Also known as: Shaoxing wine, old wine, garnish wine dosage: use discretion when cooking, direct consumption of about 30 ml is appropriate, each time up to

Detailed

Huangjiu is China's oldest beverage wine. It has been brewed for more than 4000 years. Because the initial yellow wine liquor yellow, yellow or amber color, clear and transparent, it is called yellow wine, after generations of people's hard work, and constantly improve the brewing process, so that China's yellow wine in the world has reached a high level. It is loved by people at home and abroad.

Yellow wine is mainly based on glutinous rice and corn and other grains as raw materials, after a specific processing and brewing process, so that the raw materials are subjected to wine medicine, wine quartz, slurry in a variety of molds, yeasts, etc. *** with the role of a class of low-grade original juice wine (pressed wine). It contains sugar, dextrin, organic acids, amino acids, esters, glycerol, vitamins and other nutrients. It is often aromatic, fresh and mellow, with a variety of varieties, forming a unique color, aroma, taste and body.

Nutritional value

The yellow wine has a strong aroma, sweet taste, mellow flavor, and contains amino acids, sugar, vinegar, organic acids and a variety of vitamins, etc. It is one of the main indispensable condiments in cooking.

Related People

Adults can eat it.

Processing

1. The main effect of yellow wine in cooking is to get rid of fishy and stinky, and to relieve grease. Do not put too much when cooking dishes, so as not to affect the flavor of the dishes themselves by too much wine flavor. It should not be drunk in summer. Drinking it hot is good for your health. This ding to make the yellow wine in a very small amount of methanol, aldehydes, ethers and other organic compounds evaporated, while the lipids contained in the aroma evaporation, so that the wine is more sweet and mellow, fragrant and rich.

2. Cooking with the addition of yellow wine, can cause the fishy taste of the substances dissolved in hot alcohol, with the volatilization of alcohol and be taken away.

The ester aroma of yellow wine, mellow aroma with the aroma of the dishes is very harmonious, used in cooking not only for the dishes to increase the aroma, but also through the volatilization of ethanol, the food inherent aroma induced volatile out of the dishes, so that the aroma overflowing, full of fragrance.

3. Yellow wine also contains a variety of polysaccharide flavor substances, and the amino acid content is very high, used in cooking can add fresh flavor, so that the dishes have a fragrant and rich flavor. In cooking meat, poultry, eggs and other dishes, mixing into the yellow wine can penetrate into the food organization, dissolve the trace of organic matter, so that the texture of the dish is tender.

4. Drinking yellow wine warmly can help blood circulation, promote metabolism, and has the effect of tonifying blood and nourishing the skin, activating blood circulation to dispel cold, and energizing the meridians and collaterals, which can effectively resist cold stimuli and prevent colds.

5. Yellow wine can also be used as a medicine.

Other related

1. There are many varieties of yellow wine, but according to the different raw materials, brewing methods and flavor characteristics, it can be roughly divided into Jiangnan yellow wine, such as Shaoxing wine, Yuanhong wine, Garnish wine, bamboo leaf green, flower carving wine, imitation of Shaoxing wine, etc.; Shandong yellow wine, such as Jimo Huangjiu, Jimo Old Wine, Laning wine, etc.; Fujian yellow wine, such as sunken jar wine, Fuzhou Old Wine, etc. Yellow wine is also an important adjunct to traditional Chinese medicine. Yellow wine is also an important auxiliary raw material for traditional Chinese medicine, which is used as a "medicine guide" to enhance the effectiveness of the medicine; yellow wine is a good condiment in cooking, not only to solve the problem of fishy, but also to increase the fresh flavor.

2. Chenjiu refers to the old yellow wine produced in the same year and stored for at least 3 years. Shaoxing yellow wine, commonly known as "old wine", has been the more the more fragrant, the more mellow said. Yellow wine blended with other wines of different vintages and aged for more than 3 years is amber in color and attractive in aroma.

Remarks

1. There are four types of Shaoxing yellow wine: "Yuanhong", "Jiayi", "Shanzhu" and "Xiangxue". "There are four types of yellow wine: Yuanhong, Jiayi, Shanzhu and Xiangxue. The brewing process of Yuanhong is the simplest. Initially, the altar containing the wine was painted red for good luck, and the wine contained in the altar was later called "Yuanhong". "As the name suggests, the proportion of glutinous rice and water is increased. The first people to brew "Shanshou" wine were the Xitang people in northern Zhejiang, who used yellow wine instead of lake water to brew new wine, and found that it tasted even better after it was made, which is the origin of "Shanshou". And if you use white liquor instead of wheat to brew yellow wine, made of the remaining lees white as snow, fragrant, this wine is called "Xiangxue", and its name has been lips and teeth.

2. When yellow wine is stored for a long time, it will produce a sour flavor. If you put a few black or red jujubes in the wine (5-10 jujubes in 500 ml of yellow wine), it will keep the wine sour for a longer period of time and make the wine taste more mellow.