Huizhou Rice Wine [Guangdong Huizhou Specialty]

What is Huizhou rice wine? Authentic Guangdong Huizhou specialty: Huizhou rice wine

Content summary:Do you want to know what Huizhou rice wine is? This article is a detailed introduction to the specialty of Huizhou, Guangdong Province - Huizhou Rice Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Huizhou Rice Wine. The full text takes about 9 minutes to read, mainly including the basic introduction of Huizhou Rice Wine and its nutritional value? What are the product characteristics of Huizhou rice wine? How did the history of Huizhou rice wine come about? The production method of Huizhou rice wine, etc

Basic Introduction to Huizhou Rice Wine

Rice wine, also known as fermented wine or sweet wine. In the past, it was called 'Li'. Made from glutinous rice, it is a traditional specialty wine of the Han ethnic group in China

1. For symptoms such as stomach cold, blood stasis, milk deficiency, rheumatoid arthritis, lower back pain, and numbness of hands and feet, it is better to drink hot drinks

2. For symptoms such as neurasthenia, mental confusion, depression, and forgetfulness, adding eggs and boiling soup is more effective<3. Rice wine can help with blood circulation, promote metabolism, and has the effects of nourishing blood and skin, relaxing muscles and activating collaterals, strengthening the body and prolonging life<4. Postpartum blood stasis, back and waist pain, numbness and tremors in hands and feet, rheumatoid arthritis, traumatic injuries, indigestion, anorexia and irritability, rapid heartbeat, physical weakness, weakened vitality, nocturnal emission, menstrual disorders, postpartum milk deficiency, anemia and other diseases have great benefits and therapeutic effects

5. Rice wine can be consumed directly as a raw drink or heated before consumption

7. Rice wine can also undergo esterification reaction with the fat in meat, producing aromatic substances that enhance the flavor of dishes. The functions of removing fishy and gamey odors, as well as enhancing flavor, of rice wine are widely used in dish preparation. Westerners like to eat Chinese food, which is related to the unique flavoring function of rice wine, which was first discovered by the Chinese and skillfully adopted

Method of making Huizhou rice wine

Wash the glutinous rice thoroughly, soak it in cold water for 4-5 hours, place a clean cloth on the steamer, and steam the rice directly on the cloth. Because the rice has already been soaked and swollen, there is no need to add water to the rice bowl like steaming rice. Steamed rice is placed in a clean bowl, and when the temperature drops to 30-40 degrees, it is mixed with yeast according to the proportion. Use a spoon to slightly press the rice, dig a hole in the middle, and then sprinkle some cold white rice on top of it. Cover it with a lid and place it in a place over 20 degrees Celsius. After about 30 hours, the taste will be ready. It's getting slightly cooler now, so if the room temperature at home is 20 degrees, you can wrap the basin in a cotton coat and heat it up. You can open it in the middle to take a look, and add some cold white water to it in moderation. After making glutinous rice wine, in order to prevent further aging, it needs to be bottled and stored in the refrigerator for easy consumption at any time. There are dosage instructions on the alcohol and medicine in Suzhou. The key to making glutinous rice wine is that the utensils are clean and there must be no oil stains. It is best to clean all the steamers, drawers, cloths, pots, lids, spoons, etc. before making. If it is stained with oil droplets, it will definitely not succeed. The rice will produce green and black mold, which is unacceptable. If there is a little white hair on the rice noodles, it is normal and can be cooked and eaten. The ones below can be eaten directly. To ensure cleanliness, a new drawer cloth was specially used. This piece is reserved for steaming glutinous rice, and for steaming buns, corn leaves can be used as the drawer cloth