What is the best way to make wine with Gastrodia elata

When it comes to food choices, people usually pursue a perfect combination of one meat, one vegetable and one soup, which can fully supplement the body's needs. Especially in the cold winter, people often cook some meat soup to resist the cold, strengthen the spleen and nourish the stomach. When making soup, Gastrodia elata is an indispensable condiment, which can effectively enhance the flavor and remove the fishy smell. Gastrodia elata is also often used to make wine, so what is the best combination with Gastrodia elata to make wine?

Recipe 1

Ingredients: 100 grams each of Gastrodia elata, Lycium barbarum, Astragalus membranaceus, Codonopsis pilosula, Polygonum multiflorum, Schisandra chinensis, and Poria cocos, 500 grams of white sugar, and 2500 milliliters of white wine.

Preparation: Crush the above medicines and soak them in white wine. Filter them after 7 days and discard the residue. Add sugar to the wine to dissolve it and set aside.

Usage: Drink 15 ml to 30 ml each time after meals, twice a day.

Efficacy: Mainly used to treat shortness of breath, fatigue, insomnia, forgetfulness, confusion, palpitations, dizziness, tinnitus, and weakness in the waist and knees.

Recipe 2

Ingredients: 200g white moss peel, 75g beehive, 80g Gastrodia elata, 500g Sophora flavescens, 5kg millet (i.e. yellow rice), 750g fine koji

method:

1. Crush the above 4 herbs and put them into a gauze bag;

2. Put them into the pot, add 7500ml of water, boil half of it, remove the medicine bag and set aside;

3. Grind the fine koji into powder and set aside. Then put the medicinal liquid and the fine koji into a jar, stir well and keep it for 3 days and 3 nights.

4. Boil the millet until half cooked, drain half dry, cool it down and pour it into the medicine jar, mix well, cover and seal it, and place it in a warm place;

5. Open the wine after 14 days, press out the dregs, filter and bottle for later use.

Method: 10-20 ml each time, 3 times a day, gradually increase to 30 ml, and drink warm wine after meals.

Efficacy: Clears away heat and dispels wind, detoxifies and treats sores.

Recipe 3

Ingredients: 15g Gastrodia elata, 12g Agkistrodon acutus, 6g each of Notopterygium wilfordii, Acanthopanax acanthopanax, Gentiana macrophylla, and Angelica sinensis, 9g Safflower, 3g Saposhnikovia divaricata, and 1000ml white wine.

Preparation method: Crush the above 8 herbs, put them in a container, add white wine, and seal. After soaking for 14 days, filter out the residue and it is ready.

Effect: Remove rheumatism, promote blood circulation and dredge meridians

Usage: Oral. Take 30 to 60 ml each time, twice a day.