Nutritional and health functions of yellow rice wine;
Yellow rice wine is a brewed wine with rice, millet, corn, millet and wheat as the main raw materials, which is cooked, kojid, saccharified, fermented, squeezed, filtered, fried, stored and blended. It contains polyphenols, melanoidin, glutathione and other physiologically active components, and has the physiological functions of scavenging free radicals, preventing cardiovascular diseases, resisting cancer and resisting aging.
18 inorganic salts have been detected in yellow rice wine, including calcium, magnesium, potassium, phosphorus, iron and zinc. The content of vitamin B and E in yellow rice wine is also very rich, mainly from raw materials and yeast autolysate.
The protein content of yellow rice wine is the highest in wine, and the protein content of Shaoxing yellow rice wine is 16g per liter, which is four times that of beer. Protein in yellow rice wine mostly exists in the form of polypeptide and amino acid, which is easily absorbed by human body. Peptides have nutritional, biological and regulatory functions. Shaoxing rice wine contains 2 1 amino acid, and there are 8 kinds of amino acids necessary for human body. The essential amino acids in yellow rice wine are 3400mg per liter, while those in beer and wine are only 440mg or less.
Yellow rice wine is rich in functional oligosaccharides, such as isomaltooligosaccharides, Pan Tong, and isomaltotriose. Every liter of Shaoxing rice wine contains 6g. These oligosaccharides are produced by microbial enzymes during brewing. Functional oligosaccharides are hardly absorbed by human body and do not generate heat, but can promote the growth and development of beneficial microorganism Bifidobacterium in intestinal tract, improve intestinal function, enhance immunity and promote human health.
Drinking methods of yellow rice wine:
1, warm drink
The drinking method of yellow rice wine has always been mainly warm drinking, which can be said to be a very traditional drinking method. Yellow rice wine has the characteristics of rich wine flavor and soft wine flavor after a little heating. At this time, drinking can not only taste the ultimate wine taste, but also be most beneficial to human health. Heat the wine container in hot water. Another method is to heat it with fire. These methods can heat yellow rice wine in the shortest time.
However, wine tasting experts also reminded that it should be avoided to heat yellow wine for too long, otherwise the alcohol will evaporate and become tasteless. The optimum temperature is about 38℃, and some organic compounds, such as methanol, aldehydes and ethers, which are not conducive to human health, will come into play in the process of scalding yellow rice wine.
2, iced rice wine
Usually older people are used to drinking yellow wine after scalding, but in the world of young people, they seem to prefer drinking yellow wine after freezing. This is the most popular drinking method of yellow rice wine in recent years, especially in Hong Kong and Japan. Many people like to drink yellow rice wine after adding some ice cubes. The method of freezing yellow rice wine is very simple. You just need to buy rice wine and put it in the refrigerator, and control the temperature of the refrigerator at about 3℃. After a while, you can taste the chilled rice wine.
And put some ice in the cup when drinking, it tastes better. Or you can add plum, lemon, etc. According to personal tastes and hobbies, you can also change some drinks such as sprite, cola and juice.
3, rice wine with table
There are many ways to drink yellow rice wine. Besides heating or chilling, it can also be used with meals in daily life. Wine catering is very particular, and different dishes are accompanied by different wines. Only in this way can we better understand the unique flavor of various wines. Usually dry red wine should be accompanied by cold dishes such as vegetables and jellyfish skin; Semi-dry rice wine should be served with meat and hairy crabs; There is also a semi-sweet wine suitable for chickens and ducks.
Beet is the most suitable collocation for sweet Xiangxue wine, which can help us to better taste the delicacy and characteristics of yellow rice wine. Cooking with yellow rice wine has a very emotional thing. What kind of food is yellow wine suitable for?
Yellow rice wine makes delicious dishes;
First, rice wine Redmi stewed pig skin
Ingredients: pigskin, Redmi and yellow wine.
Accessories: ginger slices, salt and pepper.
working methods
1, lightly washed in Redmi and soaked in rice wine for 24 hours.
2. Add ginger and onion to cold water, boil the pigskin, scald it again, clean the hairy roots and scrape the oil thoroughly.
3. Shred pigskin and put it at the bottom of the bowl, then sprinkle with a layer of Redmi, so that one layer will be full.
4. Pour in yellow rice wine and put ginger slices.
5. Cover the pot and simmer for about 8 hours.
6. After stewing, remove the ginger slices, sprinkle with appropriate amount of salt and pepper and mix well.
Second, steam crabs with shredded ginger and yellow wine.
Ingredients: crab, shredded ginger
Accessories: a little yellow wine, a little sugar and a little rice vinegar.
Exercise:
1. Wash the crab, belly up, cover it with a heavy object, and steam it in a boiling water pot 10 minute. In this step, you need to remove the rope that binds the crab, because I didn't take pictures when I cooked this dish, so the rope was not removed. )
2. After steaming for 10 minute, open the lid, add more shredded ginger, pour more yellow wine, and continue steaming for 10 minute.
3. Jiang Mo Sweet and Sour Juice: Shred ginger and mince, add 7 tablespoons Pisces rice vinegar and 2 tablespoons sugar and mix well.
Third, yellow rice wine hoof
Ingredients: 1 hooves, chicken bones, half broccoli, ginger slices, onion knots, cinnamon leaves, star anise, pepper, rice wine and medlar.
Accessories: salt, starch, rock sugar, yellow wine, soy sauce.
Exercise:
1. Wash the hooves and cook them in a pot. Take it out after ironing the hoof and rinse off the floating foam.
2. Add clean water to the pot, add 1 tbsp ginger slices, scallions, cinnamon leaves, star anise, pepper and rice wine, put the hooves in the pot to boil, skim off the floating foam on the surface, and continue to cook for about 20 minutes.
3. Make a small hole in the skin with a small bamboo stick and heat it to apply soy sauce.
4. Start the oil pan, fry the pickled hooves until golden and crisp, and then remove them for oil control. (Special reminder: Be careful when frying ingredients, and press them with a lid to avoid being splashed by hot oil. )
5. Spread a layer of chicken bones on the bottom of the casserole, add the fried and colored hooves, add 2 bowls of filtered broth, add rock sugar blocks, add 3 tablespoons of soy sauce, and add 1 cup of yellow wine. When the fire boils, turn to low heat and burn slowly until it is cooked and rotten.
6. Break broccoli into small flowers, put water in the pot, put a teaspoon of salt, drop a few drops of oil and boil. Blanch the broccoli until it is cut off, remove the water, spread it out and cool it. Put it on the bottom of the plate, split the burnt hoof and put it on the broccoli. Take another wok, boil the remaining soup, hook a little water starch to collect the thick juice, pour it on the meat noodles, and sprinkle a little to boil.