List of articles: 1. Can I eat oil mash after confinement? 2. Who knows more about oil mash? What are the benefits of it? Is the nutritional value high? 3. What is the nutritional value of mash? Can you eat oil mash after confinement? Women are the weakest after giving birth. At this time, besides staying at home for a long time, a reasonable diet can also help her recover as soon as possible.
In the pregnant women's moon meal, southerners like to make oil mash for pregnant women, but some young pregnant women have a certain sense of rejection of this food. They think that the oil mash contains a certain amount of alcohol, which will have a negative impact on their health.
So can pregnant women eat oil mash?
The answer is yes.
Traditional folk experience holds that oil mash can help the parturient recover qi and blood, and on the other hand, it can help postpartum milk production and provide enough milk for the baby.
Therefore, pregnant women can rest assured of cooking oil mash after delivery.
It should be noted that the oil mash is somewhat inflamed and is not suitable for eating more.
So what are the specific effects of maternal eating oil mash?
1 stimulates milk secretion.
Oil mash mainly rises and belongs to hair. Eating oil mash can effectively stimulate the mammary gland to secrete milk.
In order to give full play to the effect of lactation, eggs can be added to the oil mash, so that the effect of lactation will be better.
2. Contraction of blood vessels and promotion of wound healing.
The alcohol contained in the mash can stimulate blood vessel contraction and accelerate wound healing.
3. Supplement the intestinal flora.
Oil mash belongs to fermented food and contains beneficial bacteria such as lactic acid bacteria. Eating oil mash can improve intestinal flora.
Who knows more about oil mash? What are the benefits of it? Is the nutritional value high? You are talking about Chongqing Fuling specialty oil mash, which has high nutritional value and was used as a pre-meal drink for guests in the early years.
Sweet and delicious, oily but not greasy.
Eating oil mash has three advantages.
1 stimulates milk secretion.
Oil mash mainly rises and belongs to hair. Eating oil mash can effectively stimulate the mammary gland to secrete milk.
In order to give full play to the effect of lactation, eggs can be added to the oil mash, so that the effect of lactation will be better.
2. Contraction of blood vessels and promotion of wound healing.
The alcohol contained in the mash can stimulate blood vessel contraction and accelerate wound healing.
3. Supplement the intestinal flora.
Oil mash belongs to fermented food and contains beneficial bacteria such as lactic acid bacteria. Eating oil mash can improve intestinal flora.
What is the nutritional value of fermented grains? At the sight of the word "serial number", my eyes began to stare.
Mashed potatoes have been my favorite food since childhood. When I was a child, my mother bought it and frozen it in the refrigerator. Steal a few spoonfuls of food when you have nothing to do. It is cold, sweet and sour, with a little alcohol, and I like it very much.
How about mashed potatoes? Is there a problem?
In many places, mash is called fermented grains and sweet wine, which is a kind of rice wine. Its raw material is glutinous rice. Because the amount of alcohol produced by fermentation is very small, it is often used in cooking and is a common seasoning.
Fermented glutinous rice is rich in carbohydrates, a small amount of protein, vitamin B and various minerals.
During the fermentation, the crude protein content increased to about 4%.
Originally, glutinous rice had less amylose and more amylopectin, which was sticky. If you eat too much at one time, it will stick to the esophagus, and gastric juice is not easy to touch them, so it is difficult to digest. After fermentation, glutinous rice becomes more digestible and tastes less sticky.
The fermented glutinous rice is sweet and warm, strengthening the spleen and appetizing.
After fermentation, more abundant vitamin B, glucose and amino acids were added.
The wine has a sweet taste and can refresh the mind after drinking.
Glutinous rice is warm and can warm the stomach and nourish yin.
People often refer to glutinous rice as "yin rice seed", which means that glutinous rice has a good effect of nourishing yin and promoting fluid production, but it also has some disadvantages. Too much wine is easy to get wet and produce phlegm.
In traditional medicine, it also has the effect of promoting blood circulation and benefiting qi. Women can eat it properly during menstruation, which can warm the uterus and promote blood circulation and prevent dysmenorrhea.
It can be heated and drunk, with a strong sour taste, but it is also delicious.
Although mash is good food, you should not drink too much.
The content of carbohydrates in mash is high, and some rock sugar will be added during fermentation, and the sugar is not low. This is a high-calorie food. Drinking too much will affect blood sugar and consume more calories.
In addition, glutinous rice is warm, and friends who get angry due to yin deficiency should eat it in moderation, otherwise there may be heat syndrome, such as constipation and sores on the corners of their mouths. Friends who eat too much glutinous rice will produce phlegm and turn wet, and friends with sticky stools had better not overeat.
Fermented grains, also known as rice wine, sweet wine, rice wine or fermented grains, were called glutinous rice in ancient times. They belong to the traditional food of invigorating the spleen and nourishing the stomach, and are mainly produced in the south, such as Jiangsu, Zhejiang, Hunan, Hubei, Jiangxi and Sichuan.
The biggest feature of fermented glutinous rice is the rich aroma of wine, and the food made is sweet, sour and delicious, which is very attractive.
The raw material of mash is mainly glutinous rice, which is steamed, sprinkled with distiller's yeast and fermented.
What are the main nutritional components of 1 mash?
The raw material of fermented glutinous rice is glutinous rice, and the main nutrients are carbohydrates and protein, which are the main sources of heat. In addition, it also contains potassium, phosphorus and B vitamins.
2 what are the different highlights of the opera?
As a kind of rice food, glutinous rice also contains phytic acid, which will affect the absorption of minerals.
However, after the glutinous rice is fermented, its phytic acid is removed, and protein is partially decomposed to produce amino acid nitrogen and B vitamins.
After fermentation, the amino acid nitrogen content increased, and then tended to be stable, reaching the highest value of 0.3g/L in sweet wine at 84 hours. After fermentation, the alcohol content of wine gradually increased, and after 48 hours, it tended to be stable, and the alcohol content reached 8.0%vol, thus producing attractive wine aroma.
3 What food is mash suitable for?
Fermented grains are suitable for making delicious food, such as the most common glutinous rice balls, brown sugar poached eggs, glutinous egg flower soup, glutinous rice cakes and so on.
After heating, the alcohol in the mash volatilizes and will not be "drunk" after eating.
Jiangnan women have the custom of drinking fermented egg soup after delivery. In fact, the first advantage of this diet is that it is easy to digest.
In the production process, fermented glutinous rice fully gelatinizes starch, and then phytic acid is removed by fermentation. The wine aroma is rich, appetizing and invigorating the spleen, and it is a good nutritious food.
Xinyang regards mash as a tonic for women's beauty and warmth.
Guangshan called it sweet wine, which was originally the name of Jiangxi Lao, because Guangshan people were immigrants from Waxieba, Jiangxi Province, and the name of sweet wine was also brought here.
(mash, also known as sweet wine, sweet wine, the ancients called it)
Sweet wine is the earliest wine, made of glutinous rice.
Sweet, fragrant and nutritious, it is deeply loved by people, especially in the vast southern region. It's almost a family necessity. Many people do it themselves, otherwise they often buy it on the street. Anyway, it is indispensable at home.
My family is a sweet wine manufacturer. My parents used to do it, but when I was young, I spent time doing it. I put a big jar of liqueur at the door and bought it from a bowl and a jar passing by the market.
Later, Ersao took over and became a regular employee.
The liqueur brewed by two generations is well-known because it tastes good and is authentic. Their parents' family style has not changed, not to make money, but for their neighbors to eat good liqueur.
Therefore, reputation has been passed down from mouth to mouth, and neighbors regard it as their own family.
Now Ersao is 7 1 year-old, cooking a pot of rice every day, 15 kg of rice, and glutinous rice A Jin 1.7 kg of wine.
Glutinous rice is 3.5 per catty, and koji is 35 per catty.
5 yuan per catty of liqueur, a pot of liqueur 128 yuan, rice 52 yuan, distiller's yeast 10 yuan. Earning 66 yuan is a labor cost.
The key is the ancestral sweet wine technician, who should be the chief chef of standardized wineries, including brewing, wine tasting, identification, shopping and sales, just an old lady.
If you earn money in a day, you will earn more 66 yuan in total. Which is profit and which is profit? Typical advantages.
(second sister-in-law)
Sweet wine is very simple.
Maybe I think it's simple, because I learned how to make it from my mother when I was young, and I've been using it myself since then, mainly for seasoning.
Fortunately, a few days after returning to my hometown, I will share my family heirloom practice here.
My sweet wine practice
The steps are as follows:
1.15kg fine glutinous rice washed twice;
(Wine bed, where sweet wine is fermented for 36 hours)
2. Soak for 5 hours, take out and drain the Mingshui;
(Wood _, an ancient utensil for steaming glutinous rice)
[14] Mu _(zhèn) Put the steamer on the shelf, boil the water, pour the soaked and drained glutinous rice into it, cover it and fire;
It takes about 50 minutes to burn the big SAIC above the wood. Take the big SAIC as the standard and turn off the fire.
Sweet wine is called a sweet dimple when it is served, much like the nest where chickens laid eggs in the past.
5. Move the steamed glutinous rice to a big earthenware pot filled with sweet wine, put it on the shelf, and evenly pour 6 spoonfuls of cold water, subject to the fact that the water poured from under the wood is not hot;
Sweet wine blending, an ancient practice.
The sweet wine brewed by this tune tastes very different, which is much better than the bagged sweet wine tune sold in the supermarket.
Sister-in-law said that there are fewer and fewer people making music now, and the old people are dying, and the young people don't want to learn because they don't make money.
5. Using the waiting time of draining water, grind five liqueur koji into powder for later use;
(Sweet wine bed, also called sweet dimple)
⒎ Then drain the boiling water of the sticky rice in the wood, and then pour out the water in the earthen bowl.
At this time, the earthen basin has been heated and stored by hot water, which is just suitable for later fermentation and heat preservation;
⒏ Pour the glutinous rice into a pottery bowl and stir.
Add distiller's yeast evenly while stirring.
Then the surface is compacted smoothly, covered tightly, covered with cotton, and placed on the wine bed for 36 hours.
Don't touch it in the middle, it will be fine when the time comes. Open the lid and the wine will smell all over the house, which is the rich sweet fragrance.
Nutrition of sweet wine
Sweet wine is the most nutritious food for rice transformation, and there is no one.
The main nutrients are amino acids most needed by human body. Through the decomposition and transformation of yeast, the originally tasteless rice starch is magically transformed.
Presumably, the ancients discovered sweet wine mainly to obtain this mysterious taste. It is necessary to know that the Roman Empire only produced a very small amount, which is more precious than gold.
However, China successfully converted starch in rice into sugar through fermentation, and had sweet and sour food.
The significance is that our ancestors had artificial desserts besides natural desserts such as honey and fruit.
According to historical records, the production technology of caramel was not exhibited until the Western Zhou Dynasty.
(Even the basin weighs 40 Jin, and the old lady jumps up and down all day, practicing a good kung fu, calm and carefree, typical of longevity. )
The charming taste of sweet wine is sour and sweet, and the smell of wine is mixed with the smell of rice.
Yeast is a magical little creature, which can ferment ordinary glutinous rice into food with sweetness of 27.765, acidity of 0.30 1 and alcohol content of 15.
The most important thing is amino acids.
Therefore, the efficacy of sweet wine in warming the palace and enriching blood has helped mankind for thousands of years and created the beauty of women in China.
Nowadays, new discoveries have been made in the study of mash, and it is said that there are still important substances in it, called glucoamylase, which is a natural hormone and is very beneficial to women's breast enhancement and endocrine balance.
Therefore, liqueur is the most traditional, convenient and safest gourmet drink for women.
How to eat sweet wine and its usage
The most common way for people to eat it is to cook it with poached eggs or glutinous rice dumplings. This is not a dinner, but a tonic.
The traditional practice is as follows, according to the amount of a bowl:
You can do this, but you can do it in the way you like.
If it is glutinous rice balls, the same is true. After the dumplings are cooked, pour out the excess water, add the sweet wine, boil again and turn off the heat.
There are two kinds of jiaozi with stuffing and without stuffing in Guangshan, and there are many without stuffing, which is also the reason why it is convenient and easy to do.
If you want to eat, there is some flour and water, knead and cook it.
A famous dish in Guangshan, stewed wild old turtle with bacon, must be accompanied by sweet wine. Just look at the grain inside, and the taste will change radically immediately. )
Sweet wine also has a main use in Guangshan, as a kitchen seasoning. Sweet wine must be used in all fish and meat dishes.
The reason why Guangshan local dishes can conquer the food in the north and south of the Yangtze River is inseparable from the seasoning function of sweet wine.
Anyone who has kitchen experience knows that wine and sugar are important seasonings to remove fishy smell and refresh.
Generally, yellow rice wine or cooking wine, white sugar or rock sugar are the most commonly used in kitchens.
Cooking wine is used to remove fishy smell, and sugar is used to refresh.
The use of liqueur is different. It not only has the functions of cooking wine and sugar at the same time, but also is extremely suitable for all fish ingredients because of its alcohol content, sweetness, acidity and nutrients. Whether it's frying, stewing or stewing, put a spoonful of liqueur in it and the taste will be improved immediately.
This is why seasonings are rarely used in Guangshan local dishes. When you put a spoonful into it, you will have wine, sugar, vinegar, monosodium glutamate and chicken essence.
For example, in a stew, large pieces of meat are fried until golden brown, and only onions, ginger, sweet wine and salt are put in the seasoning, and the authentic taste of Jianghuai ancient dishes comes out.
Many foreigners envy the delicious stew. It looks like a gourd ladle, but it tastes different. The reason is that there is no liqueur, and the authentic taste of Guangshan local cuisine cannot be made.
Lao Zao is a kind of flavor snack. It tastes very sweet, with a hint of the aroma of wine, which is very unique. It has different forms after heating or refrigeration, and it is also one of the favorite foods of many friends.
In many places, mash is also called "fermented grains"/"distiller's grains" or "sweet wine"/"rice wine" because its original raw material is rice, which can be made of rice, glutinous rice or even highland barley rice, and has different taste styles.
The fermented glutinous rice is delicious, so what nutritional value does it have? Is eating for a long time good or bad for our health?
In some ancient books, fermented grain is also called "sweet grain" and "red grain". There is a word rice next to the word "bad grain", which is actually very easy to understand, that is, the residue left after brewing rice, wheat or sorghum. Although fermented grains are inseparable from wine, after all, alcohol will be produced through fermentation, but it is different from ordinary wine. Because of the difference in brewing and principle, the alcohol content in fermented grains is very small.
In traditional medicine, fermented glutinous rice is sweet, slightly pungent and warm. Because of its nature, it is often used to warm the middle warmer, dissipate blood stasis and relieve pain. Proper consumption also helps to increase appetite and digestion.
"Notes on Materia Medica" records that "fermented grains can warm the middle warmer, help digestion and kill fishy smell, detoxify herbs and vegetables, moisten skin and regulate viscera". In fact, "warming the middle warmer" can be understood as warming the spleen and strengthening the stomach (mainly improving the symptoms of cold in the spleen and stomach) and improving abdominal cold pain.
So if you feel diarrhea easily, have a little sugar in your stool, often feel cold pain in your stomach, and always feel cold, then eating mashed potatoes is also good.
"Rihuazi Materia Medica" also says "Mash _ promote blood circulation to remove blood stasis, soak chilblain.
"Snake bee bites and smears poison". Fermented glutinous rice not only helps to promote blood circulation and remove blood stasis, but also can improve chilblain. External application can alleviate the toxic sores caused by snake bee bites. "
Compendium of Materia Medica also mentions the analgesic effect of fermented glutinous rice during menstruation, so sometimes when women have menstrual dysmenorrhea or feel stagnant, elders often say that eating brown sugar and fermented eggs may actually help improve the pain. It may not be effective in a short time, but long-term persistence will make the blood flow smooth and the symptoms will disappear.
Sometimes we hear that postpartum women suggest eating fermented grains, because fermented grains can disperse blood and blood stasis, help to discharge stagnant components in the uterus, discharge lochia, and help to warm the middle warmer and drive away cold. But you know, fermented grains contain alcohol. Is it feasible to feed the baby with milk? Isn't this fooling me? Of course, there is indeed a small amount of alcohol intake after eating mash, but it can be metabolized in a short time and generally will not affect milk. Of course, it is not appropriate to eat more, otherwise it may have an impact. If you are really worried, for example, if you have mashed potatoes and eggs for breakfast, you can feed the baby every 3 hours or heat the mashed potatoes for a short time, and the alcohol has evaporated.
Because fermented grains help to promote blood circulation and lactation, eating less does not have much effect.
So is the nutritional value of mash good? Fermented grains are mainly made of rice and wheat, so the main nutrients are carbohydrates. 100g of fermented grains can provide about 22.4g of carbohydrates, which contain a small amount of crude protein and dietary fiber.
The mash contains a small amount of calcium, magnesium, phosphorus, zinc, copper and manganese, and a small amount of B vitamins. Although the contents of minerals and vitamins are not high, they can be supplemented to some extent.
Fermented grains are sweet and wet, so it is not advisable to eat more. If you eat fermented grains too often, that's not good, it's easy to get hot and humid. Some friends who have a fever should eat less, and it is a good choice to eat some properly every day, especially those who have cold hands and feet and feel bad blood gas.
Hello, everyone, I am the pearl of Taihu Lake who loves food.
What is the nutritional value of fermented grains? Seeing this problem, I almost hooked my greedy bug.
Every summer, I personally brew glutinous rice (glutinous rice) into fermented glutinous rice, and the mellow taste of rice wine is not wine but the smell of wine.
Take a sweet and refreshing bite, and instantly, the hot heart roasted by the hot air will calm down immediately.
The mash is made of glutinous rice (round glutinous rice) and distiller's yeast. Glutinous rice is rich in carbohydrates, protein, fat, calcium, phosphorus and vitamins. It is a traditional warming food, which has the effects of invigorating the middle warmer, strengthening the spleen and nourishing the stomach, and can relieve anorexia, abdominal distension and diarrhea to some extent.
Women who eat more fermented grains can make their skin look good and not look old.
Drinking fermented grains for lying-in women also has the function of promoting lactation.
Do you think mashed potatoes are good things? Suitable for all ages.
After talking so much about the nutritional value of mash, do you want to cook it at home? I tell you, this method is very simple and easy to learn.
And taking advantage of the current high temperature (about 35℃), it is the easiest to succeed and delicious.
Food preparation
Ingredients: 500g round glutinous rice.
It is more suitable to make mash with round glutinous rice. Theoretically speaking, round glutinous rice has longer starch content, higher invert sugar and sweeter wine.
Ingredients: 4 grams of Angel's distiller's yeast.
Seasoning preparation: appropriate amount of cold boiled water.
Start making
1. The soaking time of glutinous rice is 12 hours, which is usually carried out in the freezing room in summer, otherwise it may be fermented at room temperature.
After soaking, it is easy to crush with your fingers, which means it has been soaked.
3. Wash the glutinous rice, control the moisture, and then start steaming.
Spread a layer of cloth on the steaming rack, spread the glutinous rice flat on the steaming cloth, and poke a few holes with your fingers, so that there will be no ripening phenomenon.
Steam for about 30 minutes after the water is boiled.
4. At the same time, steam disinfect all the appliances and utensils that need to be used.
5. Pour the steamed glutinous rice into a sterilized container, loosen it with chopsticks, pour a small bowl of cold boiled water, and stir the glutinous rice slightly, usually between 30 and 40 degrees, as long as it is not hot.
Start to sprinkle wine koji several times.
Sprinkle evenly every time, and finally flatten the rice, leaving a hole in the middle and sprinkle with koji.
Sealed and kept in the warmest place in the house for 48 hours.
In fact, you can smell alcohol within 24 hours.
After 48 hours, you will find that the cave is also full of wine, and the glutinous rice has left the container wall.
At this point, you can eat.
You can eat it with fruit or put it in thin balls. It is really delicious.
Is the whole process simple? According to the above steps, zero foundation is fully competent. What are you waiting for? Take advantage of the hot weather and start work quickly!
What is the nutritional value of fermented grains? Fermented glutinous rice is a good drink for gastrointestinal tract, and its dietotherapy effect is also very good. Glutinous rice nourishes the stomach, so mash is still a very good food for nourishing the stomach.
1, mashing is good for gastrointestinal tract.
Fermented glutinous rice is a very good drink, which has a unique taste and is particularly popular with the public. Do you like it? As a dessert, it is good, because the mash contained in it is refreshing and delicious, which is very easy to be liked by everyone.
2, suitable for nourishing the stomach
Glutinous rice has the function of nourishing the stomach, which is a very good food for people with poor gastrointestinal tract, because it can help nourish the stomach, and because it is not so difficult to digest after fermentation, it is still very suitable for people with poor gastrointestinal tract.
3. Make it a delicious breakfast
It is very good to take it as a delicious breakfast, especially when it is cooked with some delicious jiaozi, which can satisfy the sweet and sour taste and serve as a delicious nutritious breakfast without worrying about gastrointestinal indigestion.
Of course, it has its nutritional value. Southerners use it to cook eggs and put some brown sugar in the next month, which is used to suppress the smell and improve the taste. It should be eaten several times a day, mainly because glutinous rice is fermented. Originally, glutinous rice has a nourishing effect, and the nutrition after fermentation has been further improved.
Winter is more suitable, and small dumplings are more perfect.
Lao Zao is a specialty of my hometown.
Before 1990s, it can be said that every household in my hometown would make fermented glutinous rice, also called steamed fermented glutinous rice.
Now, my home's mash has become a famous local specialty.
In stations, streets, shopping malls, supermarkets and other places, they all sell fermented grains and become the fermented grains industry.
Just like Pixian watercress, when you say bean paste, you will think of Pixian watercress.
The mash in our hometown is called Liu Dong mash. As long as we talk about traditional operas, we will think of Liu Dong's traditional operas.
There are glass bottles (for supermarkets) and large cans (for locals, vagrants and foreigners).
Of course, compared with Pixian watercress, its popularity is still much lower.
Because the name Liu Dong Marsh is only twenty or thirty years old.
I remember when I was a child, I could only eat mashed potatoes twice. First of all, during the Spring Festival, every household should steam several kilograms of rice mash.
During the Spring Festival, relatives and friends come home to eat snacks (making snacks means cooking a small bowl of dessert or noodles before eating so that guests can eat after eating snacks), and cooking a bowl of glutinous rice balls or eggs so that guests can eat snacks first (meaning padding their stomachs).
This habit still maintains this kind of hospitality in rural areas.
Second, which daughter-in-law gave birth to a baby, the month should be steamed.
Young mothers who give birth will eat mashed potatoes.
The older generation said: you can feed after eating the mash, and the milk is enough, so the baby is not short of food.
The mother who is confinement eats "oil mash".
That is, after the eggs are fried with lard, they are poured into the mash and fried together, and a small amount of water is added to boil. Of course, brown sugar is absolutely indispensable (white sugar and rock sugar are generally not used).
Old people say that eating like this can supplement qi, blood and calories, because women spend a lot of money on having children. If they want to make up their consumption within a month, life can't be bad.
Our family likes to eat mash. Every time we go back to our hometown, we must bring a lot of fermented grains. When there are many, I will bring more than a dozen cans (bottles), and at least three or five cans will be left.
I like the sweetness of fermented mash. When I cook dumplings and poached eggs, I put some mash in them, which makes me feel very comfortable and warm after eating, especially when I eat several bowls of fermented eggs or oil mash in winter.
The main nutritional components of mash are rich in amino acids and glucose.
Fermented glutinous rice has the effects of benefiting qi and promoting fluid production, warming stomach and dispelling cold, relaxing muscles and tendons, promoting blood circulation, nourishing yin and blood, moistening intestines and expelling toxin, and beauty beauty.
In particular, pregnant women had better nourish food.
If women often eat it, it can make women look rosy and smooth.
This is delicious food handed down from our ancestors.
It is said that the history of steaming mash in our hometown has been more than two thousand years.
The origin of mash is South China and South China, especially Sichuan and Chongqing. I like to eat in northern Renye Fang. More northerners call it mash and rice wine, which is a special snack.
The ancients also loved to eat fermented glutinous rice, and there were many poems praising the delicious fermented glutinous rice, such as "Jiraiya" by Mulinzi: It's a pleasure to have friends from afar, a bowl of fermented glutinous rice _ a bowl of tea.
Although mash is also called rice wine, its alcohol content is actually very small. Because it needs to be fermented by grains, if there is yeast, it will carry some alcohol during the fermentation.
The fermented grains can be used to remove fishy smell and improve the taste, and made into delicious food, which can also be eaten directly, with a sweet taste and a slight bouquet.
The content of carbohydrate in fermented grains is high and the energy is high. Fermented cereal food is more conducive to digestion and absorption, and is very suitable for supplementing physical strength and relieving fatigue.
The mash also contains a certain amount of protein. After fermentation, it produces more abundant vitamin B family and minerals, which can supplement many beneficial components of human body.
Fermented glutinous rice can promote the secretion of gastric juice, increase appetite and promote digestion, so it is suitable for friends with chronic stomach diseases to eat in moderation.
Like other alcohol, fermented grains can promote blood circulation, so in traditional medicine, fermented grains can promote blood circulation, remove blood stasis and dredge meridians.
Relatively speaking, it has an auxiliary conditioning effect for friends with qi stagnation and blood stasis, and can also supplement rich energy for friends with physical deficiency and blood deficiency and physical strain, and can be eaten in moderation.
However, malt syrup is rich in carbohydrates, so regular consumption may make people gain weight with higher energy intake.
Fermented grains can be eaten after being cooked. Alcohol volatilizes more after cooking, but amino acids can be preserved. Therefore, postpartum women can drink some steamed fermented grains in moderation, which will not have much impact on milk. However, postpartum women will consume more vaginal fluid during delivery. Eating some fermented grains properly can supplement a lot of physical strength and make their bodies recover faster.
When I was a child, on Sunday morning, my mother would give each of our brothers and sisters a bowl of food and cook a small bowl of sweet wine and eggs, as if to strengthen our physical strength.
My mother will be busy washing rice and washing rice a few days ago. After cooking in a few minutes and completely cooling, I will cover it with a rice bucket for fermentation. When my mother picked up a spoon and put it to her mouth, I was greedy. I took a bite of dessert while she was busy with other things, and then I felt my face was very hot.
At that time, the cries in the street were: the sweet wine with small head would penetrate into the high-walled courtyard, and grandma would sometimes go out and buy us a bowl with a dime in her hand.
This concludes the introduction of the efficacy and function of oil mash and lard mash. I wonder if you have found the information you need? If you want to know more about this, remember to collect this website.