Requesting information about Dai Purple Rice Wine

To make traditional rice wine, wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the drawer, and steam the rice directly on the drawer cloth. Because the rice has already been soaked and risen, there is no need to add water to the rice bowl like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the wine and medicine, press the rice slightly with a spoon, make a hole in the middle, then sprinkle some cold boiled water on the rice, and cover it. Cover it and place it at a temperature of more than 20 degrees, and the flavor will come out in about 30 hours. ? It’s getting a little cooler now, so if the room temperature at home is 20 degrees, you can wrap the pot in cotton clothing to warm it. You can open it in the middle to take a look, and you can add some cold boiled water as appropriate. After the glutinous rice wine is made, it needs to be bottled and stored in the refrigerator to prevent further alcoholization. It can be eaten at any time. ? There are dosage instructions on the wine and medicine in Suzhou. ? The key to making glutinous rice wine is that the utensils are clean and there must be no oil stains at all. It is best to clean all the steamers, baskets, drawer cloths, basins, lids, mixing spoons, etc. that will be used before cooking. If it is stained with oily flowers, it will definitely fail, and the rice will become green and black mold, which is undesirable. If there are some white hairs on the rice surface, this is normal and can be cooked and eaten. The ones below can be eaten directly. In order to ensure cleanliness, I specially used a new drawer cloth. This piece is reserved for steaming glutinous rice. For steamed buns and other things, just use corn leaves as the drawer cloth. ?Gangmi wine, also known as glutinous rice wine, sweet wine, fermented rice wine, and glutinous rice wine, is one of the specialties of the Han nationality. The main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the alcohol content is very low, so it is very popular among people. ?Effects: Rice wine is sweet and mellow, can stimulate the secretion of digestive glands, increase appetite, and aid digestion. Stewing meat with glutinous rice wine can make the meat more tender and easy to digest. After brewing, the nutrients of glutinous rice are easier to be absorbed by the human body. It is a good product for middle-aged and elderly people, pregnant women and people with weak health to nourish qi and blood. In many places in our country, it is customary to give glutinous rice wine to postpartum women and those who have just recovered from serious illness. Rice wine also has the effects of refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation and moisturizing the skin. Suitable for everyone. It is more suitable for middle-aged and elderly people, pregnant women and people with weak health.

The Dai people in Yunnan have a tradition of using purple rice - Xiangxuenuo to brew purple rice wine to entertain guests and drink at home. They replace the traditional glutinous rice with purple rice, because Dai purple rice is rich in water. It is grown in a special and pollution-free environment rich in minerals, and Dai purple rice wine is made from pure Dai purple rice and is hand-brewed at home without blending. Therefore, it has the following five characteristics: original flavor, mellow and sweet, It has no peculiar smell and is very easy to drink. The unique mellow aroma of purple rice is also fragrant in the mouth. At ?28 degree, it is suitable for drinking by men, women and children. It is purer than industrially blended purple rice wine; it is as clear and translucent as dry red wine.

Dai-style purple rice wine is rich in more than ten kinds of essential amino acids that cannot be synthesized by humans. Among them, lysine is several times more than wine and beer. It can nourish qi and blood, nourish the skin, strengthen the spleen and stomach, and promote appetite. Special effects;

Purple rice wine brewed by the Hani people in the southern Yunnan Valley and on both sides of the Red River fermented local high-quality purple rice. It is the best drink for entertaining guests. It has been around since the late Qing Dynasty and the early Republic of China. famous. In addition, the Dai, Yi and Jingpo people who grow purple rice also have the tradition of brewing purple rice wine. The people in the Hani inhabited areas in Mojiang Hani Autonomous County, Yunnan are particularly good at brewing.