Rice wine can help blood circulation, promote metabolism, nourish blood and moisten skin, relax tendons and activate collaterals, strengthen the body and prolong life.

Taboo crowd

People who are allergic to alcohol should not drink alcohol.

The right crowd

The general population can eat it. It is especially beneficial for pregnant women and women to eat more during menstruation, which is a good nutrition for all ages.

Yellow rice wine and fermented wine are also called mash, which was called "Yi" by the ancients. It is a common traditional local flavor snack in the south. The main raw material is glutinous rice, so it is also called glutinous rice wine. Nine niang is generally called "rice wine" or "sweet wine" in the north.

Rice wine, that is, the soup in mash, rice noodle soup is clear, rich in honey, sweet in mouth, rich in vitamins, glucose, amino acids and other nutrients, which can stimulate appetite, refresh the mind, and have the functions of invigorating qi and nourishing blood, nourishing yin and tonifying kidney. Pregnant women and women eat more during menstruation. There is a folk saying that "the more alcohol you drink, the younger you get", which is suitable for all ages.

Nutritional value of rice wine

Rice wine is the product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast), and its chemical composition and physical state have changed greatly. Among them, starch is converted into small molecules of sugar, and protein is partially decomposed into amino acids and peptides. The change of lipids and the combination of vitamins and minerals 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 in the fermentation process have greatly improved its taste.

According to the analysis, the nutritional components of yellow rice wine are similar to those of yellow rice wine, and the ethanol content is low. But it can provide human body with many times more calories than beer and wine. Rice wine contains more than ten kinds of amino acids, 8 of which are indispensable for human synthesis. The content of lysine per liter of yellow rice wine is several times higher than that of wine and beer, which is rare in other nutritious wines in the world, so people call it "liquid cake".

Sugar analysis: the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to quickly replenish human energy and change the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose.

Analysis of acid: Acid plays an important role in the taste of yellow rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by the root enzyme fermentation of rice starch during fermentation. The main organic acids are lactic acid, acetic acid and citric acid.

Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin soluble in water, globulin), and how much of it will be decomposed into free amino acids and peptides during fermentation, which is very helpful for its nutritional improvement.

Vitamins and minerals: most of these substances are contained in rice itself, mainly because their combined forms have changed, and root enzymes will also produce some vitamins during fermentation. There are mainly vitamin B, vitamin E and minerals.

Efficacy and function of rice wine

(A) the efficacy of rice wine

Sexual taste

Bitter, sweet, pungent, hot and toxic.

efficacy

Rice wine can help blood circulation, promote metabolism, nourish blood and moisten skin, relax tendons and activate collaterals, strengthen the body and prolong life.

It is especially beneficial and effective for blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, neurasthenia, mental trance, depression, dizziness and tinnitus, insomnia and forgetfulness, dyspepsia, anorexia and irritability, rapid heartbeat, physical weakness, lack of essence, nocturnal emission and drowning, irregular menstruation, puerpera hypogalactia, anemia, etc.

(B) the role of rice wine

For chills, galactorrhea, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are preferred.

For neurasthenia, trance, depression and forgetfulness, it is better to add eggs to cook soup.

Rice wine can help blood circulation, promote metabolism, nourish blood, care skin, relax muscles and tendons, strengthen body and prolong life.

For those with irregular menstruation, anemia, nocturnal emission, diarrhea and insufficient essence, longan, lychee, jujube or ginseng can be added as appropriate to make soup, and the effect is better.

Rice wine can be directly opened for drinking or heated for drinking.

As a good condiment, rice wine can dissolve trimethylamine, aminoaldehyde and other substances in other foods, which can escape with various volatile components in the wine after heating, so it can remove the odor in food.

Rice wine can also be esterified with the fat in meat to produce aromatic substances, adding flavor to dishes. These functions of removing fishy smell, taste and taste of yellow rice wine are widely used in cooking. Westerners like to eat Chinese food, which has a lot to do with the unique seasoning function of rice wine.

Rice wine can also reduce weight.

Thaw. A completely frozen fish, with some rice wine in the first half, was completely drowned. After a few minutes, you will find that the first half after thawing has felt sticky liquid on it, and the second half is still frozen like a stick.

Restore softness. Sprinkle a few drops of rice wine on the bread and turn it in the microwave oven (the specific time is controlled by yourself). When it gets better, you will find that the bread tastes good just like it has just been baked.

Dissolve silt. Soak Jiang Mo in rice wine for 40 minutes, and then rub it on the blood stasis place, which will have a spicy effect.

Beauty. Mix a proper amount of rice wine with a suitable emulsion and smear it on your face. Can be used as a mask. Add 50 ml of rice wine to 100 ml of baby skin care lotion as a moisturizing agent. Wipe your face in the morning and evening without washing, and then apply lotion and makeup. The degreasing effect of rice wine is very good, so if it is dry skin, add more skin care lotion or baby skin care oil. If it is oily skin, you can add more rice wine. Teenagers with oily skin can make a rice wine mask once a week, that is, apply half rice wine and half skin care lotion on their faces, and wash it off after 15 minutes, which can sterilize, remove oil and beautify their skin.

Moisturize. In winter, adding a proper amount of rice wine to white water can keep the water in the body.

Enhance memory. A group of enzyme inhibitors in rice wine can reduce the activity of another group of enzymes in the brain that will affect memory, thus enhancing memory. Therefore, experts pointed out that drinking rice wine in moderation has a great effect on preventing Alzheimer's Harmo's disease. But be careful not to drink too much, otherwise it will have the opposite effect.

Treat gynecological diseases. Rice wine (mash) has the functions of warming meridians, promoting blood circulation, nourishing yin and tonifying kidney. From the perspective of traditional Chinese medicine, supplemented by different ingredients, it can treat dysmenorrhea, postpartum body pain and other symptoms.

Treatment of dysmenorrhea: 2 tablespoons of fermented grains, brown sugar 1 tablespoon, 6 pieces of arillus longan with core, and eggs 1 piece, cooked together, ready to eat. /kloc-take it 2-3 times a week, 2 hours before going to bed, and continue taking it during menstruation.

Treatment of menarche: 2 tbsp of fermented grains, brown sugar 1 tbsp, Scrophularia 1 0g, boiling for10min, and adding1broken eggs until the eggs are cooked. Take it 2-3 times a week after cleaning, 2 hours before going to bed, and pause the menstrual period.

Treatment of postpartum body pain: 2 tablespoons of fermented grains, brown sugar 1 tablespoon, Spatholobus suberectus 10g, after boiling for 10 minutes, add 1 broken eggs until the eggs are cooked. After menstruation is clean, take it 2-3 times a week, 2 hours before going to bed, and use it with caution during lactation.

Cooking. Scrambled eggs with a little rice wine can make them tender, soft and bright. Sprinkle some rice wine on the frozen edible bread and bake it again to make the bread soft as new. When cooking, accidentally put more vinegar and add some rice wine to the dish to relieve the sour taste. If river fish is used to fry fish, it can be soaked in rice wine before frying and wrapped in flour, which can remove the unique muddy smell of river fish. To thaw fish frozen in the refrigerator, just sprinkle rice wine on the fish and put it back in the refrigerator, and the fish will thaw quickly, without water droplets and frozen smell.

Heat and taste of yellow rice wine

The calories of rice wine:

Calories of Japanese rice wine: 134 calories/100g

The calorie of rice wine: 9 1 calorie/100g.

Evaluation:

Rice wine, also known as glutinous rice wine, sweet wine, fermented grains and fermented grains, is one of the specialties of China. Rice wine is a kind of fermented wine with rice and glutinous rice as raw materials, and wheat koji and distiller's yeast are added at the same time of saccharification and fermentation. The varieties vary in depth from place to place, and the alcohol content is mostly between 10%-20%. It is a low-alcohol wine with sweet and mellow taste and little alcohol content, so it is deeply loved by people. But many people don't know the slimming effect of rice wine. In fact, the calorie per 100 grams of rice wine is 9 1.00, while that in protein is only 1.60. Drinking rice wine will not lead to obesity.

The taste of rice wine

It smells like dough. It tastes a little sweet, a little sour and a little alcoholic. If the fermentation time is long, it will turn sour into alcohol.

Nutritional knowledge of rice wine;

Don't drink rice wine until it is warm. In the eighth episode of A Dream of Red Mansions, Cao Xueqin was explained by Xue Baochai: "Don't you know that wine is the hottest? If you eat it while it is hot, it will soon be dispersed; If it is cold, it will condense in it and be warmed with the five internal organs. Won't it hurt? " Drinking hot rice wine in cold weather can reduce the consumption of heat energy in the body and stimulate the gastrointestinal tract. In Taiwan Province Province, rice wine and green tea are also very popular in winter, which can dispel the cold and preserve health.

There is an old saying in China: "Rice alcohol is in grain, and the more you drink, the younger you are"; Ginseng nourishes qi and yellow wine nourishes people.

In Ming Dynasty, Li Shizhen listed more than 70 kinds of medicinal liquor in Compendium of Materia Medica, among which rice wine ranked first, showing its remarkable curative effect. Rice wine is also a good seasoning in cooking, which can eliminate fishy smell, increase mellow sweetness and enhance appetite.

People in Taiwan Province Province also think that rice wine is as indispensable as salt when cooking, so they compete for rice wine. Deng Xiaoping loved to drink rice wine before his death, and sometimes he even brewed rice wine with his wife Zhuo Lin. Zhuo Lin is good at brewing glutinous rice wine, and according to the situation of low blood sugar in Deng Xiaoping, he brewed a good wine that suits the taste and is conducive to raising blood sugar. This can be seen from Deng Xiaoping's daily recipes: a small bowl of rice wine to wash eggs, two steamed buns, a bowl of porridge and a little bean paste for breakfast; A cup of white wine or rice wine, three vegetarian dishes and two bowls of small rice for Chinese food; For dinner, a glass of white wine or rice wine, three vegetarian dishes and two small bowls of rice; Add meat dishes on Sunday. It can be said that Deng Xiaoping's health and longevity have a certain relationship with frequent drinking of rice wine. You can understand.

How to make rice wine, how to make rice wine

Soak glutinous rice (or rice) in water for half a day, rinse it, and then steam it into rice;

Put water in the steamer, cover the steamer with gauze, and boil the water until there is steam. Steam the glutinous rice on the cloth (for about an hour, just taste it yourself). Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while. After steaming, put it into a container for fermentation (rice cooker, soup basin or plastic or glass container), stir it with a spoon for a few times, and cool it to a temperature that is not very hot (about 30% of medium-temperature fermentation, the rice is overheated or supercooled).

Mixing wine:

Spread the glutinous rice evenly with a spoon, spread the koji evenly on the glutinous rice (leave a little koji for use), and then turn the glutinous rice with a spoon to mix the koji as evenly as possible.

Save:

Gently compact with a spoon. Smooth the surface (you can dip it in cold boiled water), make it into a flat-topped cone, press out a concave pit in the middle, sprinkle the last bit of distiller's yeast in it, and pour in a little cold boiled water (the purpose is that the water will slowly seep out, which can evenly dissolve the distiller's yeast mixed in the rice, which is beneficial to uniform fermentation), but the water should not be too much.

Fermentation:

Cover the container tightly and put it at a suitable temperature (about 30℃). If the room temperature is insufficient, you can wrap the container with a thick towel. Fermentation.

You can check whether there is a fever in the middle, which is a good phenomenon. 1 day can try. The wine is crisp and juicy, sweet and fragrant, and the wine is not fragrant. Time can be determined according to personal taste. After a long time, the taste of wine will be sour, but it is not good to brew too much. ) fermentation for about 24-48 hours. Open the lid of the container (it is good to have a strong smell of wine), fill it with cold water, cover it and put it in the refrigerator (to stop fermentation).

Precautions:

Sake koji must be mixed after the glutinous rice is cooled to 30℃. Otherwise, hot glutinous rice will kill bacteria. The result is either sour or smelly, or nothing happens. Not if the intermediate temperature is too low. If koji is inactive, miscellaneous bacteria will multiply in large numbers, and the optimal temperature is about 30℃. Make sure it is sealed. Otherwise it will be sour and astringent.

The key to making distiller's grains is cleanliness. Nothing can be stained with raw water and oil, otherwise it will be moldy and hairy (this is related to the growth conditions of distiller's grains, and unclean environment will promote the growth of miscellaneous bacteria). The containers for steaming rice, shovels for shoveling rice and spoons for fermenting rice wine should be washed and dried first, and the hands should also be washed and dried.

In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no tendency for the aroma of wine and rice not to form tofu, the container can be heated in a water bath at 30℃, so that the rice cannot continue to ferment because the temperature is not enough.

The production process of fermented grains is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), fermented grains can still be eaten except Mao Mao. If the brewed wine is covered with hair and colorful, it is estimated that which operation link is stained with raw water or oil, which is not clean and has to be thrown away.

Practice mastering a degree: if it is over-fermented, the glutinous rice will be empty and full, and the smell of wine will be too strong. If the fermentation is not sufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor. When mixing koji, if you put too much water, the glutinous rice will eventually be empty, will not agglomerate, and will disperse as soon as it is cooked.