The Winter Solstice, I'd like to have some wine-brewed dumplings! Wine brewing is delicious with all kinds of cooking, sweet and salty, and the talent teaches you to do it.

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Next Monday (12/21) is the winter solstice of the Year of the Gengzi Rat, which is the shortest day and longest night of the year. According to folk customs, eating the winter solstice round will grow one year old, symbolizing reunion after the entrance of the dumpling, the pace of the lunar new year is also close.

If you think eating dumplings alone is too monotonous, then match it with its good friend Ma Ji-wine! This winter solstice is especially cold in Taiwan except in the central and southern parts of the country. Throw away your warm bag and have a bowl of warm rice dumplings! Everyone is full of spirit and spirit to welcome the arrival of the Year of the Ox together.

Winter solstice comes to a bowl of wine and fermented dumplings, which is suitable for the scene and nourishing (Photo/Yang Yuyun) Wine and fermented rice is a warm tonic prescription. Traditional Chinese medicine doctor: Healthy people can eat it every day.

In traditional Chinese medicine theory, fermented wine tastes sweet and warm, and can activate blood circulation and qi. From the perspective of nutritional science, wine can promote blood circulation and accelerate metabolism because it contains alcohol.

Wu Hung-chien, a Chinese medicine doctor, says that rice wine and glutinous rice are both warming and nourishing ingredients, and each has its own function. When made into fermented wine, it is even more beneficial to the human body because of the added enzyme effect. "Apart from the enzymes needed for the functioning of the lungs, liver and kidneys, the digestive system needs them even more." Wu Honggan said, The pH value of wine is about pH4, Suitable for intestinal beneficial bacteria survival, The effect is similar to probiotics, So many people eat wine will feel smooth defecation, Said it is "Oriental yogurt" Is not too much.

Although wine is food for the occasion, Wu Honggan said that it doesn't matter if healthy people eat it every day. Early in the morning with wine boiled eggs for breakfast, will be full of vitality all day; heating wine before bed to eat, can have the effect of promoting blood circulation sleep, but also can greatly improve the cold hands and feet of girls in winter. If you are worried about high calories, do not add sugar, and do not exceed 30-50 grams per day.

Wu Honggan also mentioned that some wine brewing in the market is made with purple rice and glutinous rice. Purple rice is rich in anthocyanins and iron with antioxidant function. Female friends during menstruation eat purple rice wine, which can nourish the body and relieve discomfort.

Wine can be made into desserts, or it can be used as a substitute for wine and sugar (Photo/Yang Yuyun). Make dumplings yourself, and add the quintessence to make them more flexible.

If you're worried about artificial additives in commercially available rice dumplings, why not try it yourself? Famous blogger Carol Hu, who has accumulated 300 million views, personally demonstrated how to make wine and dumplings for readers of Upstream and Downstream. She said that when the weather became cold from childhood, her mother would cook wine and eggs for her to eat. Mother Hu also often said that when she was a child, her family was not good. If her mother (that is, Hu Jujuan's grandmother) cooked the eggs, the eggs must have been eaten by the father of the head of the family. If she could get a little egg flower, she would be satisfied.

Wine is a tonic for the poor, dumplings are nostalgic sweet, in the past every household will make their own, but now you have to go to a specific store to buy, Hu Juan while lamenting the changes of the times, while demonstrating the practice of dumplings.

Add 100g glutinous rice flour to 80ml warm water, mix well to form dough, first take about 1/5 of the amount into a round cake shape, put into boiling hot water, until the cake floats, remove and drain, and mix with the original dough evenly.(If it is too sticky, add a little glutinous rice flour).

This cooked dough cake is the "quintessence", Hu Chujuan said, with this step, the dumplings will be more flexible. However, be careful, must take advantage of the Kuai quintessence hot when mixed in the dough, otherwise cold Kuai quintessence is very stubborn, unwilling to make friends with the dough.

You can also mix some dough with red yeast powder to make red dumplings. Red yeast powder should be added slowly to adjust the color you like. She reminded everyone that the red koji dumplings will turn darker after cooking, so there is no need to over-color the flour dough.

Next, as long as the dough is kneaded into strips, and then divided into cubes, you can prepare for the pot. Hu suggested that she could call on a family to rub dumplings together, which was also a good memory of her childhood cooking with her grandmother and mother.