What are the ingredients for soaking wine in winter? What are the ingredients for soaking in sake?

Common soaking materials are: 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. Note: Koji is not usually chosen for soaking sake because koji is made from koji.

When fermented, the aroma of koji mixed with the smell of the drug, giving it a strange taste.

Soaking wine, the common ginseng, wolfberry, deer antler, Ganoderma gastrodia, etc., is usually more appropriate to match soaking wine according to the recipe, for example.

Method] Cut the first 2 flavors into thin slices, put them in a container, add wolfberries, pour them into the liquor and seal them, soak them for 10 days, filter them to remove the slag, and they are ready.

In addition, clay jars or glassware are used to soak wine. It is forbidden to make wine in plastic and metal utensils, as plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Glass and ceramics do not produce the above situation.

30 grams of ginseng, 30 grams of cooked ground, 30 grams of wheat winter, 20 grams of asparagus, 20 grams of white poria cocos, 30 grams of raw land and 1500 grams of liquor.

Method] (1) Break all the above medicines, put them in the liquor jar and cook them for half an hour, cover and seal them with the degree that the wine is black. (2) Shake once a day, drink after 3 days.

Dosage] 2 times a day, 10g-20g each time.

Efficacy] nourishes yin and replenishes deficiency, nourishes qi and blood, invigorates the spirit, and pleases the face. It is suitable for fatigue, premature whitening of beard, bone steaming hot flashes, waist and knee soreness, lung heat and dry cough, lack of energy and other symptoms caused by qi and yin deficiency.

The most common material for soaking wine in winter is hawthorn, in addition, there is tangerine peel, that is, orange peel dried soaking wine, which is also good for the body, in addition, deer antler velvet and ginseng soaking wine in winter are also relatively warm.

The ingredients for soaking wine in winter are goji berries, seahorses, and more. Some Chinese herbs American ginseng, ginseng, deer antler velvet, seahorse, ginseng, snake whip wolfberry. Cordyceps sinensis, geckos, tadpoles, Fauci.

If you want to soak wine in winter, you can use ginseng, ganoderma lucidum, leek seeds, etc., or you can soak wine with other ingredients according to the recipe, for example.

Production method] Put the above materials in a net porcelain bottle, pour into the liquor to soak, cover and seal, shake a few times every other day, and soak for 7 days before drinking.

Clam wine The clam is the dry body of the gecko family clam, which is flat in nature, salty in taste, and returns to the lungs and kidney meridians. Clams nourish lung qi, benefit sperm and blood, and stabilize asthma.

Ginseng Poria Cocos Wine Poria cocos is a traditional Chinese medicine that nourishes the spleen and stomach, with a flat nature, sweet and light taste, which is conducive to water swelling, calming the heart and soothing the nerves, and strengthening the spleen and stomach.

Ginseng and deer antler soaking wine is suitable for regulating kidney yang deficiency, qi and blood deficiency, pay attention to yin deficiency and fire, and patients with high blood pressure should not take it. .

Pure deer antler wine Sika deer antler velvet strengthens the yuan yang, replenishes qi and blood, benefits the essence, strengthens the muscles and bones, eliminates fatigue, promotes metabolism, nourishes and nourishes the skin. Deer.

In winter, you can use ginseng, wolfberry, deer antler velvet, all of which are available.

Seahorse wolfberry wine Ingredients: 10 grams of wolfberry, a pair of seahorses, 500 ml of liquor Method: Goji berries and seahorses are put into a liquor bottle, sealed, and can be opened and drunk after two weeks.

Efficacy: Yang aid, kidney tonic, waist and knee soreness, chills, fatigue, pale tongue coating are suitable for take.

Cuscuta 120g, Cistanche 120g, Asparagus 60g, Maimendong 60g, Poria Cocos 60g

Lycium barbarum 60g, Schisandra chinensis 60g, Calamus calamus 30g, psyllium 45g, Yamacorn meat 60g, Yuanzhi meat 30g, cypress kernel 60g, raspberry 45g, Digupi 45g, hyssop 60g, raw land 60g, Rehman 60g, yam 60g, ginseng 60gWood fragrance 60g, Sichuan pepper 30g, Zexiao 30g, eucommia (stir-fried with ginger) 60g, Morinda (heartless) 60g, liquor 3000ml

You can use angelica, wolfberry, honey, kudzu, ejiao, dandelion, etc.

Cordyceps sinensis has a better drinking effect in wine 20 grams of Cordyceps sinensis in a container, add 500 grams of liquor, seal and soak for 3 days before drinking

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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 color of the soaking wine is amber, the taste is mellow and fragrant, which helps digestion, strengthens the stomach, and invigorates the blood.

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, 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 and tonic effects 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 matching soaking wine according to the recipe.

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 soaking of wine needs to use clay jars or glassware, plastic and metal utensils are forbidden to soak in wine, the degree of wine is between 55 ° and 60 ° is better, and the soaking time is as long as possible, the time is too short, and it does not taste.