Taste: sweetness difficulty: primary cooking time: 30 minutes
Myrica rubra wine brewed in the eclipse is full of childhood memories. After brewing, the color is bright and the taste is sweet, but it is easy to get drunk, and minors can't drink it!
?
material
Rock sugar steps of Yangmei wine 1
?
Soak bayberry in salt water for 15 minutes, clean it, and take it out to dry.
Second step
Find a clean and sealable jar and put it in the order of one layer of rock sugar and one layer of bayberry.
Third step
Inject white wine, but the wine is only bayberry. Then store it in a sealed and cool place.
Fourth step
?
You can drink it in almost a month!
Step five
?
The longer the brewing time, the more mellow the taste.
What is the efficacy of Yangmei wine? The method of making red bayberry wine is to soak red bayberry in Chinese liquor. In midsummer, you will feel refreshed and tired after eating it. When diarrhea occurs, take Yangmei decoction and drink it to stop diarrhea, which has astringent effect. Myrica rubra has many medical functions, such as promoting digestion, removing dampness, relieving summer heat, promoting salivation, relieving cough, helping digestion, keeping out cold, stopping diarrhea, inducing diuresis and preventing cholera. Myrica rubra wine is the treasure of fruit, which is rich in protein, iron, magnesium, copper, vitamin C, citric acid and other beneficial ingredients. Every100g contains 0.9g of protein, and the heat is 79kcal. Besides being eaten fresh, fruits can also be processed into sauce, juice, wine, dried (preserved) and so on. Materials: Myrica rubra 750g, high-alcohol liquor 1 1,000g (two bottles), crystal sugar 000g, clean, water-free and oil-free sealed cans. Manufacturing technology: 1. Soak Myrica rubra in light salt water for a while, remove and drain, and dry. 2. Put bayberry in a bottle and sprinkle with rock sugar; 3. Pour in white wine. White wine should not exceed bayberry. Seal the bottle, shake it gently and store it in a cool place. 4./kloc-after 0/5 days, you can open a bottle and drink it. Yangmei is not suitable for eating. 5. When drinking, it can be combined with soda water and ice cubes. , add flavor, or drink directly. Operation prompt: 1. It is suggested that the liquor used to make Yangmei liquor should be fragrant high-alcohol liquor, or brandy and rum should be used instead of liquor to make Yangmei liquor. 2, the amount of rock sugar is more casual, but it should not be too much. If you don't like sweetness, you can also add no sugar. Myrica rubra must be dried, and so must the bottle. Raw water should not be mixed into the bottle, otherwise the bayberry wine will go bad easily and the bayberry soaked in it will rot easily.
How to make Yangmei wine? What are the advantages and disadvantages of drinking Yangmei wine? Myrica rubra has the effects of promoting fluid production to quench thirst, invigorating spleen and appetizing. Eating more does not hurt the spleen and stomach, but also has the effect of detoxifying and dispelling cold. "Compendium of Materia Medica" records that "Yangmei can quench thirst, harmonize the five internal organs, clear the stomach, remove troubles and ward off evil spirits." Myrica rubra has many medicinal functions, such as promoting digestion, removing dampness, relieving summer heat, promoting fluid production and relieving cough, helping digestion, keeping out cold, stopping diarrhea, inducing diuresis, preventing and treating cholera, etc. It has the reputation of "agate in fruit".
Myrica rubra soaked in white wine, in midsummer, will feel refreshed and relieve summer heat and boredom. When diarrhea occurs, take Yangmei decoction and drink it to stop diarrhea, which has astringent effect. Myrica rubra wine can also regulate qi and promote blood circulation, resist aging and improve immunity. Modern medicine has proved that Myrica rubra wine can also inhibit the decomposition of cancer cells.
Yangmei wine practice:
Fresh Myrica rubra was washed and dried naturally (if washed with wine, it could be preserved for a long time), and the ratio of 1 kg Myrica rubra to 4-5 kg liquor was better. The wine should be above 45 degrees and sealed for about 20 days before eating. It is not advisable to mix wine after opening a bottle.
There's another one:
Practice: Wash bayberry, add proper amount of sugar, stir well and put it in a porcelain container. 1 week later, Myrica rubra will naturally ferment into wine, and the filtered juice will be sealed and preserved.
Storage:
? The soaking time of Myrica rubra wine should not be too long, preferably within one month. The longer the time, the darker the wine color. But the storage time is not necessarily, and it can be decided according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.
Efficacy:
Soaking bayberry in white wine will make you feel refreshed in midsummer and relieve the heat and boredom in summer. Drinking it when you have diarrhea can stop diarrhea and has a astringent effect. It also has the medical functions of promoting digestion, removing dampness, relieving summer heat, promoting fluid production and relieving cough, helping digestion, keeping out cold, stopping diarrhea, diuresis and preventing cholera.
How to brew Myrica rubra wine and its efficacy Myrica rubra wine not only tastes good, but also has the effects of clearing away heat and benefiting qi, nourishing yin and removing dampness, and awakening the mind. It is very particular to make Yangmei wine well. Let me introduce how to brew bayberry wine well. Container: Myrica rubra can't contain acidic substances, and metal containers can't be used. Ceramics, crocks, glass containers and food-grade plastic products should be selected. Wash and dry. Myrica rubra fruit: Choose fresh and mature Myrica rubra fruit, which has the unique fresh fragrance of Myrica rubra fruit, has hardness when fingers are gently pinched, and the pulp sac is not damaged. Never choose moldy and spoiled fruit. Then, remove the leaves and fruit stalks (fruit stalks contain tannins, which will affect the taste if they are leached by wine), rinse them with clear water and spread them out to dry. Liquor: 50-degree Fen-flavor liquor and rice-flavor liquor should be purchased with brand and good quality products, and 50-degree Fen-flavor liquor and rice-flavor liquor should be suitable. The aroma of Maotai-flavor liquor and Luzhou-flavor liquor will suppress the original flavor of bayberry and affect the taste. At present, brands such as Kitchen Worker brand barley shochu are more suitable for making bayberry wine. Kitchen worker brand barley shochu is fermented by pure strains, and koji is derived from natural pollen. The quality of the wine is pure and clean, and it can complement each other when used to make bayberry wine. Proportion: The soaking ratio of liquor and waxberry is 1 1: 9. Usually, the liquid overflows Yangmei by about 2 cm. You can add some rock sugar according to your personal taste. Time: Eat red bayberry for 7 days and drink red bayberry wine for 15 days. Some people like to eat Yangmei in Yangmei wine, while others like to drink it. The former can be eaten only by soaking for 7 days; The latter needs to wait until 15 days. At this time, bayberry juice has been leached by wine. The wine is bright and fruity. The fragrance is overflowing, fresh and sweet. If you soak a lot of bayberry at a time and prepare to eat it for a long time, you should separate it from the wine. Because the soaking time is too long, Myrica rubra will turn black, and the alcohol molecules in the wine will be absorbed by Myrica rubra, which will aggravate the wine taste and weaken the wine taste. If possible, it should be stored at low temperature, sealed and protected from light, so that the color, aroma and taste of bayberry and bayberry wine can be maintained for a long time.
Steps of making Myrica rubra wine 1: Prepare materials (dried Myrica rubra, crystal sugar, white wine, and sealable glass bottles).
2. Put the bayberry to be cleaned into VGT-6250 ultrasonic cleaner, clean it and put it in a ventilated place to dry;
3. Put dried Myrica rubra into a glass bottle and add a proper amount of rock sugar;
4. Pour the white wine, seal it and put it in a cool and ventilated place.
Store for about 20 days, and you can taste it after opening.
Find a way to make bayberry wine. Making method of waxberry wine:
1. Selection of raw materials: select fresh and mature Myrica rubra with small juice core, and remove fruit stalks, weeds and litter.
2. Cleaning: rinse 10 ~ 15 minutes with flowing clean water, wash away impurities such as silt and drain water.
3. Juicing: Mash the raw materials in barrels or cans, and then wring the juice with clean gauze. Every 100 kg of bayberry can wring out about 70 kg of juice.
4. Heating: pour the fruit juice into aluminum pot and heat it to 70 ~ 75℃ (iron pot is not allowed) 15 minutes to solidify it and separate out impurities such as protein.
5. Fermentation: after the juice is cooled, the supernatant is sucked out by a siphon, and transferred to a fermentation tank (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is burned and fumigated for 8- 10 hour), 2-3 kilograms of distiller's yeast is added to every 100 kilogram of juice, and the alcohol content can reach 5.
6. Feeding: Siphon the fermented wine into another jar or barrel, add 60-65% white wine according to the alcohol content after fermentation to make the alcohol content reach 20%, then add 10- 12% sucrose, stir evenly and cover.
7. Storage: 10~ 15℃ for two months, and then change barrels.
8. Bottle: Filter the wine with gauze and put it in a bottle.
9. Sterilization: the bottle can be eaten in the middle after being sterilized in hot water above 70℃ 10 minutes.
As medicinal liquor to supplement its curative effect and formula;
Myrica rubra wine-(heatstroke)
Heatstroke is a hot season in summer, and it is a disease with fever, polydipsia, sweating, chest tightness, headache, dizziness, heavy body, nausea, dizziness and other symptoms. Clinically, it can be divided into yang syndrome of heat-shooting, yin syndrome of heat-shooting, heart-attacking syndrome of summer-evil, and liver-wind moving syndrome, which are often treated by clearing heat and benefiting qi, nourishing yin and removing dampness, and inducing resuscitation.
The medicinal liquor for treating this disease is mainly used for heatstroke prevention and cooling, and is not suitable for syndromes such as summer heat invading the heart and liver wind moving internally.
The formula is 500 grams of fresh red bayberry and 80 grams of white sugar.
Methods Wash Myrica rubra, add sugar, put it in a porcelain jar, mash it, cover it (without sealing or leaving gaps), and naturally ferment it into wine for about 7- 10 day. Squeeze the juice with gauze to make red bayberry sweet wine with the degree of about 12, then pour it into a pot to boil, then refrigerate and bottle it, and keep it sealed for as long as possible.
Indications for preventing heatstroke, common and viral diarrhea.
Usage: drink directly.
Storage:
The soaking time of Yangmei wine should not be too long, and it is advisable to take one month. The longer the time, the darker the wine color. But the storage time is not necessarily, and it can be decided according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.
Proportion:
Wine: Myrica rubra: rock sugar ratio is 5: 5: 1, such as 500 ml white wine, 500g Myrica rubra and rock sugar 100g. PS: The ratio is not very strict. Liquor can soak all bayberry.
Steps:
Wash Yangmei with cold boiled water, then leave it for a period of time to dry Yangmei, put it in a bottle, add rock sugar and white wine, and seal it.
Storage:
About three months, the wine turns deep red and can be drunk. The longer the time, the better the effect. But the storage time is not necessarily, and it can be decided according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.
Efficacy:
Myrica rubra wine has the functions of ventilation and blood circulation, clearing away heat and relieving summer heat, treating diarrhea, relieving fatigue and stimulating appetite.
Post:
Myrica rubra can adsorb alcohol in wine, so if it is soaked for a long time, its alcohol content may be higher than that in wine, which means it may be easier to eat Myrica rubra than to drink it.
Steps of Myrica rubra Brewing Method Do you want to wash Myrica rubra? Be sure to wash, and the fruit must be washed clean. To remove the dust, bacteria and eggs left on the surface, there are two ways to clean the fruit. First, it can be washed with clear water, but the fruit must be dried, otherwise it will easily lead to brewing failure; The second is to wash with high-alcohol liquor, which can be brewed directly without drying.
How to make Yangmei wine How to make homemade Yangmei wine Main ingredient Yangmei 500 g white wine 500 ml auxiliary material rock sugar 100 g salt.
step
The steps of self-made waxberry wine are 1 1. Soak the bought Myrica rubra in light salt water 15 minutes.
Step 22. Wash and take out the bayberry wine one by one, and then dry it naturally.
Self-made Myrica rubra wine step 33. Prepare rock sugar and white wine.
(I chose 45 degrees of rice flavor for white wine)
Step 44. Take a glass bottle, wash it, disinfect it and control the moisture.
The bottle contains a layer of red bayberry and a layer of rock sugar.
Step 55 of homemade bayberry wine. When white wine is added, the amount of white wine can not exceed that of red bayberry at all, and the height is about 2 cm.
Step 66 of homemade bayberry wine. Seal with plastic wrap, cover and date. You can enjoy it in the shade for about 20 days.
Making Yangmei Wine Our ingredients here are: Yangmei+white wine+white sugar.