How to process rice wine to make it delicious, and how to make rice wine out of wine?

Poached eggs with rice wine and small rice ball powder.

Method: Ingredients: 2 catties of glutinous rice sweet wine koji (available in supermarkets and useful amounts).

Preparation tools: a container for wine, preferably ceramic that is easy to keep warm;

In a basin or dustpan, the steamed glutinous rice is used to dissipate heat and mix the koji;

cotton wool or other insulation materials used to make wine brewing for thermal insulation during fermentation;

Steamer, steam the glutinous rice and use it.

Production process: 1. Wash the glutinous rice one day in advance and soak it in water (it is better to break it with your hands);

2. Drain the soaked glutinous rice and put it into the steamer to steam and steam thoroughly (it is better to take a long time);

3. Take the interval when steaming, put sweet wine koji in a bowl of warm water (big rice bowl, about 35 degrees) to let it multiply in advance; (Preferably about ten to fifteen minutes in advance).

4. Pour the steamed glutinous rice into the basin and turn it back and forth to cool it down to about 45 degrees, which is a little hot to the touch; (Too cold, hard to ferment; If it's too hot, the bacteria will be scalded to death)

5. Mix the koji evenly into the glutinous rice, mix it with your hands quickly, quickly put it into the prepared ceramic jar and seal the lid, and quickly put it into the prepared thermal insulation cotton and cover it;

6. When you smell the sweet smell of wine in the air, the wine is finished (don't open the cotton wool halfway to see it, it will flash fire.) It can be fermented in two days in summer);

7. After taking out the wine, if you feel that it is too sweet, or the wine is not strong enough, you can add it.

Three or four large bowls of cold boiled water, one or two spoons of liquor can be fermented at room temperature, put it in the refrigerator to drink cold, it tastes beautiful, and you can swallow saliva when you think about it;

The specific method is as follows: wash the glutinous rice, soak it in cold water for 4 to 5 hours, put a clean drawer cloth on the cage drawer, and steam the rice directly on the drawer. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice.

Put the steamed rice in a clean basin, when the temperature drops to 30 40 degrees, mix in the wine medicine, press the rice with a spoon slightly, dig a hole in the middle, and then sprinkle some cool white on the rice, cover it, put it in a place of more than 20 degrees, and the sweetness can be produced after about 30 hours.

Nowadays, the weather is a little cooler, so if the room temperature at home is 20 degrees, you can use cotton clothes to wrap the basin up. You can open it in the middle to see, and you can add an appropriate amount of cool white open. After the glutinous rice wine is ready, in order to prevent further alcoholization, it needs to be bottled and stored in the refrigerator, and it can be eaten at any time.

The key to making glutinous rice wine is that the utensils are clean, and there must be no oil splashes. It is best to clean the steamer, cage drawer, drawer cloth, basin, lid, mixing spoon, etc. before cooking. If it is stained with oil flowers, it will definitely not be successful, and the rice will be green and black mold, or not.

If there is a little white hair on the rice noodles, it is normal and can be boiled and eaten. The following can be eaten directly. In order to ensure cleanliness, I deliberately used a new drawer cloth, which was reserved for steaming glutinous rice, steaming buns or something, and using corn leaves as a drawer cloth.

Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling. Sprinkle a little cold water on the cooled glutinous rice and break it up with your hands.

Use as little water as possible. Sprinkle the koji on top of the glutinous rice and mix as much as possible. Don't be in a hurry, sprinkle a layer, mix well and then sprinkle.

Leave a little koji behind.

Transfer the glutinous rice to a fermented container. A larger rice cooker will do. It is also used to soak glutinous rice.

Gently press with the palm of your hand while placing it. When you're done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands into the container with a little cold water, and then press the glutinous rice with your hands and wipe it to make the surface smooth.

After soaking the glutinous rice, it is steamed in a pot, and after steaming, it is put in the koji and mixed well, compacted, a hole is dug in the middle to inject water, and the lid is covered and fermented for 24 hours, so that the wine can be produced. Here's how to make rice wine:

Ingredients: 900 grams of glutinous rice, appropriate amount of sweet wine koji, appropriate amount of cold boiled water.

1. First of all, soak the prepared glutinous rice for 8 hours.

2. It can be crushed by hand twisting, which means that it is soaked.

3. Spread gauze in the pot, put glutinous rice, and poke a few holes.

4. Cover the lid and steam over high heat for half an hour.

5. Half an hour later, pour it into the basin.

6. Let the rice cool and pour in cool boiled water.

7. Beat the glutinous rice with cool white boiling.

8. Then add the koji and mix well.

9. Compact with a rice spoon and dig a hole in the middle.

10. Pour an appropriate amount of water into the hole.

11. Cover and let stand for 24 hours.

After hours, the rice wine is ready.

The steps of the method of making rice wine are:

1. Prepare an appropriate amount of glutinous rice, 1 bag of koji, an appropriate amount of cold boiled water, and a wine-making container;

2. Wash the glutinous rice, soak it in water for 24 hours, put a steamer compartment in the rice cooker, wash the gauze, spread it on top, and pour the rice on it to steam;

3. Clean the container for making rice wine, especially the container can not be stained with any oily substances, you can pour boiling water into the container and close the lid for disinfection;

4. Put the koji into a little cold boiled water to dissolve;

5. Remove the steamed rice from the basket, beat it and cool it until it is not hot (about 35) for later use;

6. Put the rice into the sterilized brewing container, then add appropriate cold boiled water and stir well;

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

8. Make a round hole in the brewing container**;

9. After 30-36 hours of natural fermentation, the sweet and mellow wine is made.

Glutinous rice Appropriate amount Koji 1 bag Cool boiled water Appropriate amount 1 Ingredients for making rice wine. 2 Rinse the glutinous rice 2 to 3 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 water 2 to 3 times, @美食天下 3 Put the steamer compartment in the rice cooker, wash the gauze, and spread it on top. 4 Then pour the rice on top and steam it in a steamer basket (about half an hour), 5 Cover the rice with a sabra, and wrap it tightly around it.

6 Turn the rice cooker to the cooking setting. 7 Clean the container and lid of the rice wine, 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.

Gourmet World 8 Pour boiling water into the container and cover and wait for a few minutes. 9 Use a small amount of cold boiled water to disperse the koji (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 from the cage, 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.

Gourmet World 13 Pour the washed koji into the sticky rice. 14 And stir the sticky rice well. 15 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 the sticky rice in the rice wine machine, select the rice wine function, and then time it (usually 30-36 hours). 17 Fermented rice wine. @美食天下 18 can be eaten directly or made into some rice wine desserts, and the rest is stored in the refrigerator.