How do editors identify rice wine when buying it? First of all, high-quality rice wine has bright and shiny red labels on a white background, while inferior rice wine is dim and has a discoloration feeling;

Secondly, high-quality rice wine is mechanically packaged, so the bottle seal and bottle label are neat and smooth. Inferior rice wine usually has a rough seal, and the label is wrinkled, not smooth, and easy to fall off; Finally, there is a batch number and production date on the bottle seal and bottle label. The batch number and production date on the seal and bottle label of high-quality rice wine are aligned up and down, and the fonts are clear and the size is the same. Therefore, consumers should be careful when purchasing, be sure to ask for tickets and certificates, and keep the receipts. As a merchant, you must establish and implement a purchase inspection and acceptance system, and verify product qualification certificates, trademark registration certificates, health licenses, and alcohol production licenses to avoid becoming a distribution channel for counterfeiters and endangering the interests of consumers. Xiaogan rice wine is the most famous among rice wines and is deeply loved by people from all over the world. [3]

3 Production process editor: Wash the glutinous rice and soak it in cold water for 4-5 hours.

Put a clean drawer cloth on the drawer and place the rice directly on the drawer cloth. Steamed on top. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the koji in proportion, press the rice slightly with a spoon, make a hole in the middle, and then sprinkle some cold boiled water on top of the rice. Cover it and place it at a temperature of more than 20 degrees. It will take about 30 hours to taste.

When the weather is cool, if the room temperature at home is 20 degrees, you can wrap the pot in cotton clothing to warm it. You can open it in the middle to take a look, and you can add some cold boiled water as appropriate. After the glutinous rice wine is made, it needs to be bottled and stored in the refrigerator to prevent further alcoholization. It can be eaten at any time.

There are dosage instructions on the wine and medicine in Suzhou.

The key to making glutinous rice wine is that the utensils are clean and there must be no oil stains at all. It is best to clean all the steamers, baskets, drawer cloths, basins, lids, mixing spoons, etc. that will be used before cooking. If it is stained with oily flowers, it will definitely fail, and the rice will become green and black mold, which is undesirable. If there are some white hairs on the rice surface, this is normal and can be cooked and eaten. The ones below can be eaten directly. In order to ensure cleanliness, a new drawer cloth was specially used. This piece is reserved for steaming glutinous rice. For steamed buns and other things, corn leaves can be used as the drawer cloth.

Steps

1 First soak the glutinous rice for about two to three hours

2 Drain the water and rinse with clean water

3 Steam

4 Pack it in a jar

5 Mix the wine powder with cold boiled water

6 Mix the wine powder with water and rice evenly, and mix it several times with your hands , in short, it must be even.

Food made from rice wine (9 photos)

7 Finally, pack it up, press it tightly, and then dig a hole in the middle, deeper (to get out the wine) You can only see it when you go there)

It is best to make wine in winter (before the beginning of spring). The wine can be kept for a year without going bad. Now that it is very hot, it will take a while You have to drink it otherwise it will go bad quickly. If you make wine in winter, you need to surround it and keep it warm. The wine will not come out until it reaches a certain temperature. The approximate temperature is as long as it feels warm when you touch it with your hands. When you are done drinking, you can take off the things around you

4 Ancient brewing methods editor

Rice wine Qiandeng people like to brew rice wine in the twelfth lunar month, brew and drink it by themselves, and enjoy the countryside. happy. In the Tang Dynasty, there were poems such as "talking about mulberry and hemp while drinking wine" and "poor winemakers only have old fermented grains". It can be seen that at that time, farmers already had the custom of brewing and drinking rice wine by themselves and entertaining guests with rice wine. To make rice wine, you first need to soak glutinous rice (50 to 60 pounds) for a day and night, scoop it out the next day, and let it dry for more than ten minutes before steaming it in a steamer. Then pour the glutinous rice into a medium jar and add an appropriate amount. Mix water and medicinal wine, then stir well with a wooden stick. A thick layer of straw is wrapped around the rice vat, and strawberries are spread on top to allow the rice to ferment inside. After 7 to 10 days of this, open the glutinous rice and add some water to the rice jar (approximately 3 pounds of water for 1 pound of rice). After another four or five days, the glutinous rice will become rice wine. This homemade rice wine is slightly sweet and nutritious. Drinking a glass of it in winter can relax your muscles and activate your blood circulation, dispel cold and refresh you.

The remaining lees can be used to make side dishes. Take a small bowl and add some shrimps or pickles to make a delicious dish. How to make rice wine (fermented rice wine, sweet wine) abroad? Go to a Chinese store and buy five pounds of glutinous rice in bags and one bag of koji (two pieces).

First soak the glutinous rice in water (half a day is enough) and rinse it thoroughly. Put water in a steamer, put a layer of white cloth on the steamer, and boil the water until steam begins to form. Steam the drained glutinous rice on a cloth. About

one hour. You'll know after you taste it yourself. Without this layer of cloth, the glutinous rice will block the holes in the steamer and will not be steamed. This has failed

experience. Grind a piece of distiller's yeast into powder and set aside. Remove the steamed glutinous rice from the steamer and cool to room temperature. Turn occasionally with chopsticks to speed up cooling. Sprinkle a little

a little cold water on the cooled glutinous rice and break it up with your hands. Use as little water as possible. Sprinkle the koji on the glutinous rice and stir while spreading, try to mix evenly. Don't be impatient, just spread a layer, mix well and then spread. Leave a little koji behind. Transfer the glutinous rice to a fermentation container. A larger rice cooker will be fine. It is also used to soak glutinous rice. Press gently with the palm of your hand while placing it

to firm it up. After it's done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands with a little cold water into the container, then press the glutinous rice with your hands

Press and apply it to make the surface smooth. Finally, cover the glutinous rice with plastic wrap, leaving as little space as possible. Close the lid. Place in a warm place, such as a clothes basket.

I put the container in the oven. Old-fashioned ovens always have a little flame in them, just enough to maintain a mild temperature. This is a lazy way

. It is best to use clothes or quilts to keep warm, as the indoor temperature is unstable in winter. It'll be fine in about three days. Check at any time to see if there is any fever. Fever is a good sign. You can try it on the third day. The glutinous rice that has completed fermentation is crisp, juicy, fragrant, sweet, not smelly of wine, and cannot taste raw rice grains. At this time, you can

Tear off the plastic wrap and the rice wine will be ready. When done well, the glutinous rice will not fall apart and can be broken into pieces. If fermented too much, the glutinous rice will be empty and full of water, and the wine flavor will be too strong. If the fermentation is insufficient, the glutinous rice will have raw rice grains that will scratch your teeth. Not enough sweetness, not enough booze. When mixing the koji, if too much water is sprinkled, the glutinous rice will end up empty and not in pieces. It falls apart as soon as it is cooked. Speaking of which, this koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in distiller's yeast: Botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, which is the saccharification process; yeast converts sugar into ethanol, which is the alcoholization process. Only when these two processes are

carried out to an appropriate degree can you have delicious rice wine. This method was not known in Europe until the last century. Previously, Europeans used malt to saccharify starch and combine it with fermentation to make beer. There is nothing to say about ancient Chinese fermentation technology. It's really amazing that the ancients were able to take advantage of the division of labor and cooperation between two

microorganisms. Others such as soy sauce, vinegar, food coloring monascus, molded tofu, kimchi, tempeh, stinky tofu, etc. are all great inventions, most of which are unique to China. For example, the same is true for pickles, but American pickles are too sour and taste bad. This is because they add yeast and sugar, and the sour taste mainly comes from acetic acid. Chinese kimchi uses lactic acid bacteria, and the sourness mainly comes from lactic acid. It tastes so delicious that it makes your mouth water just thinking about it.

The former is aerobic fermentation, and the latter is anaerobic fermentation. Closer to home, when making rice wine, you should pay attention to: 1) Mixing the rice wine must be done after the glutinous rice has cooled down. Otherwise, hot glutinous rice will kill the gray mold. The result is either sour and smelly, or there is no movement at all. 2) It must be sealed well. Otherwise it will be sour and astringent. 3) Even if the temperature is low, it will not work. Around thirty degrees Celsius is best. The prepared rice wine can be eaten raw. But it's a bit irritating to the stomach. It's best to boil it in soup, as the taste will be much softer, not cloyingly sweet, and not too strong in alcoholic flavor. You can also add glutinous rice balls and other things when cooking. If you don't have glutinous rice, you can steam the corn flour. During steaming, break up the corn flour at intervals, then sprinkle with water and stir. If you don’t have a steamer, you can also use raw glutinous rice. But I haven't tried it. Others have done this. It falls apart as soon as it is cooked.

6 ways to keep rice wine fresh

The way to keep rice wine fresh is to put a fresh egg on the uncooked rice wine. After two hours, the color of the eggshell will change. It begins to become darker, and as time goes by, the color of the eggshell gradually becomes darker. In this way, the shelf life of rice wine can be extended by 2.5 times. After using up the rice wine, the eggs can still be eaten.

Put the rice wine and the container containing the rice wine together in boiling water and cook for 10 minutes. Use this method to extend the shelf life of the rice wine.

7 related snack editors

Rice wine 1. Rice wine glutinous rice balls: rice wine glutinous rice balls: made of high-quality white glutinous rice as raw material, soaked in water and milled and processed into glutinous rice flour, and the water-milled glutinous rice flour is kneaded into Xiaoyuanzi

Stand for later use. After the above-mentioned white glutinous rice is steamed, yeast is mixed in a certain proportion, and after a few days, it becomes fragrant, sweet and glutinous rice wine. Boil the water, add the small dumplings, wait until they float to the surface, then add rice wine, sugar and egg slurry, mix well to thicken the soup, put it into a bowl and

Sprinkle the sweet-scented osmanthus with sugar and serve. [6]

2. Rice wine Tremella fuciformis: main ingredient: 25 grams of dried Tremella fuciformis. Accessories

100 grams of glutinous rice wine, 400 grams of sugar. Cooking method: 1. Soak the white fungus in warm water, remove the black roots, wash away the sediment, then soak it in boiling water to slowly swell, boil it with boiling water, take it out and put it in a basin, add boiling water , white sugar, steamed in a basket.

2. When serving, pour the steamed white fungus into the pot, add glutinous rice wine and bring to a boil, adjust the sweetness, and put it into a bowl. Features: The soup is thick, sweet and nutritious.

3. Cherry rice wine: main ingredients and auxiliary ingredients: 250 grams of fresh cherries, 75 grams of rice wine, 10 grams of fresh peas, 200 grams of sugar, and 0.5 grams of sugar-osmanthus. Cooking method: 1. Wash the cherries, pick off the handles, remove the core with a toothpick, and keep the shape intact. Stir the rice wine with chopsticks. Blanch the peas in boiling water, cool them in cold water, and drain off the water. 2. Put the wok on the fire, ladle in 600 grams of water and bring to a boil, add rice wine and stir well, add sugar, cherries, peas, sugar-osmanthus and bring to a boil, skim off the foam on the soup noodles

Remove the rice wine from the heat and pour it into a soup bowl. The key to the process: 1. If you want it to be sweet, add some salt. You can add a little salt to make it fresher, so it will be sweet but not greasy. 2. After boiling, skim off the floating foam and make the juice clear to the bottom. Flavor characteristics: 1. Cherry is also called peach. There are many varieties, including Zhu Ying, Purple Ying, etc. Maraschino cherries appear as beets for high-end banquets. They are both seasonal and sober, and they are very popular among diners. Because this dish is paired with fresh peas, it is like agate (cherries), jade (peas), and broken jade (rice wine) blended into one. 2. This dish has red, green and white colors that contrast with each other. It is as sweet as honey and has a waxy and slightly sour aroma.

4. Rice wine fish bones: This is a strange dish that originated from the smart fisherman housewives on the seaside. It is a typical southern dish, to be precise, a typical Ning style dish. The remaining fish bones from making shredded fish noodles are marinated with the lees produced by wine making, and the two "wastes" are kneaded together to create a delicacy with a rich taste and long aftertaste that men will never forget. When family life faces the most embarrassing but difficult to avoid emotional crisis, this strong dish must be served to tighten the men's bones and prevent them from forgetting their roots.

Several ways to eat rice wine:

(1) Rice wine simmered eggs: Add a small amount of water to the pot and bring to a boil, add rice wine (the amount depends on your taste), and then boil Crack the eggs and slowly add them in. Just open the pot again. (If you don’t like the eggs too tender, cook them for a while)

(2) Fruity rice wine: Peel off the skin of the orange segments, leaving only the orange flesh. Boil water and add rice wine, then add orange pulp and stir.

(3) Rice wine dumpling soup: Boil the water first, add the dumplings (buy your own dumplings with rice flour, do not buy stuffed dumplings). After a while, the dumplings float, add rice wine, and then start adding Beat the egg liquid, stir quickly to make the egg liquid into very small egg drop, and then open the pot.

(4) Stew: Sometimes I cut a lot of fruits into small cubes (apples, bananas, oranges...) and put them together and add rice wine and cook them for a while, which is also delicious.

(5) Osmanthus rice wine dumplings: My feeling is that putting dumplings without fillings in rice wine with osmanthus can better highlight the taste of rice wine.

8 Production experience editor

Prerequisites for rice wine: 1. The prerequisite for making rice wine is that you need to buy distiller’s yeast. 2. Rice wine needs to be fermented at 30 degrees Celsius (about 80 degrees Fahrenheit), so the season for making rice wine should be summer or winter (near a heater). Steps: 1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (use medium temperature for fermentation. If the rice is too hot or too cold, it will affect the fermentation of the koji); 2.

Scoop some rice into the container used to ferment rice wine (I use a covered ceramic soup pot), and spread it into a layer; 3. Sprinkle some of the distilled yeast evenly on the layer of rice

4. Scoop out some rice and spread it flatly on the koji powder just now, and then spread a layer of rice... Just like this, spread a layer of rice and a layer of koji, about 4 layers (optional, see How much rice and koji do you have); 5. Cover the container tightly and place it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm); 6. After fermentation for about 36 hours, put the container Open the lid (the aroma of wine is already overflowing at this time), fill it with cold boiled water (to stop the fermentation), cover it again, and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible). Experience: 1. Do The key to making wine is to be clean. Everything should be free from water and oil, otherwise it will become moldy and hairy. You must first wash and dry the container for steaming rice, the shovel for shoveling rice, and the container for fermenting rice wine. You must also wash and dry your hands. 2. During fermentation (12 hours, 24 hours), you can open the lid and take a look (don't open the lid too often). If there is no wine aroma and the rice has no tendency to form tofu, you can heat the container lid over the kitchen fire. Then cover it so that the rice inside will not be unable to continue fermenting due to insufficient temperature (this is my native trick). 3. The production process of fermented rice is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), you can still eat the fermented rice after removing the hair. If the fermented rice wine you make every time is covered with long hairs and is colorful, it is probably due to some water or oil in the production process and it is not clean. I advise you not to eat it and just consider it as paying the tuition this time. . Ingredients: 1. 1000 grams of glutinous rice

2. One wine cake. Preparation: 1. When cooking glutinous rice, the rice should be hard but not raw. Too soft and rotten rice will affect the quality of the rice wine. Soak the glutinous rice in cold water for about 8 hours, and cook it in a rice cooker until the water is invisible on the surface of the rice and can be seen when you turn it sideways, 15 minutes. 2. Cool and loosen the rice: it should be cold but not hot. Too hot will kill the yeast, the cooler it is, the safer it will be. Spread the rice out to cool it down, and the surface of the rice will feel cold when you touch it with your hands. Add a small amount of cold water and stir to loosen the rice grains. Pay special attention not to let the rice grains get greasy. Otherwise, the rice wine will become sour and cannot be eaten. 3. Add the koji for fermentation: crush the koji, disperse it into the rice and mix evenly. Press the rice tightly, make a small hole in the middle, and cover it with a lid or plastic wrap. Put it on the table in the summer, and put it in a warmer place in the winter (I put it on the floor of our second bathroom, which is the warmest place). In about 24 hours, the small hole will be filled with rice wine juice. Taste it. If it tastes sweet but not sour, you can eat it. If it tastes light and sour, wait another 3 or 4 hours. Because the rice wine will continue to ferment, the wine taste will become stronger and stronger, and the sweetness will become lighter and lighter, and it will turn into wine, so if you can’t finish it, you should put it in the refrigerator to inhibit its continued fermentation. The rice wine will become sweeter and sweeter. It can be stored for half a month and eaten slowly. The taste will be endless. Things to note when making rice wine: 1) Mixing the koji must be done after the glutinous rice has cooled down. Otherwise, hot glutinous rice will kill the gray mold. The result is either sour and smelly, or there is no movement at all. 2) It must be sealed well. Otherwise it will be sour and astringent. 3) Even if the temperature is low, it will not work. Around thirty degrees Celsius is best. The prepared rice wine can be eaten raw. But it's a bit irritating to the stomach. It's best to boil it in soup, as the taste will be much softer, not cloyingly sweet, and not too strong in alcoholic flavor. You can also add glutinous rice balls and other things when cooking. If you don't have glutinous rice, you can steam the corn flour. During steaming, break up the corn flour at intervals, then sprinkle with water and stir. If you don’t have a steamer, you can also use raw glutinous rice. But I haven't tried it. Others have done this. It falls apart as soon as it is cooked.

9 Nutritional Composition Editor According to analysis, the nutritional composition of rice wine is similar to that of rice wine, but the ethanol content is low.

However, the calories it can provide to the human body are many times higher than those of beer and wine. Rice wine contains more than ten kinds of amino acids, 8 of which cannot be synthesized by the human body but are necessary. The lysine content per liter of rice wine is several times higher than that of wine and beer, which is rare among other nutritional wines in the world, so people call it "liquid cake".

Rice wine is rich in vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, carotene, folic acid, pantothenic acid, niacin and calcium, iron, phosphorus, potassium, sodium, copper, magnesium, zinc , selenium and other trace elements. [2]

10 and health editor

Rice wine Rice wine is a product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast). Its chemical composition and physical The status has changed a lot. The starch is converted into small molecule sugars, the protein is partially decomposed into amino acids and peptides, changes in lipids, and changes in the binding state of vitamins and minerals all effectively promote the improvement of its nutritional function. Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced during the fermentation process also greatly improve its taste. 1. Sugar analysis: The starch in rice is converted into simple sugars and oligosaccharides, which is more conducive to quickly replenishing the body's energy and changing the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, and isomaltose. Analysis of two acids: Acids play a very important role in the taste of rice wine and stimulating the secretion of digestive juices. Most of these organic acids are produced by root enzyme fermentation of rice starch during the fermentation process. The organic acids contained mainly include lactic acid, acetic acid, citric acid, etc. 3. Protein and amino acids: Most of the protein in rice is insoluble in water (main components of gluten, gliadin, albumin, and globulin). After the fermentation process, how much will be decomposed into free amino acids and peptides substance, which is very helpful for improving its nutrition. 4. Vitamins and minerals: Most of these substances are contained in rice itself, mainly because their combination forms have changed, and Rhizopus will also produce some vitamins during fermentation. Mainly vitamin B, vitamin E, and minerals.

Function of rice wine:

Rice wine is rich in various vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate the appetite and refresh the mind. It also has the functions of activating qi and nourishing blood, nourishing yin and nourishing the kidneys. , it is especially beneficial for pregnant women and women to eat more during menstruation. It is a good nutritional product suitable for all ages.

One: For symptoms such as chills, blood stasis, lack of milk, rheumatoid arthritis, back pain and numbness of hands and feet, hot drinks are better;

Rice wine two: For nerves For symptoms such as weakness, trance, depression and forgetfulness, it is better to add eggs to the soup;

Three: Rice wine can help blood circulation, promote metabolism, nourish the blood, nourish the skin, relax the muscles, strengthen the body and The effect of prolonging life.

Four:

Maternal blood stasis, back pain, numbness and tremor of hands and feet, rheumatoid arthritis, bruises, indigestion, anorexia, irritability, and rapid heartbeat It has great tonic and curative effects on diseases such as fasting, physical weakness, loss of vitality, spermatorrhea, irregular menstruation, maternal milk deficiency and anemia.

Five: Rice wine can be drunk directly from the bottle or heated.

Six: The principle of rice wine as a good condiment is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods. After heating, these substances can escape with various volatile components in the wine, so Can remove peculiar smell from food.

Seven:

Rice wine can also react with the fat in meat to produce aromatic substances that add flavor to dishes. Rice wine is widely used in cooking dishes for its functions of removing fishy smell, removing mutton and increasing flavor. Westerners like to eat Chinese food, which is not unrelated to the unique seasoning function of rice wine, which was first discovered and cleverly adopted by the Chinese.

11 Other effects

Rice wine 1. Thaw. If you pour some rice wine on the first half of a tightly frozen fish and submerge it completely, after a few minutes, you will find that the first half has a sticky liquid after thawing on it, while the second half is still as frozen as a stick.

2. Restore softness.

Sprinkle a few drops of rice wine on the bread and put it in the microwave to turn it (you can control the specific time). After turning it, you will find that the bread looks like freshly baked and tastes very good.

3. Remove siltation. Soak the minced ginger in rice wine. After soaking for 40 minutes, rub the minced ginger on the bruised area to have a spicy effect. 4. Beauty. Mix an appropriate amount of rice wine with suitable lotion and apply it on your face. It can be used as a facial mask. 5. Moisturizing. In winter, add an appropriate amount of rice wine to plain water and drink it to keep your body hydrated. 6. Cooking. Add a little rice wine when frying eggs to make them tender, soft and shiny. Spray some rice wine on frozen edible bread and bake it again to make the bread soft and as new as new. If you accidentally add too much vinegar when cooking, adding some rice wine to the dish can reduce the sour taste. If river fish is used for fried fish, you can soak the fish in rice wine before frying and coating it in flour, so as to remove the unique muddy smell of river fish.

To defrost fish that has been frozen in the refrigerator, just sprinkle rice wine all over the fish and put it back in the refrigerator. The fish will thaw quickly without water droplets or freezing odor.

12 Skin Beauty Uses Editor In Japan, there has always been a popular method of using natural yeast for skin care, and its source is rice wine. Rice wine skin care was discovered by a Japanese scientist when he visited a rice wine brewery. He noticed that although the face of the old wine-maker was covered with fine wrinkles, her hands were very white and smooth. After years of verification, he discovered that during the refining process of rice wine, a transparent liquid metabolite will be produced after fermentation by natural yeast. It has a similar structure to human cells and is an easily absorbed skin care ingredient. Dr. Koyama from Japan's Levian Skin Beauty Hospital told reporters that it is actually easier to directly use the yeast in rice wine for skin care. Xiaoshan said that everyone can make their own rice wine skin care products according to the condition of their skin. The specific method is: add 50 ml of rice wine to 100 ml of baby lotion, apply it on your face as a moisturizer in the morning and evening without washing, and then apply lotion and makeup. Xiao Shan particularly emphasized that rice wine has a better effect in removing grease, so if you have dry skin, you should add more skin care lotion or baby skin care oil. If you have oily skin, you can add more rice wine. People with oily skin in adolescence can do a rice wine mask once a week, that is, use half rice wine and half skin care lotion and apply it on the face. Wash it off after 15 minutes. It can sterilize, remove oil and beautify the skin. Rice wine enhances memory: Recently, Japanese scientists discovered that drinking rice wine can enhance memory. Their experiments showed that a group of enzyme inhibitors in rice wine can enhance memory by reducing the activity of another group of enzymes in the brain that affect memory. Experts therefore point out that drinking rice wine in moderation has a great effect on preventing Alzheimer's disease. But be careful not to drink too much, otherwise it will have the opposite effect.

In addition to rice wine, there are many foods that can enhance memory, such as fish oil, which is rich in fatty acid DHA and is a good brain-building food; soy sauce, tofu and other soy products can provide excellent brain nutrients. Vitamin B; almonds, peanuts, eels and other foods containing high-quality vitamin E. Experts also pointed out that these foods are best eaten with rice, bread, milk, potatoes, etc. to have the best brain-building effect.

13 History and Origin Editor Artificial winemaking is the manufacture of pottery. Otherwise, there will be no way to start brewing. In the Yangshao Cultural Relics, there are both pottery pots and pottery cups. It can be inferred from this that artificial winemaking began about six thousand years ago. "Kong Congzi" says: "Yao and Shun had a thousand bells." This shows that wine was already popular in society during the Yao period. The word "Qianzhong" indicates that this is a junior fruit wine. "Historical Records" records that Yidi made "zhijiu" to offer to Yu the Great, which was the beginning of making wine from grain. Since Xia, during the Shang and Zhou Dynasties, Qin and Han Dynasties, and even the Tang and Song Dynasties, fruits and grains were cooked, fermented with koji, pressed and then wine was produced. Many Westerners think that rice wine is a Japanese creation, but little do they know that it is actually an alcoholic beverage first brewed by the Chinese. The technology for brewing sake in Japan was introduced from China. As early as 1500 BC, Chinese oracle bone inscriptions mentioned the use of wine in sacrifices. In the 8th century BC, ancient Chinese poets also wrote poems describing drunkenness.

At the latest, around 1000 BC, China invented the technology of fermentation and brewing, making the alcohol concentration of the brewed wine at least three times higher than that of ordinary beer. China's superior wine-making technology lies in the earliest use of koji to make wine, and it was also discovered that in order to increase the alcohol concentration in wine, just add cooked and soaked grains continuously during the fermentation process. This is the world's first-class brewing technology, which brews highly concentrated drinks. This technique only spread to Japan and other countries around the world centuries ago. Therefore, it can be said that the earliest invention of rice wine was in China.

14 Dietary Remedies Editor 1. Treat epistaxis: Shake an appropriate amount of Baiqiao, boil it with rice wine and take it.

2. Treat anemia: Soak a piece of donkey-hide gelatin in cold water for a day, then add rice wine to warm water and cook until it becomes a paste. Beat 1 raw egg into it, add a spoonful of sugar and mix well. Take it every day before meals for half a month.

3. To treat aphthous ulcers and bleeding gums: 500 ml of rice wine, 90 grams of Phellodendron cypress, 15 grams of Huanglian, and 30 grams of Gardenia. Fry the last three medicinal rice wines several times until boiling, remove the residue, and let cool for later use. Drink 20 ml before each meal until recovery occurs.

4. Treat waist and leg pain: 350 ml of rice wine, 30 grams of Eucommia ulmoides, 30 grams of Salvia miltiorrhiza, and 20 grams of Chuanxiong. Grind the last three medicinal herbs finely, pack them in white gauze bags, and place them in a clean container. Soak in rice wine, seal, open after 5 days, remove the medicine bag, filter and bottle for later use. No matter the time, drink it warmly according to the amount. [2]

15 Related Story Editor. After more than 20 elephants in India secretly drank the rice wine brewed by the mountain people, they went crazy and ran wildly through the small town. As a result, one of them knocked down a high-voltage telephone pole. As a result, the entire elephant team was knocked down by electricity, four were electrocuted to death, and the rest were stunned. To drink when entering the Miao village, the person leading the team must drink one ox-horn wine (about one kilogram, rice wine) in one breath. Matchmaker rice wine: The Miao people living in Taijiang, southeastern Guizhou, when the auspicious day comes, both men and women are busy preparing for the marriage. stop. The woman usually holds a sacrificial ceremony and asks the officiant to throw some wine and offerings on the ground, say some auspicious words, and wish the daughter to be married a happy marriage. At this time, the male emcee took out a few cents from his pocket and gave it to the female emcee. The two drank a cup of wine made from brown rice, which means that a marriage bridge has been built for the young men and women. In the afternoon, the wedding team, led by the master of ceremonies, set off from the bride's house to marry the bride. Rice wine is called glutinous rice wine in Sichuan, and it is also called sweet wine. It has a relatively low alcohol content and is sweet and delicious. It can be used to make glutinous rice balls, eggs, or drink directly. It has the effect of nourishing and beautifying the skin. When I was a kid, I saw an adult do it once, and it was very impressive. Although I haven’t done it myself, I definitely won’t remember it wrong. The steps are simple. Steam the glutinous rice, stir and scatter in a basin, sprinkle with a little cold water. Then roll the glutinous rice into a volcano shape and pat it gently with your hands. Sprinkle a little wine medicine, sprinkle a little more on the crater, and seal it. If you have extra cotton at home, it’s best to wrap it up tightly. Serve in one week. The poet's rice wine:

Mo Xiao's farmer's wax wine is muddy,

In good years, there are enough chickens and dolphins for guests.

There is no way out despite the mountains and rivers.

There is another village with hidden flowers and bright flowers.

The wax wine mentioned by Lu Fangweng in the poem "Visiting Shanxi Village" is commonly known as "rice wine". This is a home-made local wine made from glutinous rice. It is white in color and slightly turbid. It is similar in nature to rice wine but has a lighter taste and stronger after-effect. It is generally brewed in the twelfth lunar month and drunk during the Spring Festival, so it is called "Lajiu" or "Spring Wine". Since Mr. Lu Fangweng described it like this, it shows that brewing and drinking rice wine was a common phenomenon in Shaoxing rural areas during the Southern Song Dynasty. The eating habits of the Saudi people are inherited from Shaoxing, and rice wine is no exception. Many families make one or two tanks of rice wine before the Chinese New Year to entertain guests during the Spring Festival. Some brew it themselves, while others hire others to do it for them. The production method is: first swell the glutinous rice, wash it clean, steam it into dry rice in a bucket, spread it on the bamboo plaque, pour it with cold water to make the rice loose and not sticky, then crush the distiller's yeast and mix it in. Before the wine is put into the vat, the vat must be warmed with hot water. After placing the wine in the vat, smooth the surface of the wine and make a wine vortex in the center. In order to promote fermentation, the wine vat must be insulated. Not only the mouth of the vat must be covered with a straw cover, but the walls of the vat must also be wrapped with straw, cotton wool, plastic film, etc.

After three or four days, when the wine has seeped into the half-wine vortex, you can add water (must be cold water). The proportion of rice and water should be half and half by weight, so both rice and water must be weighed. Even if you want to add a little more water, it cannot exceed 10%. One or two days after the water is released, fine cracks will appear on the surface of the wine. At this time, stir it with a stick, which is commonly known as "opening". It must be stirred once every other day and three times a day, which are called "first batch", "second batch" and "third batch" respectively. No need to move again after this. After one month, you can open the tank and drink. When "opening", whether there are fine cracks on the surface of the rice wine is an important indicator of whether the rice wine is good or bad. If the wine has fine cracks, the wine is not sweet and has a mellow taste, and is praised by those who are good drinkers. On the contrary, the wine has a sweet and greasy taste and lacks strength, so it can only be consumed by women and children. The time from draining water until fine cracks appear should be as short as possible. Generally, fine cracks will appear overnight, indicating normal fermentation; if there are no fine cracks in three or four days, the wine will not be ready. Making wine requires good water. Because the water quality in the sandy land has always been poor, people who made rice wine in the past would always rush to the lakes in Shaoxing or Lujiaquan in Zheshan Mountain to fetch water. Two people had to take turns carrying a load of water. It was not easy to go out early in the morning and return at dusk. Doctor’s opinion: Rice wine is suitable for a wide range of reasons and can be consumed all year round, especially in summer when the temperature is high and rice is easy to ferment. It is also a home brew that quenches thirst and relieves heat. It is deeply loved by the elderly and children. Boil poached eggs with rice wine or add some brown sugar, which is a good nourishing food for pregnant women and the elderly. However, people who are allergic to alcohol should not drink it, and they should not drink too much at one time and become drunk, especially in summer. For medicinal purposes, hot drinks are suitable for symptoms such as chills, blood stasis, lack of milk, rheumatoid arthritis, back pain, and numbness of hands and feet; for neurasthenia, mental confusion, depression and forgetfulness, boiled drinks with eggs are added. The effect of the soup is better; for irregular menstruation, anemia, spermatorrhea, diarrhea and loss of vitality, longan, lychee, red dates or ginseng can be added to the soup as appropriate, and the effect is better. Rice wine can help blood circulation, promote metabolism, and has the effects of nourishing blood and beauty, relaxing muscles and joints, strengthening the body and prolonging life. Therefore, it is most suitable to drink in winter. As long as there is no alcohol allergic reaction, it can be used by adults. Especially for maternal blood stasis, back pain, numbness and tremor of hands and feet, rheumatoid arthritis, bruises, neurasthenia, trance, depression, dizziness and tinnitus, insomnia and forgetfulness, indigestion, anorexia and irritability, rapid heartbeat, and physical weakness. It has great tonic and curative effects on diseases such as weakness, loss of vitality, spermatorrhea, irregular menstruation, maternal milk deficiency and anemia.