How to make sake lees, how to make sake lees

The method and steps for making sake lees are as follows:1. Wash the round glutinous rice and soak it in water overnight, then drain the water and put it in a pressure cooker to steam for 20 minutes and let it cool.

2. After cooling, stir the glutinous rice with chopsticks.

3. Stir about 4g of sweet wine koji with 250g of pure water, stir it continuously with chopsticks, and pour the liquid into the cold glutinous rice.

4. After stirring well, flatten the glutinous rice, dig a small hole in the middle, and sprinkle some dry koji around the small hole.

5. Then seal the bowl with plastic wrap, close the lid and let it stand.

6. Due to the high temperature, the fermentation of sake lees in a day and a half is successful, and it is really delicious with sweetness and water. If the temperature is cold, it will take longer to ferment.

Distiller's grains, also known as red lees, distiller's grains, meal, etc., are the residues left after brewing rice, wheat, sorghum, etc. In some places, people refer to sake lees as sake lees. Distiller's lees, also known as sweet wine, is a special delicacy in some provinces of our country and is deeply loved by the locals.

It won't be long before she needs this model, and then she needs the equipment and the material to be able to make it successfully.

The sake lees are the waste left over from making wine, and the grain inside is used to make wine, and the outer shell is sake lees.

First of all, you need to ferment him with grain, seal it for half a month, and it will be done.

Prepare the materials:

1.Jiang rice (glutinous rice);

2.Koji (liquor medicine, can be bought in large supermarkets and general farmers' markets selling condiment stalls, one by one, there are two kinds of powdered and lumpy, it is said that the quality of the products produced in Suzhou and other places is better. There is a standard use ratio on the packaging, but generally speaking, it should be larger than the standard dosage to make a better wine.

However, my mother also said that you can't use too much, and the wine will not be sweet enough. )

3.Tools used: steaming drawer and drawer cloth (gauze), container for rice (it is required that it must not be stained with oil, and it must have a lid);

Steps:1Wash the rice under tap water 3-5 times until the water has a translucent clarity and it is clean. Then put the rice into a clean and oil-free basin, add cold water about 3cm below the rice surface, cover the lid and leave it for one night (at least 12 hours) to make the rice grains absorb enough water.

2.Rinse the soaked rice twice with water.

3.Fill the lower layer of the steamer with enough water, soak the clean drawer cloth with water, spread it on the steamer, take out the soaked rice and spread it on the cloth, cover the lid, ensure that the seal is tight, do not overflow excess water vapor, turn on high heat and steam for 20 minutes, and then break off. Seventy or eighty percent of the rice steamed in this way is cooked, and it cannot be steamed too well.

4.Remove the steamed rice and place it in a basin of cool clean water and rinse it under the tap while kneading the lumpy portion of the rice with your hands. Rinse the rice once to drain it, keeping it lukewarm.

5.Prepare the liquor medicine (if it is in the form of lumps, crush it beforehand.) You can put the wine medicine cube into a plastic bag, lay it flat on the cutting board, and then use a rolling pin to knock the wine medicine into small pieces outside the plastic bag, and then crush it.

The recommended ratio is: 20 grams of liquor powder per 1000 grams of raw rice. )

6.Rinse and drain the water, and there is still lukewarm rice rice, put it in a container with a lid, sprinkle the wine and medicine, and mix well with your hands. After all the rice is mixed, press the rice tightly with the palm of your hand, smooth it out, and dig a deep nest with a diameter of 3-4cm in the middle (it can also reach the bottom of the pelvis).

After this step is done, you can also sprinkle a small amount of wine powder on the surface of the rice and in the deep nest. )

7.Cover the container with rice and wrap it in a blanket or thin quilt. Put it in a warm place to ferment (not directly on the heater).

The temperature in Hangzhou these two days is about 20-27 degrees, about 30 hours, open the lid, you can smell the aroma of wine, the pit in the middle is out of the water, pour a little out and taste, it is sweet (to add, the fermentation time is generally 24 hours in summer, 48 hours in winter, 36 hours in spring and autumn) When the mash floats in the container, it can be turned, and the round hole in the center of the mash is completely filled with juice.

8.At this time, you can't eat it right away. Pour a bowl of purified water or cold boiled water, cover the rice noodles by 2-3 cm, continue to wrap it, cover it for about a day, and you can eat.

Preservation: In the first three or four days after the mash is ready, the naturally synthesized sugar concentration in the rice is the highest, and the alcohol concentration is the lowest, which is the best time to eat. Because the fermentation of rice wine is continuous, the mash can be stored in the refrigerator to control the rate of fermentation.

The sake lees are actually very easy to make, and they are much tastier than the ready-made sake lees you bought at the supermarket, so you can give it a try if you have time.

Glutinous rice sake lees.

Soak a few glutinous rice for 5 hours.

Strain the water and pour the soaked glutinous rice into the rice retort.

Cover the rice retort and put it in a large wok, and put water at the bottom of the big wok.

Make a fire at the bottom of the wok and steam for 2 to 3 hours until the rice turns into soft and cooked rice grains.

Loosen the steamed rice and pour it into a large clean water tank.

Add a small amount of clean water to the water tank.

Add an appropriate amount of wine cake [leavening culture, can be bought], and different wine medicines can make different wines. Some are sweet, some are strong. There is less sweet wine and medicine, and more strong wine and medicine.

Cover the wine jar, wait 6-8 days in winter, 3-4 days in summer, and the fragrant rice wine will come out.

At this time, the wine is raw and should be heated. In others, the sake lees are strained out in a funnel-shaped bamboo strainer, which is then placed in a sealed jar and heated in the smoldering chaff.

Distiller's grains are the residue after brewing, and if it weren't for sake brewing, no one would deliberately produce it, and at best it would be fermented grain, and it can't be called sake lees.

Distiller's grains are a beneficial and healthy food that can be made. Here are the steps to make sake lees:

Ingredients: 3 cups glutinous rice.

1 cup rice koji flour.

5 cups of warm water. 1 clean large glass jar or container.

Steps:1Soak the glutinous rice in cold water for 2 hours and drain it.

2.Pour the rice koji flour into a large bowl, add 5 cups of warm water and stir well, then let it sit for 15 minutes until it thickens.

3.Put the soaked glutinous rice into a blender and puree it into a cavity.

4.Mix the rice koji and glutinous rice puree together and stir well.

5.Pour the mixture into a clean glass jar or container and seal well.

6.Place the glass jar or container in a warm place, about 25 to 30 hours, and let it rest for 24 hours to allow the lees to rise.

7.After 24 hours, if you open the container and see small bubbles, it means that the sake lees have been fermented successfully.

8.Finally, keep the sake lees and put them in the refrigerator if needed.

Note: During the process of making sake lees, it is necessary to pay attention to hygiene and keep the environment clean to avoid bacterial infection.

To make pin lead distiller's grains, you first need to prepare the sake residue. Rinse the wine residue with clean water, dry it until dry, and then add an appropriate amount of salt for pickling, and the pickling time depends on the situation. When marinating is complete, rinse with clean water and drain.

After guessing the loss, boil the water, put the wine residue in the pot and boil for a while, take it out and let it cool. After that, add an appropriate amount of glutinous rice flour, sugar, sesame, osmanthus and other materials to mix well, put it into a sealed container in batches, and leave it for about a week for a long time to ferment to get the soy sauce lees. The sake lees can be used to make traditional dishes such as miso soup, lotus root noodle soup, and, and the taste is very delicious.

Wash the glutinous rice and soak it in water overnight. Soak the glutinous rice until it can be crushed by hand, which means that it is soaked, and the soaked rice is fully rinsed.

Use the rice cooker to cook the glutinous rice in the wheel mode, adding more source water than less. The amount of sake produced by boiling is high, and of course it can also be steamed in a steamer.

Pour the koji into cool boiled water and mix.

The boiled glutinous rice is cooled to about 30 degrees, and too hot or too cold will affect the fermentation of koji.

Here's how to make your own sake lees::

1. Wash the glutinous rice and soak it in a pressure cooker for about 10 minutes, pay attention to the slowness, the water should not be too much, and submerge 1 to 2 cm above the rice.

2. Turn on medium-low heat pressure, and keep rotating the pressure cooker in the process of pressure cooker pressure to ensure that all parts are evenly heated, and the time is about four minutes.

3. Cool the cooked glutinous rice, and be sure to cool it completely.

4. While waiting, grind the koji into a fine powder.

5. Scoop the steamed and cooled glutinous rice into a sealed container and sprinkle with koji.

6. Wear plastic gloves to completely melt the koji and glutinous rice together, do not have lumps, the glutinous rice is scattered one by one, if there are burnt rice grains, do not put them in.

8. Drill a small hole in the middle of the cooked rice by hand so that the glutinous rice wine can come out.

9. Seal the container and put it in a place with high temperature at home, and it can be made into sake lees after ten days.

Sake lees vinegar is made by refining the lees released from the twisted liquor. Due to the lack of rice vinegar.

Koji has a lighter taste and is easy to buy on the market, which is suitable for adding and using with other condiments to create a variety of cooking tastes. How do you make sake lees to taste good? Next, I would like to recommend a delicious recipe for sake lees.

Sake lees delicious practice 1: sake lees drunkRiver prawns

Material. 500 grams of live river shrimp, 30 grams of half a cup of Shao wine, marinated distiller's lees, salt, monosodium glutamate.

Appropriate amount of Sichuan pepper powder, 2 tablespoons of sugar.

Method. 1. Wash and drain the river shrimp, soak them in Shao wine for 10 minutes, and remove them for later use.

2. Put a little water in the pot, add salt, monosodium glutamate, pepper and sugar to boil, and add the sake lees marinade after cooling.

3. Pour the shrimp into the prepared marinade and soak for 2 3 hours before serving.

The God of Food.

Shrimp is the most delicious in autumn and winter, and it is often eaten with a lot of vitality! Cholesterol though.

It is best not to eat shrimp heads and shrimp eggs for high friends. There is very little saturated fat in shrimp meat, which is easy to make the body synthesize cholesterol, and it is an ideal health food.

Friends who don't like raw food can add shrimp and marinade to the pot to cook, and add an appropriate amount of chives to burn the fragrance.

Sake lees delicious method 2: sake lees pork ribs

Material. Pork ribs, sake lees, green onions, ginger, garlic, salt, chicken essence.

Sugar, vinegar, sauce.

Method. 1.The ribs are boiled with water to remove the blood and remove the dirt.

2.Put oil in a pot, pour in sugar, and boil until the sugar is colored.

Keep paddling the shovel to avoid scorching.

3.When all the sugar melts, the oil turns brown.

And when the bubbles are rising, pour in the green onion, ginger and garlic in the pot and stir-fry.

4.Pour in the pork ribs, stir-fry a few times, pour in sake lees, pour in soy sauce, pour in a little vinegar and continue to stir a few times.

5.Pour in a little hot water until the bones are drained 2 3 places.

6.Once the water is boiling again, remove from the pan and place in a casserole.

7.The ribs are simmered in a casserole for 45 minutes and enjoyed.

The third way to eat sake lees: sake lees phoenix feet

Material. 12 chicken feet, 2 slices of ginger, 1 green onion, 2 tablespoons of salt, appropriate amount of water, marinade: 500 ml of chicken broth, white sugar.

30 grams of Shaoxing wine.

100ml drunk chicken juice, 50ml sesame oil, appropriate amount of chopped green onion garnish, coriander garnish.

Method. 1. Remove the tips of the washed phoenix claws; Cut the green onions into sections; Take the leaves of the parsley and set aside.

2Boil water, add ginger slices, green onions, salt and chicken feet and cook until cooked through, about 15 minutes, remove the cold water and drain for later use.

3Take a soup pot, boil the chicken soup until it boils, add white sugar, mix well, melt and let it cool for later use.

4. Enlarge the boiled chicken feet into a bowl, add cooled chicken broth, Shaoxing wine, drunken chicken juice and sesame oil, mix well, seal and marinate for 12 hours, sprinkle with chopped green onions and coriander leaves to decorate.