myrica rubra has been fermented and passed the best edible period.

People's Network-Yangmei is a natural appetizer with bright red color, protruding pulp and fragrance.