Fermented glutinous rice wine is a traditional characteristic food in many areas of China, also known as fermented grains, distiller's grains, rice wine, sweet wine, glutinous rice wine, glutinous rice wine, fermented rice wine, rice yeast and so on. In ancient China, there was a saying that "ginseng tonifies qi and yellow wine nourishes people". Li Shizhen recorded in Compendium of Materia Medica: "Rice wine can relieve pain, remove accumulation, warm the stomach and spleen, spit more and warm the heart, and often drink it can make the skin smooth and shiny."
The classic of traditional Chinese medicine "Shennong Herbal Classic" records: "Old jujube tonifies the spleen and stomach and benefits the lung. If the spleen and stomach benefit, it will warm the middle way; Warming can nourish qi, and if qi is smooth, the body heat will be excessive, which is suitable for those with spleen and lung deficiency and cold. " Therefore, mash is regarded as a delicacy left by ancestors by many people.
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Laozao specialty
First, after brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the human body to quickly replenish energy, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body. In many parts of our country, there is a custom for pregnant women to eat mash food.
Secondly, organic acids such as lactic acid, acetic acid and citric acid will be produced during the fermentation of glutinous rice. Together with sugar (such as glucose), these organic acids give sweet and sour flavor to mashed mash, and aromatic substances (such as alcohol, ester and acid) produced during fermentation give mashed mash a unique flavor. These substances help stimulate the secretion of digestive juice and increase appetite.
People's Network-Jianpi Xiaoshi Eating five kinds of acidic foods and mashing them can strengthen the stomach and benefit the lungs.