How to make mulled wine, how to make sweet wine

<> material. Glutinous rice, koji.

Method. 1.Wash the glutinous rice, add water and soak it for about 20 hours (put it in the refrigerator), and put the soaked rice and water into the microwave to cook it into rice.

2.Pour the steamed glutinous rice into the basket of the vegetables and flush it against the faucet until the rice is warm.

3.Mix the cold glutinous rice into the koji, mix well, put it into a large basin (I don't have a clay pot or anything like that, so I have to use this), and then sprinkle a little koji on the surface of the rice, and dig a hole in the middle. Take a washed yogurt box, remove the bottom, and place it in the middle pit, leaving a little koji in it by the way.

4.Cover the basin and wrap it in a towel, place it in an ice cream insulated bag and zip it up.

After an hour, I opened the package, I didn't smell the aroma of the wine, I tasted it, and there was no sweetness, so I continued to hold it; After 55 hours, open the package, well... It's a little winey, I tasted it, it was a little sweet, hehe, and then continued to cover it; After 80 hours, open the package, it is so fragrant and sweet, remove the package, and pick up the basin.

Method: 1. After the glutinous rice is washed, soak for an hour (at least 2 hours if the time is urgent) 2. The soaked glutinous rice is steamed for 40 minutes in a pot, and when it is 20 minutes in the middle, the lid should be opened, the glutinous rice is scattered, poured with some water, covered and steamed again (otherwise the glutinous rice is not easy to cook).

3. Take out the steamed glutinous rice, stir it up, and let it cool to about 30 degrees naturally (touch the glutinous rice with the palm of your hand and feel warm but not hot).

4. Take a clean container, put a layer of rice and sprinkle a layer of koji, and so on.

5. The top layer should also be sprinkled with koji, compacted, and a hole should be dug in the middle, and the hole should also be sprinkled with koji.

6. Cover the lid, wrap it in a plastic bag, and then wrap it in a quilt or put it in a warm place.

7. After three days, I opened it, I could smell the aroma of wine, I could see that there was wine in the hole, and the glutinous rice was crispy and soft.

Here's how to make liqueur

1.Wash 500 grams of glutinous rice, soak in water for a day and a night, soak until the rice can be broken by hand, control the water, and set aside.

2.Water on the steamer, spread an oil-free cage cloth, **, wait for the water to boil and steam, pour the soaked glutinous rice into it, cover the pot, steam over medium heat for 25 minutes, after steaming, turn off the heat.

3.Take 4 grams of sweet wine koji, put it in warm boiled water (200 ml), dissolve well, and set aside.

4.Pour the steamed glutinous rice into a clean and oil-free sealed box, beat the glutinous rice grains with chopsticks, cool until it is warm to your hands, pour in the sweet wine koji water that has melted evenly, and mix well.

5.Dig a round hole with a diameter of 3 cm in the middle of the rice with a spoon and close the airtight lid.

6.Wrap a cotton cloth and put it on a radiator (about 35 degrees) and let it ferment for 36-40 hours. 7.When the time is up, open the lid and smell the aroma of wine.

"The method of making sweet wine is very simple, buy high-quality glutinous rice, then soak it, steam it in a pot, add sweet wine koji and stir, and finally put it for two or three days, basically glutinous rice wine can be drunk. Especially female friends, drinking glutinous rice wine often is very good for the body. ”

The steps to make sweet wine are: soak the glutinous rice for one night, wash and drain the rice the next day, put it in the steamer and steam it over a strong fire, turn to low heat and steam for 1 hour after boiling, cool the glutinous rice to about 30 degrees Celsius, mix in the sweet wine medicine (30 grams of sweet wine medicine, about 5-6 catties of glutinous rice), sprinkle the sweet wine medicine on top of the glutinous rice (to leave a part of the sweet wine medicine), stir and compact it evenly with hands or other tools, and then dig a hole the size of a fist in the middle, and pour all the remaining sweet wine medicine into the hole. Then sprinkle a layer of sweet wine medicine on top of the rice, and then cover it tightly with a lid, cover it with a quilt or cotton clothes and put it in an unventilated place, and you can eat it after 48 hours, it is fragrant and sweet, and it is particularly delicious.

First of all, it is recommended to use containers such as crockpots and casseroles with good air permeability. Note, it must be oil-free! Absolutely wash away the grease stains. Soak an appropriate amount of glutinous rice overnight. The amount of glutinous rice can be one or two catties, and a pack of sweet wine koji can be done.

2. After a night of soaking, the glutinous rice can be pinched off with a fingernail and steamed in a pot. The utensils used should be more evenly ventilated and heated. In the steamer I used, I removed a mask cloth so that the rice would not leak.

Note: The utensil must also be oil-free! Steam the sticky rice over water, about 30-40 minutes.

If you are afraid that it will not be cooked (provided that you must soak the glutinous rice for 6 hours), you can steam it for a longer time, and do not open the lid halfway, otherwise the glutinous rice will be sandwiched.

3. Serve the steamed glutinous rice directly, pour it into the prepared clean casserole or crockpot, and wait for the glutinous rice to cool.

4If it is piping hot glutinous rice to make sweet wine, it will be sour. After it cools a little, take two cups of pure water, do not pour it at once, add it gradually, stir it while adding, let the rice grains absorb water, and the sweet wine depends on its wetness. But!

Don't add too much water, all the rice grains should be just evenly moistened, and there is no stagnant water in the pot.

5 Then there is the "sweet wine koji", which can be bought in supermarkets and vegetable markets that sell oil, salt, sauce and vinegar. Use one pack of glutinous rice for one catty, and the sweet wine made is sweeter, and use one pack for two catties of glutinous rice, which is not so sweet and greasy, and mix the sweet wine koji into the glutinous rice carefully.

6 The final step is to compact the sticky rice, yes, flatten them, you don't have to use a lot of force, but they must be tightly united to ferment.

7. If you find that there is sweet wine oozing out of the reserved "lookout hole", it is a success. With brown sugar, ginger slices, eggs, red dates and sweet wine, you can cook delicious.