, Mo Xiaonong’s waxy wine is muddy. In good years, there are plenty of chickens and porpoises left. There is no doubt that there is no way out. This poem “you Shan Xi Cun” is a poem written by Lu You, which I learned when I was in school. The wax wine, commonly known as rice wine, is made from glutinous rice. It is white and slightly turbid. It is usually brewed in the twelfth lunar month and drunk in the Spring Festival, so it is called wax wine. Nowadays, rice wine is often seen in supermarkets. Many people have never drunk rice wine and don’t know how to drink it. In fact, rice wine is highly nutritious. Let’s get to know it together!
Rice wine, also known as mash, is a kind of fermented wine with glutinous rice, japonica rice and jiangmi as raw materials, and natural microbial pure root enzyme Sweet Wine Koji as saccharification and fermentation. In the process of rice wine fermentation, the chemical composition and physical state have changed a lot, and some flavor substances produced also improve its flavor.
the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to the absorption of human body, and also changes the taste, mainly including glucose, fructose, maltose, sucrose and isomaltose.
acid plays an important role in the taste of rice wine and stimulating the secretion of digestive juice. These organic acids are actually produced by root enzyme fermentation in the fermentation process.
protein and amino acids
m most of the protein is insoluble in water, but after fermentation, some proteins will be broken down into free amino acids and polypeptides, which is conducive to the body’s absorption.
Vitamins and minerals
m is rich in vitamins and minerals. During the fermentation of rice wine, some vitamins are also produced, mainly including vitamin B, vitamin E and minerals. Nutrition of
rice wine has high nutritional value, which contains more than 10 kinds of amino acids, 8 of which are not synthesized by human body but essential. The content of lysine in rice wine per liter is several times higher than that in beer and wine. Rice wine has a very good health care effect, folk has & lt; Rice wine, grain essence, the younger you drink & quot; It’s also called & quot; Ginseng nourishes Qi, rice wine nourishes people;.
The versatile uses of rice wine
in the brewing process of rice wine, a transparent liquid metabolite is produced, which is similar to the structure of human cells, and is an easily absorbed skin care ingredient, So it can be used for skin care. Wash the face with the usual rice wine and half of the skin cream. Wash it after 15 minutes. You can sterilize and remove the oil and skin. Puberty oily skin can make a rice wine mask once a week.
boil 500ml rice wine, then soak 100g peeled and diced garlic for half an hour, then apply rice wine to the hair, massage the scalp, wrap a hot towel for half an hour, and wash the hair. It is effective for dry and easily broken hair.
research found that a group of enzyme inhibitors in rice wine can reduce the activity of another group of enzymes in the brain that will affect memory, so as to play a role in enhancing memory. Moderate consumption of rice wine can effectively prevent Alzheimer’s disease.
For chills, blood stasis, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet, hot drink is better; For neurasthenia, trance, depression and amnesia, it is better to add eggs and boiled soup; Rice wine can help blood circulation, promote metabolism, and has the effects of nourishing blood and skin, relaxing muscles and activating collaterals, strengthening body and prolonging life.
maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, dyspepsia, anorexia, irritability, tachycardia, physical deficiency, loss of vitality, spermatorrhea drowning, irregular menstruation, maternal lack of milk and anemia and other diseases have great tonic and therapeutic effect. Rice wine can be directly used as raw drink or heated for drinking.
The principle of rice wine as a good seasoning is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods. After heating, these substances can escape with a variety of volatile components in the wine, so it can remove the peculiar smell in food.
rice wine can also react with the fat in the meat to produce aromatic substances, which can enhance the taste of dishes. These functions of rice wine, such as deodorization, deodorization and flavor enhancement, are widely used in cooking. Westerners like to eat Chinese food, which has something to do with the unique seasoning function of rice wine, which was first discovered and skillfully adopted by the Chinese people.
Homemade rice wine
rice wine can be made by oneself. The method is also very simple. Wash and steam the glutinous rice and let it cool in the air. Then put the glutinous rice in a ceramic jar, sprinkle an appropriate amount of koji on the rice, and mix the koji and rice evenly with a shovel, The container was sealed and fermented for about 36 hours at about 30 ℃. Punch in the lid of the container, fill it with cold boiled water, cover it again, put it in the refrigerator and take it as you like.
if you buy rice wine in the supermarket, you can see that there is a hole in the middle of the rice in the glass jar. The big hole is older, and the small hole is new fermented. The taste of the old wine is stronger and more fragrant, while the taste of the new wine is lighter.