Bingfeng Beer [Jilin Yushu Specialty]

What is Bingfeng Beer? Authentic Jilin Yushu Specialty: Bingfeng Beer

Summary:Do you want to know what Bingfeng Beer is? This article is a detailed introduction to the Jilin Yushu specialty - Bingfeng Beer. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Bingfeng Beer. The full text takes about 9 minutes to read, mainly including the basic introduction of Bingfeng Beer and its nutritional value? What are the product features of Bingfeng Beer? How did the history of Bingfeng Beer come about? The production method of Bingfeng beer, etc

Introduction to Bingfeng Beer

Beer is the oldest alcoholic beverage in human history and the third most consumed beverage in the world after water and tea.

. Beer was introduced to China in the early 20th century and is a foreign alcoholic beverage. Beer is translated into Chinese as "beer" based on the English word "beer", and it is still used today

1. Beer is a type of beverage brewed primarily from sprouted barley. The alcohol content is the lowest, the nutritional value is high, and the ingredients include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. Known as "liquid bread", drinking it regularly has functions such as reducing heat and fever, aiding digestion, stimulating appetite and strengthening the spleen, and increasing appetite<2. Beer is made from grains that produce alcohol, therefore it is rich in B vitamins and other signature nutrients, and has a certain amount of calories. Although the term "liquid bread" is somewhat exaggerated, it does have similarities

3. Beer, especially dark beer, can reduce the incidence rate of arteriosclerosis and cataract by 50%, and has a resistance to heart disease

Typical features are manifested in multiple aspects. In terms of color, it can be roughly divided into three types: light, dark, and black. Regardless of the depth of the color, it should be clear, transparent, and free of turbidity; When it is injected into the cup, it forms foam, which should be white, delicate, durable, and hung on the cup; It has a unique hop aroma and bitterness, with light colored beer being more pronounced and having a refreshing but not light body, soft and palatable, while dark colored beer has a lighter bitterness and a strong malt aroma, with a richer body; Containing saturated dissolved CO2, it is beneficial for the foaming of beer and provides a comfortable and stimulating sensation after drinking; It should maintain its smooth transparency for a long time, and there should be no obvious suspended solids within the specified storage period

6000 years ago, Sumerians living in Mesopotamia made primitive beer from barley malt, but there was no rich foam in beer at that time

Origin of the name

The name "beer" is translated from a homophone in a foreign language. Taking the word "beer" for beer as an example, it did not exist in Chinese dictionaries in the past.

. Later, some people referred to beer as "Bier" based on foreign names such as Germany and the Netherlands; The UK calls it 'Beer'; France calls it "Biere"; Italy calls it "Birre"; Romania calls it "Berea" and so on, which all contain the sound of the word "beer" in foreign languages. Therefore, the word "beer" was translated into Chinese to create this foreign language word. Due to its alcohol content, the word "beer" was used in translation and has been in use ever since. Because beer is mainly made from barley malt, Japanese people also refer to beer as "malt beer"

Method of making Bingfeng beer

Beer chicken wings

Ingredients

1 can of beer, 5g of scallions, 10g of ginger, 5g of garlic, a little sugar, an appropriate amount of cooking oil, soy sauce, and a little salt

Method

1. Soak the chicken wings in water for more than half an hour to remove blood

2. Clean the chicken wings soaked in blood and control the moisture

3. Cut scallions, ginger, and garlic well and set aside for later use

4. Prepare a can of beer

5. Put a small amount of oil in the pot, add scallions, ginger, and garlic, and stir fry until fragrant

6. Put in the chicken wings that have been dehydrated and fry them over low heat

8. Fry until one side is golden brown, then flip over and fry until the second side is almost done. Add a little sugar

10. After boiling over high heat, reduce the heat to simmer the chicken wings

12. Simmer until the sauce is almost dry before serving