How to make rice wine delicious, the home cooked practice of black rice rice wine

Ingredients: 500g of black rice + rice

"Bee" sweet wine medicine 2-3 g

Step 1: Mix the black rice with the rice and soak for 24 hours. (If it is summer, you need to change the water 2-3 times);

Step 2: Steam on high heat for 10 minutes until cooked. After taking it out, rinse the ingredients with cold boiled water (the rice grains that were originally stuck together are no longer sticky), drain the water, cool down, add the crushed sweet wine medicine, and mix well.

Step 3 Rice is packed into an oil-free and clean stainless steel container, compacted, and a small pit is dug in the middle to infiltrate the rice wine produced after fermentation;

Step 4 The wine machine automatically keeps the wine warm at the right temperature, about 36 hours of fermentation, and the wine is ready!

Step 5 Brew with beautiful black rice wine, pour in the ripe glutinous rice small lantern festival, pour a spoonful of honey osmanthus, a spoonful of rose dew and pink wine juice to make a flower wine brewed small lantern festival with the fragrance of roses, osmanthus and rice wine. Take a bite, sweet and sour, soft and glutinous, it is really delicious in the world!

Tips: 1. The most important thing is that the container used for fermentation is clean, no oil, no raw water, and not dirty;

2. The fermentation temperature is 30 degrees. If it is too high, it will be sour, and if it is too low, it will not ferment;

3. Try not to touch the rice with your hands during the whole process;

Ingredients: 250 grams of black glutinous rice, 50 grams of glutinous rice, 2 grams of rice koji.

Excipients: Appropriate amount of cold boiled water.

Steps:1Soak the black rice in cold water for a day until the rice can be crushed by hand.

2.At the same time, I soaked glutinous rice and steamed it for 1 hour.

3.I added one-fifth of the steamed black rice to the white glutinous rice, so that the fermentation effect would be better. If the black rice used is very sticky, you can use black rice instead of white glutinous rice.

4.Let the rice cool until it is slightly warm, and add cold boiled water little by little to break up the rice. Don't have too much water, just enough to break up the rice, don't form a ball, don't have excess water, and then pour in the rice wine koji and mix well.

5.Mix the rice with chopsticks and then shake a hole with chopsticks in the middle, which is called a nest.

6.Sprinkle a little more rice wine koji on the surface and in the nest.

7.Finally, pour a little cool boiled water into the nest, and pour 8-9 full parts of water into the nest.

8.Then cover the lid, keep warm at about 30 degrees (2 degrees above and below is best), and then keep it warm to ferment for about 24 hours.

9.By the time it has been fermented for a day, it is already ready.

10.From the side, you can see that the rice is already floating on it in clumps.

12.Looking at it from the side, the rice is floating higher and there is more wine. The mash at this time is sweet and delicious. Eat and drink directly, or boiled eggs, noodles, etc., etc., etc., it is delicious no matter how you eat.

Note: 1. The fermented mash must ensure that the utensils and containers must be oil-free, and the fermentation containers, including chopsticks, must be boiled and disinfected with boiling water in advance to avoid miscellaneous bacterial infection. 2. The mash that has just been fermented is slightly sweet, but if it is placed at room temperature, it will continue to ferment, and the wine flavor will become stronger and stronger, and even sour, so it is best to keep the fermented mash in the refrigerator to slow down the process of continuing fermentation at low temperature.

3. If you feel that there is not much wine after the rice wine is ready, you can cool a glass of boiling water, and then add cold boiled water to continue fermentation for more than ten hours, and the wine will come out a lot.

1. Soak the black rice and glutinous rice in cold water for one day until the rice can be crushed by hand;

2. Steam the soaked black rice and glutinous rice separately for one hour, and then add one-fifth of the white glutinous rice to the steamed black rice.

3. Cool the rice to room temperature, add cold boiled water little by little to break up the rice, then pour in the rice wine koji and stir well;

4. Compact the mixed rice with chopsticks, and then shake a hole with chopsticks in the middle, which is called a nest;

5. Sprinkle a little rice wine koji on the surface and in the nest;

6. Then pour a little cold boiled water into the nest, and pour the amount of water into the nest for 8 to 9 minutes;

7. Then cover the lid, the temperature of heat preservation is about 30 degrees, and the heat preservation and fermentation can be about 24 hours.

1. 1000g glutinous rice, 5g sweet wine koji.

2. Method: Take an appropriate amount of glutinous rice as needed for later use; Rinse with water and soak in cold water for 3 hours until the glutinous rice is easy to crush by hand.

3. Put the soaked glutinous rice in a steamer with water; Cover the pot and steam for fifteen minutes to steam the glutinous rice.

4. Let the steamed glutinous rice sit for a while, let the temperature drop to about 35 degrees, and sprinkle with sweet wine koji.

5. Add an appropriate amount of water and stir the sweet wine koji and glutinous rice by hand; Flatten the rice wine with the palm of your hand and make a hole in the middle.

6. Seal the container with rice wine with plastic wrap; Cover the pot and store it in a room at about 30 degrees for 24 hours.

7. Wait until there is a flavor of wine, pour boiling water to kill the fermented powder in the sweet wine koji, and the rice wine is ready, which can be eaten directly or boiled.

<>1. Put the old rice in the pot and fry it dry, during which it should be constantly turned, the rice turns white after high temperature, and exudes the fragrance of grains. Let cool out of the pot and find a container to serve.

2. **Two packs of crucian carp feed, one pack is put into a bucket, more than a dozen pieces of vitamin B2, mashed, here you can use a bag of fish feed, and then use a medicine bottle to mash, which is very convenient. Then pour it in the bucket, because the vitamin has a bitter taste, you should add honey to make it, the proportion is about 20 grams of honey per catty of rice, add liquor and stir well.

3. Pour in the rice, close the lid and swing wildly, the rice here cannot be filled with bottles, the rice will expand when it absorbs water, and it will explode if it is too full! Find a plastic bag to cover the bottle guess mouth, tighten it that is known as Zhaoyuan, turn it over and shake it evenly the next day, and the color will be more even!

1. 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), and then remove it and rinse it with water 2 to 3 times.

2. Put a steamer compartment in the rice cooker, wash the gauze and spread it on top. Then pour the rice on top, put it on the steamer and steam it (about half an hour), cover the rice with the sabra, and wrap the rice tightly around it. Adjust the rice cooker to the cooking setting.

3. Clean the container and lid of the rice wine, especially the container should not be stained with any oily substances. Blanch the lid of the container machine with freshly boiled boiling water for more than 1 minute to sterilize and disinfect it. Pour boiling water into the container and leave the lid on for a few minutes.

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.) After steaming rice, open the lid.

4. After the cage is released, it can be broken up and cooled to not hot hands (about 35). If the rice is too dry or raw, sprinkle a small amount of water on the rice and steam it. Put the cooled rice into a sterilized container, then add about 200ml of cold boiled water and stir evenly.

Pour the washed koji into the sticky rice. And stir the sticky rice well.

5. 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 packaging of the koji you purchased).

6. Put the container with glutinous rice into the rice wine machine, select the rice wine function, and then time it (generally in 30-36 hours). The fermented rice wine can be eaten directly or made into some rice wine desserts, and the rest is stored in the refrigerator.

1. Ingredients: 500 grams of raw glutinous rice, appropriate amount of koji.

2. Method: Wash the raw glutinous rice, soak it for 1-3 hours, the soaked rice grains are easy to crush, scoop up the cold water steamer and steam it on the gas for 12-15 minutes, the steamed glutinous rice particles are clear and crystal clear, and the taste is not good once it is too bad.

3. Immediately pour the glutinous rice into a large basin to cool to room temperature, and pour a bowl of about 300 grams of cold white boil at the same time, melt the koji in cold boiled water, wait for the glutinous rice to dry thoroughly, pour the water into the glutinous rice and mix well, and the glutinous rice should be pinched to ensure that each glutinous rice can be stained.

4. Pour the mixed glutinous rice into a clean container and flatten it and seal it (it is customary to seal it with plastic wrap), leave a small hole in the middle to facilitate the inspection of the wine, and ferment it in a constant temperature of 28-32 degrees for 24 hours to observe the state of the rice wine.

5. The fermented sweet rice wine needs to be refrigerated as soon as possible to slow down the fermentation.

1. Wash the black glutinous rice and soak it in water for more than 12 hours.

2. Cook the soaked black glutinous rice in the rice cooker, and choose to cook the rice to a moderate level.

3. Boiled black glutinous rice, put it in a large basin to cool and freeze, pour sweet wine when it reaches 30 degrees Celsius, add a little water, about 60 ml, and then take it evenly, bottle, compact, and dig a hole in the middle to make the wine.

4. Finally, seal the bottle, don't open it often on the way, put it in the quilt, it is generally fermented successfully within 24 hours in summer, and the weather is relatively cold in winter, generally two or three days!

5. After two days, open it to see the aroma of wine and the wine come out, you can pour warm boiled water into it, take warm boiled water and add five spoons of sugar to mix well and pour it down, pour more wine if you want to, pour warm boiled water into it mainly to stop fermentation.

6. Then continue to put it in the quilt and ferment for 24 hours before eating!

BAI main ingredient.

du black rice (300g).

Glutinous rice (200g).

Seasoning koji (appropriate amount zhi).

Water (to taste).

Kitchenware clay pots, other daos

1.Black rice and glutinous rice soaked for 24 hours.

Right 2Stir in the koji.

3.Load into containers.

4.Add an appropriate amount of mineral water and put it in the cabinet to ferment.

After hours, strain out the rice wine.

Note: Black rice should be soaked for a long time, preferably for more than 6 hours.

As far as the rice we eat, we can also boil the rice first.

Du cooked, and the usual zhi can be eaten, dao remembered not to dip oil and salt, and then replied.

Cool the rice for a while, then put it in a container and put the koji and half a bowl of cold white boiling, stir well, cover with a lid, remember to try to put it in a place with temperature, in summer, it will be cooked in 2 days, and in winter it may take 3· 4 days, and the smell of alcohol will be fine!

Step 1: Cook the black rice into rice; Step 2: Add koji on top of black rice as standard; Step 2: Keep the container of black rice warm. The fast is three days, and the slow is five days into wine.