1, salt water immersion
If you want to clean bayberry, you can soak it in salt water. First, wash Myrica rubra with clear water to remove the residual impurities on its surface, then soak it in a vessel filled with salt water for half an hour to remove the hidden parasites in Myrica rubra, and finally wash it with clear water.
2, raw powder cleaning
Yangmei can be washed with raw powder. First, prepare a clean vessel, add a spoonful of raw flour into it, then pour in clear water, add bayberry after full stirring, and stir the water in one direction by hand to remove the stains in bayberry. Finally, take it out and rinse it with clean water.
3. Boiling water
There are eggs on the surface of Myrica rubra fruit, which will hatch white larvae and affect the eating experience. In the process of cleaning, bayberry can be put into a container, then boiled hot water is poured on the surface to kill eggs and hatched larvae, and then bayberry can be washed with clean water.
Morphological characteristics of Myrica rubra
1, trunk line
Evergreen trees, tree height 15m or more, DBH 60cm or more; Bark gray, longitudinal shallow crack when old; The crown is spherical. Branchlets and buds are glabrous, lenticels are usually few and inconspicuous, and only round and peltate glands are attached when they are young.
Step 2 leave
Leaves leathery, hairless, surviving to fall off in 2 years, usually densely on the upper part of branchlets; Most of them are oblong or wedge-lanceolate, with a length of more than 16 cm, a tapering or acute tip, sparse sharp serrations above the middle of the edge, the whole edge below the middle, and a wedge-shaped base.
3. flowers
Flowers dioecious. Male inflorescences solitary or clustered in leaf axils, cylindrical, 65,438+0-3 cm long, usually spicate, sparsely branched at the base, and the basal bracts are sterile. Pregnant bracts are nearly round, entire, hairless on the back, only covered with glands, about 65,438+0 mm long, and each bract bears 65,438+0 male flowers.
4. Fruit
The drupe is spherical with papillae on the outer surface, with a diameter of 1- 1.5 cm, and the cultivated variety can reach about 3 cm. Exocarp is fleshy, juicy, resinous, sweet and sour in taste, and dark red or purplish red at maturity.