After soaking bayberry in salt water for half an hour, rinse it twice with clear water and pour it into a clean pot. After the fire is boiled, simmer for more than 5 minutes. At this time, squeeze the pulp of bayberry with a spoon to let more juice flow out, stir it and cook for a while. When the soup turns ruby, add rock sugar to adjust the taste, and then take it out while it is hot, or put it in the refrigerator to make iced Myrica rubra soup.

The practice of Yangmeitang

Material preparation: Myrica rubra, clear water, appropriate amount of rock sugar, small pot.

1, wash bayberry

The fresh bayberry I just bought needs cleaning. It is best to soak in salt water for a period of time to drive away the insects inside, and then rinse it twice with clear water.

2, Yangmei into the pot to cook soup

First, pour enough water into the prepared small pot to boil, and the ratio of bayberry to water is 1: 2. Then, pour the washed bayberry into a small pot, first with a big fire and then with a small fire. After the fire boils, simmer for more than 5 minutes. If you want a thicker soup, you can squeeze the red bayberry pulp with a spoon to let more juice flow out. After stirring, cook for a while.

Note: It is best to use a casserole to cook bayberry, and other pots can be cooked without a casserole.

Step 3 add rock sugar to taste

See the soup in the pot turn red, you can add rock sugar to taste, and add appropriate amount of rock sugar according to your personal preference.

4. Taste Myrica rubra soup

After adjusting the taste, pour out the bayberry and drink it while it is hot, or put it in the refrigerator to make iced bayberry soup.

On a hot summer day, a bowl of iced late rice bayberry soup is delicious. It can be put in a bottle and stored in the refrigerator for a period of time, which will be more enjoyable to drink. Finally, the boiled bayberry is not wasted, it can be picked up and frozen, and it can be added as ice when mixing drinks.