How do you make rice wine delicious? How do you make rice wine to taste good?

Rice wine should be called mash in Luzhou, Sichuan. Brown sugar mash eggs, often used for maternal and menstrual blood cleaning effect, are very common in Sichuan. As for the method, it is detailed above.

Hello, are you bai to ask about the practice of rice wine or rice.

How to eat Du wine? zhi

Xiaogan is the hometown of Chinese rice wine dao, produced in Xiaogan's rice version of the wine white as jade liquid, the right is fragrant, sweet and refreshing, thick but not sold, thin but not flowing, after eating Shengjin warm stomach, deep aftertaste. In 1958, when the chairman of Xiaogan came to inspect the work, he tasted Xiaogan rice wine and praised "good taste and good wine". There are also many brands of rice wine in Xiaogan, such as Shuanglushuang rice wine, which is sold in many supermarkets.

Method (1) Put an appropriate amount of water into the pot, heat the eggs, and beat the eggs when the water starts to bubble- When the water boils, then add rice wine and cook until the eggs are cooked, remove the surface foam- Add red cane sugar, and put it out after the sugar is completely dissolved.

Method (2) Put 2 bowls of rice wine and 1 bowl of water in the pot and boil - while the pot is boiling, pour the egg liquid into it (note that when the egg liquid is poured out of the bowl, keep a thin strand and pour it evenly in a clockwise direction, so that there will be golden and perfect frangipani in the pot) - Bring to a boil and drink.

Prepare the ingredients:2 catties of glutinous rice and 5 grams of Angel sweet wine koji.

Method:

1. Wash the glutinous rice and soak it in water overnight, the soaked glutinous rice will expand after absorbing water, and it is especially easy to steam.

2. Spread a drawer cage cloth in the steamer, put the soaked glutinous rice into the pot, spread it flat, and then insert a few pores with chopsticks, boil over high heat, turn to medium heat and steam for 20 minutes, steam the glutinous rice, the steamed glutinous rice is distinct, crystal clear, and there is no white core. (The key to the success of making rice wine lies in the utensils, which must be clean and free of any oil, and it is best to blanch the steamer, cage drawer, drawer cloth, basin, cover, spoon, chopsticks and other objects that need to be in contact with glutinous rice with boiling water before making it.) If it is stained with oil and raw water, it will definitely not be successful, and the rice wine will turn green, grow black mold, and cannot be eaten.

If there is a little white hair on the rice wine surface, it is normal and can be boiled and eaten. In order to ensure cleanliness, I deliberately used a new drawer cage cloth).

3. Put the steamed glutinous rice into a porcelain basin and let it cool. (Note that the porcelain basin should be scalded with boiling water in advance, and should not be stained with raw water and oil).

4. Take a clean bowl, pour about 250ml of boiling water into a bowl of boiling water, let it cool until warm (about 40°), add 4 grams of Angel sweet wine koji, mix well. (The Angel sweet wine koji I use, 8 grams in a small bag, 4 grams for 2 catties of rice.) ）

5. When the glutinous rice is cooled until it is warm and not hot, pour in the prepared koji water.

6. Put on gloves, then rub the glutinous rice grains and mix well. Try to rub it as much as possible, so that each grain of glutinous rice sticks to the koji, so that it is easy to ferment. (The glutinous rice is easy to rub apart with koji water, and it should be noted that the gloves must be rinsed with cold boiled water in advance to prevent oil and raw water from getting wet, causing fermentation failure).

7. After the glutinous rice is mixed with koji water, press it to level it, poke a hole in the middle, and then sprinkle a little koji powder on the surface to help ferment.

8. Finally, close the lid, put a clean plastic bag on the outside of the porcelain basin, and tie it tightly. Then fill a hot water bottle, wrap them in a small quilt, and keep them warm to ferment for 48 hours. (If there is heating at home, there is no need to put a hot water bottle, just wrap it in a small quilt and leave it in a warm place to ferment for 48 hours).

After 9 or 48 hours, you can smell a faint aroma of rice wine through the quilt. Take out the porcelain basin and open the lid, a rich sweet aroma of rice wine comes to your face, and the wine is already out of the small hole in the middle of the rice wine. This rice wine has no degree, and the taste is sweet and mellow, so it can be eaten directly or boiled.

If you can't finish it at one time, you can put it in the refrigerator and seal it for 10 days. (If, after 48 hours, it is opened, and there is no wine in the middle hole, continue to ferment in a warm place until the wine is released).

Breakfast should be simple, but also to eat healthy and nutritious, at this time scoop a spoonful of rice wine, and eggs, small rice balls together to cook a pot of egg rice wine small rice balls as breakfast is no longer suitable, sweet and soft glutinous, delicious and fragrant, a few minutes can make the whole family's breakfast, convenient and fast, like friends hurry up to try it!

1. Rice wine production.

Wash the glutinous rice and soak it in water for 12-24 hours; Put the soaked rice in the rice cooker and cook; Cool the rice in a clean container; When the glutinous rice is slightly hot, put the koji; After mixing the koji, press the rice to press, dig a small hole in the middle, sprinkle a layer of koji on the surface of the rice, cover the lid of the container, and ferment at room temperature; Ferment at room temperature, generally about 36-48 hours in summer; Next, add the same amount of cold white as the sake brew to the remaining sake brew, mix well, and continue to ferment indoors After a few days, the glutinous rice will float lightly on the surface, and the rice and sake will be filtered and separated, and you can get mellow rice wine and sake lees.

2. Osmanthus paste rice wine.

Add an appropriate amount of water to the cornstarch to dissolve; Add water to the glutinous rice flour and mix thoroughly; Roll the wet glutinous rice flour into strips and place them on a clean cutting board; Boil some water in a pot, and add rice wine when the water boils; After the rice wine is boiled, use chopsticks to dial in the glutinous rice sticks and bring them to a boil completely; Then pour in an appropriate amount of osmanthus sugar; After that, add water starch and stir while adding to make it even; After cooking, add a few goji berries to garnish.

3. Rice wine, egg syrup.

Prepare a bowl of rice wine and an egg. Crack the eggs and beat them. Put the rice wine in a pot, add water and boil until the rice wine is all sprinkled. Add the egg mixture and stir. Then add the right amount of sugar. Finally, add the goji berries and stir and you're done.

Health Benefits:

Glutinous rice: nourishes qi, strengthens the spleen and stops diarrhea, and detoxifies.

Ingredients: glutinous rice and food.

Koji cool boiled water.

Recipe preparation: 1Ingredients for making rice wine.

2.Rinse the glutinous rice two to three times, soak it in cold water for 24 hours (the soaking process needs to change the water once in about 8 hours), then remove it and rinse it with clean water 2 to 3 times, 3Put a steamer compartment in the rice cooker, wash the gauze and spread it on top.

4.Then pour the rice on top and put it on the steamer to steam (about half an hour), 5He put up the yarn and covered it over the rice, and wrapped it tightly around the rice.

6.Adjust the rice cooker to the cooking setting.

7.Clean the container and lid of the rice wine making thoroughly, especially if there is no oily substance in the container. Blanch the lid of the container machine with freshly boiled boiling water for more than 1 minute to sterilize and disinfect it.

8.Pour boiling water into the container and leave the lid on for a few minutes.

9.Rinse the koji with a small amount of cool boiled water (you don't need to put too much water, just enough to wash the koji.) ）

10.After steaming rice, open the lid.

11.After being released, break up and cool until it is not hot (about 35). If the rice is too dry or raw, sprinkle a small amount of water on the rice and steam it.

12.Put the cooled rice into a sterilized container, then add about 200ml of cold boiled water and stir evenly.

13.Pour the washed koji into the sticky rice.

14.And stir the sticky rice well.

15.Then dig a round hole in the rice **. (To make 500 grams of glutinous rice or rice, you need about 200ml of cold boiled water, but the glutinous rice is too hard after cooling, so you can put more cold boiled water; If it is too soft, you can put less cold boiled water; The amount of koji can be configured according to the instructions on the package of the koji you purchased).

16.Put the container with sticky rice in the rice wine machine, select the rice wine function, and then time it (usually 30-36 hours).

17.Fermented rice wine.

18.You can eat it directly or make some rice wine desserts, and store the rest in the refrigerator.