What are the effects of Lao rice wine? Please, 3Q

Method 1: Ingredients: a bowl of rice wine;

Excipients: 60 grams of brown sugar, 15 glutinous rice balls;

Steps: 1. Pour half a pot of water into the pot and bring to a boil;

2. Put the glutinous rice balls in and cook over medium heat for 1 minute;

3. Add Lao rice wine, and cook Lao rice wine and glutinous rice dumplings until they float on the water;

4. Add brown sugar to the pot and continue to cook for 2 minutes to complete the production.

Method 2: Ingredients: 400 grams of rice wine, one egg;

Excipients: 20 red dates, 50 grams of rock sugar;

Steps: 1. Add water to the pot, after the water boils, slice the jujubes, remove the core, and put them into the pot;

2. After boiling the jujubes for 5 minutes, add the rice wine and stir;

3. Crack the eggs into a bowl and beat them evenly;

4. When the rice wine boils, pour the egg liquid into the pot and stir constantly to form egg drops;

5. Add rock sugar to the pot and cook over medium heat for 2 minutes.

1 Soak glutinous rice (or rice) in water for half a day, rinse it well, and then steam it into rice.

2 Mixed koji:

Spread the glutinous rice with a spoon, sprinkle the koji evenly over the glutinous rice (leaving a little koji for lasting), and then turn the glutinous rice with a spoon to mix the koji as evenly as possible.

3.Save:

Gently press with a spoon. Smooth the surface (you can dip it in cold boiled water), make a flat-topped cone, press out a depression in the middle, sprinkle the last bit of koji in it, and pour in a little cold boiled water (the purpose is that the water slowly seeps outward, which can evenly dissolve the koji mixed in the rice, which is conducive to uniform fermentation), but the water should not be too much.

4.Fermentation: Cover the container tightly and put it at a suitable temperature (about 30), if the room temperature is not enough, you can wrap the container with a thick towel, etc

5.You can check in the middle to see if there is a fever, and fever is a good phenomenon.

The nutrition of Lao rice wine is the product of high-quality glutinous rice and Xiaogan's characteristic koji (Fengwo koji) after fermentation by Rhizopus (as well as a small amount of mucor and yeast), and the chemical composition and physical state have changed greatly. The starch in it is converted into small molecules of sugar, and the protein part is broken down into amino acids and peptides.

Lao rice wine is rich in honey, sweet in the mouth, rich in a variety of vitamins, glucose, amino acids and other nutrients, after drinking can be appetizing and refreshing, and has the function of invigorating qi and nourishing blood, nourishing yin and nourishing kidneys. It is a nutritious product for all ages.

A variety of ways to eat: direct tasting, clear soup rice wine, osmanthus rice wine, egg soup rice wine, paste soup rice wine, stewed soup, add about 50 grams of this product and an appropriate amount of brown sugar to the boiled egg.

Drink directly and put in the rice balls that are about to be cooked. Efficacy: decongestion, beauty, moisturizing.

1. Rice wine, also known as wine brewing, sweet wine. In the old days, it was called "Li". Brewed from glutinous rice, it is a traditional specialty liquor of the Han Chinese and most ethnic minorities.

The main ingredient is Jiangmi, so it is also called Jiangmi wine. In the north, it is generally called "rice wine" or "sweet wine". It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with sake fermentation (a special microbial yeast).

The brewing process is simple and shiny socks, and the taste is sweet and mellow. The alcohol content is very low, so it is loved by people.

2. The first way to eat old rice wine is that you can drink it directly. The second way to eat old rice wine is to put the rice wine into the rice balls that are about to be cooked, put more if you want to eat it, and you can eat it after boiling. Old rice wine eating method three, first put some water in the pot, wait for the water to boil and then open the eggs in the pot, after the rice wine is almost cooked, you can put it in if you are willing to eat, it is particularly nutritious, and has the function of replenishing blood and qi keys.

Silting: Soak minced ginger in rice wine, soak for 40 minutes, and rub the bruised area with minced ginger for a spicy effect. Beauty:

Mix an appropriate amount of rice wine with the appropriate lotion and apply it to your face, which can be used as a **. Moisturizing: In winter, add an appropriate amount of rice wine to white water to drink, which can keep the body hydrated.

As follows: 1. If there is no ready-made glutinous rice balls, you can use a small amount of glutinous rice flour.

Add a little water to make the rice noodles into a wet and dry ball.

2. Roll round one by one.

3. After the water boils, put in the balls.

4. Add the prepared rice wine, and you can add a little more if you eat it yourself.

5. Stir quickly with a spoon in the pot while adding to prevent lotus root flour.

If the clumps or the age of the bucket are uneven, then sprinkle some osmanthus sugar or osmanthus to increase the fragrance to turn off the heat. Finish.

Ingredients: glutinous rice balls, rice wine.

Auxiliary Lu Hui 蚂ant material: wolfberry, lotus seed.

Here's how:

1. Put wolfberries and lotus seeds in cold water in advance and soak for one hour;

2. Take the glutinous rice balls out of the Bingbi grinding box and thaw them;

3. Add water to the pot and boil the water early on high heat;

4. Put the glutinous rice balls in a pot and cook for 3 to 4 minutes;

5. When the time is up, scoop the rice balls into a bowl;

6. Pour the rice wine into the pot and bring to a boil over high heat;

7. After boiling, add the wolfberries and lotus seeds to the pot and cook for 1 minute;

8. When the time is up, pour the rice wine on the glutinous rice balls and serve.