Question 2: the efficacy and function of bayberry sauce
Myrica rubra has high medicinal and edible value. Myrica rubra is luxuriant in foliage, round in crown and full of fruits in early summer, which is very lovely. It is named Yangmei because it looks like a poplar and tastes like a plum. It is one of the characteristic fruits in China, and has the reputation of seeing a thousand dollars. Myrica rubra is moderately sweet and sour, and can be eaten directly and processed into dried Myrica rubra, sauce, candied fruit, etc. , and used to make wine. The fruit, seed kernel, root and bark of Myrica rubra can be used as medicine, which has many medical effects such as promoting digestion, quenching thirst, promoting fluid production, relieving summer heat, removing dampness, keeping out cold, stopping diarrhea, inducing diuresis and treating cholera.
Another name
Tianzhu, Zhu Hong,, Myrica rubra,, Mei,.
Sexual taste
Plain, sweet and sour.
function
Myrica rubra is a traditional Chinese herbal medicine, which has the functions of stimulating appetite, promoting digestion, promoting fluid production and quenching thirst, clearing away heat and expelling parasites, and promoting blood circulation and detoxification. Myrica rubra is warm and sweet. It has the effects of promoting fluid production to quench thirst, regulating stomach and promoting digestion. Indications: eliminating phlegm, stopping vomiting, promoting digestion, dysentery, cholera vomiting, gastrointestinal dysfunction, etc. People often eat some red bayberries after meals and drinks to sober up and help digestion.
one side
Esophageal cancer and gastric cancer: 250 grams of fresh Myrica rubra and 5 pieces of Tianlong (Gecko). Decoct with water, daily 1 dose.
Intestinal cancer diarrhea: dried bayberry 30g, stir-fried charcoal. Grinding into fine powder, 3-6g each time. Serve rice soup.
Nutritional value of Myrica rubra
Myrica rubra is rich in nutrients, including glucose, citric acid, lactic acid, malic acid, fructose and wax, as well as a variety of organic acids and vitamins, among which vitamin C is the most abundant. Cyanamide and fatty oil in bayberry kernel.
According to the determination, the sugar content of high-quality red bayberry pulp is 12%- 13%, and the acid content is 0.5%- 1. 1%. It is rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and eight amino acids beneficial to human body, and the contents of calcium, phosphorus and iron in the fruit are also high.
Efficacy and function of Myrica rubra
1. Myrica rubra can directly participate in glucose metabolism and redox process in vivo and enhance capillary permeability.
2. Myrica rubra contains vitamins C and B, as well as cyanamide and fatty oil in Myrica rubra nuts, which can * * * cancer cells and have a positive effect on cancer prevention.
3. Myrica rubra can be used to produce Escherichia coli, Shigella dysenteriae and other bacteria, which can cure dysentery abdominal pain and have a good effect on diarrhea patients.
4. The fruit acid contained in Myrica rubra can not only stimulate appetite, promote fluid production to quench thirst, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight.
5. The seed kernel is rich in vitamin B 17, which is effective for cancer, with an oil content of 40% and can be fried and pressed. Leaves can extract essence, roots and bark can stop bleeding and dysentery, and treat traumatic injury, fracture, toothache, traumatic bleeding and so on. They are both fruit plants and medicinal plants.
6. Myrica rubra also has the function of stopping bleeding and promoting granulation. Can be used for treating knife wound bleeding and various burns and scalds. It is a good medicinal fruit.
7. Myrica rubra contains more fiber components and catechins, which can promote gastrointestinal peristalsis, have a laxative effect, and effectively decompose metabolic wastes such as lactic acid accumulated in muscle tissue after labor or exercise, thus eliminating fatigue.
8. Myrica rubra is compatible with other drugs, including Yigan Powder, Guchang Pill and Yuquan Pill, which are used to treat chronic cough due to lung deficiency, chronic diarrhea, thirst due to deficiency heat, vomiting and abdominal pain.
Question 3: the practice of bayberry sauce, how to make bayberry sauce delicious, and the homemade ingredients of bayberry sauce
condiments
red bayberry
580 grams
refined sugar
45 grams
condiments
lemon
Half a one
step
1. Wash bayberry twice.
2. Add salt to the cold boiled water and stir well.
3. Myrica rubra is soaked in light salt water 10 minute.
4. Remove the pedicle and cut the pulp with a knife.
Put sugar in the pulp.
6. Myrica rubra, sugar and lemon juice are put into the toaster.
7. According to the jam program of the bread machine, 1 hour 05 minutes.
8. As soon as the buzzer of the bread machine rings, the jam will be ready, and it can be put into the bottle after cooling.
skill
If there is not a drop of water in the waxberry jam bottle.
Question 4: the daily practice of bayberry sauce, how to make authentic bayberry sauce raw materials: fresh bayberry 1000 grams, sugar 1000 grams, 4 grams of gelatin, 2 drops of bayberry essence, and appropriate amount of water.
Making:
1. Remove the pedicels of intact bayberry, wash it, and chop it with a masher or a kitchen knife.
2. Take a pot, add mashed red bayberry and water, stir well, put it on strong fire for about 5 minutes, add white sugar and stir hard, and cook with slow fire for 8- 10 minutes after the white sugar is fully dissolved (stir while cooking to avoid burning the pot).
3. Heat the gelatin with low fire. After completely dissolving, pour into a jam jar, mix well and cook for 10 minutes. Then take out a little jam and pour it into a flat plate. If it doesn't flow, drop bayberry essence from the fire and mix well.
4. Pour the cooked jam into the container, air it to the temperature slightly, then sprinkle a layer of white sugar on the surface, cover it and store it with you.
Question 5: how to make bayberry sauce 1? Choose medium-sized and fresh bayberry, preferably a little sour, and the sauce will be sour and sweet. Soak in salt water 15 minutes, then wash with clear water and dry the water.
2, clean pot, fire, bayberry slightly fried in the pot.
Step 3 add sugar. If you want caramel to taste stronger, add sugar earlier. If you want it to taste lighter, wait until there is more bayberry juice.
Myrica rubra began to juice a lot after boiling for more than ten minutes.
After 20 minutes of boiling, the fire began to boil. Turn down the heat and stir constantly to prevent the pan from sticking to the pan.
6. Cook until the color of the bayberry sauce becomes darker. When you push the edge of the pot, you feel that the sauce begins to feel sticky, but when it still flows, turn off the fire.
7. Cool and bottle. In summer, scoop a spoonful of bayberry sauce into a glass of ice water and add mint leaves, that's right!
skill
1, the bayberry must be dried before the sauce is cooked, and there is no need to add water during the sauce cooking.
2. You can't cook the sauce to a very thick degree, otherwise the bayberry sauce will become a very hard and hard pot of sugar after cooling.
3, Yangmei and stomach stop vomiting, promote fluid production and quench thirst, but don't eat too much at a time ~
Question 6: How to make bayberry sauce?
Raw materials: fresh red bayberry 1000g, white sugar 1000g, gelatin 4g, red bayberry essence 2g, and proper amount of water.
Practice 1: Remove the pedicels of Myrica rubra, wash it, put it into the mixing cup of the milkshake machine, turn on the power and stir it into mud.
2. Add a proper amount of water to the muddy bayberry, stir it evenly, put it on a big fire for about 3 minutes, add sugar, and stir vigorously until the sugar is completely dissolved.
After cooking, simmer for 3-5 minutes (stir while cooking to avoid burning the pot).
3. Add a little water and fire to the gelatin and heat it. After completely dissolving, pour into a jam jar, mix well and cook for 3-5 minutes, then serve.
Pour a little jam into the flat plate. If it doesn't flow, add bayberry essence from the fire and mix well.
4. Pour the cooked jam into the container, air it to the temperature slightly, then sprinkle a layer of white sugar on the surface, cover it and store it with you.
Question 7: What is the function of soaking bayberry sauce in water? Myrica rubra is sweet and sour, warm and non-toxic, and belongs to lung and stomach meridians;
Has the effects of promoting fluid production to quench thirst, astringing intestine to stop diarrhea, regulating stomach to stop vomiting, promoting digestion and diuresis;
Used for dizziness caused by overwork and pain in muscles and joints all over the body.
Question 8: How to make bayberry sauce? Choose medium-sized and fresh bayberry, preferably sour, and the sauce will be sour and sweet. Soak in salt water 15 minutes, then wash with clear water and dry the water.
Wash the pot, fire, Yangmei stir-fry some water in the pot.
Add sugar. If you want caramel to taste stronger, add sugar earlier. If you want it to taste lighter, wait for more bayberry juice.
Ten minutes after the fire boiled, Yangmei began to produce a lot of juice.
After 20 minutes of boiling, the fire began to boil. Turn down the heat and stir constantly to prevent the pan from sticking to the pan.
Cook until the bayberry sauce turns black. When you push the edge of the pot, you feel that the sauce begins to feel sticky, but it is still flowing or liquid, so turn off the heat.
Cooling and bottling. In summer, scoop a spoonful of bayberry sauce into a glass of ice water and add mint leaves, that's right!
Question 9: If the bayberry sauce is too thick, you can add bayberry juice instead of bayberry sauce.
1. The bayberry brought back from Moganshan is fresh and delicious, and it is the sweetest bayberry I have ever eaten! Like one!
2. Wash the bayberry, marinate it with white sugar for about 2 hours, and then pick up the pulp one by one with a knife.
3. Peel and core the apple, cut it into small pieces, and squeeze out the lemon juice from the lemon.
4. Put the apple slices, lemon juice and pitted plum meat on the fire to boil, and then simmer slowly. Don't add any water. Yangmei has a lot of water. It will take a long time. It took me almost two hours! You can do other things in the meantime, but don't forget to stir it from time to time to avoid sticking to the pot and gently skim off the floating foam on it.
5. Boil it, cool it slightly, put it in a clean bottle, cover it tightly, turn it upside down, cool it, and store it in the refrigerator. It is best to pack it in small bottles. After opening a bottle, take it out with a clean spoon at a time, continue to cover it tightly, and put it in the refrigerator for preservation. Try to finish one bottle in three to four days, and then open another bottle. Because my own cooking has no preservatives, the preservation time is limited, up to ten days a week!
Question 10: Can the fermented bayberry sauce taste like wine? You'd better not eat it. One is that it tastes bad, and the other is that bayberry nutrition has been soaked in wine.