Stir fried red bayberry: a sweet and sour appetizer(suan tian kai wei de yin pin chao yang mei )

Stir fried red bayberry: a sweet and sour appetizer

Introduction:

"Myrica rubra nutrition analysis: 1. Myrica rubra contains a variety of organic acids, vitamin C content is also very rich, not only can directly participate in the body's sugar metabolism and redox process, enhance capillary permeability, but also can reduce blood lipid, prevent cancer cells in the body's generation effect; 2. Myrica rubra contains fruit acid can not only appetizer and produce body fluid, relieve heat, but also prevent the body's sugar fat transfer Bayberry has the function of anti-cancer and anti-cancer.3.bayberry has the inhibitory effect on Escherichia coli, dysentery and other bacteria, can cure dysentery and abdominal pain, and has good effect on dysentery. 4.bayberry contains vitamin C and B group, which has a positive effect on cancer prevention and anti-cancer. The cyanamines and fatty oil contained in Bayberry kernel also have the inhibitory effect on cancer cells. Myrica rubra for the crowd: the general population can eat, ulcer patients eat with caution, toothache, too much stomach acid, people with fire do not eat more, patients with diabetes. Myrica rubra dietotherapy function: Myrica rubra taste sweet acid, warm, non-toxic, return to the lung, stomach; with the body fluid thirst, astringent bowel diarrhea, and stomach nausea, Xiaoshi diuretic effect; for overwork caused by dizziness, body muscle and joint pain: Myrica rubra wine 30 ~ 60 g, sooner or later each take 1 time. "

Production steps:

Materials required:

Red bayberry: 500g

White granulated sugar: 200g

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet

Chinese PinYin : Suan Tian Kai Wei De Yin Pin Chao Yang Mei