How to make rice vinegar and how to make rice vinegar at home

The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc.

Preparation method 1 Steaming and mixing koji: soak the glutinous rice, then pick it up and steam it on the retort until the steam rises; The rice grains are swollen and shiny, loose and soft, chewing non-sticky teeth are ripe, at this time, retort, and then rinse with water to cool down; After draining the water, pour it out and spread it on the bamboo mat, and mix in the koji medicine.

2. Fermentation in the jar: The jar for brewing should be a pottery jar with a small mouth and a large belly, and the raw materials after mixing koji should be poured into the jar. After 36 hours, the wine gradually oozes, golden in color, sweet and slightly acidic, and the wine is fragrant. This indicates that the saccharification is complete and the alcoholization is normal.

3. Vinegaration with water: In the fermentation process of Rentan, saccharification and liquor are carried out at the same time, mainly saccharification in the early stage and alcoholic fermentation in the later stage. When the liquor begins to turn sour, add 4 4 5 times of water per 50 kg of rice or starch to reduce the alcohol concentration in the liquor, so as to facilitate the reproduction and growth of acetic acid bacteria and natural vinegaring.

4. Coloring of finished products: through fermentation in the jar, generally 40-50 days in winter and spring, 20-30 days in summer and autumn, the vinegar will become sour and mature. Generally, 450 kilograms of rice vinegar can be brewed per 100 kilograms of glutinous rice.

5.Taste & Use.

Add spices, sugar and other condiments to white vinegar, that is, balsamic vinegar. Aged vinegar takes 1 to 2 years, due to the alternating influence of high and low temperatures, the concentration and acidity will increase, the color will deepen, and the quality will be better.

Vinegar brewing process: Ingredients, steaming, mixing, fermentation, adding water and vinegaring, and coloring the finished product.

First of all, choose a good jar, to be olive-shaped, the belly should be big, the altar mouth should be small, it is best to pick a jar that has been soaked in rice wine (to Guangdong wine jar 40 pounds of jar to count), for the best.

Then, fry two catties of glutinous rice and four catties of rice until yellow. Two pounds of ginger, (not) peeled and cut into slices. A pound of raw salt.

Put all into the jar, add clean water (clean water refers to clean raw water, the best mineral water if possible, Cantonese people like to use "Qixi Festival" - natural mineral water on the seventh day of the seventh month of July), to the mouth of the altar. Then, cover the tile cover, then seal the top of the tile cover with clean white paper, and finally, seal the entire jar mouth with lime (you can also use sealing glue).

After 100 days, you can open it and stir it with vinegar. As long as you often boil rice vinegar to eat in the future, from time to time, add some rice (fried yellow rice) to the jar, and remember to fill up with water after each vinegar (you can eat it again after 7 days).

Soak the yellow rice in a cool place for about five days, then put the yellow rice water in a bottle, add a little vinegar, and leave it for two months to eat.

Homemade rice vinegar needs to prepare glutinous rice, brown sugar, water, and salt, and then use glutinous rice, brown sugar, water, and salt to make it, as shown in the figure below

Ingredients: glutinous rice, brown sugar, water, salt.

Pour the glutinous rice into the pot as shown in the picture below.

Stir-fry the glutinous rice over low heat, as shown in the figure below.

As shown in the picture below, fry the glutinous rice until golden brown.

Put the fried glutinous rice into a bowl and let it cool, as shown in the picture below.

Put water in the pot and add brown sugar, as shown in the picture below.

, simmer the brown sugar over low heat, as shown in the figure below.

Pour the salt into the brown sugar water, as shown in the picture below.

Add water, as shown in the figure below.

Pour the cooled glutinous rice into a glass jar, as shown in the picture below.

Pour the prepared brown sugar water into the jar, as shown in the picture below.

As shown in the picture below, homemade rice vinegar is ready.

1. First of all, we let the cooked rice cool, and the utensils are cleaned and dried, as shown below.

2. Put 2 bowls of rice, 2 bowls of cold boiled water, and 3 tablespoons of sugar into a container, stir well, and use the enamel fresh-keeping jar directly.

3. Then seal it well, store it at room temperature in a place where it does not see light, and let it go for half a year (add plastic wrap, because the cover is transparent, wrap it in a cloth to shade it).

4. After half a year, take the upper layer of the clarifier, and the following is bad (bad can be added to the raw materials to continue to do). Add a spoonful of brown sugar to the clarifier (you can also add some cold boiled water), seal it and let it go for another 3 months, and it will have a sour taste.

5. It is best to drain it again before bottling, and the transparent and mellow rice vinegar can be eaten, and the picture below is the finished rice vinegar.

Don't have to buy rice vinegar? Teach you to do it yourself at home, clean and hygienic and raise flowers.

1. Millet vinegar.

1. Paste the stubble to boil the rice, put the soaked millet into the pot, cook the rice over a warm fire, and cook the rice until it blooms and becomes a sticky paste. Spread out the boiled rice to dissipate heat, and when the temperature is cool to 38 degrees, add koji and mix well and put it into the vat for fermentation, adding koji to play the role of yeast, which can be fermented naturally, and also make the product have a natural koji flavor.

2. Fen vinegar: pour the fermented mash mixed with grain bran into the urn for natural fermentation, enter the seven-day starch saccharification and alcohol fermentation stage, and listen to the urn with ears during fermentation, and judge the fermentation situation according to the sound.

3. Copy the tank: In the early stage of fermentation, the purpose of copying the tank is to increase the temperature, expand the reproduction of acetic acid in the acetate, and facilitate the air circulation of the acetate, and the fermentation process takes two months.

4. Dial the cylinder: The temperature of the vinegar paste is lowered to the natural temperature to dial the cylinder, and the fermentation is poured into another cylinder from one tank to ensure that the fermentation temperature makes the fermentation thorough.

5. Fermentation: In order to ensure the taste of millet vinegar, put the fermented fermented fermented into the jar and sprinkle a layer of millet bran on the upper part, then cover it with an oilcloth, and finally seal it with mud, and it takes three months to store the fermented grain.

6. Drizzling vinegar: put the stored vinegar paste into the vinegar tank, there is a small hole at the bottom of the vinegar tank, put a chute in the hole, the vinegar liquid flows into the basin along the chute, and the vinegar in the basin is poured into the vinegar jar repeatedly until the vinegar coarse liquid is clear, and the process takes one hour.

2. Rice vinegar.

1. Steam and cook rice and glutinous rice until cooked. You can do without glutinous rice, or you can add a little glutinous rice, you can choose according to your needs. Cook the selected rice and allow it to cool.

2. Stir 2 bowls of rice, 2 bowls of boiled water, and 3 tablespoons of sugar evenly, because they should be placed in a place where there is no light, so directly use the enamel fresh-keeping jar. (The container must be clean and scalded with hot water). The raw materials are sealed and placed in a dark place to prevent the vinegar from aging due to the action of oxygen in the air and ultraviolet rays in the sun, so that the raw materials will deteriorate and become tasteless.

3. Seal, store at room temperature in a place where there is no light, and leave it for half a year.

4. After half a year, take the above clarification solution, and the bottom is bad. Add a spoonful of brown sugar to the clarification solution, seal it, let it sit for another 3 months, open the bottle, and it will be successful if it has a sour taste. It is best to drain it again before bottling, and the transparent and mellow rice vinegar is ready to eat.

5. The liquid taken out is purified and refined. After the dregs are drained out, the remaining liquid is left to stand overnight, and on the second day, it will be found that there is a layer of clear liquid on its surface, take out the clarified liquid and then add brown sugar and cool white boil to continue fermentation for three months, and then drain it, you can get mellow vinegar.

How to make rice vinegar and raw materials:Ingredients: 2 bowls of rice.

Excipients: 3 tablespoons of sugar, 2 bowls of cold boiled water.

Steps: 1. Ingredients: cooked rice, sugar, cold boiled water.

2. Put 2 bowls of rice, 3 tablespoons of sugar, and 2 bowls of cold boiled water in a sealed container and stir well.

3. Seal the container tightly and store it for a few months.

4. Take out the clarifier, that is, the upper layer, and the lower residue can be redone with raw materials. Add a spoonful of brown sugar and some cold boiled water to the clarified solution and ferment tightly for 3 months. When the bottle is opened, it has a sour taste, which is a success.

Here's how rice vinegar is made:

Ingredients: jar, ginger, salt.

1. Choose a good jar, the one with an olive-shaped, large belly and a small mouth, and it is best to choose a jar that has been soaked in rice wine.

2. Fry glutinous rice and rice until the Huang nationality is buried in color, put all the ginger and salt into the jar and add clean water to the mouth of the jar.

3. Cover the altar lid, then seal the altar lid with clean white paper, and finally seal the entire jar mouth with lime.

4. A trillion orange ants can be opened after 100 days, and you need to add some rice or fried yellow rice to the jar from time to time.

5. After each vinegar take, you need to fill up with water, and you can eat it again after filling up the water for 7 days.

Here's how rice vinegar is made:Ingredients: glutinous rice, brown sugar, water, salt.

1. Pour the glutinous rice into the pot as shown in the picture below.

2. Stir-fry the glutinous rice over low heat, as shown in the figure below.

3. Fry the glutinous rice until golden brown, as shown in the picture below.

4. Put the fried glutinous rice into a bowl and let it cool, as shown in the picture below.

5. Put water in the pot and add brown sugar, as shown in the picture below.

6. Slowly boil the brown sugar over low heat, as shown in the figure below.

7. Pour salt into the brown sugar water, as shown in the picture below.

8. Add water, as shown in the figure below.

9. Pour the cooled glutinous rice into a glass jar as shown in the picture below.

10. Pour the prepared brown sugar water into the jar, as shown in the picture below.

11. Homemade rice vinegar is ready, as shown in the figure below.

How to make rice vinegar and raw materials:Ingredients: 2 bowls of rice.

Excipients: 3 tablespoons of sugar, 2 bowls of cold boiled water.

Steps: 1. Ingredients: cooked rice, sugar, cold boiled water.

2. Put 2 bowls of rice, 3 tablespoons of sugar, and 2 bowls of cold boiled water in a sealed container and stir evenly.

3. Seal the container tightly and store it for a few months.

4. Take out the clarifier, and the chain is the upper layer, and the lower one can be redone with raw materials. Add a spoonful of brown sugar to the clarified solution and call for a loss and some cold boiled water, seal and ferment for 3 months. When the bottle is opened, it has a sour taste, which is a success.