Raw materials need rice wine, white ginseng10g, longan pulp, cinnamon, sugar and red dates100g. Put osmanthus fragrans in a ventilated and cool place to dry overnight and soak in wine. Sweet-scented osmanthus with four or two sugars, and then put it in the wine cellar. After 2-3 days, add 4-5 Jin of rice wine with a temperature above 35 degrees. Pay attention to choose wine with good taste, and don't choose red taro wood taro wine with poor taste. It will be sealed and preserved after it is put away. Don't think that osmanthus wine can only be brewed after one year. If possible, you can add more longan meat, white ginseng and red dates, and add some sugar if you like sweetness.
The finished osmanthus wine is pale yellow. After opening, it overflows with osmanthus fragrance, which melts at the entrance and is sweet and mellow. It is well known that osmanthus wine promotes blood circulation, benefits qi, helps digestion and strengthens the spleen and stomach. What's the effect? It is said that osmanthus wine can relieve toxins in the body, relieve cough and eliminate phlegm, preserve health, moisten the lungs, whiten skin, strengthen the body, warm up the yang, and have the effect of treating some problems, such as cold limbs.
The above is the making method of osmanthus wine for strengthening body, enhancing body temperature and strengthening yang. I believe everyone can see that osmanthus fragrans can effectively prevent and treat diseases by warming and nourishing yang. If you feel dry in summer, you can also drink osmanthus wine, which can effectively alleviate it. You can drink your own bar for a year or more.