How to preserve Myrica rubra for a long time

Myrica rubra can be preserved in the following ways:

1, Myrica rubra can be stored for more than 1 month by direct freezing.

2. Myrica rubra can be stored in honeypot for 1~2 months.

3. Fresh bayberry can be preserved for 3~7 days without washing, and can be packaged and refrigerated in time.

4, a small amount of water steamed or boiled, packaged and frozen, can be preserved for half a year.

5, juice or add ingredients to cook sweet soup, and enjoy it after cooling.

6, soaked in shochu, with or without sugar, can be preserved for a long time.

7. After steaming, remove the core and take the meat, add the lotus root paste and sugar, mix well and freeze into popsicles.

Efficacy and function of Myrica rubra

Traditional Chinese medicine believes that Myrica rubra is sweet and sour, warm in nature, has the effects of promoting fluid production, quenching thirst, harmonizing the stomach and promoting digestion, and has a good therapeutic effect on fullness and indigestion after eating.

From a nutritional point of view, Myrica rubra contains a lot of fruit acid, which can stimulate gastric acid secretion, thus promoting appetite and helping digestion. In addition, Myrica rubra is also rich in polyphenols and polysaccharides such as anthocyanins and flavonoids.

Although bayberry can stimulate appetite, people with stomach problems or hyperacidity should not eat too much to avoid discomfort.

The above contents refer to People's Health Network-Yangmei, a natural appetizer.