Myrica rubra soaked in white wine will make you feel refreshed in midsummer and relieve the heat and boredom. Drinking it when you have diarrhea can stop diarrhea and has a astringent effect. It also has the medical functions of promoting digestion, removing dampness, relieving summer heat, promoting fluid production and relieving cough, helping digestion, keeping out cold, stopping diarrhea, diuresis and preventing cholera.
I remember answering similar questions before, and I also received messages from some friends. Some of them agreed with me, others disagreed, and even told me not to talk nonsense.
I consulted some doctors and friends, looked up some information, and combined with my own personal experience, so far, I still insist on my own point of view: Yangmei wine is a fruit wine, which is no different from other white wine and yellow wine except for its different taste. I won't change my point of view about the health care function and even medical and medicinal function of Myrica rubra promoted by many people without extensive clinical verification and national authority release.
I have been suffering from hypertension and hyperlipidemia for more than ten years. Because I hate taking antihypertensive drugs every day, I have tasted many remedies, including plum wine and bayberry wine, and persisted for a while. As a result, it was found that blood pressure could not drop, and the high blood pressure continued to rise, so I had to obediently take lipid-lowering and antihypertensive drugs again. Some people say that bayberry wine can cure diarrhea, and I have tried it, but it doesn't help.
So I won't be superstitious about the so-called folk remedies and family secret recipes, just like it is a kind of fruit wine with unique taste and only occasionally tasted.
Speaking of bayberry, bayberry fruit contains glucose, fructose, citric acid, malic acid, oxalic acid, lactic acid, vitamins and wax, among which vitamin C and organic acids are very rich, so it can increase the acidity in the stomach, stimulate appetite, harmonize stomach digestion, promote fluid production and quench thirst, and is often used for dyspepsia, abdominal distension and heatstroke. In the experimental study, it was found that Myrica rubra has inhibitory effect on Escherichia coli, Shigella dysenteriae and other bacteria, and has anti-inflammatory and astringent effects, and has a certain therapeutic effect on dysentery and enteritis. In addition, it is also found that Myrica rubra contains anticancer substances, which can be used for adjuvant treatment of tumors. We can eat red bayberry raw, pickled or soaked in wine, and make Qibaomei, jam and canned food made of red bayberry into traditional food. Myrica rubra wine, especially the Myrica rubra wine in the south of the Yangtze River, is always available in summer, which can not only stimulate appetite, nourish and refresh people, but also dispel filth, relieve summer heat, stop diarrhea and meet the needs of China.
What's the effect? It's all on you.
Myrica rubra is fruity, delicate, seasonal and regional. Brewing wine is a way.
But 60-degree wine is sweet, but it is also strong, especially after the reaction.
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Myrica rubra can quench thirst, strengthen spleen and stimulate appetite. Eating bayberry not only does not hurt the spleen and stomach, but also has the effect of detoxifying and dispelling cold. Myrica rubra can quench thirst, harmonize the five internal organs and clean the stomach. Yangmei is flat and non-toxic.
Myrica rubra soaked in white wine will make you feel refreshed in midsummer, relieve summer heat and boredom, and have the effect of convergence. Drinking it when you have diarrhea can stop diarrhea. Myrica rubra soaked in wine also has medical functions such as digestion, dehumidification, thirst quenching, digestion aid, cold preservation, diarrhea prevention and diuresis.
Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Rich in sugar, organic acid cellulose, protein, fat, carotene and various mineral elements, it can not only directly participate in sugar metabolism and redox process in the body, but also enhance capillary permeability. It also has the effects of reducing blood lipid and preventing cancer cell formation in vivo. The fruit acid contained in it can stimulate appetite, promote fluid production to quench thirst, help digestion and relieve summer heat, prevent sugar in the body from transforming like a paper house, and help to lose weight. Myrica rubra can inhibit Escherichia coli, Shigella dysenteriae and other bacteria, so it can treat dysentery and abdominal pain, and has a good effect on people with diarrhea.
Cellulose in Myrica rubra pulp can stimulate the intestine.
Tube peristalsis is beneficial to the excretion of harmful substances in the body. Myrica rubra contains vitamin C and vitamin B 12. Vitamin b 12 is a relatively strong antioxidant, which can help eliminate harmful free radicals in the body, protect cells and enhance the body's resistance.
So Myrica rubra wine is a good health food. Its biggest function is heatstroke prevention, and people who can't drink alcohol should drink as little as possible.
Yangmei wine is my favorite. But it must be authentic, that is, the kind brewed with home-cooked rice wine, which has both the taste of bayberry and the taste of rice wine. Myrica rubra wine has the functions of invigorating stomach, promoting digestion, beautifying and losing weight. Let me tell you a little secret. Have a glass of iced bayberry wine in summer. That's sour and refreshing
Yangmei wine is my must-order wine every year, which is basically around 200 Jin.
As the name implies, bayberry wine needs to be mainly bayberry. I buy fresh bayberry from the wholesale market every year and brew it with crimson bayberry.
Wash bayberry twice with clear water before buying it back, and turn it gently when washing it to avoid breaking it. After washing away the stains on the surface, soak them in salt water for 20 minutes to leach out the white worms in Myrica rubra. The fresh bayberry bought this year seems to have few bugs. After soaking, spread it out and dry it with leaky sieve and plastic basket, which requires a lot of sieve baskets and drying places, so I made it in batches. I'll get a basket today and 30 kg tomorrow, so people won't be tired and Yangmei will be clean!
The treated bayberry can be made into containers such as glass bottles and ceramic cans. The container must be clean, free of water and oil. After making the above preparations, let's talk about wine. I like brewing mulberry wine. I choose low-alcohol highland barley wine and high-alcohol rice wine. These two kinds of wine are light, do not rush, do not rob the taste of bayberry, and can highlight the fruity taste and aroma of bayberry. The proportion of wine is 80% highland barley wine and 20% rice wine. The ratio of red bayberry to wine is 2 kg of red bayberry and 3 kg of wine. According to your own preferences, rock sugar can be added without adding it, or it can be added after soaking.
The soaked red bayberry wine is deep red and bright, and it becomes lighter in the glass, as clear as pink. It is not sensitive to color, so it is difficult to describe. Look at the picture yourself. It is best to store it in ice for a period of time before drinking. This wine is moderate in degree, delicious and expensive, and has many ways to play. It can be used for all kinds of carbonated drinks, so it is deeply loved by young friends. As for the efficacy: digestion, summer heat, stomach and other effects, you can ask Du Niang.
This is the specific method of Yangmei wine. Let's do it quickly. Simple and delicious.