Effects and functions of glutinous rice wine
1, strong body
Glutinous rice wine helps blood circulation, promote metabolism, with blood nourishing, Shu Shu vitality, strong and healthy and prolonged life effect.
2, blood stasis
glutinous rice wine on blood stasis, lumbar back pain, numbness and tremor of the hands and feet, rheumatoid arthritis, bruises, menstrual disorders, maternal lack of milk and anemia and other conditions have a lot of complementary and curative effect.
3, refreshment
Glutinous rice wine is also refreshing to relieve fatigue, quench the thirst of the efficacy of summer.
4, drive away cold and dampness
Glutinous rice wine has a strong aroma and is mild, which is good for Yang, nourishing qi and blood.
Nutritional Value of Glutinous Rice Wine
Glutinous rice wine is made from glutinous rice, its wine degree is not high, the entrance is soft, sweet taste, mellow taste, often drink can make people do not feel fatigue, stomach, blood, soothing and warming the abdomen.
First, glutinous rice wine contains more than ten kinds of amino acids, of which eight are not synthesized by the human body but are necessary. The content of lysine in each liter of rice wine is several times higher than that of wine and beer, which is rare in other nutritional alcohols in the world;
Secondly, after brewing, the nutrients of glutinous rice are easier to be absorbed by the human body, and it is a good product to replenish the vitality and nourish the blood of the middle-aged and old people, women in pregnancy and childbirth, and those who have a weak body.
Thirdly, glutinous rice wine can promote appetite, help digestion, warm cold to make up for the deficiency, refreshing and relieving fatigue, quenching thirst and summer heat, promote blood circulation, moisturize the skin and other effects. For women in menstruation or people who have recovered from a serious illness have the effect of replenishing blood and qi!
How to make glutinous rice wine
Calculated according to the ratio of one catty of glutinous rice and two taels of wine quartz.
Another brief description of the method is as follows:
Wash 500 grams of glutinous rice, put it into cold water and soak for 3?5 hours, so that the rice is fully absorbent, and then put it into the pot to steam.
Steam cooked glutinous rice removed to dry to about 30 ℃, put into sterilized ceramic vessels, and then 4?6 grams of wine research into fine powder sprinkled on top. Then add 250 grams of cold boiled water, the wine and glutinous rice stirred evenly, with a hand or a spoon to flatten and press, the center of a small hole, the cover tightly.
Fermentation temperature of 25℃ is good. In summer, 1?2 days later, see the middle hole in the water, smell the smell of mellow flavor, glutinous rice can be rotated in the container, can be eaten.
In winter, the container can be placed on the heater to keep warm, 3?4 days later can also be eaten. In summer, the weather is hot, in order to prevent the rice wine from continuing to ferment and become acidic, you can add a little water to the wine to boil, you can extend the storage time.
Precautions
1, must be sealed and fermented after it is done. Usually about three days can be eaten. If the weather is cool, you can then wrap a towel or other insulation outside the jar to accelerate fermentation.
2, cooked to their favorite degree after the refrigerator to save, or continue to ferment into wine.
How to eat glutinous rice wine
1, directly drink
As the saying goes, a mouthful of wine and a mouthful of meat, is not better than happy! The taste of glutinous rice wine is sweet and sweet, and the degree is not high, with the wine dishes, more than a few drinks are not afraid of drunk!
2, cooking sweet soup
In the glutinous rice wine to make an egg or add the right amount of brown sugar, the effect is better; you can also put the dumplings into the rice wine, and then hit the egg to make mash dumplings to eat. Middle-aged and elderly people, pregnant women and weak people are suitable for consumption.
3, cooking
Glutinous rice wine is rich in flavor, rich in amino acids and other flavorful substances, in cooking meat dishes, add a little, not only can be deodorized, and can increase the fresh taste.
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