Question 1: Can people with stomach problems drink rice wine? Rice wine has the effects of promoting blood circulation, dispelling cold, and stimulating the menstrual flow, but not all stomach problems can drink it. It depends on what kind of stomach disease you have.

Question 2: Can people with a weak stomach drink rice wine? Rice wine has the effects of promoting blood circulation, dispelling cold, and stimulating the meridians, but not all stomach problems can drink it. It depends on what kind of stomach disease you have.

< p> Question 3: Can people with stomach problems drink rice wine? Rice wine has the effects of promoting blood circulation, dispelling cold, and stimulating the meridians, but not all stomach problems can drink it. It depends on what kind of stomach disease you have.

Question Four: Can I drink rice wine warmed with ginger if I have a bad stomach? Yes, according to traditional Chinese medicine, rice wine can unblock the stomach meridian and can regulate qi and blood. It is recommended not to exceed 2 taels per meal. Drinking too much alcohol can still hurt your stomach.

Question 5: Can people with stomach problems drink rice wine? It is best not to drink alcohol, not to drink any alcohol

Question 6: Poor stomach. Rice wine stewed chicken soup. Rice wine stewed chicken is a soup that nourishes the body, nourishes qi, and nourishes the blood. It is suitable for premenstrual and postmenstrual periods, or Confinement lady.

Rice wine chicken used to be a soup made by Hakka people during festivals (especially the Spring Festival) and women during confinement. The specific method is to wash and chop a certain amount of ginger, and then add oil Pan-fry, then put the prepared chicken nuggets in to simmer for a while, then pour the rice wine and rice wine into the porcelain pot and cook for more than an hour. Hakka people are used to cooking the whole chicken at one time, then serving it out in batches and heating it. Edible, but not suitable for storage in summer.

Ingredients for braised chicken in rice wine: 2 to 3 bowls of rice wine, 1 catty of chicken, 1 to 3 taels of ginger.

Production method:

① Wash the chicken and cut into appropriate pieces for later use.

②Wash the ginger, peel it and cut into granules for later use.

③ First, heat the pot until red, add a small amount of oil, pour the sliced ??ginger into the pot and stir-fry (the amount of ginger depends on personal preference). Add the chopped chicken and stir-fry until the surface is slightly golden, then add a little rice wine and stir-fry for 30 seconds and remove from the pan.

④ Prepare an earthen pot or an iron pot in the shape of an earthen pot. Put the chicken/ginger that has just been cooked into the earthen pot. After the pot is cooked, add two bowls of water to the wok. When hot, transfer to a clay pot. (Because there is chicken soup left in the pot, it must be used to avoid waste and nutrient loss). Add water according to the amount of chicken. The water should reach 1 cm above the surface of the chicken. When ready, bring to a boil over high heat, then turn down to low heat and simmer for 15 to 20 minutes (this time mainly depends on the type of chicken you bought. If it is a chicken caught in a general chicken farm, 15 to 20 minutes will be enough. If it is a chicken raised in a rural area, it will take 15 to 20 minutes. Or if it is an old hen, the cooking time can be extended by about 20 minutes. Of course, the amount of water and rice wine should also be increased appropriately). After the time is up, pour the remaining rice wine into the earthen pot, turn to high heat and bring to a boil. After 1 to 2 minutes, turn off the heat and start the pot.

Note:

① Please test the taste when pouring the rice wine. You can increase or decrease the amount of rice wine according to your personal preference. If you like sweet food, you can add more rice wine. Don’t eat it too sweet. You can reduce the amount of rice wine or add a little boiling water and wait until it boils before cooking. Of course, it is best to add wine instead of water

② Do not add salt or too much oil to the chicken cooked in rice wine.

Nutritional value of rice wine

Rice wine is one of the oldest beverages in the world. The nutritional value of rice wine exceeds that of beer, known as 'liquid bread', and nutrient-rich wine. Rice wine contains a variety of amino acids. According to testing, in addition to ethanol and water, the main components in rice wine also contain 17 kinds of amino acids, 7 of which are essential but cannot be synthesized by the human body. The content of these 7 amino acids is the most complete in rice wine. It ranks first among all kinds of brewed wine, especially the content of lysine, which can promote human development, is higher than that of the same amount of beer. One to several times more wine. The calorific value of rice wine is 3 to 5 times that of beer and 1 to 10 times that of wine. Contains 1.6 to 2.8 grams of hydrogen compounds and 28 to 200 grams of carbohydrates per liter. In addition, it also contains many nutrients that are easily digested by the human body, such as dextrin. Maltose, glucose, lipids. Glycerin, higher alcohols, vitamins and organic acids, etc. After storage and aging, these ingredients form a rich wine aroma, a delicious and mellow taste, a rich and harmonious wine body, and ultimately make it a low-alcohol beverage with extremely high nutritional value.

Efficacy

Rice wine: It has the function of unblocking meridians. Thickens the intestines and stomach and moisturizes the skin. Keep your temper. Support liver. It has therapeutic effects such as removing wind and lowering qi, and has great medicinal value. It is a good introduction to medicine.

Chicken: Chicken is good for malnutrition. Afraid of cold. Weakness and fatigue. Irregular menstruation. Basin of blood. It has a very good therapeutic effect on weakness, etc. Motherland’s medicine believes that. Chicken is warming and nourishing. Tonify deficiency and replenish essence. Strengthen the spleen and stomach. Revitalize blood vessels. Strengthens muscles and bones.

Ginger: pungent in taste and warm in nature. Disperse wind and cold. Resolving phlegm and relieving cough. It can also warm and stop vomiting. Detoxify.