In the season when the temperature is below 10℃, drinking rice wine while it is hot can not only warm the stomach and promote blood circulation, but also make people feel very comfortable. For example, during the Spring Festival, warm yellow wine can be drunk in most parts of the north. The correct warming method of yellow rice wine is to heat it in a water bath at 40 ~ 45℃, and the following preserved plums, shredded ginger and eggs can be added.
Why should the water temperature be heated to 40 ~ 45℃? Because at this temperature, the aroma of wine began to overflow. If the temperature is too low, the bouquet will not come out. If it is too high, alcohol will easily volatilize excessively. A simple detection method is to touch the cup wall with your hand. When you heat it to 40 ~ 45℃, your body temperature is 37℃, which is slightly higher than your body temperature.
Adding plum to yellow rice wine makes it elegant, sweet and sour, more acceptable and more emotional. However, it is easy to "steal the attention of the owner" by adding plum to the wine. If you want to taste the real taste of wine, you'd better not add it, or choose pure drink.
Adding shredded ginger to wine can keep warm and warm the stomach in winter; It can prevent heatstroke in summer and has the functions of clearing away plague, sterilizing, detoxifying and stimulating appetite. The best person for catching a cold. Heat the wine to about 92℃, pour in the broken eggs, add brown sugar and simmer for a while. Regular drinking can tonify the middle energizer, strengthen tendons and bones, and prevent neurasthenia, dizziness, tinnitus, insomnia and amnesia.
In addition, cooking with longan or litchi, red dates and ginseng has the effects of strengthening the body and nourishing qi and blood, and has curative effects on women's physical weakness, anemia and irregular menstruation.
Liquor:
Compared with yellow rice wine, whether strong liquor can be heated for drinking is actually controversial. Liquor has a high alcohol content, but its boiling point is low, so it is easy to volatilize when heated, which destroys the taste of liquor. Therefore, the inlet temperature should be 30℃~40℃. However, in spite of this, in the process of wine heating, ethanol will volatilize, which will slightly reduce the concentration of wine, but fortunately, hot wine is easy to excrete in the stomach, so drinking hot wine is not easy to intoxicate.
Of course, the heating of wine should also have a certain limit. If it is too hot, most or all of the main components of alcohol will evaporate. If the wine is too hot, it will hurt the lungs.
Therefore, if you want to remove the so-called "harmful substances" in wine by heating, it is not necessary. Want to feel the wind of the ancients, or create a more atmospheric wine table environment, might as well give it a try.