How to make chrysanthemum wine during the Double Ninth Festival, the meaning of drinking chrysanthem

The practice of chrysanthemum wine can be roughly divided into two types: fermentation method and soaking method, which are briefly described below. When we make our own products, we don't have to be rigid about the specific proportions or steps, as long as we can incorporate the smell of chrysanthemum into the wine, we are done.

In this method, chrysanthemums and rice and other grains are fermented together to make sake, which can be made into rice wine or rice wine. The simple method of mixing chrysanthemum and rice is to break the chrysanthemum, before steaming the rice in the basket, the soaked rice and chrysanthemum crushed powder are mixed evenly, and the rest of the steps can be operated according to the usual method of fermentation and liquor. Chrysanthemums are relatively lightly foamed, and the ratio of dried chrysanthemums to rice is not more than 1:

20 is appropriate, if it is a fresh chrysanthemum, you can add 1-2 times more. The chrysanthemum wine recorded in the "Xijing Miscellaneous Records" and the Song Dynasty's winemaking monograph "Beishan Wine Classic" are all fermentation methods.

This method is simple and can be done even by a novice in the kitchen. Put the chrysanthemum into the empty bottle, directly introduce the wine, mix well, seal and soak, and the volume of the chrysanthemum should be the general of the bottle. The wine can be rice wine, rice wine, and white wine, which can be selected according to personal preference.

Chrysanthemums are very light in texture and are easy to soak through, and can be drunk in 1-2 days after repeated shaking and mixing. If you want to go faster, you can break the chrysanthemums before soaking, and the flavor of the chrysanthemums will be easier to leach. Before drinking, strain with gauze as needed.

The chrysanthemum wine recorded in the Ming Dynasty's health monograph "Zunsheng Eight Notes" is the leaching method, and the book also says that other aromatic flowers, such as osmanthus, can be made in this way.

Chrysanthemum wine. Nutritional value:

Take 10-20 ml 2 times daily.

Suitable for people: It is suitable for external wind and heat syndrome, headache and fever at the beginning of warm disease, and red swelling and pain of the eyes of liver meridian wind and fire. Dizziness, head swelling, headache, high blood pressure, etc.

Contraindications: Use with caution if you have a cold body.

Required Materials: 50 grams of chrysanthemum, 500 ml of liquor.

How to make it: Wash the chrysanthemum and remove the stem, put it in a bottle, pour in the liquor, seal and soak for 10 days.

Efficacy and function.

Chrysanthemum is a nerve strengthening agent, has a good sedative effect, regular consumption can make the limbs relaxed, refreshing the mind. Chrysanthemum is sweet and bitter, slightly cold, returns to the lungs and liver meridians, and has the functions of dispersing wind and clearing heat, flattening the liver and brightening the eyes. It is used for wind, heat, cold, headache, dizziness, redness, swelling and pain in the eyes.

Dizzy. Chrysanthemum can significantly dilate the coronary arteries, and increase the amount of bleeding, can enhance the resistance of capillaries, and the chrysanthemum contained in it has a hypotensive effect, which is an ideal medicinal wine for patients with high blood pressure. This kind of health wine can play a good role in soothing the mood, can have the effect of refreshing the brain, can also nourish the liver and eyes, is good for lowering blood pressure and lipids, and can also improve immunity.

<>The significance of drinking chrysanthemum wine during the Double Ninth Festival: to strengthen the body and seek longevity

Chrysanthemum wine contributes to longevity and is related to its ability to prevent and treat diseases of the cardiovascular system. Scientific experiments have proved that chrysanthemum can lower blood pressure, lower blood lipids, dilate coronary arteries, improve the blood of the heart muscle, slow down the heart rate, enhance myocardial contractility, and significantly reduce thrombosis for silver Xun, and also has obvious effects on chest tightness, palpitations, shortness of breath, dizziness, numbness of limbs, etc. It also has a preventive effect on hypertension, arteriosclerosis, serum cholesterol and other factors.

Chrysanthemums are also rich in trace elements, among which the content of selenium is the highest, and selenium can participate in the anti-aging process of the body. These are consistent with the chrysanthemum said in traditional Chinese medicine to "benefit blood and qi for a long time, light body, endure aging and prolong life".

From a medical point of view, chrysanthemum wine can brighten the eyes, treat dizziness, lower blood pressure, lighten the body, replenish liver qi, calm the stomach and stomach, and benefit blood. Tao Yuanming's poem "There is no trace of the swallow, the wild goose has an aftermath, the wine can dispel all diseases, and the chrysanthemum relieves the declining age", which is to praise the chrysanthemum wine's effect of dispelling diseases and prolonging life.

How to make chrysanthemum wine

Recipe 1. Material:

1. Chrysanthemum, Du Feng, 500 grams each;

2. Parsnip, aconite, skullcap, dried ginger, cinnamon, angelica, dendrobium, 200 grams each;

3. Amethyz, Cistanche, 250 grams each;

4. 400 grams of Rhizome, Duhuo and stalactite powder;

5. 150 grams of Poria cocos.

Method: Take seven buckets of wine and soak it for five days.

Efficacy: Remove air cooling, make up for deficiencies.

Recipe two. Ingredients: 2500 grams of chrysanthemum, rehmannia and digupi; glutinous rice 35 kg; Koji to taste.

Method. 1. Add 50 kg of water to the first 3 flavors and cook until halved and set aside;

2. Soak the glutinous rice, drain, steam the rice, and wait for temperature.

3. With the koji (press fine first), mix the medicinal juice evenly, seal it in the urn, and wait for it to be cooked and clarified.

Efficacy: Strengthen muscles and bones, clear away deficiency and heat.

Usage: Oral. Take 10 ml warm, 3 times a day.

Recipe three. Ingredients: chamomile flowers 500 g; 300 grams of raw rehmannia 100 grams of wolfberry and angelica; 3000 grams of glutinous rice; Koji to taste.

Method: 1. Fry the first 4 flavors in water 2 times, take 2500ml of thick juice, and set aside;

2. Then take 500 ml of glutinous rice, soak it, drain it, and steam the rice;

3. After cooling, mix well with koji (finely pressed) and medicinal juice, and put it into a tile jar for fermentation;

4. Brewing wine as usual, after the taste is sweet;

5. Remove slag, that is.

Efficacy: Nourish the liver and eyes, nourish yin and clear heat.

Usage: Oral. Take 20 30 ml each time, 2 times a day.

Chrysanthemum liquor is made from chrysanthemums, glutinous rice and yeast, formerly known as longevity liquor, and its taste is refreshing and soft. At present, it is just right to brew chrysanthemum wine, and today, the bartender of Yada small brewing equipment teaches you to brew chrysanthemum glutinous rice wine!

100 kg of glutinous rice, 10 kg of fresh chrysanthemum, 250 kg of yeast, 120-150 kg of light liquor. Pour the glutinous rice into the small and medium-sized steaming stall and soak it for more than 4 hours. Check whether the glutinous rice is soaked well, knead the millet grains by hand, and turn into ash when rubbed, which is appropriate.

Open the gate valve under the steaming and cooling machine, drain the soaked grain water, and sprinkle the glutinous rice with water until the leached water is clean and not decolorized. Steamed rice, after there is no water flowing out of the water discharge valve, close the steaming lid tightly, and use the red to steam the grain.

When the steaming lid is tightly steamed, calculate the time, about 30-40 minutes, and the glutinous rice will be steamed. Open the steaming lid, sprinkle the fresh chrysanthemums on the steamed rice, and then cover and simmer for 2-3min to clean the chrysanthemums.

Spread cool, open the bottle cap, remove the chrysanthemum on the surface and cool (if the simmering time is too long, the chrysanthemum will turn black) turn on the fan, let the glutinous rice quickly cool to more than 40 degrees, and use a shovel to loosen the glutinous rice for storage. After the koji, wait for the ambient temperature of the glutinous rice to drop to more than 33 degrees, mix in the chrysanthemums, and add Yada sweet wine koji according to the proportion.

Mix the yeast and glutinous rice sufficiently, let each grain of rice stick to the yeast, scrape the surface layer flat, tamp it, and dig a small round hole in the middle of the tic-tac-toe. Cover the lid (but don't cover tightly, leave a slit) and place it in an environment of 20-30 degrees to make it filial.

More than 24-36 hours, the residual sugar is fully completed, dip a little into the mouth with your hands, wow, the fragrance of the wine melts into the chrysanthemum faint fragrance, the taste is very good, the wine at this time is very sweet, but the wine is poor. What should they do if they like to drink a wine with a lot of stamina and some sweet taste?

It takes about 15-20 days to get alcohol, and then moves down after the glutinous rice fermentation is raised, and the body becomes brown or beer-sprinkled.

Chrysanthemum glutinous rice wine with gauze and response is attractive in color, pure and round in the channel, with a special chrysanthemum fragrance and certain health care effects (after consideration, the distiller's grains can be fractionated into pure grain wine with Yada small brewing equipment).

Chrysanthemum glutinous rice wine is pasteurized and then poured into a clay jar for special brewing, and generally speaking, it tastes better after 6 months. During the Double Ninth Festival, China has had a folk custom of drinking chrysanthemum wine since ancient times. Chrysanthemum wine, in ancient times, was regarded as a must-drink during the Double Ninth Festival and an "auspicious wine" for dispelling disasters and blessings.

The brewing of chrysanthemum wine in China has long been popular in the Han and Wei dynasties. In the Ming and Qing dynasties, a variety of herbs were added to chrysanthemum wine, and its effect was better.

The method is: decoction juice with chamomile flowers, wine made with koji and rice, or herbs such as rehmannia root, Chuanxiong and wolfberry. In ancient times, chrysanthemum wine was made during the Chung Yeung Festival in the first year and dedicated to the Chung Yeung Festival in the second year.

On September 9th, the first chrysanthemums and a little green leaves are picked, mixed with the grains prepared in advance for sake brewing, and then used to make sake until September 9 of the following year.

It is made by adding chrysanthemums to wine, and it tastes very good, and then it is also very delicious.

During the Double Ninth Festival, there are some places in China that will drink chrysanthemum wine, and the chrysanthemum wine will be brewed a few days before the Double Ninth Festival, and the taste of chrysanthemum wine is also very fragrant.

Drinking chrysanthemum wine during the Double Ninth Festival means strengthening the body and seeking longevity!

The ancients called chrysanthemum wine an immortal formula, and the "Taiqing Chronicles" recorded a kind of immortal prescription: picking chrysanthemums and poria cocos and pine resin on September 9 makes people ageless. In the "Compendium of Materia Medica", there is a more specific record:

On September 9th, pick white chrysanthemums, called golden chrysanthemums, take two catties, one pound of Poria cocos, pound Luo for the end, two dollars per serving, warm wine down, three times a day, or to refine pine resin and pills chicken (eggs) large, each serving one pill. The main head is dizzy, and the long-term service makes people have a good color, and it is not old.

Chrysanthemum is the seasonal flowers and plants of the Double Ninth Festival, the so-called collapse of the frost falls, only this grass is luxuriant. From the theory of traditional Chinese medicine, the sexual taste and meridian of chrysanthemum should be sweet, bitter, slightly cold, return to the lungs and liver meridians, and its functions and indications are to disperse wind and clear heat, calm the liver and brighten the eyes, ** wind and heat cold, eye redness and pain, dizziness and so on. Drinking chrysanthemum wine on the day of the Chung Yeung Festival is also a way to strengthen the body.

How to make chrysanthemum wine

Method 1:

Add 2000 grams of chrysanthemum, 500 grams of wolfberry, 500 grams of angelica, and 1000 grams of rehmannia to the appropriate amount of water to fry the juice, filter it with gauze and set aside. Use 3000 grams of glutinous rice, add an appropriate amount of water and fry until half-cooked, and drain. Mix well with chrysanthemum medicinal juice and steam, mix in an appropriate amount of koji, put it into a tile jar, wrap it and ferment, and wait until it has a sweet taste.

Method 2:

Prepare 500 grams of chrysanthemums, 500 grams of eucommia; parsnip, aconite, skullcap, dried ginger, cinnamon, angelica, dendrobium, 200 grams each; Asterite and Cistanche, 250 grams each; 400 grams of Rhizome, Duhuo and stalactite powder; Poria 150 grams. Take seven buckets of wine and soak it for five days. Chrysanthemum wine can cure men and women with wind deficiency and cold, low back pain, less food and thinness, no lump color, shh

It can have the effect of invigorating blood and removing blood stasis, which is good for the body, and can also clear heat and detoxify, which is good for the body, can play a role in repelling mosquitoes, is good for the body, can have a beauty effect, and also has a certain commemorative significance.

It can be dizzy, and it has the effect of protecting the eyes, and it can also brighten the eyes, lower blood pressure, and clear the stomach.

It can be fired, and it can protect the stomach and intestines, and it can be dizzy and bright. It can also invigorate blood circulation and eliminate blood stasis, and can delay aging, and has the effect of beauty and beauty.

It can play a certain role, and it can also be antioxidant, can delay aging, can brighten the eyes, can nourish the liver, and can strengthen the brain.