Drinking tonic wine is the most common tonic method in China. Since ancient times, medicinal liquor has been called "the length of a hundred medicines". Drinking a mellow medicinal liquor will not have the trouble of "bitter medicine", nor the pain of injection and infusion, but also satisfy the craving for cigarettes, which can be described as killing two birds with one stone. There are two kinds of wine for soaking medicinal liquor: cold and hot. Liquor is hot, such as Laobaigan, Erguotou and Maotai, and yellow wine is cold, such as Shaoxing yellow wine. The medicinal properties of medicinal materials are also divided into cold and heat. For example, cold medicines include Sanhuang (Rhizoma Coptidis, Scutellariae Radix and Cortex Phellodendri), Ganoderma lucidum, Lily, Fritillaria, Carapax et Plastrum Testudinis and Carapax Trionycis. Warm drugs include Radix Aconiti Lateralis Preparata, Zingiberis Rhizoma, Cortex Cinnamomi, Ginseng Radix, Cornu Cervi Pantotrichum and penis et testis et penis.
Chinese medicine believes that people with yang-heat constitution are suitable for drinking wine with yin deficiency, that is, cold wine is soaked with cold herbs, while people with yin deficiency constitution are suitable for drinking wine with yang-heat constitution, that is, hot wine is soaked with hot herbs, so as to reconcile cold and heat and achieve the purpose of nourishing the body.
Pharmacopoeia stipulates that there is no special requirement for liquor.
However, in practice, there are generally two kinds of wine: rice wine and yellow wine, which have low alcohol content, while when ordinary medicinal liquor is prepared together, drugs and rice are mixed together; However, liquor, which is commonly used as medicinal liquor, has a high alcohol content, generally less than 55 degrees and less than 65 degrees, and the soaking time is 15- 100 days.
Medicinal liquor is widely used in daily life. Home-made medicinal liquor mainly focuses on the following aspects:
First of all, the degree of liquor used to brew medicinal liquor should not be too high. Because some of the effective components in medicinal materials are soluble in water and some in wine, if the alcohol content is too high, although it can increase the precipitation of alcohol-soluble components, it is not conducive to the dissolution of water-soluble components. Generally speaking, the degree of liquor soaked in medicinal liquor is about 50 degrees. Because the wine with a temperature of about 50 degrees can kill bacteria, harmful microorganisms, parasites and eggs attached to Chinese herbal medicines to a great extent during the soaking process. Make it safe to drink.
Secondly, animals and plants should be soaked separately when soaking medicinal liquor, and then the soaked medicinal liquor should be mixed evenly when taking it. This is because animal medicine is rich in fat and protein, and it takes a long time for its medicinal properties to bubble out; The effective components in plant medicinal materials can be quickly dissolved in water or alcohol. Soak separately, which is convenient to master the soaking time.
Thirdly, plastic products are not suitable for soaking medicinal liquor, because harmful substances in plastic products are easily dissolved in wine and harmful to human body. It is best to use ceramics or glass bottles. At the same time, soaking medicinal liquor should also try to avoid sunlight or burning.
Fourth, when taking medicinal liquor, it is not advisable to add sugar or rock sugar, so as not to affect the efficacy. It is best to add a little honey, because honey is mild in nature, which can not only reduce the * * * effect of medicinal liquor on the stomach, but also help to maintain and improve the drug effect.
The soaking processing of medicinal liquor involves the selection of medicinal materials, the specific processing technology, and the correction of color and taste. Whether these problems are handled well or not will directly affect the health care effect of medicinal liquor and should be paid attention to.
Generally speaking, it is advisable to choose wine with slightly lower alcohol content, such as yellow rice wine or low-alcohol liquor, to brew nourishing medicinal liquor. Wrap the selected medicinal materials with gauze or put them in containers such as ceramic jars with lids and glass jars with stoppers, add white wine or yellow wine according to the proportion required by the prescription, and seal and soak.
The soaking period starts from 1 week and should be shaken or stirred 1 time every day. After 1 week, it can be changed to 1 time every week. Generally speaking, the more times of shaking or stirring, the better the effect of leaching medicinal liquor. The soaking time is generally 30 days, and if it is 1 month or longer, the effect will be better. After soaking, it can be filtered and drunk. The residue can still be soaked in half of the original amount of alcohol again, so as to give full play to the efficacy of soaking medicinal materials. When drinking, if the medicinal liquor is too spicy and strong, you can add appropriate amount of rock sugar and honey to correct the taste. If you can't drink white wine, you can choose low-alcohol rice wine, wine or other fruit wine as the base wine according to your hobbies.
Yellow rice wine belongs to brewing wine, and its alcohol content is generally around 15 degrees. Yellow rice wine originally refers to yellow rice wine, but the color of yellow rice wine is not always yellow, but also black and red. Yellow rice wine actually refers to the wine brewed with grain, and the wine brewed with grain (excluding distilled shochu) can be classified as yellow rice wine.
It is best to use high-quality wine in the processing of medicinal liquor. Taking liquor as an example, a good liquor should be colorless, transparent, non-turbid, non-precipitated, and mellow in taste. And the quality of yellow rice wine >>
Question 2: How to make apple wine into good fruit wine? How to make fruit wine?
There are many kinds of fruit wine, and the production methods are basically the same. Examples are as follows:
Cider:
Apple: rock sugar: white wine (below 50 degrees) = 1: 0.5: 1.
It is best to choose Guoguang apples and pots, add a little lemon slices and soak for 3 months.
Take out the apples and lemons and serve. Color: amber
It can be drunk alone or used to make cocktails.
Self-made monkey peach fruit wine
First, we prepare a sealed airtight glass bottle and a bottle of white wine with a temperature higher than 35 degrees. I use the Pearl River Bridge three-steamed wine, which is cost-effective. Some monkeys are half-cooked.
Peel the peach, cut it in half, put it in a glass bottle and pour it into a white wine bottle. The ratio of wine to peaches is 1 to 1, so as to ensure that all peaches are soaked in wine. Write the date at last, and you can drink it in three months. Peaches are rich in vitamin C, as well as fruits and fructose that decompose protein enzymes, so they have a strong body and eliminate fatigue.
CGer suits us very well.
Homemade strawberry wine
* Choose ripe strawberries and wash them, carefully remove the petioles of strawberries, and then wait until they show that the water is dry before using them.
* Wrap each strawberry with sugar evenly. * Find a container that can be sealed and put strawberries in it.
* Then pour in the white wine until the strawberries at the top are covered.
Put the wine can in a cool and ventilated place, and you can drink it after two weeks. If you want strawberry wine to be bright red, you can add a few slices of citrus. The brewed strawberry wine can be drunk alone or mixed with other wines.
You can also make fruit wine at home.
● Red wine
Fresh grapes with intact fruit grains, washed and dried, cut into single grains and pedicled; Put in a sealed container, add sugar and store for 4-6 months. It has antioxidant effect and is beneficial to delaying aging.
● Carambola wine
Wash the ripe carambola, cut it into small pieces, dry it, add water to the rock sugar and melt it with low fire. Put carambola pulp, commercial yeast and crystal sugar water into a sealed container and keep it for more than half a year. Has that effect of expelling wind, clear heat, smoothing qi and moistening lung.
● Strawberry wine
Wash and air dry strawberries, remove pedicels, put strawberries, honey and kaoliang spirit (or peel lemons and juice them, and add vodka or rum) into a closed container, take out the fruits after about two to four weeks, and leave the wine for about three months.
● Plum wine
Wash red plums, filter with cold boiled water once, dry, cut each fruit seven to ten times with a knife, put it in a container with a layer of Li Ziyi sugar, and store it for 40 to 45 days. Has effect in relaxing muscle and tendons, promoting blood circulation and relieving fatigue.
● Plum wine
Wash the ripe plums, dry them in the air, put them in a sealed container, submerge them with rice wine (plum, rice wine, rock sugar ratio10:15), and store them for four months. Can be used for treating bone spur, rheumatalgia, cold syndrome, and nephropathy.
◎ Matters needing attention in fruit wine production
The fruit must be drained or air-dried naturally so that the wine will not lose its flavor.
Natural fruit is the best fruit wine, and the sugar content can be adjusted when necessary, and it is appropriate to add sugar to 20-25%.
Rock sugar should be used to brew fruit wine, because the sweetness is pure and it is not easy to sour.
All sealed containers must be dehumidified and sealed, and stored in a cool place where direct sunlight cannot be seen.
When brewing fruit wine, it is necessary to use wine with alcohol concentration higher than 35%. The easier the juice contained in the fruit is soaked, the stronger the coloring is.
Drinking is good for health.
According to Ye, a nutritionist at Guotai Hospital, moderate drinking (such as drinking 360ml beer,150ml wine and 45ml spirits every day) is good for health. Including:
1. Alcohol can prevent the secretion of antidiuretic drugs, increase urine output, and have diuretic effect.
2. Alcohol can dilate peripheral blood vessels on the skin surface, promote blood circulation and make people feel warm. A small amount of alcohol can make people relax and relieve stress. ...& gt& gt
Question 3: I want to make some fruit wine. What kind of wine is better? Generally speaking, it is best to soak nourishing medicinal liquor with slightly lower alcohol content, such as yellow rice wine or low-alcohol liquor.
Question 4: What kind of grain wine is most suitable for fruit wine? Drink green plums, ice ponds and kaoliang spirit. Soak for a month and drink immediately after opening the can. Delicious, delicious, fragrant, sweet and fruity. Then, it seems to be drunk but not drunk.
Question 5: What kind of wine is the best choice for making fruit wine? Don't use high-alcohol rice wine, because high-alcohol wine will mask a lot of fruit flavor. It is best to use rice wine with a temperature of about 32 degrees.
In order to make the taste more pure, it is also delicious to add some rock sugar. Wash the cherries, dry them, put them in a scalded glass bottle, pour in rice wine, add some rock sugar and seal them in a cool place. Peach wine can be drunk in about a month. Of course, it is better to soak for a long time. You can add some medlar to soak together.
The ratio of wine to sugar is 3: 1: 1, and the most important thing is the soaking time.
I hope I can help you ~ ~
Question 6: Can we make wine with Qu liquor? If you want to keep the original flavor of fruit to the maximum extent, try not to make wine with Qu liquor. Because the flavor of Qu wine itself is mellow, it is easy to cover up the delicate flavor of fruit itself. The suggestion is to soak the wine with the original whisky, and the effect is very good. If the conditions do not allow, Qu liquor is also acceptable, but please try to choose sorghum liquor, and at the same time, the taste of liquor should not be too strong. If the alcohol content is higher than 45 degrees, rock sugar can be added appropriately to alleviate the conflict between liquor taste and fruit taste.
I hope I can help you! If you have any questions, just ask! ~
Question 7: What kind of grain wine is most suitable for fruit wine? vodka
Question 8: How to make fruit wine 1. Plum wine
2. Ask for fresh plums (plums) so that the taste can be brewed. It is recommended that you use * * * Tibetan Spring Wine for liquor, because their water is naturally sweet and is brewed from highland barley. Drink healthy while drinking, it tastes great!
The production process is long, so I wrote it down below.
This is a matter of opinion.
Ingredients: green plum, white wine and yellow rock sugar.
Exercise:
The ratio of plum: white wine: yellow rock sugar is 1: 1: 0.7 (one catty of plum+one catty of wine+seven pieces of sugar).
1. After buying green plums, wash them with clear water (remove the pedicel of the fruit and wipe off the black stains on the epidermis);
2. Boil water in a clean, oil-free and tasteless pot, then pour the plums in, immediately pour them out (quickly, otherwise the plums will be ripe), and rinse them with cold water for a while (too cold);
3. After cleaning the green plums, use a bamboo curtain device to sweep the balcony dry; Clean the wide-mouth glass bottle, dry the water and disinfect it with a little white wine;
4: Fill the bottle with plums, put it in the interlayer of plums and sugar, slowly inject white wine (not too big), add it to 89 portions, cover the bottle and put it in a cool place. Sugar can be put in two stages, and the remaining sugar can be put after the first stage of sugar dissolution; After soaking for a period of time, shake the sugar deposited at the bottom of the bottle regularly. )
The rest thing is to wait, as soon as possible, you have to wait for more than three months to drink plum wine. It is said that wine is aged well, and the taste of plum wine is guaranteed for more than one year.
Question 9: Which is better, fruit wine, corn wine or sorghum wine? kaoliang