Practice 1, clean the ginseng, gently brush off the soil on the surface and crevices with a soft brush, and do not soak it in water to avoid a large loss of ginsenoside.
2. Dry the ginseng slightly, not directly in the sun, and wash it with white wine for disinfection and sterilization.
3. Wash the bottle, wash the inner layer of the bottle with white wine, and then dry the water.
4, with a short bamboo stick or disposable chopsticks, stuck in the bottle cap.
5. Tie the thicker end of ginseng with sterilized cotton thread, and then hang the whole ginseng, so as to prevent ginseng from oxidation, peeling and festering when it comes into contact with glass bottles.
6. Pour in white wine and completely soak it in the ginseng part.
7. Seal the bottle with adhesive tape, and then seal the bottle cap with plastic wrap.
8. It can be drunk after 3 months storage, and it is better to store it for one year.
How much wine a ginseng soaks depends on the size of the ginseng.
It is necessary to adjust the amount of wine soaked according to the size of ginseng. If the texture is large, a ginseng can be matched with 3-5 kg of white wine. If the size is small, it is usually 1-2 kg of white wine. The amount of white wine should not be too much, otherwise the efficacy of the whole ginseng wine will be too weak, which will affect the overall efficacy and quality of the wine. If it is uncertain, it is usually more appropriate for a ginseng to soak one kg of white wine.
3 ginseng soaking in wine and what medicinal materials are good for ginseng+Cistanche deserticola: Cistanche deserticola is sweet, salty, sour and warm, enters the kidney and large intestine, and has the effects of tonifying kidney and replenishing essence, moistening dryness and smoothing intestines; Ginseng is sweet, slightly bitter, warm in nature, and has the effects of invigorating qi, strengthening the body, improving intelligence and calming the nerves. The combination of ginseng and wine can warm kidney yang, replenish vitality, resist fatigue and improve immunity.
Ingredients: 20 grams of Cistanche deserticola and 20 grams of Ginseng each, 500 ml of 50-60 alcohol.
method of work
1 Wash Cistanche and Ginseng for later use.
2. Put Cistanche deserticola and Maca in a glass container.
3. Pour in white wine, seal and shake well, and put the wine in a cool place.
Ginseng+Lycium barbarum+Rehmannia glutinosa effect: Lycium barbarum has the effects of tonifying kidney and essence, nourishing liver and improving eyesight; Radix Rehmanniae Preparata is sweet in taste, slightly warm, enters the heart, liver and kidney meridians, and has the efficacy of nourishing blood and yin. It can greatly replenish qi and blood, nourish the heart and soothe the nerves with ginseng soaking in wine, and can be used to treat fatigue, impotence, anorexia, amnesia, headache, numbness, waist and knee pain and other symptoms.
Materials: Lycium barbarum100g, Ginseng 6g, Radix Rehmanniae 30g, Rock Sugar100g, and Liquor 2000g.
method of work
1, put Ginseng Radix, Fructus Lycii, and Radix Rehmanniae Preparata into a cloth bag, tie the mouth of the bag tightly with thread, put it into a container containing Chinese liquor, and seal it for storage.
2. After 15 days, filter the soaked wine with fine gauze, and remove the dregs to leave the filtered wine.
3. Dissolve the rock sugar in proper water, heat it on fire and melt it to yellow, then turn off the fire and cool it.
4. Add the cooled sugar water into the wine, stir well and let it stand.
5. After 15 minutes, filter with another piece of fine gauze and put the filtered wine into the container.
4 Taboos for soaking ginseng in wine 1, and the alcohol concentration should not be low. It is recommended to use pure grain wine for soaking fresh ginseng in wine, and the alcohol degree is preferably between 50 and 60 degrees. The wine with high degree can kill some bacteria, and it is more conducive to the exudation of effective components in ginseng, and it is also more conducive to preservation. When soaking, it is best to choose a closed container to avoid alcohol volatilization and reduce the efficacy of medicinal liquor, and the soaking time is best maintained at 8-/kloc-0.
2. Avoid using plastic or metal containers to soak wine. When soaking wine, it is best to choose glass or pottery jars, which will not only accelerate the aging of wine, but also affect the quality of wine; If it's a plastic or metal container, it's easy to contact with alcohol and cause poisoning reaction, which is not good for human health after eating.
3, the dosage should not be too much. It is generally recommended to drink ginseng wine once 10-20 ml, and it is enough to drink 1-2 times a day. It can also be slightly increased or decreased according to the concentration of alcohol or the depth of alcohol consumption, but it is not appropriate to overdo it, because ginseng wine is warm, and excessive use may cause symptoms such as oral ulcer and sore throat.
4, it is not appropriate to take alcohol on an empty stomach to have a certain stimulating effect on the stomach. Drinking alcohol on an empty stomach is even more irritating to the stomach, and may also cause abdominal discomfort, abdominal pain and other symptoms, so avoid drinking ginseng wine on an empty stomach.
5, not eating ginseng wine with radish has the effect of invigorating qi, while radish is qi-moving, and eating them together will reduce the effect of ginseng wine.