Exercise:
1. Wash the fresh bayberry under tap water first.
Put a spoonful of fine salt in it for about half an hour.
3. Put the soaked bayberry into a boiling pot, add mineral water or purified water, and add a proper amount of rock sugar.
4. After the fire boils, simmer for about 5 minutes to turn off the fire. It is better to eat it after cooling or put it in the refrigerator.
Practice 2 Materials: Myrica rubra, wine, 1 tablespoon sugar, lemon.
Exercise:
1. Wash fresh bayberry and drain.
2. Soak in light salt water for 20 minutes. Rinse and drain. Remove the core and take the pulp.
3. Marinate bayberry with proper amount of sugar for 40 minutes.
4. Boil the pickled red bayberry meat and juice with strong fire, add appropriate amount of rock sugar, and turn to low heat to boil.
5./kloc-After 0/0 minutes, squeeze in half a lemon juice.
6. Add half a glass of red wine, boil, turn off the fire and air dry naturally.
7. Put it in a clean container without water and oil, seal and refrigerate it, and eat it as soon as possible.
Practice 3 Material: a catty of fresh bayberry and 300 grams of sugar.
Exercise:
1. Pick fresh bayberry and wash it gently with clear water; Add sugar to a clean pot and marinate. After soaking in water, cook it on low heat, stirring while cooking, and the time should not be too long, otherwise the color will darken. Boil the soup for 3-5 minutes, remove from the fire, put it in a clean and disinfected glass bottle, seal it, cool it, and put it in the refrigerator for ice cooling.
2. When eating, take out 5-6 bayberries, put them in a glass, then pour some bayberry juice, and add a proper amount of ice or ice water to drink (the amount of ice water is 3-4 times that of bayberry juice, that is, 500 grams of bayberry juice and ice water 1500-2000 grams).
2 How to choose fresh bayberry 1? It's best not to buy red bayberry with dark or too dark color. Blue and blue-red bayberry is not yet mature, so you should choose bayberry with dry fruit surface and bright red color.
2. Touch by hand If the pulp of bayberry is too soft, it means it is too mature, so it is best not to buy it. But if the meat is too hard, it means it is not fully ripe and tastes sour and unpalatable. Bayberry with moderate hardness is the best choice.
3. Look at the pulp. Look at the pulp of bayberry. There are obvious pulp lines on the surface, which should be convex and cannot be reduced. Dry is generally not fresh.
4. Taste bayberry and bayberry juice, which is tender and sweet, and there is no residue in your mouth after eating. Some foreign bayberries with poor quality are dry, so they eat less juice and have more residue.
5. Smell Yangmei Fresh Yangmei smells delicious. If it is stored for a long time or improperly, it may have a faint wine smell, indicating that Yangmei has been fermented and has passed the best edible period, which affects the taste.
The benefits of drinking Yangmei decoction 1. Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body.
2. The fruit acid contained in Myrica rubra can not only stimulate appetite, promote fluid production to quench thirst, relieve summer heat, but also prevent the transformation of sugar and fat in the body and help to lose weight.
3. Myrica rubra has inhibitory effect on Escherichia coli, Shigella dysenteriae and other bacteria, and can treat dysentery and abdominal pain, which has a good effect on people with diarrhea.
4. Myrica rubra contains vitamins C and B, which has a positive effect on cancer prevention; The cyanamide and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells.