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How to make carambola? Efficacy and function of Carambola wine

Poplars generally grow on the roadside or in the courtyard. They like to grow in warm, cold and wet places. Poplars generally do not exist in severe cold areas. The effect of carambola is great. However, the taste of carambola is sour. Many people don't like to eat it directly. Make it into carambola wine, taste mellow, more popular. Next, let's take a look at how to make carambola wine.

Efficacy and function of Carambola wine

1. It can clear away heat and moisten intestines

The function of carambola is to remove the heat in the internal organs, moisten the intestines, and make the defecation more smooth. Therefore, for patients with accumulated heat in the lungs and stomach, taking carambola wine is very conducive to resolving heat toxicity in the body. At the same time, the citric acid and malic acid contained in carambola can also increase the acidity of gastric juice and promote digestion.

2. It can reduce inflammation and relieve pain

Carambola contains organic acids and vitamin C, which can effectively remove the inflammation of the throat, and can also clear away heat and relieve pain. The effect of Carambola wine is not only to treat pharyngitis, it can also treat wind fire toothache. Because of the toothache caused by heat toxin, you can take carambola wine to relieve the treatment.

Preparation of Carambola wine

1. Select fresh carambola, clean it with water, put it into a sieve and dry it. Then use a clean cutting board and stainless steel knife to slice the carambola horizontally. Because of the special shape of the carambola itself, you can see many beautiful star shaped carambola pieces after cutting it horizontally. Attention, must choose the information of the carambola, so that we can make the carambola wine.

2. Making carambola requires rock sugar. Put the cut pieces of carambola in the jar neatly, add a layer of rock sugar, and the sugar is conducive to the fermentation of Carambola wine and makes carambola fresher. After stacking, cover and seal. About a month later, open the lid, you can see the carambola turned yellow, then you can eat.