The nutrients in yellow rice wine are more easily absorbed by the human body, and it is a good product for middle-aged and elderly people, pregnant women and the weak. Jiang rice wine can stimulate appetite, help digestion, warm and cool, tonify deficiency, refresh and relieve fatigue, quench thirst and relieve summer heat, promote blood circulation and moisturize skin.

Jiang rice wine is sweet and fragrant, which can stimulate the secretion of digestive glands, increase appetite and help digestion. Stewing meat with rice wine can make the meat tender and easier to digest.

Rice wine is widely used and can be drunk all year round. Especially in summer, because of the high temperature, rice is easy to ferment, which is a good family wine to quench thirst and relieve summer heat, and is deeply loved by the elderly and children. Boiling poached eggs with rice wine or adding brown sugar is a good tonic for pregnant women and the elderly.

Rice wine is rich in vitamin A, vitamin B 1, vitamin B2, vitamin B6, vitamin B 12, carotene, folic acid, pantothenic acid, nicotinic acid and many trace elements such as calcium, iron, phosphorus, potassium, sodium, copper, magnesium, zinc and selenium.

Extended data:

The efficacy of rice wine:

1. For chills, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are better.

2, for neurasthenia, trance, depression and forgetfulness, it is better to add eggs to cook soup.

3. Rice wine can help blood circulation, promote metabolism, and has the effects of enriching blood, caring skin, relaxing muscles and tendons, strengthening body and prolonging life.

4. It has great benefits and curative effects on maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, dyspepsia, anorexia, irritability, rapid heartbeat, physical weakness, lack of vital energy, nocturnal emission, irregular menstruation, lactation deficiency and anemia.

Rice wine can be directly opened for drinking or heated for drinking.

6. The principle of rice wine as a good seasoning is that it can dissolve trimethylamine and aminoaldehyde in other foods. After heating, these substances can escape with various volatile components in wine, so the odor in food can be removed.

7. Rice wine can also be esterified with the fat in meat to generate aromatic substances, adding flavor to dishes. These functions of removing fishy smell, taste and taste of yellow rice wine are widely used in cooking. Westerners like to eat Chinese food, which is related to the unique seasoning function of yellow rice wine, which was first discovered and skillfully adopted by China people.

Baidu Encyclopedia-Jiangmijiu

Baidu encyclopedia-rice wine