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 oily paste after confinement? Women are the weakest after giving birth. Besides staying at home for a long time, a reasonable diet can also help her recover as soon as possible.
In the monthly diet of parturient, southerners like to make oil mash for parturient, but some young parturient have a certain sense of rejection to this kind of food. They think that the oil mash contains a certain amount of alcohol, which will have a bad effect on the body.
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 is the specific impact of maternal eating oil mash?
1 stimulates milk secretion.
Oil mash mainly rises, which belongs to hair quality. 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, shrink blood vessels and promote wound healing.
The alcohol contained in the mash can stimulate blood vessel contraction and accelerate wound healing.
3. Supplement the intestinal flora.
Oily mash belongs to fermented food and contains beneficial bacteria such as lactic acid bacteria. Eating greasy 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, which belongs to hair quality. 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, shrink blood vessels and promote wound healing.
The alcohol contained in the mash can stimulate blood vessel contraction and accelerate wound healing.
3. Supplement the intestinal flora.
Oily mash belongs to fermented food and contains beneficial bacteria such as lactic acid bacteria. Eating greasy mash can improve intestinal flora.
What is the nutritional value of fermented grains? At the sight of the word "mash", my eyes are full of stars.
Mashed potatoes have been my favorite food since childhood. When I was a child, my mother bought it and put it in the refrigerator. Steal some spoons to eat 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 mash sweet wine, which is a kind of rice wine. Its raw material is glutinous rice. Because the amount of alcohol produced by fermentation is small, it is often used in cooking and is a common condiment.
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, so it was sticky. If you eat too much at a time, it will stick to the esophagus, and gastric juice is not easy to touch them, so it is difficult to digest. Fermented glutinous rice becomes more digestible and tastes less sticky.
The fermented glutinous rice is sweet and warm, invigorating the spleen and appetizing.
After fermentation, more abundant vitamin B, glucose and amino acids were added.
The wine is sweet and refreshing 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 to prevent dysmenorrhea.
It can be heated and drunk. It is very sour, 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 heat syndrome may occur, such as constipation and sores at the corners of their mouths. Eating too much glutinous rice will produce phlegm and dampness, and friends with sticky stools had better not overeat.
Fermented grains are also called rice wine, sweet wine, rice wine or fermented grains, and 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 wine is its rich bouquet, and the food made is sour, sweet and delicious, which is very attractive.
The raw material of mash is mainly glutinous rice, which is steamed, sprinkled with distiller's yeast and then fermented.
What are the main nutritional components of 1 mash?
The raw material of mash is glutinous rice (glutinous rice), and its main nutrients are carbohydrates and protein, which is the main source of heat. In addition, it also contains potassium, phosphorus and B vitamins.
What are the different highlights of 2 mash?
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 in 84 hours. After fermentation, the alcohol content of the wine gradually increased and stabilized after 48 hours, and the alcohol content reached 8.0%vol, thus producing attractive wine aroma.
What kind of food is mash suitable for?
Fermented grains are suitable for 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, the glutinous rice is fully gelatinized with 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's mash, because Guangshan people immigrated from Waxieba, Jiangxi, and the name of sweet wine was also brought here.
(Old jujube, also known as sweet wine and sweet wine, was called Yi by the ancients)
Sweet wine is the earliest wine, made of glutinous rice.
Sweet and delicious, rich in nutrition, deeply loved by people, especially in the vast southern region. It's almost a family necessity. Many people do it themselves, or they often buy it on the street. Anyway, it's 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 left a big pot of liqueur at the door and bought it from a bowl and a jar that passed by the market.
Later, yisow took over and became a regular employee.
Two generations of people make sweet wine, which is famous far and near. Because it tastes good and is genuine, parents' family style remains unchanged, not to make money, but to eat good sweet wine for neighbors.
So reputation is passed down from mouth to mouth, and neighbors regard it as their family.
Now Sister-in-law is 7 1 year-old, making pots 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 chef of the standardized winery, including brewing, wine tasting, identification, shopping and sales, just an old lady.
If you earn money in a day, you will always get more 66 yuan. 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 a child, and I've been making it myself since then, mainly for seasoning.
Fortunately, I will go back to my hometown for a few days, so I will share my family's heirloom practice here.
My sweet wine practice
The steps are as follows:
1.15kg refined 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] Wood _ (zhè n) 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.
⒌ Move the steamed glutinous rice with wood _ to a big pottery jar filled with sweet wine and put it on the shelf, evenly pour 6 spoonfuls of cold water to cool the hot glutinous rice, subject to the fact that the water poured under the wood _ is not hot;
Sweet wine blending, an ancient practice.
This liqueur tastes very different, and it is much better than the bagged liqueur sold in the supermarket.
Sister-in-law said that there are fewer and fewer people making music now, the old people are dying, and the young people don't want to learn because they don't earn money.
5. Using the waiting time of draining water, grind five kinds of sweet wine koji into powder for later use;
(Sweet wine bed, also called sweet dimple)
Once, drain the boiling water from the sticky rice in the wood, and then pour out the water from the earthen basin.
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 sake koji evenly while stirring.
Then the surface is compacted and smoothed, covered tightly, covered with cotton, and placed on the wine bed for 36 hours.
Don't touch it in the middle, that's good. Open the lid of the basin and the room smells of wine. It's that rich sweet smell.
Nutrition of sweet wine
Sweet wine is the most nutritious food in 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 original tasteless rice starch is magically transformed.
Presumably, the ancients discovered sweet wine mainly to get this mysterious taste. You know, the Roman Empire only produced a very small amount, which is more precious than gold.
China successfully converted the 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 goes up and down all day, practicing good kung fu, calm and carefree, typical of longevity. )
The charming taste of sweet wine is sour and sweet, and the fragrance of wine is mixed with the fragrance 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 0.5.
The most important thing is amino acids.
Therefore, the efficacy of sweet wine in warming the palace and enriching the blood has helped mankind for thousands of years and created the beauty of women in China.
Now a new discovery has been made in the study of mashed mash, saying 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 is to cook, with poached eggs or 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 whatever you want.
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, have some flour and water, knead it and boil it.
The famous dish of Guangshan, stewed wild old turtle with bacon, must be given sweet wine. As long as you look at the lines inside, the taste will change fundamentally immediately. )
There is also a main use of liqueur in Guangshan, which is used as a kitchen seasoning. All fish and meat dishes must use sweet wine.
The reason why Guangshan local dishes can conquer the north and south of the Yangtze River and eat food, the seasoning function of sweet wine is indispensable.
Anyone who has experience in the kitchen knows that wine and sugar are important seasonings to get rid of fishy smell and refresh themselves.
Yellow rice wine or cooking wine, white sugar or rock sugar are the most commonly used in general kitchens.
Cooking wine is used to remove fishy smell, and sugar is used to refresh.
The usage 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 the reason why local dishes in Guangshan seldom use seasonings. Put a spoonful into it, and there will be 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 painting gourd ladle, but it tastes different. The reason is that without liqueur, the authentic taste of Guangshan local dishes can't be made.
Fermented wine is a flavor snack. It tastes very sweet, with a faint aroma of wine, which is very unique. It has different performances 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, with different tastes and styles.
The fermented glutinous rice is delicious, so what nutritional value does it have? Is it good or bad to eat for a long time?
In some ancient books, fermented grains are also called "sweet grains" and "red grains". The word "bad grain" has a word next to rice, which is actually very easy to understand. Although fermented grains are inseparable from wine, after all, alcohol is produced by fermentation, but it is different from ordinary wine. Because of the different 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, disperse blood stasis and relieve pain. Proper consumption also helps to stimulate appetite and digestion.
"Notes on Materia Medica" records that "fermented grains can warm the middle warmer, help digestion and kill fishy smell, remove the poison of herbs and vegetables, moisten the skin and regulate the viscera". In fact, "warming the middle" 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, poop with a little sugar, and often feel cold pain in your stomach, it's always cold to the touch, so it's good to eat some mash.
"Rihuazi Materia Medica" also said that "smash _ blood stasis, soak frostbite.
"snake bee bites poison", mash not only helps to promote blood circulation and remove blood stasis, but also can improve chilblain, and external application can alleviate snake bee biting poison sore. "
Compendium of Materia Medica also mentions the analgesic effect of fermented grains during menstruation, so sometimes when women have menstrual dysmenorrhea or feel blocked, elders often say that eating brown sugar and fermented grains may actually help improve pain. The effect may not be very good in a short time, but long-term persistence will make the blood smooth and the symptoms disappear.
Sometimes we hear that postpartum women suggest eating fermented grains, because fermented grains can promote blood circulation and remove blood stasis, help to expel stagnant components in the uterus, discharge lochia, and help to warm the middle warmer and dispel cold. But you know, fermented grains contain alcohol. Is it feasible to feed the baby's 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, such as eating mash eggs for breakfast, you can feed your baby once every 3 hours, or heat the mash for a short time, and the alcohol will have evaporated.
Because fermented grains help 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 fermented grains can provide about 22.4g carbohydrates, which contain a small amount of crude protein and dietary fiber.
The mash contains a small amount of calcium, magnesium, phosphorus, zinc, copper, manganese and a small amount of vitamin B. 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, it is not good, and it is easy to get damp and hot. 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 a favorite pearl of Taihu Lake.
What is the nutritional value of fermented grains? Seeing this problem, I almost hooked my greedy bug.
Every summer, I personally turn glutinous rice (glutinous rice) into fermented glutinous rice, and I freeze the fermented glutinous rice in one bite. The mellow flavor of rice wine is not wine but the fragrance of wine.
Take a sweet and refreshing bite, and instantly, the hot heart baked by hot air will calm down immediately.
Fermented wine is made from 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 energizer, strengthening the spleen and nourishing the stomach, and has a certain relieving effect on anorexia, abdominal distension and diarrhea.
Women who eat more fermented grains can make their skin look good and not look old.
Drinking fermented grains also plays a role in 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 still want to cook it at home? I tell you, the method is simple and easy to learn.
And taking advantage of the current high temperature (about 35℃), it is the easiest to succeed, and the earth is really delicious.
Food preparation
Material: 500 grams of glutinous rice.
It is more suitable to use round glutinous rice as mash. Theoretically speaking, round glutinous rice has longer starch content, higher invert sugar and sweeter wine.
Ingredients: 4 grams of angel koji.
Seasoning preparation: appropriate amount of cold boiled water.
Start making
1. glutinous rice soaking 12 hours, usually in the freezer in summer, otherwise it may be fermented at room temperature.
2. After soaking, it is easy to crush with your fingers, indicating that 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.
Boil the water and steam for about 30 minutes.
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 cool the glutinous rice slightly, usually at 30-40 degrees, as long as it is not scalded.
Start sprinkling sake koji several times.
Sprinkle evenly every time, finally flatten the rice, leave a hole in the middle and sprinkle with distiller's yeast.
Sealed and kept in the warmest place in the house for 48 hours.
In fact, you can smell the wine within 24 hours.
After 48 hours, you will find that the hole 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 very simple? According to the above steps, zero foundation is fully competent. What are you waiting for? Do it while the weather is hot!
What is the nutritional value of fermented grains? Fermented glutinous rice is a good drink for the stomach, and the therapeutic effect is also good. Glutinous rice nourishes the stomach, so mash is still a very good food for nourishing the stomach.
1, mash is good for gastrointestinal tract.
Fermented glutinous rice is a very good drink with unique taste, which is especially popular with the public. Do you like it? As a dessert, it is good, because the wine 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 bad stomach, 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 bad stomach.
3. Make it a delicious breakfast
As a delicious breakfast, it is very good, especially with some cooked delicious jiaozi, which can not only satisfy the sweet and sour taste, but also serve as a delicious nutritious breakfast without worrying about indigestion.
Of course it has its nutritional value. Southerners use it to cook eggs, and put some brown sugar in the next month to suppress the fishy smell and improve the taste. Eat it several times a day, mainly by fermenting glutinous rice. Originally, glutinous rice has a nourishing effect, and the fermentation nutrition is further improved.
Winter is more suitable, and steamed buns are more perfect.
Old jujube is a specialty of my hometown.
Before 1990s, in my hometown, it can be said that every household 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, there are selling fermented grains, which has become the fermented grains industry.
Just like Pixian watercress, when you talk about bean paste, you will think of Pixian watercress.
The mashed potatoes in our hometown are called Liu Dong mashed potatoes. As long as we say mashed potatoes, we will think of Liu Dong mashed potatoes.
There are glass bottles (for supermarkets) and Crocker (for locals, vagrants and foreigners).
Of course, compared with Pixian watercress, it is still much less famous.
Because the name Liu Dong Marsh is only twenty or thirty years old.
I remember eating mashed potatoes only twice when I was a child. First, during the Chinese New Year, every household should steam a few kilograms of rice paste.
During the Spring Festival, relatives and friends come home to eat snacks (making snacks means cooking a small bowl of snacks or noodles before eating, so that guests can have dinner after eating snacks) and cooking a bowl of glutinous rice balls or eggs, so that guests can eat snacks first (meaning to pad their stomachs).
This habit still maintains this hospitality in rural areas.
Second, which daughter-in-law gave birth to a baby, and the confinement should be steamed.
Young mothers who have babies will eat mashed potatoes.
The older generation said: You can feed after eating the mash, and the milk is sufficient, 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 (generally sugar and rock sugar are not used).
Older people say that eating like this can supplement qi, blood and calories, because it costs a lot of money for women to have children. If they want to make up their consumption within a month, they can't live badly.
Our family likes to eat mash. Every time I go back to my hometown, I have to bring a lot of wine. 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 glutinous rice balls and poached eggs, I will put some mash in them, and I will feel very comfortable and warm after eating them, especially when I eat several bowls of mash or oily mash in winter.
The main nutrition of mash is 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.
Especially pregnant women, it is best to be nourishing food.
If women eat it regularly, 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.
Brewing originated in South China and South China, especially in Sichuan and Chongqing. I, a northerner, also like eating. 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 Mu Linzi's "Self-Orientation": a bosom friend is as far away as a bowl of fermented glutinous rice _ a bowl of tea.
Although mash is also called rice wine, it actually contains little alcohol. Because of the need for grain fermentation, if there is yeast, some alcohol will be brought during the fermentation.
Fermented wine can be used to remove fishy smell and improve taste, make delicious food, and can also be eaten directly, with a sweet taste and a slight bouquet.
Fermented grains have high carbohydrate content and high energy. 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, which is suitable for friends with chronic stomach diseases to eat in moderation.
Like other alcohol, fermented liquor has the effect of promoting blood circulation, so in traditional medicine, fermented liquor can promote blood circulation, remove blood stasis and dredge meridians.
Relatively speaking, it has an auxiliary conditioning effect on 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, mash is rich in carbohydrates, so eating more 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 retained. Therefore, postpartum women can drink some steamed fermented grains in moderation, which will not have much impact on milk. However, postpartum women consume more vaginal fluid during confinement. Eating some fermented grains properly can supplement a lot of physical strength and make your body recover faster.
Cooking a small bowl of liqueur and eggs together, my mother gave each of our brothers and sisters a bowl of rice on Sunday morning when I was a child, as if to be brave.
My mother will be busy washing rice the other day. Cook it in a few minutes, and after it is completely cooled, I will cover the rice bucket for fermentation. When my mother gave it to her mouth with a spoon, I was greedy. While she was busy with other things, I stole a sweet bite and felt my face warm.
At that time, the cries in the street were: the sweet wine with small heads would penetrate into the high-walled courtyard, and grandma sometimes took a bowl with a dime and went out to buy it for us.
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.