In summer, the most common fruit is bayberry. Myrica rubra has many functions, which can relieve summer heat, help digestion and cure diarrhea. In summer, a cup of cold Yangmei soup will make you feel refreshed. Let's take a look at how the iced Yangmei soup is made.

Practice 1. Yangmeitang

material

Myrica rubra, sugar, salt

working methods

1. Myrica rubra is soaked in salt water 10 minute. Because Myrica rubra has no peel and is especially sweet, fruit flies can easily lay eggs on it, and then the larvae will hatch slowly. So if you buy bayberry, try not to put it in the refrigerator first, because it will freeze the insects to death, and even if the dead insects are put in salt water, they will not soak. This kind of bug is harmless to human body, so don't give up eating because of choking.

2. Wash bayberry with clear water several times. Then take out the bayberry, sprinkle some sugar and marinate for ten minutes.

Look, Yangmei has salted out the sugar water. Pour the bayberry into the pot. After the fire boils, turn off the heat, stir while cooking, and continue cooking for another five minutes. It is best not to cook acidic fruits such as bayberry, hawthorn and begonia in an iron pan, because these fruits contain a lot of fruit acid, which will react chemically when exposed to iron and make people uncomfortable.

4. Leave the fire, let it cool, put it in a bottle and put it in the refrigerator for cooling.

Practice 2, iced Yangmei soup.

material

Fresh bayberry 1500g, sugar 500g, cinnamon powder 1 spoon.

working methods

1, Myrica rubra is in the pot, gently soaked in clear water twice, and then soaked in light salt water for more than half an hour.

2. After draining the water, take a stainless steel basin, first spread a layer of bayberry on the bottom of the basin, sprinkle a layer of white sugar on it, then spread a layer of bayberry and sprinkle a layer of sugar. If all yards are finished, marinate the bayberry for about 4 hours.

3. Use stainless steel pot, add pickled bayberry and fruit juice, and add clear water to make bayberry overflow. The water level is about 5 cm higher than that of Yangmei. This picture is not enough. Because the pot is small, I added water in the back. Add another spoonful of cinnamon powder and simmer.

4. After the big fire is boiled, turn the fire down for about an hour. After cooling, pour it into a large glass jar and put it in the refrigerator for refrigeration.

3. Sour plum soup (red bayberry juice)

material

Myrica rubra10,800 ml clear water.

working methods

1. Put water in the pot, add bayberry and cook.

2. After boiling, cook on medium heat 15 minutes, turn off the fire and let it cool.

It is best to put it in the refrigerator for two hours after cooling. White sugar can be added according to everyone's taste.