How to make Huang Gui thick wine?

Huang Gui thick wine Huang Gui thick wine was called "Jade Slurry" in ancient times, which began in the pre-Qin period and is a famous specialty in Guanzhong, Shaanxi. It has long been a good choice for festive banquets, especially for literati and celebrities. Strong wine is not like wine, but better than wine. Its juice is thick, mellow, sweet and palatable, and its alcohol content is about 15%. Later, Huang Gui, a traditional Chinese medicine, was added to the wine, which gave it the flavor of Huang Gui, hence the name "Huang Gui Thick Wine". When Guo Moruo was drinking hot Huang Gui thick wine in Xi 'an Restaurant, he was so happy that he repeatedly said, "It's not wine, it's better than wine". This great writer, full of historical stories, probably met Brewmaster Li Taibai in the restaurant in Gu Chang 'an from the fog filled with thick wine fragrance! Nowadays, many people pass by the downstairs of Xi 'an Restaurant and always point to praise Guo Moruo's "Xi 'an Restaurant" for its elegance. Huang Gui thick wine-main features Huang Gui thick wine Xi Huang Gui thick wine is characterized by: milky white, white as jade, thick and mellow juice, sweet and delicious. The alcohol content is only about 15%, which looks like fermented juice that everyone likes in Jiangsu and Zhejiang provinces, and also like egg flower mash soup poured on street snacks, not as clear as ordinary wine. It is called wine just because it tastes like wine in your mouth. Old and weak women and children and those who are not good at drinking can drink in large bowls. Warm or cold drinks are suitable for all seasons. It is called "Huang Gui thick wine" because it is equipped with Huang Gui, a traditional Chinese medicine, which makes the wine fragrant. Because it is produced in Chang 'an, it is also called "Shaanxi thick wine". According to legend, "Guifei drunk" drinks Xi 'an thick wine, so it is also called "Guifei thick wine". Huang Gui thick wine has the functions of invigorating stomach, promoting blood circulation, quenching thirst and moistening lung. Drinking this wine is good for your health. Huang Gui thick wine-Huang Gui thick wine has a long history. Brewing was made as early as the Shang and Zhou Dynasties. At that time, it was not called Huang Guinong wine. In Neijing, the earliest medical collection in China, "mash" was mentioned many times. This kind of wine is the later thick wine. "Xiaoya" has a poem "Or with its wine, or with its pulp". There is also a record in The Book of Songs Zhou Song: "In a good year, there are abundant grains and rice, as well as high grain, trillions and billions. For wine, steaming ancestors is a hundred gifts. " Millet refers to yellow rice, and shuttle refers to glutinous rice; Yi is a kind of sweet wine, which can be offered to ancestors for various sacrifices. It can be seen that in the Shang and Zhou Dynasties, crops such as millet were already abundant in Guanzhong area, and the millet was used as the raw material for brewing thick wine. Jia Sixie of the Northern Wei Dynasty called thick wine white mash in Qi Shu Yao Min. Huang Gui thick wine not only has a long history, but also enjoys a high reputation since it came out. According to the biography of Han Chu Yuan, there is such a record: "At the beginning, the King of Yuan saluted Shen Gong and others. And Musheng is not addicted to alcohol. Every time Wang Yuan buys wine, he often pours a glass for Musheng. And Wang Shu acceded to the throne, established, and then forgot to establish. Mu Sheng retired and said,' You can die! Without wine, Wang was lazy and didn't go, so the Chu people put me in the market. "As can be seen from this story, thick wine was already a famous wine in the Han Dynasty. Huang Gui thick wine-production technology Huang Gui thick wine Huang Gui thick wine takes glutinous rice in Qin Dou town, Huxian county, Hubei province and Xiaoqu in Jingmen town, Hubei province as raw materials. In brewing, the craft is exquisite and the operation is rigorous. Clean hands, clean materials and clean utensils are needed. Soak the glutinous rice in clear water for four hours, then wash the rice, pour it into a steamer, and steam it for about 15 minutes on high fire until it is 80% ripe. Rinse it with clear water, dry it, pour the rice on the table, mix it with distiller's yeast, and then put it in an jar for sealed fermentation. During fermentation, the temperature should be kept at about 30 degrees Celsius, and wine can be produced in three days. In the whole brewing process, from glutinous rice elutriation to koji mixing, jar filling and wine pressing, each process has a clear procedure, which is unambiguous. When drinking, take the fermented grains out of the jar as needed, add a proper amount of clean cold water, pour them into a sieve and filter until the fermented grains are completely dried, pour the wine juice into the jar, put it into a water pot and heat it until it boils, and add cinnamon and white sugar to drink hot. Huang Gui thick wine-Shaanxi snack made of Huang Gui thick wine. In ancient times, it was called "mash" and "white mash wine". It is made of glutinous rice, distiller's yeast and fragrant cinnamon. Fruit juice is as thick as milk, rich and mellow, sweet and delicious, and has the functions of invigorating stomach, promoting blood circulation and moistening lung. According to legend, Yang Guifei got drunk after drinking this wine, and from then on, there was a saying that "the imperial concubine was drunk". Guo Moruo once praised this wine: "It's not like wine, but it's better than wine". Ingredients: (35000g) glutinous rice15000g, Xiaoqu 75g, Huang Gui sauce120g, saccharin 5g. Output: 1. Pour the glutinous rice into a jar with a height of 66cm and a diameter of 40cm (the jar must be clean and free of oil pollution), and then pour in clean water, whichever is the glutinous rice. Then stir with a wooden spoon, so that the dirt in the rice floats, the sand sinks and the impurities are skimmed. After soaking for 4 hours, take out the rice with a colander, put it in a jar, wash it twice continuously, take it out with a sieve, and control the moisture. 2. Pour the glutinous rice into a steamer and steam it for about 15 minutes until it is 80% ripe, that is, when the rice becomes soft, put it on an empty pot and pour in cold water (water consumption: 2000g in spring and autumn, 15000g in winter and 3000g in summer). Rinse the rice in the middle first, then rinse thoroughly around the steamer, and drain the water for later use. 3. First, cold water 15000g or so, move the steamer to the side of the case and sprinkle a little cold water around the cage and the case. Then pour the rice in the steamer on the table and spread it out, press it into noodles, sprinkle it on the rice and stir it evenly with both hands. Fourth, erect a circular wooden column with a diameter of 10cm in the center of the clean cylinder, put rice in from all around, pat it flat, take it out slowly, and pat the top of the column into a trumpet shape by hand. Cover the jar with white cloth, press the straw mat, put it in a special brewing room (pool), and spread wheat straw around it, and keep the temperature at about 30℃. Let it ferment, and the fermented grains will mature after 3 days. 5. Mature fermented grains weigh about 2,250g (it can produce 3,500g of wine and 8,000g of distiller's grains), which are filtered twice with copper wire reeds and put on a vat, and the reeds are supported by wooden sticks on both sides of the vat mouth. Pour 1 100g fermented grains into the basket for the first time. Take10500g of raw water, first rinse the fermented grains with one spoonful of water, at the same time put your right hand into the fermented grains, then continue to pour two spoonfuls of water into the fermented grains, and then stir and rub the remaining raw water with both hands until the wine flows clean. Filter the remaining11500g fermented grains by the previous method. Then add 5 grams of saccharin to the wine. When drinking, heat and boil, and add yellow osmanthus sauce. Historical Origin Thick Wine Thick Wine An Thick Wine, when Xu Shi thick wine was first promoted in Changle Square in the east of the city, such as Maotai to white wine, Changyu to sweet wine and rice to yellow wine, were the treasures of thick wine. Xi 'an Xu Huanggui thick wine is known as a wine treasure because of its long history and cultural origin. According to legend, during the Zhou Dynasty, "mud mash" was popular in Haojiangcheng. In The Book of Songs Zhou Song, it is written for the sake of wine, and Laojiao is the predecessor of Anchou wine and the earliest famous wine in historical records. According to the textual research of the Capital Square in the Western Tang Dynasty, "Changle Square produces fine wine". By the Tang Dynasty, Changle Brewery, which produced thick wine in Chang 'an City, had become a good place frequented by dignitaries and literati. Legend has it that Emperor Xuanzong of the Tang Dynasty took Yang Guifei to Changle Square to drink, and the delicious and mellow strong wine made the Guifei dump, and then gave the osmanthus in his hand to the shopkeeper. The shopkeeper planted osmanthus in the wine storage garden, but Guizhi took root and blossomed, and multiplied into a forest in Chang 'an Square. In the flowering season, sweet-scented osmanthus, strong bouquet and fragrance overflow Changle Square. The shopkeeper then pickled osmanthus with honey and mixed it into the wine to make the wine more distinctive and fragrant. "Huang Gui thick wine" spread from this, and as a much-told story spread to this day. According to legend, Li Bai especially likes to drink this wine. In Du Fu's Drinking Eight Immortals Wine, the poem "Li Bai fights for wine, sleeps in Chang 'an Restaurant, and the son of heaven doesn't get on the boat, calling himself Brewmaster" is a vivid portrayal of Li Bai, a "poet saint", drinking an thick wine. According to "Biography of Literature and Art in Tang Dynasty", when Li Bai lived in Chang 'an, he was drinking in Changle Square, where Huang Gui thick wine was brewed at that time. Because of excessive drinking, he was drunk on the street again. When Emperor Xuanzong of the Tang Dynasty called him into the temple to draft the imperial edict, Li Bai was drunk and was helped. When he arrived at the temple, he asked to take off his coat to drive away the heat. The emperor had his clothes and shoes served. Li Bai was drunk and asked Gao Lishi to take off his shoes. Gao Lishi, usually arrogant, didn't expect a scholar to make a fool of himself in front of officials, but he was afraid of imperial power, so he had to submit to humiliation and take off his boots for Li Bai. Li Bai once sulked in his chest by borrowing wine, which was extremely enjoyable. " Lux took off his boots and yellow wine "became a topic for a while." Since then, Huang Gui thick wine in Changle Square has become more famous. Many famous wines in the Tang Dynasty were lost because of the war, but this kind of Huang Gui thick wine, like the anecdote of "Lux took off his boots", was passed down from generation to generation. Huang Gui thick wine-Xu thick wine thick wine is fragrant. The Xu family, who lives in Changle Square, has been brewing thick wine for generations. The thick wine brewed by Xu Renfu, a descendant of the Xu family, was very famous in Chang 'an in the late Ming and early Qing Dynasties. Wine is the "nectar" dedicated to heroes and the "nectar" to celebrate victory. Mr. Yu Youren, a Kuomintang veteran and calligrapher, 1923 Governor of Shaanxi Province. He once went to Xu Shi Hou Hotel in Changle Square for a drink. After drinking, he wrote an inscription on the spot: "Xu Shi Hou Restaurant". The Xu family made a plaque with Yu Youren's inscription and hung it high above the store door, which became a great honor for the Xu family for a while. As luck would have it, Mr. Lu Xun, the leader of the Cultural Revolution in China, took a keen interest in this wine when he was giving a lecture in Ann in 1924, and asked for a big bite several times. In the 1930s, when General Yang Hucheng and General Zhang Xueliang were stationed in the garrison, they all entertained guests with thick wine brewed by the Xu family. During the "Xi Incident", Comrade Zhou Enlai entertained patriotic generals and anti-Japanese Democrats with Huang Gui thick wine in Xi 'an Hotel. After the founding of People's Republic of China (PRC), some leaders of the Party and the country loved Xi 'an Huanggui thick wine very much. Peng yuanshi county once entertained the generals in the Shaanxi-Gansu-Ningxia border region with an thick wine. Soong Ching Ling and Guo Moruo tasted Huangguinong wine when they visited Xi in 1956. After tasting, Lao Guo's poem became popular and praised Huang Guinong wine: "It is better than wine. "With the reform and opening up and the rise of Xi tourism fever, Huang Gui thick wine has become a favorite drink for Chinese and foreign tourists. 1983 in may, French president Francois Mitterrand visited Xi and asked for Huang Gui thick wine by name. After drinking, he praised again and again: "Good wine! Good wine! "Xi 'an strong wine deserves to be regarded as a bond of friendship. Now, Huang Gui thick wine is not only put on the banquet of Xi's major hotels and restaurants, but also a "frequent visitor" of ordinary people's homes. There is a folk poem saying, "Autumn wind blows Wei River, and strong wine fills Chang 'an." Every year, the golden wind blows the summer heat, which is the peak season for strong liquor sales. Xi 'an residents compete to sell wine in luxury hotels. Xu thick wine is called the top grade of thick wine, which also stems from its unique brewing technology and scientific health care function. Since ancient times, Xu's brewing materials have been carefully selected. In the brewing process, the cooking technology of steamed rice, the amount of distiller's yeast, the fermentation time, the water temperature of washed rice, and the turning, stirring, kneading and pressing during drinking are all unique. The brewed wine is white as jade, fragrant and sweet. After heating, the aroma is overflowing and the flavor is unique. Because Xu's thick wine is naturally brewed and does not contain any additives. It is not only delicious, but also contains 18 kinds of essential amino acids, which has the effects of promoting blood circulation, invigorating stomach, quenching thirst and moistening lung. Drinking it can increase calories, stimulate appetite and prolong life. Known as a high-grade beverage, it is a good nourishing health care product.