Practice: 1. Slaughter the chicken, wash it and cut it into pieces.
2. Add vegetable oil to the wok, add ginger slices after the oil is hot, and then add chicken pieces and glutinous rice wine.
Cook on low heat for 20~30 minutes until the chicken is cooked ~, and add a little salt to taste.
How to make Hakka glutinous rice wine?
300 glutinous rice, 2g distiller's yeast, 2g monascus powder, right amount of clear water, and 3 cups of pure glutinous rice wine.
working methods
1. After washing glutinous rice, soak it in clear water 16-24 hours.
2. Remove the excess water (the remaining water just doesn't pass the surface of the glutinous rice) and steam it in an electric pressure cooker for 10 minute.
3. After decompression, let it cool for later use.
4. Loose the glutinous rice, dig a hole in the middle, mix the monascus powder and distiller's yeast with cold boiled water, sprinkle it into the cold glutinous rice, and pour a small cup of pure glutinous rice wine.
5. Cover it, wrap it in cloth and put it in a cool and ventilated place. Add a small cup of glutinous rice wine on the second day and the third day respectively. Then the glutinous rice wine is still wrapped and fermented in a ventilated and cool place for a month.
6, filter out the wine, this is the first song. Add cold boiled water to the rest of the wine, cover it and ferment for another month, and you will get the second song. It's just that the taste of these two songs is much lower than that of the first one.
The practice of glutinous rice wine, how to make glutinous rice wine delicious, and the main ingredients of glutinous rice wine home cooking.
polished glutinous rice
500 grams
An qi mi JIU qu
3g
condiments
Cold water
400 grams
step
Choose the best glutinous rice.
2. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.
3. The soaked rice can be crushed and soaked by hand.
4. Spread the drawer cloth in the steamer, wash the soaked rice again, and steam on medium heat 1 hour.
5. Let the steamed rice cool indoors until the temperature reaches 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean oil-free covered basin and disperse it with cold boiled water (preferably about 30 degrees). When adding water, add a little, and immediately break up the rice after adding it, and gradually break up all the rice, no longer caking, but don't use too much water. It is advisable to break up the rice and leave no water in the basin.
6. Add 2 grams of rice wine koji and stir well.
7. Use chopsticks to compact the rice mixed with rice koji a little, and then make a hole in the middle, called a nest, in order to make rice koji ferment better and produce wine later.
8. At this time, sprinkle 1 g rice wine koji evenly on the surface and sprinkle a little in the hole. Finally, carefully inject a little cold water into the hole. Don't fill the hole, just two-thirds of it, and don't pour it on the rice. Put the lid on.
9. Start to enter the fermentation stage, preferably in a heat preservation environment of 25-30 degrees. After 24 hours of fermentation, you can see that liquid is exposed from the rice flour, which is the aroma of the wine that has been produced, and you can smell the smell of fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, cover the lid and continue the fermentation at 30 degrees.
10. After another 12-24 hours, you can see that there is a lot of wine, and the rice floats on the wine, and you are done.
1 1. Let me press it with a spoon. Look, the rice is complete.
12. See it more clearly. To successfully ferment rice wine, rice must float like a complete flocculant. Otherwise, it will not succeed. The rice wine in this state has a strong aroma and a sweet taste. Otherwise, even if it is fermented, it will taste sour. At this point, add a large glass of cold boiled water. Fermentation does not need heat preservation, just add water to dilute it.
The procedure chart of Hakka ginger wine chicken, how to make Hakka ginger wine chicken.
A little hen
A chunk of turmeric
Sanjin rice wine
Appropriate oil and salt
The practice of Hakka ginger wine chicken
Wash the chicken and then dig out the oil from the body. If you are afraid of boredom, even the oil under your skin should be cut clean. I was afraid of being greasy, so I almost cut off all the oil. In addition, there are many pink tumors in the neck of chickens, which are not good for your health if you accidentally eat them. Generally, I pluck the skin from the whole chicken neck, and don't go near that one. Sometimes, don't pity that little thing. Steps of ginger wine chicken 1
Heat the pan with less oil, then stir-fry the ginger. When frying ginger, you need to stir-fry it slowly with a small fire until both sides are slightly yellow, and the effect of dispelling cold is obvious. Then fry the chicken together until it smells like a pot. The second step of ginger wine chicken
When the chicken and ginger are fried, pour the wine immediately. Don't touch the chicken when you pour the wine. Cover it right now. Don't move. It takes about 13 to 15 minutes, and the lid can only be opened when the pot smells of wine. The whole process is a big fire. Don't turn down the heat, you can't open the lid in the process. Please don't, this is also very important. After opening the lid, you can add salt, the salt should be put at the end, and monosodium glutamate can be put or not. The third step of ginger wine chicken
Cooked chicken soup
The method of glutinous rice wine is 500g glutinous rice as the main material, 3g angel rice wine koji as the auxiliary material, and 400g cold water.
step
Steps of making glutinous rice wine by yourself: 1 1. Choose good glutinous rice.
Steps of making glutinous rice wine. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.
Steps of making glutinous rice wine. The soaked rice can be crushed and soaked by hand.
Step 44 of brewing glutinous rice wine by yourself. Spread the drawer cloth in a steamer, and it is best to wash the soaked rice again, steaming on medium heat 1 hour.
Step 55 of homemade glutinous rice wine. Put the steamed rice indoors and cool it to 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean oil-free covered basin and disperse it with cold boiled water (preferably about 30 degrees). When adding water, add a little, and immediately break up the rice after adding it, and gradually break up all the rice, no longer caking, but don't use too much water. It is advisable to break up the rice and leave no water in the basin.
Step 66 of homemade glutinous rice wine. Add 2 grams of rice wine koji and stir well.
Steps of making glutinous rice wine. Use chopsticks to compact the rice mixed with rice koji little by little, and then make a hole in the middle, called a nest, in order to make rice koji better fermented and produce wine later.
Step 88 of homemade glutinous rice wine. At this time, sprinkle 1 g rice wine koji evenly on the surface, and sprinkle a little in the hole. Finally, carefully inject a little cold water into the hole. Don't fill the hole, just two-thirds of it, and don't pour it on the rice. Put the lid on.
Step 99 of homemade glutinous rice wine. Start to enter the fermentation stage, and it is best to put it in a heat preservation environment of 25-30 degrees and ferment for 24 hours. After 24 hours, you can see that there is liquid emerging from the rice flour, which is the aroma of the wine that has been produced, and you can smell the smell of fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, cover the lid and continue the fermentation at 30 degrees.
The steps of homemade glutinous rice wine are 10 10. After another 12-24 hours, you can see a lot of wine, and rice floats on the wine, and you're done.
The production steps of glutinous rice wine are1111. I press it with a spoon, and I can see that the rice is complete.
The production steps of glutinous rice wine are 12 12. Scoop it up and see it better. To successfully ferment rice wine, rice must float like a complete flocculant. Otherwise, it will not succeed. The rice wine in this state has a strong aroma and a sweet taste. Otherwise, even if it is fermented, it will taste sour. At this point, add a large glass of cold boiled water. Fermentation does not need heat preservation, just add water to dilute it.
The home brewing method of rice wine is introduced as follows:
1. Raw materials and consumption of yellow rice wine
1. meter (glutinous rice is also called glutinous rice), 2 kg -2.5 kg of glutinous rice (rice).
2. Make special rice wine koji and use 8g rice wine koji. Second, the production method
1. Wash the rice and soak it in clean water 16-24 hours (slightly longer in winter). Soak the glutinous rice until it is ground by hand (rice does not need to be soaked). The unfinished meal is ok, but the effect is slightly worse.
2. Drain the soaked rice and steam it.
3. Spread the steamed rice with cold boiled water, rinse it, and cool it to about 30℃. It is best not to stick between grains of rice.
4. Spread the steamed glutinous rice and mix well, and put it in a container to smooth it. Leave a round hole in the middle of the container, seal the container, put it in a warm place of about 30℃ for 24-36 hours, and eat it with a bouquet.
How to make Hakka sweet wine chicken and how to eat Hakka sweet wine chicken well
1. Wash the chicken, cut into pieces, heat the pot, add ginger slices, drop a few drops of oil in the pot, and pour the chicken pieces and stir-fry until the meat turns white.
2. After the break, shovel it up and put it in the casserole, and fry some eggs.
3. Put the glutinous rice wine, clear water and fried eggs into the casserole.
4. stew for half an hour on medium and small fire and enjoy.
Black glutinous rice wine's approach is different from that of black glutinous rice wine. It is a low-alcohol wine brewed by Miao people with the local specialty black glutinous rice as raw material and the ancient method passed down from generation to generation. In the past, although Miao people regarded it as an excellent hospitality, they never taught foreigners the brewing method. It was not until 1979 that the winery in Huishui County, Guizhou Province discovered this precious variety. After collecting and sorting out the ancient brewing methods of this wine, combined with modern brewing technology, black glutinous rice wine with unique style was repeatedly developed and brewed. 1983 was rated as "Guizhou Famous Wine".
This wine is crystal clear, bright red, elegant and pleasant in aroma, sweet and sour in taste, mellow and harmonious in body. It is a new type of sweet yellow rice wine, which is unique in yellow rice wine. It is not only a good drink, but also contains nutrients such as protein, various amino acids, fat, sugar, calcium, phosphorus, iron and vitamins. Verified by Guizhou Institute of Traditional Chinese Medicine, this wine has the effects of invigorating qi, warming spleen and stomach, tonifying kidney and blackening hair. It is mainly used for treating asthenia, night sweats, hyperhidrosis, polydipsia, anorexia, dyspepsia, chronic nephritis, polyuria, etc. It is not only tonic wine, but also medicinal wine.
Method for producing nutritious and health-care black glutinous rice wine with black glutinous rice as raw material. The main production processes are as follows: raw material treatment → cooking → sprinkling → saccharification and koji pressing → fermentation → distillation → blending → sealed aging → secondary blending → sterilization, precipitation → packaging. The invention adopts pure Rhizopus koji as saccharifying agent, the dosage of koji is reduced from the original 10% to 0.3-0.5%, and saccharification and fermentation are carried out in two steps. Due to the low sterilization temperature, various effective components in the wine body and the appearance color of the wine body can be completely preserved. The wine juice is transparent in color and good in stability, and the wine produced in hot season has no rancidity.
claim of right
How to make glutinous rice chicken? Composition:
(1) 6 dried lotus leaves
(2) 960 grams of long glutinous rice
(3) 12 cooked salted egg yolk.
(4) 240 grams of diced hind legs, 240 grams of diced shrimps, 60 grams of diced mushrooms and 0/20 grams of diced mushrooms.
(5) water 150㏄.
Seasoning:
(1) salt and fresh chicken powder 1 tsp, sugar 1 and 1/2 tsp, pepper 1 and 1/2 tsp, sesame oil 1 tsp, and water 360.
(2) 45 grams of white powder and 6 tablespoons of water
(3) Salt, fresh chicken powder 1 tsp sugar, sesame oil 1 tsp boiling water, 6 tsp.
(4) 1 tbsp lard
Operation:
(1) Soak the lotus leaves for 2 hours, soak the long glutinous rice for 1 hour, and drain the water for later use.
(2) Remove the intestinal mud from the shrimp in the material (4), then wash it, blanch it with boiling water, and drain the water for later use. Blanch diced hind legs, diced mushrooms and diced mushrooms with boiling water, and drain for later use.
(3) Take out the oil pan, put the materials made in the method (2) into the pan and stir fry, add seasoning (1) and stir fry evenly, add seasoning (2) to thicken after the water boils, and let it cool to get the filling.
(4) Steam the long glutinous rice with high fire for 1 hour, take it out, add seasoning (3) and stir it evenly, then add seasoning (4) and stir it evenly for later use.
(5) Dry the lotus leaves and cut them in half. Take 1 small lotus leaf, mash 40g glutinous rice on it, then put 80g stuffing, put 1 salted egg yolk in the middle, spread 40g glutinous rice, wrap it into a square, complete 12 portions in turn, and steam over high fire for 10 minute.