The following explains the brewing method of Huasan wine, and interested parents can learn about it together!
What wine do you choose to brew Huasan?
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Generally, it is Qu Xuan wine, white dry wine, sorghum wine and shochu. Or yellow rice wine or rice wine as wine base. Among them, sorghum wine and glutinous rice wine are the best. The higher the alcohol content, the better the effect. Generally, 40-60 alcohol is used. However, for women who are not very good at drinking, it is ok to soak in low-alcohol wine with 20-40 degrees.
How much do you drink every day? When to drink?
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Hua San is not about the quantity you drink, but about persistence. Generally, drink 10-30ml each time. Drink 2-3 times a day. One hour before meals, 30 minutes after meals and 30 minutes before bed. If you can, you can change a drink for 7 days, or take turns drinking it every day, which is better. If the alcohol consumption is low, you can add a proper amount of crystal sugar or honey, or you can add a proper amount of warm water according to the ratio of 1: 10, and drink after stirring evenly. People who are allergic to alcohol had better not drink it.
Can you still drink alcohol during your period?
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You'd better not drink. In particular, flowers that promote blood circulation and invigorate qi will bring menorrhagia. In addition, people who have a cold, fever, sore throat and tracheitis should stop taking it. Patients with hypertension, heart disease, hepatitis and severe stomach diseases should also use it with caution.
The main method of brewing wine with flowers is soaking:
Blending with Chinese liquor, soaking flowers or dried petals in Chinese liquor with several degrees to dozens of degrees, adding crystal sugar, and sealing and standing for a period of time, so that the flowers and the wine are mixed.
Or make the flowers into flower dew first, and then blend them with white wine.
Theoretically, all edible flowers can be used to make wine, but people still have a preference for choosing flowers to make wine because of customs and culture, flowers and flowers. Which flowers are more suitable for wine making? Look down and you will know.
1, rose wine
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Efficacy: soothing the liver, relieving depression, promoting blood circulation and relieving pain, removing spots and caring skin.
Rose wine is regarded as a sacred product for women's beauty. Roses have the functions of promoting qi circulation and relieving depression, soothing the liver and regulating the stomach, promoting blood circulation and relieving pain. Chinese medicine believes that roses are sweet and bitter and warm in nature. The most obvious effects are regulating qi and relieving depression, promoting blood circulation and removing blood stasis, regulating menstruation and relieving pain.
Production method: Take 350g of fresh rose (dried product is halved) and yellow wine 1500ml, and soak the rose in wine (stored in porcelain jar or glass bottle). Because the petals of roses are very thin, the ingredients can easily penetrate out, and you can drink them after soaking for a few days.
2. osmanthus wine
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Osmanthus fragrans has a long and sweet aroma, which is a good flower material for dessert and of course suitable for wine making.
Osmanthus wine is also called osmanthus wine and osmanthus syrup. Drinking osmanthus wine has become a habit since the Han Dynasty. People worship their ancestors with osmanthus flowers, and worship their elders with osmanthus wine, wishing them a long life.
Su Dongpo wrote "Gui Jiu Fu" for it, praising its jade color, transcendental fragrance and objectivity.
Efficacy: osmanthus wine is sweet and mellow, and has the effects of appetizing, invigorating spleen and tonifying deficiency, promoting blood circulation and benefiting qi. Especially suitable for women to drink, known as "women's happiness wine"
Production method: 50 grams of Jingui, 50 grams of sugar and 600 ml of pure glutinous rice wine. Wash osmanthus fragrans, spread it out in a ventilated and cool place to dry overnight. Pour sweet-scented osmanthus and sugar into a glass jar, then add glutinous rice wine, seal it and put it in the shade. You can drink it every two months.
3. Chrysanthemum wine
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There was a culture of drinking chrysanthemum wine in Han Dynasty. "On September 9th, visit Cornus officinalis, eat lotus ears and drink chrysanthemum wine to prolong life. On the Double Ninth Festival in September every year, there is a custom of drinking chrysanthemum wine, which can eliminate disasters and ward off evil spirits and prolong life.
Efficacy: delay aging. It is made of chrysanthemum, glutinous rice and distiller's yeast, which was called "longevity wine" in ancient times. Its taste is cool and sweet, and it has the effects of nourishing liver and improving eyesight, strengthening brain and delaying aging. People have always had the habit of drinking chrysanthemum wine, especially on the Double Ninth Festival.
For people with constipation, you can use 10 ml of chrysanthemum wine, 60 ml of carrot or cabbage juice, 100 ml of apple juice and a proper amount of honey. First mix the first three flavors, and then add the right amount of bees according to your own preferences. This medicine can not only dispel constipation and abdominal distension, but also strengthen muscles and keep fit. This is a good drink.
Preparation method: 2000 g of Chrysanthemum morifolium, 500 g of Lycium barbarum, 500 g of Angelica sinensis and 0/000 g of Rehmannia glutinosa/kloc are decocted with appropriate amount of water and filtered with gauze for later use. Wash 3000 grams of glutinous rice, add water to fry until half cooked, and drain. Mix with chrysanthemum juice, steaming, mix with appropriate amount of distiller's yeast, placing in an jar, packaging and ferment until sweet.
4. peach blossom wine
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Peach blossom wine is a kind of "beauty wine". Regular drinking can make the skin better, white and red.
According to legend, peach blossom wine was used by the Queen Mother of the West to entertain the immortals at the Yaochi ceremony. In early spring, it is really a wonderful thing to enjoy peach blossoms and drink peach blossom wine in Shili Taolin.
Efficacy: Beauty, blood circulation and moisture retention, suitable for aged and rough skin.
Production method: 20 g of peach blossom and 500 ml of Chinese liquor, dry the peach blossom in the shade, put it in a container, add Chinese liquor and crystal sugar, seal it, soak it for/kloc-0.5 days, and remove the residue.
5. Mei Huajiu
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After drinking peach blossom wine in spring, I am not idle in winter. When it's cold, I can pick plum blossoms and brew Mei Huajiu. Cui Mang of the Han Dynasty advised Mei Huajiu to drink a small glass of Mei Huajiu every day when he was old, so it was no longer difficult to stay young.
Mei Huajiu is more fragrant than plum wine, decorated with one or two plum blossoms. The aroma is tangy, and the plum blossom seems to be just around the corner.
Production method: 60 grams of plum blossom is added with 500 ml of Chinese liquor, dried in the shade, sealed with Chinese liquor and crystal sugar, soaked for 15 days, and dregs are removed.
When Mei Huajiu appears in winter, I want to ask, "There is a feeling of snow in the evening outside. How about having a glass of wine inside?"? ? 」
6.jasmine wine
Jasmine has a strong fragrance, so frying it into vegetables or mixing it with tea and drinks to eat it in the stomach also makes full use of the fragrance.
Production method: Regarding the practice of jasmine wine, Feng in Ming Dynasty mentioned in "Notes on Fast Snow Hall": "Those who use Sanjiu wine, or snow wine with good color and taste, are not satisfied with the bottle, and the head space is two or three inches, and the bamboo woven cross or tic-tac-toe, will not make more than enough. Dozens of newly picked jasmine flowers are tied with thread, hung under bamboo poles, a finger away from wine, sealed with paper, and fragrant for ten days. 」
This method is very interesting. Hang jasmine on the wine and let its fragrance penetrate into the wine, and it becomes jasmine wine.
7. Songhua wine
Pine nuts have been eaten, and few people have heard of Songhua wine.
The method of making Songhua wine, the online saying is: when Pinus massoniana blooms, pick the male cones, dry them in the sun, remove impurities, steam them, wrap them with silk, put them in a container filled with wine, and soak them in a sealed way for 10 day.
The method of sending flowers and wine in ancient times was similar. Gao Lian in the Ming Dynasty mentioned in "Eight Notes on Respect for Life": "In March, if pine flowers are taken as rat tails, finely chop a liter and put them in silk bags. When the liquor is ripe, put it in the bag in the wine center, soak it in the well for three days, take it out and drink it with wine. It tastes sweet and fragrant. 」
Brewing with flowers can not only make the wine fragrant, but also have different health care effects. No wonder the ancients used all kinds of flowers to make wine. It can be said that they didn't spend or drink.