It can be said that when ginger meets wine, it is a strong alliance. Many people usually feel when they drink. After drinking, the body will feel warm. This is caused by alcohol dilating blood vessels and accelerating blood flow to the skin. The warmth that the human body feels only comes from the skin epidermis.
Gingerol in ginger can stimulate the vasodilation of human skin and enhance local blood circulation. The faster the cycle, the higher the body temperature naturally.
Therefore, soaking ginger in wine can help people raise the temperature and increase the sense of warmth from the inside out.
Having said so much about the benefits of soaking ginger in wine, let's take a concrete look at how ginger is soaked in wine.
Prepare fresh ginger 150g and rock sugar 25g ~ 50g, because ginger will be spicy, so will the brewed wine. Rock sugar is used to adjust the taste, which can be increased or decreased according to personal preference. The alcohol concentration is around 35%.
When the raw materials are ready, you can do it. Wash fresh ginger first, cut it into thin slices and dry it in the shade for one day. Put the dried ginger, wine and rock sugar in a glassware and leave it for about a week. After a week, filter out ginger, leave ginger wine and seal it in the dark. When it's cold, you can pour a cup at any time ~
Method 1 of making ginger wine: wash ginger with clear water and cut into thin slices, then dry in the shade. Then put the dried ginger, wine, rock sugar, proper amount of red dates and dried litchi in the shade into a glass bottle and let it stand for two days. Two days later, ginger, red dates and dried litchi are filtered with gauze/cloth, and the wine is put into a narrow bottle and stored in a cool and dark place, and can be drunk after about two weeks. Generally, this wine is drunk twice in the morning and evening, and the consumption is 15 ml. The ginger wine made by this method is soaked wine, which is relatively simple to make. Method 2 of making ginger wine: 1. Wash ginger, drain water, dry in the shade, and then mash it into ginger paste; 2. Add crystal sugar and distiller's yeast according to the proportion of 1 kg ginger: 3 g distiller's yeast: 10 g crystal sugar; 3. Stir well, then seal and ferment for 7- 10 days, and keep the temperature at 20-30 (appropriate amount of red dates and dried litchi can be added according to personal preference); 4. After fermentation, mix with fermented grains and store for 3-5 days (grain: ginger =1:1); 5. After 3-5 days, the wine is poured into the wine steaming equipment for heating and distillation, and the wine is collected to the required degree like grain wine to obtain the finished product. Ginger wine made by this method is distilled wine, which is a unique secret recipe made by Tang Sanjing in the teaching process of brewing technology. This wine is pleasant in aroma, slightly spicy but not irritating, full in taste, endless in aftertaste, and full of energy after drinking.
China has a vast territory and rich natural resources. Different geographical environments have created different places with many components. In fact, China is not a country rich in natural food resources, but it has a vast land and a great difference in altitude, so our country is rich in food diversity. People in China pay attention to food supplement, and each ingredient has its own dietotherapy function. Different ingredients together will have some special effects. In fact, the history of China is a history of fighting hunger and finding enough food to survive. Food, especially processed cooked food, like people's fingerprints and facial makeup, clearly records people's activity habits and humanistic habits in a region.
Traditional Chinese medicine has been paying attention to the homology of medicine and food since ancient times. "The Yellow Emperor's Internal Classic" wrote that "five grains are the supplement, five fruits are the help, five animals are the benefit, five dishes are the filling, and the smell is the essence." It shows that more than 2,000 years ago, there was a specialty specializing in diet nutrition in China, which is enough to show that China's diet culture has a long history. In Treatise on Febrile Diseases, Zhang Zhongjing, a famous physician in the Eastern Han Dynasty, not only elaborated the relationship between diet and diseases, but also listed some dietary taboos. Not only that, but the therapeutic prescriptions such as Danggui Ginger Mutton Soup and Pig Skin Soup recorded in it are all common medicinal diets so far. It can be seen that the progress of dietotherapy and the development of Chinese medicine complement each other, and dietotherapy is always an important part of Chinese medicine.
It's just that we ordinary people don't know much about the nature of these ingredients. In fact, many ingredients are matched together, and its effect is still relatively good. Today, I will share with you two seemingly unrelated ingredients, but the effect is very obvious when they are combined. Therefore, this ginger white wine shared with you today is too powerful and has solved many people's hidden secrets. Very practical, and the collection is fast!
This ingredient is white wine. Many people especially like drinking. Liquor is also the alcohol they are familiar with. Isn't there a saying? Big wine hurts, while small wine delights. Although frequent drinking will hurt, white wine also has some benefits. Moderate drinking can stimulate appetite and help digestion. Moderate drinking of white wine can not only drive away cold, but also promote blood circulation. The second ingredient is ginger, which is indispensable when we cook, especially when we cook meat. Ginger can not only refresh, but also deodorize. If you think it is just a condiment, you are wrong. Ginger can not only relieve fatigue, but also increase appetite and promote the secretion of gastric juice, so it promotes digestion and protects the stomach. So what effect will these two ingredients have together?
Someone has done experiments on the Internet. After washing the ginger, they cut it into thin slices, then put the cut ginger in a container and add some white wine to it. Let stand for about half an hour. At this time, we can do a small experiment. The process of the experiment is that we can take a cotton swab, dip it in some ginger liquid soaked in white wine, and apply it to love sweating's armpit. Especially some friends who love sports in love sweating, are very helpful. If you apply this method two or three times a day for several days, you will find that no matter how much you sweat after exercise, you will not smell. Do you think it's simple after listening to it? He is also very practical ~
Does anyone feel incredible after listening to it? But these are the two most common ingredients in our lives. I didn't expect them to have such a great effect together, and the effect is quite good. If you are a friend of love sweating, try soaking ginger in white wine. If you have a friend with the same problem around you, you might as well share this article with her so that she can benefit from my little coup!
Yes, you can use ginger, rock sugar and white wine. You can drink it in two weeks. But also has good drug effect, and has the functions of invigorating stomach, promoting intestinal peristalsis, inducing diuresis, relieving fever, relieving cough, eliminating phlegm, resisting bacteria, preventing gastric ulcer and calming down. Personal opinion, for reference only. I hope I can help you.
Ginger is widely used in people's daily life. It is not only an important condiment, but also contains many effective ingredients such as vitamins, potassium, magnesium, calcium, iron, zinc, protein, carbohydrates and gingerol, which is deeply loved by the masses.
Formula of ginger soaking wine
200 grams of ginger is prepared into medicinal liquor, and 5000 ml of special wine for soaking wine is not added with ancient Yang Kang.
Its preparation method is to slice ginger, put it in special soaking wine for Guyangkang without additives, and soak it for half a month.
The formula of medicinal liquor is: ginger150g, Radix Astragali, Radix Angelicae Pubescentis, Cornus officinalis, Radix Asparagi, Flos Chrysanthemi, Radix Saposhnikoviae, Rhizoma Chuanxiong (processed), Radix Platycladi (processed), Radix Stephaniae Tetrandrae, Atractylodis Macrocephalae, Poria, Radix Achyranthis Bidentatae, Fructus Lycii 90g, Magnetite (mashed) 270g, and Rhizoma Osmundae 60g, 265438.
The preparation method comprise: putting that precursor 17 into a cloth bag, put into a container, adding Chinese liquor, and sealing and soak for 7 days.