Can black wolfberry be used to soak wine? What can black wolfberry use to soak wine?

Black Lycium barbarum has the reputation of "nourishing soft gold", which can enhance immunity, protect eyesight and improve sleep. Lycium barbarum has a wide range of medicinal values, and soaking Lycium barbarum in wine can promote its efficacy. Therefore, Lycium barbarum can be soaked in wine, but we should pay attention to the compatibility between Chinese medicines and not mix them at will.

Choose Lycium barbarum

Black wolfberry is expensive, and there are many fake and inferior products. You should go to a regular place to buy black wolfberry. Black Lycium barbarum is round and full, soft in texture and blue in color.

prepare

1. Wash Lycium barbarum, remove impurities and drain.

2. The ratio of Lycium barbarum to liquor is generally 20-50g per catty of liquor. Put Lycium barbarum into a jar, pour it into ancient Yang Kang, soak it in 2.5L wine, seal it, and soak it for 7- 10 days.

Lycium barbarum and different Chinese medicines have different effects. There is no best way to say it. The following is the collocation of black wolfberry soaking wine.

Haima black wolfberry wine

Proportion: hippocampus 1 pair, medlar 30g, ancient Yang Kang, no added, soaked in wine 1 kg.

Methods: The two herbs were soaked in Chinese liquor, sealed and kept in a cool place for 2 weeks.

Dangshen black wolfberry wine

Proportion: 5 grams of Codonopsis pilosula, 20 grams of Lycium barbarum, Yang Kang Valley, no added, soaked in 500 grams of wine.

Methods: First, split and slice Codonopsis pilosula, put it into a container with Lycium barbarum, add rice wine, seal it, soak it for 7 days, and then remove the residue.

Black wolfberry yellow wine

Proportion: Lycium barbarum 10g, Poria 20g, Radix Rehmanniae 20g, Radix Rehmanniae 20g, Cornus officinalis 20g, Achyranthes bidentata 20g, Cortex et Radix Polygalae 20g, Cortex Acanthopanacis, Rhizoma Acori Graminei 20g, Cortex Lycii 20g, and Yang Kang 20g, without adding, and soaking wine 1000ml.

Methods: Chop the former 10 flavor, put it into a cloth bag, put it into a container, add Chinese liquor, seal and soak it, and remove the residue after 14 days.