The efficacy and preparation of salty bayberry with basil

Perilla is a traditional Chinese medicine that is familiar to everyone. It can clear away heat, detoxify, and reduce inflammation. It can also be used as a health food for people to eat. Especially in summer when bayberry is ripe, perilla is also harvested. Putting them together to make salted bayberry is especially delicious, and it can prevent colds and improve the body's resistance to disease. It has many other effects. I will write them all out and tell you how to make salted bayberry with perilla.

The efficacy of salty bayberry with basil

1. Prevent colds

The main effect of salted bayberry with basil is to prevent colds, because both perilla and bayberry can clear away heat and detoxify, while edible salt can reduce inflammation and kill bacteria. Making salted bayberry together with them can be used directly to make soaked water and drink, which can allow the human body to quickly absorb and utilize the medicinal ingredients they contain, clear away heat and detoxify as well as prevent colds.

2. Stimulate appetite and help digestion

Perilla salted bayberry can also stimulate appetite and help digestion. It contains a large amount of natural fruit acid, which can promote saliva secretion and speed up the secretion of digestive juices in the human body, which can stimulate people's appetite and improve the digestive function of the stomach and intestines. Regular consumption can prevent indigestion and reduce the occurrence of gastritis and enteritis.

How to make salted bayberry with basil

Material

When making salted bayberry with perilla, you need to prepare 500 grams of bayberry, 300 grams of perilla, an appropriate amount of table salt, and a clean container.

Steps

1. Wash the prepared basil with clean water and remove the water, then cut them into small pieces, especially the roots, which must be cut smaller so that they are easier to absorb when pickled. Put the bayberry in a basin, add a small amount of edible salt and then add clean water to soak for three hours.

2. Take out the washed bayberry and remove the moisture, put it together with the bayberry, then add table salt and mix well before pickling. Take it out after pickling for 24 hours, spread it evenly in the sun, and when it is 70% dry, store it in a container. When needed, take about 10 grams each time and soak it in water to drink.