Chrysanthemum wine, as a traditional liquor in Chinese culture, is loved for its unique taste and health care function. Chrysanthemum wine not only has a mellow taste and fragrant fragrance, but also has the effects of clearing heat and detoxifying, brightening the eyes and nourishing the mind. This article will give you a detailed introduction to the historical origin, production method and health function of chrysanthemum wine.
1. The historical origin of chrysanthemum wine.
The history of chrysanthemum wine can be traced back to ancient China, and according to legend, it was created by Hua Tuo, a famous physician in the Han Dynasty. With the passage of time, the production technique of chrysanthemum wine has been continuously developed and improved, and it has become a traditional wine with profound cultural heritage. In ancient times, chrysanthemum wine was often regarded as a health wine, and was used by people to celebrate the Chung Yeung Festival, chrysanthemum appreciation and other occasions.
Second, the production method of chrysanthemum wine.
Preparation materials: The main ingredients needed to make chrysanthemum wine are dried chrysanthemums, glutinous rice, koji and an appropriate amount of honey. In addition, clean containers, gauze, and tools such as thermometers are required.
Soak the glutinous rice: Soak the glutinous rice in clean water for about 4 to 8 hours until the rice grains are soft. Then, drain the glutinous rice and place it in a clean container.
Steaming glutinous rice: Put the glutinous rice in a steamer and steam it until it is cooked through, about 30 minutes to 1 hour. Be careful to keep the heat proper so that the glutinous rice does not burn or undercook.
Cool the glutinous rice: Spread out the steamed glutinous rice and let it cool until the temperature drops to about 20 degrees.
Prepare the chrysanthemums: Rinse the dried chrysanthemums with water and dry them for water.
Ingredients: Place the glutinous rice, chrysanthemums, and koji in a clean container and stir well. Then add an appropriate amount of cold boiled water, making sure all ingredients are well mixed.
Fermentation: Ferment in a sealed container and place it in a cool and ventilated place. In general, the fermentation period takes 1 to 3 months.
Filtration: After fermentation, the wine is filtered out and packed into a clean container. It is possible to add the right amount of honey to taste according to personal taste.
Aging: Chrysanthemum wine is aged in a cool and ventilated place for a period of time to make the wine clearer and more mellow. The general aging period is 1 to 3 months.
Drink: Finally, you can enjoy the sweet and fragrant chrysanthemum wine. It is recommended to heat the liquor to about 40 degrees before drinking, so that its aroma and efficacy can be better developed.
3. The health care function of chrysanthemum wine.
Clearing heat and detoxifying: Chrysanthemum wine has the effect of clearing heat and detoxifying, which helps to relieve symptoms such as colds and coughs.
Brightening the eyes: Drinking chrysanthemum wine often can play a role in brightening the eyes and nourishing the minds, especially for people who use their eyes for a long time.
Promote blood circulation: Moderate consumption of chrysanthemum wine can promote blood circulation and improve symptoms such as cold hands and feet.
Boosts immunity: The nutrients in chrysanthemum wine help to improve the body's immunity and enhance resistance.
Beauty and beauty: Long-term drinking of chrysanthemum wine can moisturize the skin, beautify and nourish the skin, and make it more smooth and delicate.
In short, chrysanthemum wine, as a traditional health wine, not only has a unique taste, pleasant fragrance, but also has rich health care functions. By understanding its craftsmanship and health benefits, we can better appreciate this treasure of Chinese culture and protect the health of ourselves and our families.