The ripening season of bayberry has arrived, and it is the time when a large number of bayberry is on the market, so is it right for everyone to eat bayberry?
Arbutus is abundant in the south of China, known as "agate in the fruit", known as "the first doubt of a thousand gold" reputation. The arbutus fruit is bright in color, juicy, sweet and sour, and appetizing.
Aliases: Jizi, Shengshengmei, Mountain Bayberry
Sexual taste
Sweet, sour and warm. Return to the spleen, stomach, liver meridians.
efficacy
Quench thirst, astringent intestines, and stomach vomiting.
Dosage
10 to 30g each time, raw food, pickling, frying, grinding or dipping in wine.
Use caution
Eating more helps wet phlegm and damages teeth.
Nutritional composition
Plums contain a certain amount of glucose, fructose, citric acid, malic acid, oxalic acid, lactic acid and other nutrients.
The following kinds of bayberry eating methods can be tried Oh ~
Chilled bayberry soup
1. Choose fresh bayberry;
2. Add salt water to soak for half an hour and then clean it;
3, add a lot of water, an appropriate amount of rock sugar to cook until the bayberry becomes cooked and soft, the soup color becomes red;
4: After cooking, soak for one night, and then put it in the refrigerator and chill for a few hours to eat. Try it, it's delicious!
Bayberry wine
1, bayberry with salt water to clean, drain the water;
2. Prepare a wide-mouth glass bottle to facilitate the later removal of bayberry;
3, a layer of bayberry layer of rock sugar filled with 3/4;
4, after laying, pour in the high liquor (more than 50 ° of the fragrance type), the wine should be two to three centimeters past the bayberry.
Then it's just waiting two or three weeks to drink, isn't it super easy. If you have bayberry at home and can't finish eating, you may wish to try making a bottle of bayberry wine.
Dried arbutus
2: Bring rock sugar to a boil with water, add bayberry to high heat and boil (water is flush with bayberry). Bring to a boil and medium heat until the juice is completely dry. Bayberry is smaller;
3, bayberry fishing out, put into the microwave oven on medium heat for 10-15 minutes;
4, after cooling, rolling in the sugar ~ delicious dried bayberry is finished!
Bayberry sauce
2. Use a knife to cut off the pulp of the bayberry;
3, put the bayberry flesh part in the pot, put the white sugar, medium-low heat, while cooking, use a wooden spatula to mash the bayberry flesh;
4: Add the appropriate amount of maltose and stir while cooking. The first half can be cooked over medium heat to save time;
5: Cook until the jam shows signs of thickening slightly, squeeze half a lemon juice into the jam, and then stir while cooking until it is slightly thinner than the consistency of the jam you want, turn off the heat;
6, cooked bayberry jam in the pot slightly cool, prepare a heat-resistant and explosion-proof container;
7, when the jam temperature is not less than 85 degrees, bottle, close tightly. Cool at room temperature and refrigerate.
Precautions for eating bayberry
(1) The organic acids in bayberry have a certain stimulating effect on the gastric mucosa, and patients with gastritis and ulcer disease should not be gluttonous.
(2) Bayberry is warm and sour, toothache, stomach acid, fire should not eat more, pregnant women should also be properly controlled.
(3) In general, although bayberry is delicious, it should not be eaten in excess, and should be eaten in moderation according to personal physique