How do you make a ginseng in wine? What kind of wine is used to soak ginseng?

Ginseng soaking wine, which can be soaked separately or with other ingredients according to the recipe, for example.

Production method] Put ginseng, jujube, and wolfberry into a wine container, pour into white wine and soak, seal and soak for 3 months.

In addition, clay jars or glassware should be used to soak wine, and plastic and metal utensils are prohibited for soaking wine, because plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Moreover, glass and ceramics will not produce the above situation, and the degree of liquor is between 55 ° and 60 °!!

Ginseng soaking wine requires a ginseng, 1 glass wine bottle with a height of 20cm and a width of 20cm, and 10 catties of liquor. Wash the ginseng and tie it to the head of the ginseng with a red rope, hang the ginseng in the glass bottle, and tie the red rope at the mouth of the bottle, which can prevent the ginseng from oxidizing, peeling and ulcering when it comes into contact with the glass bottle. Pour the liquor into the bottle, and the ginseng will be suspended in the bottle, and after soaking for 1 month, the medicinal ingredients of ginseng will be in the wine, and you can also put wolfberry, cistanche, and seahorse, so that the effect is stronger.

Those who are on fire should not take this wine.

One. There are many types of ginseng, which are mainly divided into wild and cultivated, so how do we choose? Needless to say, wild ginseng is the next step to introduce the classification of planted ginseng.

1.Understory ginseng: widely sown in the mountains, among the forests, imitating the wild state, growing naturally. (It's the kind of ginseng that I have been giving to everyone a few years ago).

2.Garden ginseng: It is the ginseng we cultivate, and there are several types of garden ginseng.

1) Fresh ginseng: also known as water seed, garden ginseng is planted for 5 years, and then dug and harvested in autumn.

2) Raw and dried ginseng: Fresh ginseng is removed from the branches, dried and preserved.

3) White ginseng: also called sugar ginseng, wash the fresh garden ginseng, soak it in boiling water for 5 minutes, take it out, prick the ginseng body, soak the concentrated syrup 3 times, 12 hours each time, take it out, and dry it naturally.

4) Red ginseng: Wash fresh ginseng, remove branches and fibrous roots, steam over low heat for 3 hours, dry and preserve.

Two. Soak the ginseng in water and brush it gently with a toothbrush, be sure to be light and not hurt the ginseng.

After washing, remove and drench, remembering not to have water.

At the head of the ginseng, tie a small piece of red rope for later hanging.

Pour the ginseng into the bottle without hurting the whiskers.

Into pure grain wine, more than 50 degrees, it is best to store wine for about a year, without losing its strength, containing alcohol, as for the dosage, there is no big requirement, about five catties, no ginseng on the line.

The lid presses down on the red string, locks, seals, and you're done!

After soaking, remember the date, and it is generally more than a month before drinking. Of course, if you want to use it for ornamental purposes, you need to choose a higher number of wines.

Liquor.

In fact, ginseng soaking wine will have a good aphrodisiac effect, and it will have a good effect on replenishing vitality, tonifying the spleen and calming the nerves, and it is more suitable for patients with qi deficiency, spleen and lung insufficiency, pale complexion, neurasthenia, insomnia, dreaminess, forgetfulness and impotence, etc., which will have a good effect, generally you can drink 1 time a day in the morning and evening, and take about 10 to 20 ml each time.

However, it can not be drunk in large quantities for a long time, otherwise there will be some bad effects, patients can use ginseng to drink liquor together, or add some other traditional Chinese medicine to brew together, which will also have a relatively good effect.

Ginseng soaking wine precautions.

1. Use high-alcohol wine, not low-alcohol wine.

2. Do not put excessive auxiliary materials, otherwise it is difficult to control the time and efficacy.

3. Do not add sugar to taste, it will reduce the efficacy, you can add honey for seasoning.

4. Do not use plastic utensils for soaking wine, it is recommended to use glassware.

5. People who are allergic to alcohol should not drink ginseng wine, so as not to give serious problems.

Wash the ginseng, put it in liquor above 50 degrees, seal it, shake it a few times a day, generally speaking, 250 grams of ginseng can be used in the proportion of 500 grams of liquor, and it can be drunk after a month.

1. Clean the ginseng and gently brush the soil from the surface and crevices with a soft brush.

2. Dry the ginseng slightly, wash it with liquor, and use it for disinfection and sterilization.

3. Wash the bottle with liquor, and then dry it.

4. Use a short bamboo skewer or disposable chopsticks to jam the cap of the bottle.

5. Tie the thicker end of the ginseng with sterilized cotton thread, and then hang the whole ginseng.

6. Pour in the liquor and soak it completely into the ginseng part.

7. Seal the bottle with adhesive tape, and then seal the whole cap with plastic wrap.

Remove the reed head of the ginseng, bake the soft slices, remove the impurities from the wolfberry, put it into a clean gauze bag with the cooked ground, and seal the mouth of the bag. Put the medicine bag in the wine and seal and soak, stir once a day, and soak for 15 days before filtering with clean gauze. Take the medicinal wine for later use, put the rock sugar into the pot, add a small amount of water to heat and melt and boil.

When boiling until it is slightly yellow, filter it while it is hot to remove the slag, add it to the medicinal wine and stir well after cooling, and take the sake liquid after standing for a period of time to drink.

Ginseng wine is a kind of wine brewed with ginseng, which nourishes the middle qi, warms the blood veins, greatly replenishes the vitality, and cures all deficiencies. It is used to treat the elderly or post-illness weakness, impotence, fatigue, lack of food and loose stools. The skin of ginseng in ginseng wine should be brownish-yellow or brownish-red, and the color of the wine should be dark brownish-yellow or yellow.

When soaking ginseng in wine, if the color of the skin becomes darker, it indicates that the active ingredient of ginseng, ginsenosides, has not been leached, and after all the ginseng components are leached, the skin of ginseng becomes white, and the impregnated wine has no color, which indicates that such ginseng wine has no medicinal effect.

Choose 50 grams of high-quality organic fresh ginseng.

The efficacy of ginseng wine depends on the quality of ginseng, which should be identified when purchasing. Imported ginseng has a good taste, full aroma, bitter and sweet, and the effect is also the best. Most of the ginseng sold in the market and pharmacies for a few dollars a gram is introduced domestically, and imported ginseng can only be bought by a few large brands such as Fulinmen American Ginseng and Tong Ren Tang, ranging from a dozen yuan to more than 20 yuan a gram.

How to make ginseng liquor.

Ingredients: 30g of ginseng, 1200ml of liquor

Preparation method: 1. Sew a bag of the same size as ginseng with gauze, load the ginseng into it, and sew the mouth;

2. Soak in wine for a few days;

3. After that, pour it into the casserole, cook it on a slight fire, boil the wine to 500 700ml, and pour the wine into the bottle;

3. Seal it, cool it, and store it for later use.

Dosage: 10 30ml each time, 1 time a day (preferably in the morning).