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荔枝味甘、酸、性溫，入心、脾、肝經(jīng)；可止呃逆，止腹瀉，是頑固性呃逆及五更瀉者的食療佳品，同時有補腦健身，開胃益脾，有促進食欲之功效.
含有豐富的糖分，有補充能量，增強營養(yǎng)的作用;有研究證明，荔枝對大腦組織有補養(yǎng)作用，能有效改善失眠、健忘、神疲等癥.富含維生素C和蛋白質(zhì)，有增強機體免疫功能，提高抗病能力的作用
荔枝性熱..多吃.容易上火！
^_^.官方語言完畢..！
小時候吃喜酒.每次都好愛那一盤荔枝罐頭！
長大后..好東西吃多了.也覺得它好吃.
成年后.不吃了.因為覺得里面添加了太多東西！
后來.自己會做了...
赫赫赫....滿足！

用料

荔枝

1000克

冰糖

一塊

鹽

2-3克

荔枝糖水罐頭-附不上火的方法的做法

荔枝..去蒂..
有個妹紙給我寄了家鄉(xiāng)特產(chǎn)桂味荔枝.
滿滿一大箱10多斤！
荔枝不好保存.
吃多又上火.
趕緊做糖水罐頭保存起來！

輕捏..
會出現(xiàn)一條線.
自然裂開的！
我也是好多年前無意之中發(fā)現(xiàn)它是有線的！

然后荔枝會自然脫開.

完整取出..
不會剝破或哪兒都是水..

剝好的荔枝..
放清水洗凈..

準備一個干凈的大盆或碗.
里面放2-3克的鹽.
放大半的清水！
把荔枝核處理好一個個直接放進去！
圖片里面就是一部分處理好的.
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泡過鹽水的荔枝.能降低上火的情況！
這一步..不能少！