Mountain hillside, Woods Edge, secondary bushes and pine forests under widely distributed wild arbutus tree. These wild Arbutus, like Sichuan hometown of coriaria, Vitex negundo and bushes, just here wild arbutus tree year four seasons evergreen, branch is stout, ulterior motives in Ye Ye dense distribution, branches Brown or brown and purple color. This season, is grow red fruit, out branches, very attractive. I followed local old Ma master Mountain picked some wild Myrica rubra to, way over the mountains, wear Woods, hills, traveled Mountain, won five or six pound wild Myrica rubra. Tired but very happy, because I can finally hand-made wild Bayberry sparkling wine.

Beforehand, I had fixed more 15 Jin their mothers’, 3 of rock sugar, 2 of Medlar, 20 grams of fennel, 20 grams of licorice. Now picking back fresh wild Myrica rubra, first thing pick superior to inferior, to have Bug Eye and product difference of all choose off-out, a good a bowl and use cold water soaking three five minutes, wash it again and put the sieve with holes to filter the water. After the water is filtered, put it into the mineral water bucket. Then put the grain wine, crystal sugar, medlar, anise, put liquorice and so on into the bucket together and seal it with the bucket plug. After one month, you can unseal and drink this kind of boiled wine waxberry called by local people. Now through the transparent mineral water bucket, I saw the red wild Bayberry in the wine. I could only endure it and could only quench my thirst. Because wild Bayberry must have enough time to seal and soak when making wine, so that the brewed wine tastes more authentic and has more medicinal value. Think about it for more than a month, it is the hot summer in red sun! At this time, I took out the wine barrel which was soaked in wild bayberry, and when I unsealed it and uncovered it, the wine would certainly overflow. Eating a few red bayberry with burnt wine will certainly relieve summer heat and stimulate appetite, help digestion, diuresis and benefit kidney, and make people nourish stomach, Strengthen spleen, detoxify and nourish skin. Old horses who often drink wild bayberry to make wine are more than 60 years old, and they are also like half an old man in his forties. He often scooped half Zhong Ye bayberry wine when eating, ate peanuts or broad beans while drinking, and often persuaded me to drink a few mouthfuls. Jack Ma said happily: The wine waxberry is sweet and sour. No matter it is cold or hot, it is suitable to drink this wine. In winter, the wine can be simmered and drunk to keep out the cold and get rid of the dampness; In summer, the wild bayberry wine after being iced can be drunk to relieve summer heat, stimulate appetite and relieve fatigue. People who work hard on the construction site need to drink to regulate Qi and promote blood circulation. The young man drank a cup and drank Wild bayberry to make wine. Good health!

Fire water crane fly

2014.06.15

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