The efficacy and function of red bayberry fruit wine is a deep red liquid, which is made of fresh red bayberry as the main raw material, adding crystal sugar and appropriate amount of white wine, and then fermented and soaked. This wine has low alcohol content and sweet and sour taste.
Anti-cancer efficacy and function of Myrica rubra wine 1.
Now is an era of high incidence of cancer. Cancer is a malignant disease that is difficult to cure, and many people will lose their lives because of it. Therefore, prevention is the main thing at ordinary times. Myrica rubra wine is a healthy drink that can prevent cancer.
It contains cyanogen chloride, fatty oil and vitamin C, which can inhibit the formation and regeneration of cancer after being absorbed by human body. It can prevent cell canceration and improve the anti-cancer ability of human body.
lose weight
Myrica rubra wine is rich in fruit acid, which can stimulate appetite, produce saliva to quench thirst, improve human digestive function and accelerate the decomposition and metabolism of human fat. People often drink some bayberry wine, which can obviously lose weight, especially its weight loss effect.
Myrica rubra wine is also rich in vitamins and minerals, which can improve the activity of human skin cells and prevent pigment production. Their effects of lightening spots, whitening and nourishing skin are also obvious.
Prevention of gout
Although Myrica rubra wine is a healthy drink containing fruit acid, it will produce a lot of alkaline components after being absorbed and digested by the human body, which can maintain the acid-base balance in the human body, inhibit the production of uric acid in the human body and accelerate the metabolism of uric acid in the body. Uric acid is an important presence in human body that causes gout. After its quantity is reduced, the probability of gout in human body will decrease obviously.
Who can't drink Yangmei wine?
1, Myrica rubra wine is suitable for most people in life, but people with hemoptysis and vomiting blood or cholecystitis and gallstones are not suitable for drinking Myrica rubra wine. Drinking bayberry wine will aggravate the symptoms of hemoptysis, stimulate the gallbladder, promote the contraction of the gallbladder, and even induce biliary colic in severe cases.
2. People with gastrointestinal dysfunction and alcohol allergy are also not suitable for drinking Myrica rubra wine. Myrica rubra wine has a certain stimulating effect on human gastrointestinal mucosa, which will further weaken gastrointestinal function. In addition, bayberry wine also contains a certain amount of alcohol, and people who are allergic to alcohol will have a variety of allergic reactions after drinking bayberry wine.
Efficacy and function of Myrica rubra wine 2 The ratio of Myrica rubra wine to wine
It is suggested that waxberry, white wine and sugar should be allocated in the ratio of 4:5: 1.
Description: white wine is the most, and white wine should completely cover bayberry, so that the brewed bayberry has both the aroma of wine and the fragrance of bayberry. Therefore, the proportion of bayberry wine is slightly less. Use white sugar to improve the taste of bayberry wine, not too sour. Myrica rubra wine with a little sugar is sweet and sour, very delicious.
Preparation method of waxberry fruit wine 1
Ingredients: Myrica rubra, sugar and white wine.
Method: 1, fresh Myrica rubra was washed and drained.
2. scald the jar with boiling water and dry it.
3. Spread waxberry and sugar layer by layer in the jar.
4. Pour in white wine and drown.
5. Cover the lid tightly and keep it sealed.
Method 2 of Making Myrica rubra Fruit Wine
Ingredients: Myrica rubra, rock sugar and white wine.
Method: 1, soak fresh bayberry in salt water for about 15 minutes, then wash it with clear water and drain it for later use.
2. Prepare100g rock sugar.
3. Prepare 40 liquors.
4. Put dried bayberry in a clean glass bottle and sprinkle a layer of sugar on bayberry.
5. Pour the white wine, and the position of the white wine should be more than three centimeters of Yangmei.
6. Tighten the bottle cap seal.
Method 3 of making Myrica rubra wine
Ingredients: Myrica rubra, honey and white wine.
Method: 1, the fresh bayberry just bought home was washed and drained.
2. Put Myrica rubra into a clean jar layer by layer.
3. Pour in about three pounds of honey.
4, sealed and preserved.
5. Shake the altar every day.
You can open the lid and drink in half a month.
Method for making Myrica rubra wine 4
Ingredients: Myrica rubra, rock sugar and white wine.
Method: 1, wash Myrica rubra.
2, a pound of rock sugar for use.
3. Fen-flavor liquor for standby.
4. After dried Yangmei, lay it in the jar layer by layer.
5. The rock sugar is neatly arranged on it.
6. Pour white wine into it.
7. Liquor should submerge Myrica rubra by 2 cm.
8. Store in a cool place after sealing.
9. shake the altar once a day.
10, you can drink it after one month.
How to make Yangmei wine?
According to the ancient medical book Compendium of Materia Medica, Myrica rubra has the functions of "promoting fluid production to quench thirst, regulating the five internal organs, cleaning the intestines and stomach, eliminating annoyance and evil spirits ...", so Myrica rubra wine is especially suitable for people to eat in hot summer, so how can people make delicious food?
Preparation materials: fresh bayberry, white wine and rock sugar.
The bayberry we selected should be fresh, moderate in size and undamaged. The bayberry should be pedicled, washed with clear water and soaked for a while.
Next, we clean the container where the bayberry fruit wine is placed, and drain the bayberry for later use.
Then we put bayberry and rock sugar in a container, the dosage can be determined according to the actual situation of the individual, and then we pour in white wine, preferably covered with bayberry.
We can taste the packaged bayberry in a cool place after sealing it 1 month. Storage time should not be too long, otherwise it will affect the taste of bayberry.
When we choose red bayberry, we should choose a big, fresh and rich season. At the same time, before brewing, waxberry must be cleaned and soaked for decontamination.
It is suggested to soak Myrica rubra in white wine. Myrica rubra mixed with white wine has the functions of relieving diarrhea, relieving summer heat and reducing fire. The degree of white wine chosen should not be too high, just about 45 degrees.
Pay attention to the fact that the brewed bayberry wine should be sealed for about 1 month and kept in a cool and ventilated place for not too long. If you are a "hard drinker", you can add rock sugar to the Yangmei wine to taste.
Efficacy and function of Yangmei wine 3 Yangmei wine
Heatstroke is a hot season in summer, and it is a disease with fever, polydipsia, sweating, chest tightness, headache, dizziness, weight, nausea, dizziness and other symptoms. Clinically, it can be divided into yang syndrome of heat-shooting, yin syndrome of heat-shooting, heart-attacking syndrome of summer-evil, and liver-wind moving syndrome, which are often treated by clearing heat and benefiting qi, nourishing yin and removing dampness, and inducing resuscitation.
The medicinal liquor for treating this disease is mainly used for heatstroke prevention and cooling, and is not suitable for syndromes such as summer heat invading the heart and liver wind moving internally.
The formula is 500 grams of fresh red bayberry and 80 grams of white sugar.
Methods Wash Myrica rubra, add sugar, put it in a porcelain jar, mash it, cover it (without sealing or leaving gaps), and naturally ferment it into wine for about 7- 10 day. Squeeze the juice with gauze, that is, make red bayberry sweet wine with the temperature of about 12, then pour it into a pot to boil, then refrigerate and bottle it, and seal it as long as possible.
Indications for preventing heatstroke, common and viral diarrhea.
Usage: drink directly.
Storage of Myrica rubra Wine
The soaking time of Yangmei wine should not be too long, and it is advisable to take one month. The longer the time, the darker the wine color. But the storage time is not necessarily, and it can be decided according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week.
Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.