Should you use raw chestnuts for chestnut brewing? How do you make chestnuts in wine?

Chestnuts contain a lot of starch, fat, vitamins. I've heard of chestnut soaking in wine, but from a nutritional point of view, it's better to eat raw chestnuts directly. Although cooked chestnut soaking wine can improve the aroma, it is not as nutritious as raw chestnut.

Chestnut soaking wine can tonify the kidney and spleen, because chestnut returns to the kidney and spleen meridian, and when it is used to soak in wine and eat, it has the effect of tonifying the kidney and strengthening the spleen, and is suitable for people with kidney deficiency, spleen deficiency, impotence, slippery sperm, and low sexual function.

Moreover, chestnut can also be used to invigorate blood and stop bleeding, traditional Chinese medicine believes that chestnut wine is a relatively warm food, which can promote blood circulation and is very beneficial to the life activities of the human body.

How to make chestnut soaking wine:

Since the nutritional value of chestnuts is so high, the following is a brief introduction to how to soak chestnut wine, first of all, prepare the raw materials: 120 grams of chestnuts, 500 grams of liquor.

2. The production steps of chestnut soaking wine:

Soak the chestnuts in boiling water, divide the chestnuts into two halves, remove the shells and put them in a clean utensil for later use, add boiling water to soak them after they are all processed, and then stir them with chopsticks. In this step, you need to pay attention to the soaking time, because too long will cause the chestnut to lose nutrients.

Put the crushed chestnuts into a clean utensil, add liquor, cover and seal, put in a cool place, need to shake often in the early stage, and let it stand and clarify after 10 days before drinking.

Chestnut soaking wine can be soaked alone or with other ingredients, such as [Recipe (for reference only)] 800 grams of chestnut, one ginseng, 100 grams of red dates, 50 grams of wolfberry, 50 grams of rock sugar, and 5L of Guyangkang zero-added wine for soaking wine

Production method] Put chestnuts, ginseng, red dates, wolfberries, and rock sugar into a wine soaking container, pour into white wine and soak, seal and soak for 30 days.

At the same time, it is necessary to use clay jars or glassware to soak wine, and it is forbidden to soak in plastic and metal utensils, 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 °

Chestnut is a kind of nut, which is a high-starch food, which has the effect of strengthening the spleen and stomach, strengthening the body and bones, benefiting the stomach and liver, and stopping bleeding and reducing swelling. Drinking chestnut wine can only play a role in nutrition and health care, but it can't and can't be a real situation, it can only play a role in tonifying the kidney.

Chestnut wolfberry soaking wine, tonifying the kidney and helping yang. Sexual dysfunction, slippery sperm, listlessness, anorexia, physical weakness, etc. Chestnut tonifies the kidney, benefits yang, and benefits the spleen.

Wine is used to make wine, and the medicinal effect is good by borrowing the power of wine. Chestnut is a good dietary product, used to make wine, is a better dietary prescription, and the weak can take it for a long time.

Soaking wine has the effect of invigorating qi and stomach, strengthening the kidneys and strengthening the essence, and eliminating fatigue. It is suitable for fatigue, insomnia, stomach cold, impotence and other symptoms.

If you want to make chestnuts in wine, you need to clean the chestnuts and then soak them in wine, which can have a certain amount of nutrition.

It is not recommended to use chestnut to soak in wine, it is not good to determine the curative effect, chestnut has the effect of tonifying the kidney and spleen, strengthening the body, benefiting the stomach and liver, invigorating blood and stopping bleeding, etc., in addition, it can be used for nausea, diarrhea, weakness of the waist and feet, vomiting, spitting, blood in the stool, gold sores, swelling and pain, scrofula, Yuejia disease, nine ulcers, red and white dysentery and other diseases. If there is an indication, chestnut can be used**, it is best to consult a doctor for examination, under the guidance of a doctor**.

1.First of all, we need raw materials, 100-200 grams of chestnuts, 1000 ml of pure sorghum liquor above 50 degrees.

2.Hulling: Wash the fresh chestnuts and remove the hard shells on the outside (you can also crush the chestnuts and soak them directly);

3.First soaking: Soak peeled chestnuts at room temperature for 7 days with 600ml of white wine, stirring once a day. Filter, retain the ,.. of the clearing

4.Second soaking: The chestnut residue after the first soaking is continued to soak at room temperature with 400ml of liquor for 7 days.

Chestnut soaking wine can be soaked alone, or other ingredients can be added to soak together, such as [recipe (for reference only)] 50 grams of wolfberry, 500 grams of chestnut, one ginseng, 30g of gastrodia, 50 grams of red dates, Gu Yangkang zero added wine for soaking wine.

Method] Put wolfberry, chestnut, ginseng, gastrodia, and red dates into a wine container, pour into white wine and soak, seal and soak for 30 days.

The materials for soaking wine must also use high-quality medicinal materials, we must identify that there are no added medicinal materials in Qianling Mountain, and the wine needs to be soaked in clay pottery jars or glassware, plastic and metal utensils are prohibited to soak in wine, and the degree of wine is better between 55 ° and 60 °, and the soaking time is as long as possible, the time is too short, and it does not taste.

1. Hulling: Remove the hard shell from the outside of fresh chestnuts.

2. Slicing: Cut the shelled chestnuts into small slices for steaming.

3. Drying: Dry the chestnut slices to remove the water contained in the chestnuts.

4. Steaming: Steaming the dried chestnut slices.

5. Mix koji: Stir the steamed chestnuts and koji evenly, and the amount of koji is 1% to 3% of the amount of fresh chestnuts.

6. Distillation: Put the fermented chestnuts into the steamer basket and distill to obtain the original solution of the liquor.

7. Storage: Put the original liquor in a storage kiln and store it for 8 to 10 months.

8, filtration: the stock solution of the stored liquor is filtered, and the present invention chestnut wine is prepared after removing the impurities in the liquor.

1. Soak the chestnuts with boiling water, divide the chestnuts into two sections, remove the shells and put them in a clean container for reservation, add boiling water to soak after they are processed, and then mix them with chopsticks. In this process, you need to pay attention to the soaking time, because too long will cause the chestnut nutrients to leak out.

2. Put the ground chestnuts into a clean container, add pure grain wine, cover with sealing, place in a cool place, shake often in the early stage, and then put it to react in the future.

The chestnut peeling method described above is the chopsticks mixing method, and there are some other simple methods in addition to this method, such as the heat expansion and cold contraction method, the refrigerator freezing method and the microwave oven method.

Hot expansion and cold contraction method: remove all the chestnuts to the shell, put them in boiling water and boil them for 3-5 minutes, scoop them up and put them in cold water to soak for 3-5 minutes, and then peel them.

Refrigerator freezing method: boil the chestnuts first and put them in the refrigerator for two hours to separate the shell meat.

Prepare the chestnuts and liquor in a ratio of 1 to 3, and the liquor must be able to completely submerge the chestnuts. Note that it is best to choose a sauce-flavored liquor, while chestnuts can be soaked directly as long as the appearance is washed and dried, and then cut into a small opening.

Recipe: 100-200 grams of chestnut, 1000 ml of pure sorghum liquor above 50 degrees Operation: (1) Hulling: Wash the fresh chestnuts and remove the hard shells on the outside (you can also crush the chestnuts and soak them directly).

2) First soaking: Soak peeled chestnuts at room temperature for 7 days with 600ml of white wine, stirring once a day. Filtration, retaining the clear liquid, is the first filtrate; (3) Second soaking:

After the first soaking, the chestnut residue was continued to soak in 400ml of liquor at room temperature for 7 days, stirring once a day. Filtration, discarding the residue and retaining the clear liquid, which is the second filtrate;

4) Combine the filtrate: Combine the filtrate 2 times, that is, chestnut soaking wine. Usage and dosage: 100ml daily, can be divided into drinks.

1. Raw materials.

120 grams of chestnuts and 500 grams of liquor.

2. Practice. Wash the raw chestnuts, crush them, put them in a clean bottle after shelling, pour in the liquor, cover and seal, put them in a cool place, shake them frequently, and let them stand and clear after 10 days.

3. Efficacy. Nourish the kidneys and help yang. Impotence, slippery sperm, lack of energy, lack of food, fatigue and other symptoms.

4. Usage. Drink 10-25 ml on an empty stomach once a day in the morning and 1 time in the evening.

5. Effect. Chestnut nourishes the kidney, helps yang, and benefits the spleen and stomach. It is made into liquor, and the medicinal power is used to promote the effect. Chestnut is a common food product, made into liquor, it is a better dietary prescription, frail people can take it for a long time, beneficial to longevity.

If the fresh chestnuts are soaked in wine, the picked chestnuts will be shelled, put them into the wine soaking container, add rock sugar, pour in 5L of Guyangkang zero added wine for soaking wine, seal, store, and soak for about 3 to 6 months. Moreover, glass and ceramics will not produce the above situation, and the degree of liquor is between 55 ° and 60 °

1. Prepare 100-200 grams of raw chestnuts, 1000 liters of real whole grain sorghum liquor above 50 degrees, and empty glass bottles.

2. Peel all the raw chestnuts, wash the fresh raw chestnuts, and remove the hard shells on the outside (you can also crush the chestnuts and soak them directly).

3. Start soaking, use 600ml of liquor, soak the peeled chestnuts at room temperature for about 7 days, and stir once a day. After 7 days, the serum and chestnut residue were retained, and the clear solution was a filtrate.

4. Do the second soaking work, continue to soak the chestnut residue after soaking for 7 days at room temperature with 400ml of liquor, and stir once a day. Also filter after 7 days, discard its residue and retain the clear as a secondary filtrate.

Article **25, merge the filtrate retained twice, and after the filtrate of the second time is combined, the raw chestnut is soaked in wine. Dosage is 100ml per day, can be divided into doses.

If you make raw chestnuts in wine, put the prepared chestnuts into a wine container, add an appropriate amount of rock sugar, pour 5L of Gu Yangkang zero addition wine for soaking wine, seal, store, and soak for about 6 months, but the wine should be soaked in clay jars or glassware, and plastic and metal utensils are prohibited to make wine, because plastic and metal wine will escape harmful substances because of 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 °

The best way to soak raw chestnuts in wine is to use fresh chestnuts to peel and clean them, and then effectively seal and soak them with white wine in a certain proportion, which can achieve good results.

The correct way to soak raw chestnuts in wine is as follows:

Tools Ingredients: 300 grams of chestnuts, 1000 ml of 50 degree liquor, water, pot, bowl, glass jar.

1. Add an appropriate amount of water to the pot, boil the water, put in the Hongliang raw chestnuts and cook until the chestnuts are "opened" and take out.

2. Peel off the shell of the chestnut and let it cool for later use.

3. Add liquor to the glass jar, put the chestnut with the shell peeled, cover and seal, and place it in a cool place.

Tips for picking raw chestnuts

1. Look at the color, the general ripe chestnuts are brown, and a little red, the shell of the chestnut is very shiny and shiny, if the skin of the chestnut is relatively dull and shiny, it is likely that it has been eaten by insects, it is recommended not to choose.

2. Pinch it, the moisture of the fruit in the fresh chestnut is relatively sufficient and full, so the flesh is relatively compact, we can pinch it by hand, if the chestnut shell is harder, it must be a fresher chestnut.

3. Shake a round to win, we can also put it in our ears and shake it when we choose raw chestnuts, because fresh raw chestnuts are relatively full and close to the chestnut shell, so we will not make any sound if we shake hard.

Many people don't like to drink the wine they bought, they prefer to brew their own wine, chestnuts are usually used by people to make wine, many people also want to try, I don't know how to make chestnuts in wine? Do chestnut soaks need to be hulled? Is it better to use raw or cooked chestnuts for chestnut soaking? Let's take a closer look!

Do you have to husk chestnut soaking wine? Raw and cooked chestnut soaking wine must be shelled, otherwise how to soak it.

And everyone knows that chestnuts have two layers of clothes, the first is the shell, the second is the clothes of the fruit inside, when we soak in wine, we only need to go to the outer layer to soak in wine!

In addition, everyone wants to know whether it is better to use raw or cooked chestnuts, everyone knows this, they must use raw chestnuts, cooked chestnuts no longer have any value in wine, and cooked chestnuts will be dissolved in the liquid for a long time!

Well, that's the answer!

Contraindications of chestnut soaking wine Chestnuts contain a lot of riboflavin, unsaturated fatty acids, carbohydrates, vitamins, minerals, etc., which are needed for the normal functioning of the body, so chestnuts have a better effect on body health after taking them. Carbohydrates can provide calories for the body, and at the same time can also promote fat metabolism, which has a very good effect on the health care of the intestines, spleen and stomach; Riboflavin can be effective in a variety of oral diseases, such as mouth and tongue sores, mouth ulcers, etc.; Vitamin C can delay aging while maintaining the normal function of bones and teeth.

The effect of chestnut soaking wine Chestnut soaking wine is very common in my dry Zheng country, and the effect of making chestnut wine is very good, as long as you drink some, you can greatly enhance sexual performance. The method of soaking chestnut in wine is very simple, and the health care effect on the body is also very good, especially for some impotence, sexual performance and other conditions. However, if it is a three-high patient, it is best to consult a doctor before taking chestnut wine to avoid damage to your health.

Chestnut contains a large amount of minerals, vitamins, unsaturated fatty acids, etc., so it is also called kidney fruit. Traditional Chinese medicine believes that chestnut is warm and sweet, can be used for both medicine and food, and has the effect of invigorating blood and stopping bleeding, as well as tonifying the kidney and strengthening the spleen.

There are many ways to use chestnuts in daily life, in addition to eating them raw, cooked them, and making them into powder, you can also mash fresh chestnuts and take them outside. In addition, you can also soak chestnuts in wine, and the effect is very good.