Sihaiwang: Dragon Boat Festival is coming soon. When it comes to Dragon Boat Festival, we have to mention realgar wine. It's believed that those who have seen the legend of white snake are familiar with realgar wine. But in reality, the Dragon Boat Festival is more about drinking rice wine. Is realgar the same as rice wine? Realgar wine and yellow rice wine are two kinds of common alcoholic drinks, both of which have certain effects. They only have one word difference, so what's the difference between realgar wine and yellow wine?
Is realgar the same as rice wine
Dissimilarity.
Realgar is a kind of white spirit or yellow rice wine which is made by grinding realgar into powder. Realgar is a mineral, a sulfide containing arsenic. Its main chemical composition is toxic arsenic disulfide. After heating, it becomes arsenic trioxide through chemical reaction, that is, arsenic. The color ranges from bright yellow to reddish, but most of them are yellow, so they are called realgar. Realgar is warm, pungent and poisonous. It can be applied externally or taken internally. It is mainly used for detoxification, insecticidal and external treatment of sores and snakebites with good effect. But a small amount of realgar drinking, corrosive force, so must be directed by the doctor, and follow the ancient law of realgar wine can drink.
And yellow wine is different. Rice wine is actually a kind of rice wine. Yellow rice wine is made from rice, millet and millet. Generally, the alcohol content is 14% - 20%, which belongs to low-grade brewing wine. Different from liquor, yellow rice wine is not distilled and its alcohol content is less than 20%. Different kinds of yellow rice wine also show different beige, yellow brown or red brown.
Jimo old wine in Shandong Province is a typical representative of Millet Yellow Wine in North China; Longyan deep VAT wine and Fujian old wine in Fujian Province are typical representatives of Hongqu rice yellow wine. Yellow rice wine contains a lot of protein, B vitamins, calcium, phosphorus, selenium, as well as a certain amount of sugar, organic acids and amino acids. Different from realgar, yellow rice wine can be drunk at will. In traditional Chinese medicine, yellow rice wine can be used as medicine. Shengyin has curative effect on tachycardia, anorexia, irritability, etc.; hot drink can relieve blood stasis, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet.
How to make realgar wine
A small bag of realgar, half a jin of white wine, realgar into the bowl, into the white wine; slightly stirred, after the precipitation of realgar, drinking white wine, a small amount is appropriate, not more than 12. Excess wine can be sprinkled on the dark and humid corners of the room.
Note: people usually grind realgar into powder, and then pour it into white wine or yellow wine for drinking. In fact, drinking realgar wine not only can't drive away evil spirits and detoxify, but also is easy to be poisoned. Because of the great toxicity of realgar, it is rarely used for internal administration. Generally, more pills and powder are taken internally. Because realgar is easy to oxidize to arsenic trioxide when it is heated, it is highly toxic. Therefore, there is a saying in traditional Chinese medicine that realgar should not be burned. It can be seen that people not only can not make realgar wine, but also Drugs Containing Realgar should be used under the guidance of doctors.
If people take it by mistake, 5-50mg can cause acute arsenic poisoning, which is manifested as nausea, vomiting, abdominal pain, diarrhea or watery stool, blood in the stool, accompanied by liver, spleen, kidney function damage, blood pressure drop and circulatory failure, even central nervous system paralysis, confusion, coma, etc. For external use, it is not suitable for large area wiping and long-term continuous use. First aid measures after poisoning: 1 raw licorice and 2 mung beans, fried with thick juice and taken frequently. And go to the hospital in time.
How to make rice wine
Since ancient times, the Chinese people have the custom of drinking realgar at Dragon Boat Festival. Realgar can be sterilized and insect repellent, and micro dosage has health care effect. However, if the heating or configuration ratio is wrong, it is likely to cause terrible consequences of poisoning. For the sake of your health, it is recommended that you replace realgar bar with home-made rice wine. The health preserving effect of rice wine is not bad at all. From a scientific point of view, realgar wine needs to be treated with caution, while rice wine is beneficial to human health.
1, making koji
Before brewing yellow rice wine, it is necessary to make the distiller's yeast half a year in advance. Generally, the distiller's yeast is made in the hot and rainy days. The traditional distiller's yeast is made by filling and fermenting wheat kernels, yeast, hemp leaves and so on. The yellow rice wine brewed by this kind of distiller's yeast is fragrant, but also more traditional and simple.
2. Soaking rice
The brewing time of yellow rice wine is generally selected near the December every year. Due to the low temperature in the December, millet is not easy to deteriorate when soaked in water. At the same time, the low temperature can ensure the slow fermentation of millet yellow rice wine, so as to avoid the high temperature and the sour liquor quality. Moreover, there is no mosquito in the weather of the December, which can prevent the yellow rice wine from being infected with mosquitoes.
To make rice wine, we need to choose millet for cooking wine, which is commonly known as rice for wine. This millet is different from the millet we usually see in the market. The millet in the market is commonly known as rice for cooking, which is specially used for cooking rice. Here, we choose rice for wine. Try to make friends before selling it. If there is no rice for wine in the local market, we can choose to use glutinous rice instead of glutinous rice There is not much difference in taste. Millet should be soaked about 24 hours in advance in winter. It can be placed indoors to avoid freezing at low temperature outside. Meanwhile, millet should be kept under water all the time to prevent millet from becoming crisp away from water. The wine dregs will become a paste.
After the millet is fully soaked, it can be picked up and put in the bamboo basket to drain the water after several times of panning and washing. Full soaking can ensure that the millet can be cooked thoroughly without being mixed during the process of cooking rice wine. Millet can be drained half an hour before cooking.
3. Prepare for music
This is another major raw material for brewing rice wine. Wheat Daqu (this is made in our own home. Please refer to the specific introduction of the website for the specific production time and method, which will not be explained in detail here). A circle of brown rings is caused by millet fermentation, which is the performance of high-quality Daqu. There is a smell of wheat corruption, but it is this taste that creates it The mellow smell of rice wine.
Before brewing rice wine, it is necessary to cut wheat Daqu into pieces with proper size, which can be easily mixed in boiled millet. When cutting Daqu, remember not to contaminate salt, water, oil, etc., to avoid the deterioration of rice wine in the fermentation process. During the storage of wheat Daqu, it is inevitable that it will return to the tide. After the Daqu is chopped, it can be exposed to the sun to evaporate the water and avoid the deterioration of rice wine caused by raw water.
4, boil wine
Before brewing rice wine, the tiles around the pot should be cleaned to avoid the overflow and waste of sticky millet in the process of cooking. First put two-thirds of the water in the pot to boil and wait for the rice. Millet into the pot after the non-stop mixing, mixing the best use of Toon made of the handle to stir, so that the wine will be more mellow. Continuous mixing helps to heat millet evenly and avoid slagging at the bottom of the pot.
With the continuous evaporation of water in the pot, millet becomes more and more viscous. This is to speed up the mixing frequency. At the same time, it depends on the color change of millet in the pot. In the case of too little water, millet can be stirred to add boiling hot water to the periphery of the pot. At this time, the water vapor is relatively large. If possible, the exhaust fan in the city can be turned on, or it can be carried out outdoors.
With the change of time, the millet in the pot becomes dark brown due to the high temperature, so it will be cooked soon. After the millet becomes dark brown, you can twist the rice to see if there is a hard core. If not, you can cook it well, and then stop burning.
5, mixing Qu
Shovel the cooked millet into the prepared dustpan with a shovel. The colored millet on the top is caused by the high temperature at the bottom of the pot. This is an important sign of traditional rice wine brewing. Therefore, when drinking rice wine, you find that there is black residue like millet in it. Do not think it is fake mixed rice wine, which just proves that it is pure hand-made rice wine.
Spread out the cooked millet, which is good for heat dissipation. After the temperature, you can mix it into Daqu. If you put it on the bottom of the VAT, you can mix more Daqu. If you put it on the top, you can put less Daqu, which is good for the fermentation of yellow rice wine. At the same time, we can also use the old wine lees of the past years to help fermentation. Generally, one jin of wheat koji can ferment about ten jin of millet.
6. Fermentation
Fermentation is an important link in the brewing of yellow rice wine. Our hand-made yellow rice wine follows the ancient method and adopts the traditional winter brewing process of "one winter one brew". It can only be brewed before and after the winter solstice every year. In this way, due to the low indoor temperature and long fermentation time, the business of all yellow rice wine is more abundant. Generally, the fermentation room temperature is controlled at about 10 ℃, which is easy to lead to excessive temperature Fast fermentation of rice wine. Generally, the winter rice wine can be pressed after three to six months.
7. Press
Rice wine will be pressed after a long fermentation. The main purpose of pressing is to remove the distiller's grains from rice wine and get the liquor separated out. If you drink it by yourself, you can drink it without filtering. Rice wine with distiller's grains is more nutritious. Pressing is just for the convenience of bottling and selling. The traditional gravity press is used for rice wine press, and the clear liquor is slowly separated out through gauze through the gravity of rice wine itself with wooden instruments.
8. Bottling
The last step is bottling. Although the conditions are relatively simple, which is not comparable to the modern bottling production line, we will try our best to be clean and sanitary. All bottles are new bottles formed at one time, and then washed with cold boiled water to ensure clean and sanitary. All bottled rice wine is only loaded after the customer's reservation, and then the first time of delivery, the rice wine before receiving the customer's reservation will be stored in the VAT, so it is easier to ensure the quality of rice wine.