1. Fresh Myrica rubra: soak it in salt water for about 10 minute, then wash it with clear water, and then put it in a fruit container (a container that can filter water) and let it stand for about 20 minutes. It is relatively clean and contains little water, so it can be eaten immediately or stored in the refrigerator.

2, salted bayberry: some bayberry, the right amount of salt. Wash waxberries and salt them for later use. The longer the better. When you use it, just take a few pieces of bayberry and soak them in boiling water. Regular consumption has the functions of regulating qi, promoting digestion and relieving flatulence, and is suitable for dyspepsia, gastrointestinal fullness and other diseases.

3, Yangmei honey drink: 2000 grams of Yangmei, the right amount of honey. Remove impurities from Myrica rubra, clean it, mash and filter out the juice, put it in a casserole and boil it, add some honey and water and boil it. Regular consumption has the effects of promoting fluid production, moistening dryness, invigorating middle warmer and regulating stomach.

4. Red bayberry liqueur: 500 grams of fresh red bayberry and 50 grams of sugar. After washing bayberry, mash it with sugar and put it in a porcelain jar. After natural fermentation 1 week, filter the juice with gauze, then boil it in a pot, stop cooling and seal it. This wine has the effects of clearing away heat, relieving summer heat and stopping diarrhea.

5, Yangmei soaking wine: a number of mature Yangmei, the right amount of sorghum wine. After selecting the best bayberry, wash it, soak it in sorghum wine and seal it 1 week. If necessary, eat 2 ~ 3 bayberries or drink half a cup of bayberry wine. The wine has the effects of dispelling cold, promoting digestion and relieving pain.

6. Frozen bayberry: Frozen bayberry is a summer product. Putting washed bayberry into Confucian fresh-keeping box, sprinkling more sugar, and then freezing in refrigerator is another way to extend the shelf life of bayberry.