What materials are used for soaking wine in winter, and what are the materials for soaking wine?

1. [Formula].

10 grams of cumin, 20 grams of fresh calamus, September chrysanthemum, fresh papaya, mulberry parasitic, 1500 ml of liquor.

Method] Mash the first 1 flavor, put it into a cloth bag, put it in a container, add liquor, seal it, soak it for 7 days, filter it and remove the slag, and it is ready.

Function] Cleanse the heart, soften the liver and tonify the kidneys, dissolve dampness and open the body.

Indications] dizziness, tinnitus, indigestion, walking weakness and other symptoms caused by liver and kidney deficiency.

Usage] orally. Take 10-15 ml each time, 2 times a day.

2. Cordyceps sinensis has a better drinking effect in wine.

20 grams of Cordyceps sinensis is placed in a container, 500 grams of liquor is added, sealed and soaked for 3 days before drinking, taking 1 2 times a day, taking 10 grams each time, it has the effect of tonifying the kidney and strengthening yang, nourishing the lungs and filling the essence, and is suitable for post-illness physical weakness, fatigue, impotence, backache and cough.

Soaking wine, either soaking the soaking ingredients separately, or soaking the soaking materials according to the recipe, for example.

Production method] Put red dates, hawthorn and wolfberry into a wine container, add rock sugar, pour into white wine and soak, seal and soak for 15 days.

Moreover, 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 °

Common soaking materials include ginseng, snake, wolfberry, deer antler, deer whip, cordyceps, American ginseng, etc. It is best to use white wine for soaking wine, with a degree of about 38 to 52 degrees.

Introduction to sparkling sake

Wine soaking is a long-standing tradition in China and an important part of traditional Chinese medicine health care. There is a big difference between the use of sparkling wine and medicinal wine. In the Wa drink, the fermented small red rice is poured into the barrel, poured into the spring water, covered with bamboo shoot leaves, soaked for a while, and then drinkable.

The host introduces the wine into the bamboo tube cup with a wine guide tube inserted into the bottom of the barrel, tastes it first, and then offers it to the guests in turn. It is a festival, a good product for hospitality, and it is also used as a gift. Also known as quinoa.

Hmong drink. Put the sun-dried quinoa fruit into a small cloth bag, soak it in a wine jar filled with glutinous rice wine, seal it, put it in the cellar for three months, take out the gourdstone bag, and drink it. It is a festival and a good product for hospitality.

The soaking wine of the Miao people in Guizhou is also known as prickly pear wine. Unlike general blended liquor, the base of soaking sake is not distilled liquor, but fermented liquor with juice.

Its production method is to first use glutinous rice to make glutinous rice wine, and then dry the prickly pear fruit and put it into a cloth bag, and put it in the wine jar to seal and soak. After 3 months in the cellar, take out the prickly pear pomace, and it is ready. The soaking wine is amber in color, delicious and mellow, which helps digestion, strengthens the stomach, and invigorates blood.

Common soaking materials include ginseng, snake, wolfberry, deer antler, deer whip, cordyceps, American ginseng, etc. It is best to use liquor for soaking in wine, and you can choose a low-alcohol wine of about 38 degrees for a small amount of wine, and a high-alcohol wine of about 52 degrees for a large amount of wine.

Whether it is for soaking wine or drinking it for yourself, whether you buy bottled wine, loose wine or Datan wine, it must be pure grain wine, because only pure grain wine is free of flavors and additives, and the soaked wine is more unique and fragrant.

The history of sparkling wine:Folk since ancient times have the habit of soaking medicinal wine, some materials with tonic effect, immersed in the wine sealed and aged for a few years, and then open to drink, originally only the liquor with the aroma of grain wine, but at this time it has become a rich aroma, pure wine taste, but also has the effect of medicinal liquor, the taste is also more fragrant and soft than the original liquor, the ancients also believed that the lord, often drink their own brewed medicinal wine, can bring conditioning effect and tonic effect to the body.

The materials for soaking wine, in life, there are wolfberry, ginseng, red dates, ganoderma lucidum, bayberry, papaya, etc., either soaking wine alone or according to the recipe with soaking wine.

Recipe (for reference only)] 150 grams of seahorse, 50 grams of red dates, 10 grams of red ginseng, 9 grams of sea dragon, 60 grams of angelica, 60 grams of hyssop, Gu Yangkang, no additives, wine making method for soaking wine] Mash the first 6 flavors, put them in a container, add liquor, seal, soak, filter and remove slag, and it is ready. Moreover, the wine needs to be soaked in clay jars or glassware, plastic and metal utensils are prohibited for soaking, the degree of the wine is between 55 ° and 60 °, and the soaking time is as long as possible, the time is too short, and it does not taste.