Myrica rubra is warm, sweet and sour, and enters the lung and stomach meridians. It has the functions of promoting fluid production to quench thirst, astringing the intestines and stopping diarrhea, and has great effects on anorexia, vomiting, diuresis and digestion. Therefore, Myrica rubra has a certain effect on stopping diarrhea and helps to relieve diarrhea. Therefore, L can eat Myrica rubra to relieve diarrhea.

2 What are the functions and functions of Myrica rubra 1, which can help digestion and increase appetite? Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Fresh fruit tastes sour, which can increase the acidity in the stomach, digest food and promote appetite.

2, dispelling summer heat and thirst, Yangmei fresh fruit can help digestion and thirst, and it is a good product to dispel summer heat, which can prevent heatstroke, relieve dysentery and relieve polydipsia.

3. The experimental study on bacteriostasis, diarrhea and anti-inflammation shows that Myrica rubra has inhibitory effect on Escherichia coli, Shigella dysenteriae and other bacteria, and can cure dysentery abdominal pain, and also has good effect on patients with diarrhea. Myrica rubra is sour in taste, has astringent and anti-inflammatory effects, and can inhibit bacteria, so it can also treat all kinds of diarrhea; The bark of Myrica rubra contains tannin, Myrica rubra bark glycoside, etc., and it is also a good product for treating dysentery, mesh rash, toothache, malignant ulcer and furuncle.

4, weight loss beauty anti-aging Yangmei pulp cellulose can stimulate intestinal peristalsis, is conducive to the excretion of harmful substances in the body, has the effect of detoxification and beauty; Anthocyanin and vitamin C contained in Myrica rubra have good antioxidant function, which can improve immunity, resist free radicals, prevent aging and inhibit cancer. Myrica rubra contains fruit acid, which can prevent the function of transforming sugar into fat in the body and help to lose weight. It is an ideal fruit for losing weight.

5. Lowering blood pressure and preventing stroke The content of potassium in fresh bayberry is extremely rich, and the content of potassium per100g of fresh fruit is about100mg. Modern medical research has proved that potassium plays an outstanding role in maintaining heart function, participating in metabolism and lowering blood pressure, and also helps to regulate emotions, stabilize emotions and reduce the incidence of stroke. Therefore, it has the functions of regulating qi and promoting blood circulation, regulating blood lipid, lowering cholesterol and blood pressure, and preventing stroke.

6. Nourishing kidney, diuresis and dehumidification Myrica rubra fruit has a high potassium content and contains a small amount of myricetin. Myrcetin can directly act on the kidney to excite the heart, indirectly exert a strong diuretic effect, and in addition, it has an anti-vascular permeability effect. Therefore, it has the function of tonifying kidney, diuresis and dehumidification, and also has adjuvant therapeutic effect on rheumatic diseases such as arthritis.

3 How to eat Yangmei It is best to eat Yangmei soup and ice it. It's so cool!

1. Myrica rubra is rinsed with running water and soaked in light salt water for half an hour.

2. After soaking, rinse again and drain for later use.

3. Put the washed bayberry in the pot, then add a proper amount of rock sugar, add water and cook.

4. When the color of the water darkens, the rock sugar will melt.

5. Then let it cool before freezing it in the refrigerator, and it will be fine.

Yang Meigan no longer has to go to the supermarket to buy it, so she can do it herself.

1. After washing Myrica rubra with running water, soak it in light salt water, rinse it again and drain it for later use.

2. Pour the rock sugar and water into the pot, fire and melt the rock sugar. Remember that this water should not be too much, just about half a bowl. If you add too much, you will get yourself into trouble, hee hee.

3. Add the bayberry and cook it on medium and small fire. Turn it gently during the cooking process, and be careful not to turn the pulp over. This process needs patience, because if you cook it, the water will evaporate faster, and it is difficult to dry it completely by microwave oven.

5. Then take out the bayberry and put it in the microwave oven for 10- 15 minutes. Remember to observe it at any time and don't burn it.

6. Let it cool and set aside. After cooling, Yangmei will dry up a little, so don't worry about it.

7. Sprinkle with white sugar, mix well, and you can eat.

Myrica rubra jam The pure jam of all fruits is so attractive!

1. After washing Myrica rubra with running water, soak it in light salt water, rinse it again and drain it for later use.

2. Put disposable gloves on your hands and cut the red bayberry pulp with a fruit knife.

3. Take a stainless steel pot, add the red bayberry meat, then add 100g white sugar, and mash the pulp while cooking. About 500g of red bayberry meat, put 100g of white sugar, the amount of sugar can be adjusted by yourself.

4. After the pulp is completely mashed and heated, some water will be produced. At this time, about 200g of maltose will be added. Maltose should also be properly adjusted. If there is more water in the pulp, you can add more. In addition, adding maltose can increase the viscosity of jam. If you can't buy it, you can use jelly or gelatin tablets instead.

5. stir while cooking, just medium heat. Remember to keep stirring the whole process to avoid burning the pot.

6. When the jam is a little thick, squeeze half a lemon juice, reduce the heat and stir while cooking. Until it becomes the sticky state you want.

7. Cool the cooked jam, put it in a sealed container and keep it in the refrigerator.

After making Yangmei wine once, I found that it was less, and then the jar at home would really get bigger and bigger!

1. Wash Myrica rubra, soak it in light salt water for 30 minutes, rinse it again with cold boiled water, and drain. Please note that it is washed with cold boiled water at last, that is, the boiled water is cooled.

2. After draining, place it in a cool and ventilated place and dry it. Because bayberry is easy to attract bugs, remember to put a thin gauze on the surface when drying, not completely cover it, just gently put it on the edge of your drying utensils.

3. Prepare the wine-making container, remember to scald it with boiling water several times for disinfection, and then drain it backwards for later use.

4. Put the sun-dried bayberry into a container, and then add the rock sugar. There is not too much rock sugar, just spread a layer on the surface, and there is no fixed proportion requirement.

5. Then pour the white wine, and the white wine should not pass the red bayberry at all. Do not choose Maotai-flavor liquor, it is better to choose Fen-flavor liquor, so as to retain the aroma of Myrica rubra to a greater extent. In addition, it is recommended to use 45-degree liquor.

6. Finally, seal it and store it in a cool place. It can be drunk after 1 month -2 months.

Frozen bayberry can be preserved for one year, which is more delicious than popsicle and super simple and rude!

1. Myrica rubra is rinsed with clear water, then soaked in light salt water, rinsed again and drained for later use.

2. After draining water, just throw it in the refrigerator and freeze it! Hahaha, isn't it super simple? If you are afraid of acid, you can soak it in sugar water first, drain it and freeze it!

4 Who can't eat red bayberry 1? Diabetes patients should not eat red bayberry, which is sweet and sour, and the sugar content is relatively high. The sugar content of high-quality red bayberry pulp is12% ~13%. Moreover, the sugar contained in Myrica rubra is easily absorbed glucose and fructose. If diabetics eat too much, it will easily lead to an increase in blood sugar and aggravate the condition. Therefore, people with diabetes are not recommended to eat bayberry.

2. Constipated people should not eat the acidic substances in Myrica rubra, which will stimulate the gastric mucosa together with gastric acid and induce gastric ulcer, thus destroying the normal defecation function and aggravating constipation. Therefore, people with constipation should not eat bayberry.

3, patients with stomach diseases should not eat Yangmei Yangmei sour, patients with chronic gastritis, gastric ulcer and other stomach diseases had better eat less Yangmei, especially can not eat Yangmei on an empty stomach, otherwise its acidic components will cause excessive gastric acid secretion and aggravate the condition.

4, pregnant women with high blood sugar should not eat Yangmei. Generally, pregnant women do not prohibit eating Yangmei, and proper eating is beneficial to the body. For example, pregnant women eating bayberry can stop morning sickness. However, pregnant women with high blood sugar had better eat less bayberry. Because the sugar content of waxberry is high, otherwise it will be bad to cause gestational diabetes.

5, patients with hemoptysis should not eat Yangmei because Yangmei is a warm plant, which can help people get hot and get angry after eating, which leads to hemoptysis. Therefore, it is suggested that patients with hemoptysis should not eat red bayberry.

6. Patients with cholecystitis and gallstones should not eat Yangmei. For patients with cholecystitis and gallstones, acidic foods cannot be eaten for physical condition, while Yangmei is acidic. Acidic food can stimulate the secretion of cholecystokinin in the stomach and duodenum, thus causing gallbladder contraction and inducing biliary colic.