How to steam rice wine, how to steam rice wine, how to steam rice wine

1.Soak the glutinous rice in water overnight.

2.Put the liquor medicine into a bag that can be sealed, and seal. Use the handle of a knife to smash the liquor and then roll it back and forth with a rolling pin to crush the liquor finely.

Method:1Cook glutinous rice in a rice pot with a little less water than usual. The rice should be cooked, but the rice grains are relatively hard.

2.Put the sticky rice in a basket and rinse it under the tap to wash off the sticky stuff on the rice.

3.Put the sticky rice in a ceramic container. Spread a layer of rice and sprinkle some wine and medicine. Sprinkle the top with a glass of wine and a small amount of warm water.

4.Compact the glutinous rice with your hands and drill a hole in the middle of the rice so that the glutinous rice wine can come out.

5.Cover the container with a piece of plastic wrap Put it in the oven, turn on the oven light, and after a few hours you can smell the wine. After 24 hours, it is okay to see the sticky rice as if it is floating in the sake.

6.If you are not in a hurry to eat, you can do without the oven, put it next to the heater in winter, and it will be about the same for about 3-4 days. In summer, room temperature is sufficient.

Key points:1The utensils used to make sake must be clean, especially without oil stains, and scalded with hot water, and then wiped clean with a paper towel.

2.It is best not to touch the glutinous rice directly with your hands, and it is recommended to wear gloves or a layer of plastic wrap.

3.The long white hair in the wine indicates that the temperature is too high, but it can still be eaten; If there are colored hairs, the material is not clean, and it is recommended not to eat it.

4.If you find that the rice grains are stuck to the small black grains in the air, if you are sure that they are not hairy, it is recommended to pick up the rice grains and throw them away as soon as possible. Rice grains with black spots are prone to black hair.

5.The temperature of the sake brewing is very strict, and the temperature of the glutinous rice should not be higher than 30 degrees before mixing the sake medicine, otherwise the sake brewed will be sour.

How to steam rice wine.

1. 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.

2. 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.

3. Finally, cover the glutinous rice with plastic wrap and try not to leave any gaps. Close the lid. Place in a place where you are warm, such as in a basket of clothes.

I'm putting the container in the oven. There's always a little flame in the old-fashioned oven, just enough to keep the temperature mild. It's a way to be lazy.

It is best to keep warm with clothes and quilts, and the indoor temperature is unstable in winter.

4. It will be fine in about three days. Check at any time in the middle to see if there is a fever. Fever is a good sign.

You can try it on the third day. The finished fermented glutinous rice is crispy, juicy, fragrant, sweet, and the wine does not rush to the nose, and you can't taste the raw rice grains. At this point, you can remove the plastic wrap and the rice wine is ready.

If it is done well, the glutinous rice does not fall apart and can be divided into pieces. If the fermentation is excessive, the glutinous rice will be empty, full of water, and the flavor of the wine will be too strong. If the fermentation is insufficient, the glutinous rice has raw rice grains and teeth.

The sweetness is insufficient, and the sake flavor is insufficient. When mixing koji, if you spill too much water, the glutinous rice will be empty and will not form lumps. Disperse as soon as it is cooked.

1. Recipe: 500 grams of pure glutinous rice, 530ml of cold boiled water, 3 grams of sweet wine koji.

2. Soak the glutinous rice for more than 8 hours, and soak it for 12 hours in winter, and it must be completely soaked.

3. Drain the glutinous rice, put it in the steamer and steam it, do not get out of the pot immediately after steaming, turn off the heat and simmer for 5 minutes.

4. Put the steamed glutinous rice in a ventilated place, and the temperature is reduced to 33-38 degrees Celsius, which is about the same as the temperature of the human body.

5. Put 30ml of cold boiled water into the glutinous rice, stir well, and stir well in the sweet wine koji.

6. Prepare a large bowl or glass jar, wash them, drain the water, sprinkle a little koji powder on the bottom of the bowl, then put in the glutinous rice and press it tightly, dig a hole in the middle, and sprinkle some koji powder on the surface of the glutinous rice.

7. Wrap the bowl with a plastic bag, the stool does not need to be wrapped in cotton clothes in summer, about 36 hours of rice wine will be done, and cotton clothes need to be wrapped in winter and fermented for 48 hours before the pants are thick and straight, fermented rice wine, add 500ml of cold boiled water, ferment for 2 hours, and the sweet rice wine will be ready.

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Ingredients Glutinous rice sweet side roll rice wine koji 1 small Yun Kuan Yu piece of glutinous rice soaked in water skillfully for 4-5 hours for later use, then add a cage cloth and water to the steamer, and heat until boiling; As shown in the figure below:

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Summary. 1. Soak the glutinous rice in water for 12 hours, because the glutinous rice will expand after absorbing water, so the volume of the container and the amount of water should exceed the glutinous rice by about 1 time.

2. Soak until the glutinous rice can be easily crushed by hand, then take out the soaked glutinous rice and rinse it and spread it on a clean cage cloth.

3. After boiling the steamer over high heat, steam for another 40 to 50 minutes, during which you can open the lid and turn it several times to try to make the ripeness of the glutinous rice uniform.

4. Steam until the glutinous rice is fully cooked and there is no hard core.

How to make wine and steam rice.

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1. Soak the glutinous rice in water for 12 hours, because the glutinous rice will expand after absorbing water, the volume of the container and the amount of water should exceed the glutinous rice by about 1 time. 2. Soak the glutinous rice until it can be easily crushed by hand, then take out the soaked glutinous rice and rinse it on the dry banquet stool, and spread it on a clean cage cloth. 3. After boiling the steamer over high heat, steam for another 40 to 50 minutes, during which you can open the lid and turn it several times to try to make the ripeness of the glutinous rice uniform.

4. Steam until the glutinous rice is fully cooked and there is no hard core. Xiang Guess.

The procedure is the same for both of them.

Every time I steam Wu Bai Jin rice, after steaming for four hours, I measured the temperature of the rice is more than 100 degrees, and the steam space is also more than 100 degrees, the temperature should be enough, because it is a hot day, I only soak the rice for three or four hours, I am afraid that the rice will be bright or sour for too long.

This may be due to the lack of time for soaking.

Is it too big to steam the rice bed, but the temperature is enough.

Are there any smaller beds?

My suggestion is to try this kind of thing in many ways.

Hello, the materials that need to be prepared in advance include: 300 grams of sake rice, a small amount of lard, and a small amount of sugar. 2. Wash the rice and soak it for one hour.

Cook in a pot of boiling water until the sake rice is still a little hard, and then drain the sake rice with a bright dustpan to dry it slightly. Turn the stove to low heat, pour a small amount of lard and Bai Jingfu sugar into the pot, pour the drained wine rice into the pot and stir-fry it with the lard for a while. Shovel into the bowl and steam it for 30 minutes, and then turn it back into another bowl.

The stupid practice of rice wine is as follows:Main defeat spring material: 500g glutinous rice.

Excipients: 2g of sweet wine koji, appropriate amount of cold boiled water.

1. Wash and soak three catties of glutinous rice in water overnight, and steam it in the basket drawer for 35 minutes.

2. Take it out and dry it until it is not hot.

3. Melt the sweet wine koji with warm water, sprinkle it into the rice wine, and stir well.

4. Put the glutinous rice with the koji into the crisper and flatten it, poking a hole in the middle.

5. Cover the lid, wrap it in a plastic bag, wrap it in a small thin quilt, and open the quilt after placing it for at least 24 hours.