What are the benefits of adding rock sugar to white wine

Drinking is actually a skill. Anyone with a good alcohol tolerance can drink a bottle of liquor. However, some people put rock sugar in the liquor. Rock sugar is a medicinal ingredient in liquor, and many Chinese patent medicines need to be added to it. After mixing, the liquor can be turned into medicine, which is very effective in treating coughs and some diseases.

Ephedra, Fritillaria, Rock Sugar and White Wine[1]

Take 10g each of ephedra and fritillaria, 30g of crystal sugar, and 150ml of liquor. Put the mixture in a bowl, light it on fire, and stir it at the same time. When the alcohol content reaches 15% (basically cannot burn), cool it down and take it three times a day. It can treat cough with an effective rate of 89%.

Walnut Rock Sugar Wine[2]

Green walnuts, 1.6 catties of rock sugar and white wine, soaked for 21 days

Taking 6-15 grams daily can cure chronic asthma and bronchitis.

Rock sugar dog spine wine[3]

45 grams each of Qiannianjian, Zuandifeng, and Gouji, 1500 grams of rock sugar, and 1500 ml of white wine. Put the above formula in a wine jar, seal it and soak it. Shake it once a day. It can be soaked for seven days in summer and ten days in winter.

Take 25 ml twice a day to treat osteoarthritis in the elderly caused by liver and kidney deficiency.

Sugar and wine to remove foot odor[4]

Take 250-300 ml of white wine, add 50 grams of rock sugar and 2000 ml of hot water, mix well and soak your stinky feet in it. Do this once a night, and 3-5 times can cure foot odor.

Rose wine[5]

3500g fresh roses, 15000mL white wine, 2000g rock sugar.

Preparation method: first put the above medicines in a container, add white wine and rock sugar, seal it, soak it for more than 1 month, filter out the residue, store it in a porcelain jar or glass bottle and seal it.

Take 15-20 mL each time, twice a day to soothe the liver and regulate qi, relieve pain and soothe the stomach.

Red flower and wolfberry wine[6]

Select high-quality safflower and wolfberry, soak them in 70% by volume of high-quality fragrant liquor at a mass ratio of 1:10 and 1:8 at room temperature for 15 days, and filter and store them separately. Then follow the above method with 1:5, 1:3

The mass ratio is soaked twice for 10 days, filtered separately and combined into the first filtrate. Separately, safflower was soaked in 70% by volume light-fragrance liquor at a mass ratio of 1:3 for 15 days, and the filtrate was stored separately for color adjustment.

After the filtrate prepared by the above method is blended, it is evenly mixed with water, crystal sugar, honey, etc. in proportion, stored and aged for more than 90 days, and filtered to obtain the finished product.