How to make sweet sprinkles, how to make sweet sprinkles

Grain wine is one of people's favorite, especially glutinous rice sweet wine is a good choice for people who do not drink much, and drinking some glutinous rice sweet wine every day is also very good for the health of the body, in many families glutinous rice sweet wine is made by themselves. How to make sweet glutinous rice wine What is the method of making sweet glutinous rice wine? The process is not complicated, but there are a few important aspects to master.

To make glutinous rice sweet wine, you need to prepare the materials, the rice generally needs to be cleaned 3 to 5 times, wash until the water looks relatively clear, put the washed rice into the water and soak, you need to soak it for five hours in summer, and you need to soak it for 20 hours in winter, soak it until you can easily crush the rice by hand, the purpose of this is to let the rice absorb enough water, so that it will be easier to steam.

After the glutinous rice is soaked, you can take it out and drain the water, you need to put a clean gauze on the steaming rack, and then pour the glutinous rice and flatten it, put it into the steamer and boil it over high heat, and then steam it over low heat for 20 minutes, don't steam it too badly, otherwise it will affect the later fermentation, after steaming, pour it into a container that can filter water and spread it evenly, and then pour it down from above with some cool boiled water, the main function is to prevent the glutinous rice from sticking together.

Then you can put the cool glutinous rice into a glass container, and then sprinkle some koji in the rice, you can also use a little warm water to melt the koji, and then pour it in the rice and mix evenly, and then smooth the rice, the center of the rice needs to dig a hole, so that you can observe the fermentation process, and then evenly pour a bowl of water, cover with plastic wrap, the outside needs to be wrapped with thermal insulation materials, usually about 40 hours can be eaten.

The above is the method of making glutinous rice sweet wine koji, now you should also know it, when making glutinous rice sweet wine, do not move it at will before the wine is brewed, in the fermentation process, you can touch the outer wall of the container with your hands, feel whether it is hot, if there is a heat, then it is good, because the temperature is very important in the fermentation process.

1. How to make sweet wine.

How to make liqueur 1. Prepare before making.

To make a good sweet wine, first prepare a large container, and then clean the container to ensure that the container is clean and oil-free, without excess water, and it is best to disinfect it before using it. Otherwise, the liqueur produced will not taste good, and it will also be easy to spoil. If you like to drink it very much at home and often want to make it, it is recommended to buy a special container, which is more convenient to clean and can ensure the quality of the wine.

To make sweet wine, it is necessary to control the constant temperature, especially within 24 hours of fermentation, as it is easy to affect the taste of the wine. Therefore, if you do not have special equipment for making wine, it is best to choose spring or winter.

How to make sweet wine 2, soak Jiangmi.

The raw material for making sweet sake is rice, and depending on the rice, the taste of the sweet sake will be different, so you can choose according to your preference, so let's take the whole grain rice as an example. First, take an appropriate amount of rice and wash it, then soak it in water for a day until the rice grains can be crushed with your fingers. Finally, drain the rice and set aside.

How to make mulled wine 3, steamed rice.

Spread a clean layer of drawer cloth on the large steamer, which is more breathable and the rice is better and the rice is better faster. Pour the soaked rice into the steamer and steam it for about half an hour, and try it to make sure the rice is cooked thoroughly.

How to make mulled wine 4, let the rice cool.

Let the steamed rice cool. There are two ways to do this, the first is to put it directly in a ventilated place and let it cool naturally. The second is to flush with water, although this method is effective, it is not recommended to use it, because it is difficult to grasp the amount of water used later, and it is easy to affect the taste of sweet wine.

How to make sweet wine 5, put sweet wine koji.

After the rice is cooled, put the rice in the container that has been cleaned before, add an appropriate amount of warm water and sweet wine koji and stir well, pay attention to not too much warm water, so as to better maintain the concentration of sweet wine. At present, there are many types of sweet sake koji on the market, and users can choose according to their preferences, but after purchasing, you must put it according to the instructions to make the addition more excellent.

How to make liqueur 6, leave for two days.

Dig a hole in the middle of the well-mixed rice and let it sit for a day to smell the aroma. But at this time, it is better not to touch it, wait patiently, and after another day, the aroma of the wine will be even more fragrant. And in the hole dug before, there will be sweet rice wine.

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Sweet sake, also known as mash, sake, and rice wine, is a popular local snack. It is made by fermenting glutinous rice, and the alcohol content is very low, which is sweet and delicious, so many girls who don't like to drink alcohol have a soft spot for sweet wine.

Homemade sweet wine is sweet and delicious, can be eaten directly, flushed and drunk, can be made into egg mash, mash rice balls and other delicacies, spleen and appetizing, help digestion, can be described as suitable for all ages, in our northern women "confinement" often drink to help milk production, will not get fat.

In fact, it is not difficult to make this sweet wine at home, as long as you master a few key steps, you can easily make it with almost zero failure. Give it a try!

Ingredients: 1000 grams of glutinous rice, 250 ml of purified water, 8 grams of sweet wine koji.

Production steps: the first step: wash the glutinous rice (round and long glutinous rice can be)) and soak it for one night in advance (you can crush it by hand), and the water should be more, and the glutinous rice is still very absorbent.

Step 2: Spread a cage cloth into the steamer, put glutinous rice and flatten, press a few small holes with your fingers (so as to be evenly heated and cooked), bring to a boil over high heat, turn to medium heat and steam for about 30 minutes until it is fully cooked.

Step 3: Pour the glutinous rice into a clean (oil-free) container, add a small amount of cool boiled water (or purified water), stir to cool down to 35 degrees (feel the same as human body temperature), sprinkle sweet wine koji and grasp evenly.

Step 4: Use a spoon or hand to press the glutinous rice into porcelain, flatten, poke a hole in the middle (to facilitate the wine), pour it on the cool white open, sprinkle the sweet wine koji around, cover it, wrap it in plastic wrap, if the temperature is low, you can wrap it with a quilt or clothes (the most suitable fermentation temperature for sweet wine is about 30 degrees), and place it in a warm place to ferment for 24-48 hours.

After fermentation, put it in the refrigerator to suppress and stop fermentation, and eat it as soon as possible.

Today's food article "This "wine" is sweet and delicious, homemade, and many women who don't drink alcohol also have a soft spot for it" shared here. If you like it, please like, follow and share. Thanks for reading, and thanks for having you!

The process of making liqueur**.

Self-taught brewing equipment.

A homely practice of mash.

Why does homemade mash get pinched.

Brewing equipment: liquor steamer.

Ingredients: glutinous rice, koji.

Specific steps to spine rise:

1. Rinse the glutinous rice until the water is clear and soak for about 10 hours.

2. Drain the soaked glutinous rice and put it into a steamer with a cloth, without compaction, and it is best to keep the surface fluffy.

3. Cover the surface with the excess cage cloth (it is okay not to cover), sit in the steamer with water, and steam for 15-20 minutes after the water is boiled until the rice is cooked.

4. Rinse with the cool water prepared in advance to cool down to about 30 degrees. Grab the rice thoroughly while rushing, and feel that the temperature of the rice is slightly cooler than the temperature of your hand.

5. Take the york koji, mix it into the glutinous rice after washing, and stir thoroughly.

6. Cover the bottle cap, do not tighten it, and the false cap can be used. The rest of the work is to keep warm, I put it in the insulation bag, flush a hot water bottle with about 40 degrees of water, wrap a thick towel outside, and put it in the insulation bag together, and the heat preservation time is about 35 hours.

7. See that the glutinous rice is formed into a whole piece, and the edge is off the bottle, and there is wine in the dimple in the middle. Take a look at the clear wine juices. After the sweet wine is ready, close the cap tightly and store it in the refrigerator.

1. Wash 5000 grams of glutinous rice with water, soak for 1 hour, and then pour it into a basket (the bamboo used for washing rice and vegetables in the south resembles a dustpan in the north) and drain it.

2. Spread gauze in the steamer, pour the drained rice on it, steam it for 1 hour with a strong fire, pour it into the basin, and use an electric fan to blow the temperature of the rice to 20 -40 (according to the different types of koji, the origin of glutinous rice, and even the temperature will vary depending on the latitude), then pour an appropriate amount of cold boiled water into the basin and mix well with your hands. Grind the koji into powder and put it in a bowl and mix it again.

3. Pour the mixed glutinous rice into the jar, dig a small nest in the middle with your hands, and then add a little cold boiled water to the remaining koji powder and sprinkle it on the surface of the rice. Then use a wooden lid to tighten the cylinder cover, wrap it with cotton wool, put it into the grass nest, and it will become mash in 3 days.