However, if Yangmei is soaked in wine for a long time, it will make the taste bitter, so it is not recommended to eat it, because Yangmei is worthless and tastes bad at this time. Secondly, if it is not properly preserved in the process of soaking wine, it may lead to discoloration or deterioration of bayberry, which is not conducive to human health after eating.
How long does Yangmei soak in wine? It is suggested to soak Myrica rubra in 10- 15 days and take it out.
Under normal circumstances, you don't need to take out Yangmei when you are soaking wine, just hold it when you drink it. But if you want to simply eat bayberry, you should take it out in the process of soaking wine to avoid excessive loss of nutritional value of bayberry. The best time to take out the bayberry wine is to seal it in 10- 15.
The main reason is that the soaking time of Myrica rubra in wine should not be too long, which will darken the color of wine and weaken the taste of wine; Secondly, bitter components in Myrica rubra kernel will be released after soaking for a long time, which leads to bitter taste of Myrica rubra wine and affects its edible value and nutritional value.
How long does it take for waxberry soaked in wine to dry in about 3-5 days?
Generally, bayberry soaked in wine is easier to dry, because most nutrients have been dissolved in liquor. Generally, you only need to take it out, then put it on a dustpan and expose it to the sun for about 3-5 days. If the sun is big, it only takes about 3-4 days.
What's the use of bayberry after soaking in wine? It is recommended to make dried bayberry.
After waxberry is soaked in wine and does not deteriorate, it can be leaked out first and dried in the sun for two days. When it is slightly dry, mix with sugar and steam in a steamer for 20 minutes. Then add some sugar and lemonade. After steaming, put it in the microwave oven for a few minutes, then take it out and put it in the refrigerator for preservation. You can make a good snack, dried bayberry.