Who makes rice wine? Can rice be made into rice wine?

Can be done. The key to making rice wine is to be clean, and everything should not be stained with raw water and oil, otherwise it will become moldy and hairy. Wash and dry the container for steaming rice, the spatula for shoveling rice, and the container for fermenting rice wine.

In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often), if there is no aroma of wine, and the rice is still in the group and there is no tendency to form tofu blocks, you can take the lid of the bowl to the kitchen fire and heat it, and then cover it so that the rice in it will not continue to ferment due to insufficient temperature.

The method of secondary fermentation of rice wine is as follows:Ingredients: 500g glutinous rice, 2g koji.

1. Rinse the glutinous rice with cold water two to three times, soak it in cold water for about 24 hours (you need to change the water once every 8 hours during the soaking process), then remove it and rinse it with water 2 or 3 times.

2. Add an appropriate amount of water to the steamer, put the glutinous rice on the steamer and steam it for about half an hour.

3. After the basket is released, the glutinous rice is broken up and cooled to not be hot, about 35 degrees.

4. Put the cooled glutinous rice into a sterilized glass bowl.

5. Add about 200ml of cold boiled water and stir well.

6. Rinse the koji with a small amount of cold boiled water. You don't need to put too much water, just enough to wash the koji away.

7. Pour the koji into the glutinous rice and stir well.

8. Dig a round hole in the glutinous rice**.

9. Put it in the rice wine machine and set up the rice wine function. After 36 hours, the sweet rice wine is freshly baked!

10. Finished rice wine picture.

Summary. Hello dear and happy to serve you Rice wine rice can be made into rice wine egg drop soup, rice wine hair cake, rice wine roast chicken, rice wine two-color rice balls, rice wine apple candy, etc. Preparation of rice wine egg drop soup:

Crack the eggs and stir well with chopsticks. Add water, rice wine, corn and goji berries to a pot and heat slowly. Stir in the water starch and egg mixture, respectively.

Bring to a boil over high heat and remove from the pan.

Dear, hello I am glad to serve you Rice wine rice can be made into rice wine egg drop soup, rice wine hair cake, rice wine roast chicken, rice wine two-color rice balls, rice wine apple candy, etc. To prepare the egg drop soup with rice wine: crack the egg and stir well with chopsticks.

Add water, corn, and goji berries to a pot and heat slowly. and sock water, starch and egg mixture, stir slowly separately and pour in. Bring to a boil over high heat and remove from the pan.

The method of rice wine egg drop soup is troublesome: ingredients: two eggs, 100 grams of rice wine, 500 ml of water, 20 grams of wolfberry, 20 grams of jade liquid with rice grains, and 5 grams of water starch.

1. Crack open the egg and stir well with chopsticks. 2. Put water, rice wine, corn and wolfberries in a pot and heat slowly. 3. Stir and pour in the water starch and egg mixture slowly.

4. Bring to a boil over high heat.

Take Jiujiang double distilled wine as an example::

Jiujiang double distilled liquor is mainly made from rice, using local mulberry root water, and brewing liquor through procedures such as cake ball koji, steamed rice mixing, fermentation and distillation, brewing and soaking of Zhaijiu, blending and tasting. The so-called "double steaming" is a type of sake that is steamed from leavened rice and then poured into the same amount of leavened rice and re-steamed.

"Double steaming" plays the role of incense stringing, that is, the aroma substances in the fermented rice are extracted and distilled into the liquor with the first steamed liquor, so as to make the aroma of the liquor stronger. The unique production process, brewing environment, water source and many other factors have created a typical style of Jiujiang double distilled liquor, which is clean and clear, unique in soy flavor, mellow and sweet, and has a clean aftertaste.

The traditional brewing technique of Jiujiang double-distilled liquor is very complex, and it mainly goes through three processes: pre-koji making, mid-fermentation and post-processing. The whole process of aging, maceration and brewing is controlled by hand, and only an experienced winemaker can flexibly grasp the content and time of the brewing according to the quality of the desired wine.

The traditional brewing technique of Jiujiang double distilled liquor is a folk skill nurtured by the agricultural civilization of Lingnan and an intangible cultural heritage of the Chinese nation, but under the strong impact of globalization, industrialization, modernization and other international and domestic environments, this brewing technique has been in an endangered state.

Yes. However, in general, glutinous rice is used to make rice wine.

The chemical composition and physical state of rice wine, glutinous rice or rice fermented by Rhizopus (and a small amount of mucor and yeast) have undergone great changes. The starch is converted into small molecule sugars, the protein is partially decomposed into amino acids and peptides, and the changes in the binding state of lipids and vitamins and mineral materials have effectively promoted the improvement of its nutritional function.

Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced during the fermentation process also greatly enhance its taste.