The complete list of ways to eat black glutinous rice sake lees, the difference between black glutin

1.Wash the glutinous rice and soak it overnight.

2.Drain the next day.

3.Add enough water to the pot and cover it with a wet cage cloth.

4.Spread out the glutinous rice and poke the hole with your finger.

5.Bring to a boil and bring to a simmer for 20 minutes.

6.After the glutinous rice is taken out, the container is cleaned upside down, and pure water can be poured appropriately to cover the glutinous rice.

7.Spread the glutinous rice and dip the rice grains in water to dissipate heat dissipation.

8.Drain to a clean container.

9.Sprinkle some koji powder and mix well.

10.Then aliquot into a sealable container and poke a hole in the middle with your finger.

11.Scatter some koji on the surface.

12.Seal the inside with plastic wrap before closing the lid tightly.

13.Warm up the place to begin fermentation.

14.Left under the heating for 3 days.

15.Alcohol is evident in the cave.

16.Pour purified water just over the glutinous rice and mix well.

17.Mix the koji on the surface with the glutinous rice and stir well.

18.Reseal well and place to stand for a day.

19.The glutinous rice sake lees is done.

Materials. Ingredients.

800 grams of glutinous rice.

Accessories. Sweet wine koji.

2 grams. The practice of glutinous rice sweet sake lees.

Prepare an appropriate amount of glutinous rice.

Rinse clean. Put the water in the pot and put it in the pot.

Turn to Cooking Setting, high speed.

Steamed sticky rice.

Pour into a large bowl, mix well and cool.

Sweet wine koji. Wait for the glutinous rice to cool to 30 degrees and add the sweet wine koji.

Mix well. Then smear your hands with warm boiled water, grasp the glutinous rice and sweet wine koji well, smooth them out, and leave a small hole.

Put the lid on, it takes about 24 hours in summer.

The small hole is made with sweet wine.

Cooking skills. If it's summer, it's fine to make mulled wine for two days. It is easier to make dessert wine in summer, and if the temperature is too low, it is difficult to control.

White glutinous rice:

Glutinous rice is divided into two kinds: round glutinous rice and long glutinous rice, long glutinous rice is indica glutinous, the rice grain is slender, the color is pink and white, impermeable and sleepy, and the viscosity is strong. There is another kind of round glutinous rice, which belongs to japonica glutinous, the shape is round and short, white and opaque, the taste is sweet and greasy, and the viscosity is slightly inferior to that of long glutinous rice. It is suitable for making zongzi, wine, glutinous rice balls, rice, etc.

Glutinous rice food should be eaten after heating, and the elderly, children or sick should use it with caution. Glutinous rice cakes are sweet or salty, and their carbohydrates.

and sodium are very high.

Actually, glutinous rice foods are like glutinous rice.

Glutinous rice porridge is a fairly easy to digest food, a food that nourishes the stomach and strengthens the spleen. Therefore, traditional Chinese medicine believes that glutinous rice can replenish deficiency and stop diarrhea. But why do most people think that glutinous rice foods are difficult to digest?

According to research, this is because the starch branch chain in glutinous rice has different forms after heating and cooling, and after glutinous rice food is cold, the starch molecules will increase, resulting in indigestion.

Black glutinous rice:

Black glutinous rice is sweet and warm in taste, and enters the spleen, kidney and lung meridians.

It has the effect of invigorating qi and strengthening the spleen, generating jin and stopping sweating. Therefore, the summer diet pays attention to regulating the spleen and stomach, and it is very beneficial to eat some black glutinous rice.

Neutralize qi deficiency. People with a weak spleen and stomach, and even people who often have diarrhea in summer, black glutinous rice has a good tonic effect. Porridge with yam can strengthen the spleen and stomach

Add lotus seeds to boil together, can warm to stop diarrhea appetite, can be glutinous rice and pork belly boiled and eaten, by soaking the black glutinous rice for half an hour. Put it in the pork belly, eat the meat and drink the soup after stewing, take out the glutinous rice and dry it, and eat it in parts.

Black glutinous rice is high in calcium and has the effect of strengthening bones and teeth. The black glutinous rice can be soaked and put into a cloth bag, tied tightly with a thread, and then stewed with pork bones, etc., and drink soup after cooking, and then take out the glutinous rice in the bag, and cook porridge several times to eat and nourish the stomach. Pregnant women eat black glutinous rice porridge, and the dust residue helps to nourish the physical weakness caused by childbirth, which is conducive to increasing milk and breastfeeding babies.

In addition, often eating black glutinous rice also has the effect of tonifying the kidney. Traditional Chinese medicine believes that "black qi enters the kidneys, and black nourishes the kidneys". Boiled wolfberry in black glutinous rice can cure liver and kidney deficiency.

Caused by dizziness, tinnitus, waist and knee soreness, etc., black glutinous rice can also make the hair black and shiny, and mulberry.

Black sesame seeds are best boiled together.

Preparation materials: 500 grams of glutinous rice, 4 grams of koji, 180 ml of purified water (cold boiled water) 1, weigh the glutinous rice first, and wash it several times.

The water is clear, soak for 8 hours (12 in winter) and the rice can be easily crushed;

2. Put a layer of gauze on the steaming tray of the rice cooker, pour the rice in, sprinkle a layer of water on top of the rice, and steam it;

3. After steaming, pour out a large basin to cool (about 30°) without burning your hands;

4. Sprinkle all the koji on it, pour in pure water and stir well;

5. Put it on the container prepared first, press it gently, and make an empty space in the middle, so as to facilitate observation halfway;

6. After that, cover with a layer of plastic wrap;

7. Put it in the yogurt maker and press the rice wine function (there is no yogurt maker) You can use a glass bottle and put it in a warm space;

Fermentation was completed when I was a child.

Steps:1 Soak the glutinous rice in water for half a day, rinse it well, and then steam it into rice.

2 Mix koji: Spread the glutinous rice with a spoon, sprinkle the koji evenly over the glutinous rice, and then turn the glutinous rice with a spoon.

3 Save: Gently press with a spoon. Smooth the surface to form a flat-topped cone, press out a depression in the middle, sprinkle the last bit of koji inside, and pour in a little cool boiled water.

4 Fermentation: Cover the container tightly and let it ferment at a suitable temperature.

5. You can check in the middle to see if there is fever, and fever is a good phenomenon. After about 24-48 hours of fermentation, open the lid of the container (it has a strong aroma of wine), fill it with cold boiled water, and then put it in the refrigerator (to stop fermentation) or cook it directly in the pot.

Notes on glutinous rice vats:

1 The koji must be mixed with glutinous rice until it has cooled until 30 years later. Otherwise, the hot glutinous rice will kill the fungus.

2 The key to making sake is to be clean, and everything should not be mixed with raw water and oil, otherwise it will become moldy and hairy.

3 In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often), if there is no wine aroma, the rice has not yet formed a tofu cube, you can put the container in a 30 warm water bath to heat it, so that the rice will not continue to ferment due to insufficient temperature.

4 The process of making sake is very clean, so if you occasionally find some hair growth (sometimes because the fermentation time is too long), you can still eat the sake if you remove the hair.

5 Practice mastering a degree: If the fermentation is excessive, the glutinous rice will be empty, full of water, and the taste of wine will be too strong. If the fermentation is insufficient, glutinous rice has raw rice grains.

1. Soak the glutinous rice in water for 16-24 hours after cleaning.

2. Remove the excess water (the remaining water is just enough to pass the surface of the glutinous rice), put it in an electric pressure cooker and steam for 10 minutes.

3. Spread it cool after decompression.

4. Loosen the glutinous rice, dig a hole in the middle, mix the red yeast powder and koji with cold boiled water and sprinkle it into the cool glutinous rice, and pour in a small cup of pure glutinous rice wine.

5. Cover the lid and wrap it in a cloth and place it in a cool and ventilated place. On the second and third days, add a small glass of glutinous rice wine. Then wrap it up and put it in a ventilated and cool place to let it ferment for a month, and the glutinous rice wine is ready.

6. Strain out the finished wine, this is the head song. The rest of the sake is then added with cold boiled water, covered and wrapped and fermented for another month, and the result is Erqu. It's just that these two songs are much less flavored than the first songs.

Distiller's grains: Distiller's grains, also known as red lees, distiller's grains, meal, etc., are the residues left over after making wine for rice, wheat, sorghum, etc. In some places, people refer to sake lees as sake lees.

Distiller's lees, also known as sweet wine, is a special delicacy in Hubei and is loved by the locals. Distiller's grains, which can contain about 25% crude protein, are a good choice for cattle or other animals.

Distiller's grains is a direct scrap in the winemaking process, it not only contains a certain proportion of grain can save the concentrate of feeding cattle, it also contains rich crude protein, about 2-3 times higher than the corn content, but also contains a variety of trace elements, vitamins, yeast, etc., lysine, methionine and tryptophan content is also very high, which is not provided by crop straw. Distiller's grains are formed after fermentation and high-temperature cooking, so its crude fiber content is low, which is destined to have good palatability and easy digestion characteristics as cattle feed, and can also effectively prevent rumen gas in cattle.