In ancient Chinese wine culture, what are the skills of the traditional preparation method of red ye

The control of moisture is the most critical part of making red yeast rice. When the moisture is moderate, the mycelium can grow normally, and alcoholic fermentation will not be carried out.

Choose a place where the soil is red, dig a deep pit and pour the japonica rice into it, press it with heavy stones, and let it ferment.

Red yeast wine is made by fermenting red rice, and sorghum and rice should be selected well, which can beautify and nourish the skin.

Red yeast wine is made by steaming rice and then fermenting it in a vat.

Red yeast rice is mainly made from grain, and is made from rice in a special way.

Red yeast wine is made by fermenting red rice, which can beautify the skin and prevent tumors.

Sorghum and rice should be chosen well, not moldy or rotten.

Red yeast rice was originally rice, and red yeast rice is a traditional Chinese medicine and food duality.

Red yeast rice is mainly made of grain, which is made from rice in a special way, which has the effect of beautifying and nourishing the skin.

In ancient China, there is also a very proud achievement in the technology of making koji, that is, the cultivation of red yeast rice It is also called "Danqu", which is the breeding of red rice fungus on indica rice, and grows through the inside and outside of rice grains

Because red yeast rice reproduces very slowly, it is easy to be suppressed by other molds with strong vitality and rapid multiplication in nature, so this kind of koji is not easy to make and is not easy to find Even if it is found, it is often because of "ignorance", and it is thought that it is a failure to make koji

Because red yeast rice is a high-temperature acidophilus, so at a higher temperature, especially on rancid rice, most of the other fungi are inhibited, but the advantages of red yeast rice are revealed, so the success of the cultivation of red mold koji must be the result of long-term patient observation and experience of koji workers

Song Yingxing's "Heavenly Creations" has a very detailed record of the production of red yeast From its description, it can be seen that when making red yeast rice in the Ming Dynasty, the qu workers also added acidic alum water to the rice to facilitate the growth of red mold, which shows how rich their experience is

Red yeast rice is not only traditional Chinese medicine, but also food It has many uses, in addition to brewing red wine, the greater use is to be used as a food preservative, thin on fish and meat with red yeast rice, even in the middle of summer can keep the flavor unchanged, maggots and flies do not dare to approach, because red rice mold can secrete antibiotics with strong bactericidal effect So Song Yingxing said that it is a "miracle medicine", Li Shizhen said "this is a clever person who peeps at the creation of chemistry" It is also a very ideal food dyes, which is non-toxic and bright, and red bean curd is colored with it

Red yeast rice is still a very good medicine, Li Shizhen has pointed out that it can be **red and white dysentery, bruises, injuries, digestion and blood activation, spleen and stomach Regarding fruit winemaking, before the Han Dynasty, China did not seem to use fruit to make wine, and there is no record of this According to the "Book of Han", it was Zhang Qian who sent an envoy to the Western Regions during the time of Emperor Wu of the Han Dynasty and brought back grape seeds and wine from Dawan in the Fergana Basin of present-day Central Asia