Materials: 10 pounds of dragon fruit, 3 pounds of rock sugar, sorghum wine appropriate amount.

Container: glass sealing jar 1

Production process:

1, dragon fruit, free of washing , directly peeled.

2, sliced, put into a waterless and oil-free glass sealing jar, a layer of dragon fruit, a layer of icing sugar, the ratio is: a pound of dragon fruit, three two icing sugar.

3, a layer of dragon fruit, a layer of rock sugar.

4, pour sorghum wine (not over the dragon fruit one-third can).

5, sealed, wait 30 days, with a strainer to remove the slag, you can drink.

Health effects: tonifying the middle, nourishing the yin, and moistening the stomach and lungs, clearing heat and cooling the blood, tonifying the spleen, moistening the intestines and laxatives, quenching thirst, nourishing the yin and removing vexation, and relieving cough and phlegm.

Nutritional value of dragon fruit juice:

1, dragon fruit is sweet and cool. It has the effect of clearing heat and cooling the blood, tonifying the spleen, moistening the intestines, quenching thirst, nourishing yin and removing vexation. Commonly used in the heavier internal heat, yin deficiency fire, irritable thirst, hemorrhoids constipation.

2, rock sugar flavor: sweet, flat, non-toxic. Meridian: into the lungs, spleen. It has the effect of tonifying the middle, nourishing yin and generating fluids, harmonizing the stomach and moistening the lungs, relieving cough and resolving phlegm. Indications: dry lung cough, dry cough without phlegm, sputum with blood.

3. Wine is pungent, sweet and warm in nature. It has the efficacy of harmonizing blood circulation, dispelling cold and strengthening the spirit, and propagating the medicinal potential.