Osmanthus rock sugar bayberry soup

Overview

Bayberry belongs to the Myricaceae family and is a small tree or shrub. It is also known as Shengshengmei, Baidimei and Shumei. It has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. Bayberry is native to Yuyao, Zhejiang, China. In 1973, when the Neolithic Hemudu site was excavated in Yuyao, pollen of the genus Bayberry was found, indicating that bayberry grew in the area more than 7,000 years ago. There are more than 50 species in this genus. The ones known in China include bayberry, white bayberry, hairy bayberry, green bayberry and dwarf bayberry. The main economic cultivation is bayberry. Bayberry has luxuriant branches, a round crown, and abundant red fruits in early summer. It is very cute and is an excellent tree species for landscaping and landscaping. It is suitable for solitary planting, cluster planting in lawns, courtyards, or row planting on the roadside; it is also ideal if dense planting is used to separate spaces or provide shelter. Economic Use: The fruit has a moderate sweet and sour taste. It can be eaten directly, or processed into dried bayberry, jam, preserves, etc. It can also be used to make wine. It has the functions of quenching thirst, promoting body fluids, and aiding digestion.

Tags

• drinks
• summer recipes
• bayberry
• osmanthus
• rock sugar
• salt

Ingredients

Steps

1. 1 Material

   

2. 2 Wash the bayberries twice with clean water, then put them into a large basin and soak them in an appropriate amount of light salt water for half an hour.

   

3. 3 Add an appropriate amount of water to the pot, and then add the washed bayberries.

   

4. 4 Bring to a boil over high heat, add rock sugar and turn to medium heat for twenty minutes.

   

5. 5 Turn off the heat and sprinkle with osmanthus.

   

6. 6 Sweet and sour

   

7. 7 It tastes better chilled