I would like to know how to make rice vinegar, thank you.

Vinegar is a commonly used seasoning, but also a commonly used traditional Chinese medicine, as early as the Han Dynasty Zhang Zhongjing "Treatise on Typhoid Fever and Miscellaneous Diseases" has been clearly used vinegar to ** disease. In recent years, about the health care effect of vinegar, vinegar health care value is very high, more and more attention has been paid to rice vinegar, rice vinegar has more than 20 kinds of amino acids and 16 kinds of organic acids, can promote sugar metabolism, etc., eliminate fatigue, reduce cholesterol, prevent arteriosclerosis and other functions. Let me tell you about a method of making Songshan folk rice vinegar to ensure that the fragrance is mellow.

1. Pick the song in the sky and dry it for later use.

2. In the morning of the Qingming Festival, start to soak millet with well water, soak it for 7 days and 7 nights, and then take out the water control to dry the millet the day before Xiaoman, and rub the millet by hand, and there can be no pieces to put it in reserve.

3. Xiaoman mashed the sun-dried koji the day before and put it in for later use.

4. Xiaoman put it in the vinegar jar in the morning according to the ratio of 4 catties of qu and 5 catties of millet well water 20 to 25 catties, stir it well with a jujube stick, and then cover the cylinder mouth with a white cloth and tie it tightly with a rubber band.

After sealing, stir the vinegar in a clockwise direction with a stick, stir evenly each time, seal the mouth of the cylinder after each stirring vinegar, and avoid flour and dust from entering until the autumn equinox.

When the vinegar is cooked at the autumn equinox, it can be skimmed out and stored, and then added to the vinegar vat with the same amount of water as the first time, stirred with a jujube stick, stirred once a morning, and can be eaten three days later. At this time, all the vinegar can be bottled and stored. Then add the same amount of water as last time, stir it once a day, and you can eat it after three days, and this time you can pour out the vinegar residue after eating the vinegar.

1. Ingredients for making rice vinegar: cooked rice, sugar, cool boiled simple rebate, enamel fresh-keeping jar.

2. First of all, we let the cooked rice cool, and the utensils are cleaned and dried.

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

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

5. 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.

6. Before bottling, it is best to drain Hu Qing again, and the transparent and mellow rice vinegar can be eaten.

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.