Fermented glutinous rice is a traditional specialty food in many areas of China, also known as fermented grains, distiller's grains, rice wine, sweet wine, glutinous rice wine, glutinous rice wine, glutinous rice wine, fermented rice wine, rice yeast and so on. In ancient China, there was a saying that "ginseng tonifies qi and rice wine nourishes people". Li Shizhen recorded in Compendium of Materia Medica: "Rice wine can relieve pain, remove accumulation, warm the stomach and strengthen the spleen, spit more and warm the heart, and often drink it can make the skin smooth and shiny."
The classic of traditional Chinese medicine "Shen Nong's Herbal Classics" records: "Lao Zao tonifies the spleen and stomach and benefits the lung and qi. If the spleen and stomach benefit, it will be warm in the middle; Warming can nourish qi, and if the qi is smooth, the body will be too hot, and it is suitable for those with spleen and lung deficiency and cold. " Therefore, mash is regarded as good food left by ancestors by many people.
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Laozao specialty
First, after brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the human body to quickly replenish energy, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body. In many parts of our country, there is a custom of eating fermented glutinous rice food for lying-in women.
Secondly, organic acids such as lactic acid, acetic acid and citric acid will be produced during the fermentation of glutinous rice. These organic acids, together with sugars such as glucose, give the mash a sweet and sour flavor, and aromatic substances such as alcohol, ester and acid produced during the fermentation give the mash a unique aroma. These substances help stimulate the secretion of digestive juice and increase appetite.
People's Network-Strengthening the spleen and promoting digestion Eating five kinds of acidic food mash can strengthen the stomach and benefit the lungs.