Several ways to eat fermented glutinous rice;

(1) Stewed eggs with rice wine: add a little water to the pot to boil, add rice wine (according to your own taste), then open the eggs and slowly put them in. Just boil the pot again. If you don't like the eggs too soft, just cook them for a while.

(2) fruity rice wine: peel off the orange petals, as long as the orange meat. Boil water and add rice wine, then add orange meat and stir.

(3) Rice wine dumplings: First, boil the water, put the dumplings (buy glutinous rice balls with powder instead of stuffing) for a while, float the dumplings, add rice wine, then add the beaten egg liquid, stir quickly to turn the egg liquid into small egg flowers, and then boil.

(4) stew: sometimes I cut a lot of fruit into cubes (apples, bananas, oranges. . . . ) It is also delicious to put them together and cook them in rice wine for a while.

(5) Sweet-scented osmanthus rice wine dumplings: My feeling is that sweet-scented osmanthus rice wine can highlight the taste of rice wine without stuffing.

The practice of mashing:

1 soaked glutinous rice 16 to 24 hours. I usually soak rice one night in advance and steam it the next morning. When you twist it with your hand, the rice will be broken, which is enough. Steam in a pot for 30 minutes.

2 Melt the weighed sake koji with cold water.

3 Steamed glutinous rice, pour it into the basin and cool it until it is warm. Put your hand in it, and it won't be hot. Don't burn it, it will burn the yeast to death!

4 Add distiller's yeast, then add cold boiled water and mix well. Cut a small hole in the middle. If the spoon is immersed in cold boiled water, it won't stick to the rice. You can do it by hand. Please clean it thoroughly.

Cover with plastic wrap and put it in a warm place, 28 to 30 degrees. It's warmer now, and it usually stays on the balcony for 24 to 36 hours. Seal, plastic wrap is used to seal!

The aroma of wine can float out. The middle is full of wine. The wine in the pit is naturally fermented without inspection in the middle!

skill

In the process of making rice wine, you don't have to touch oil and raw water. All brewing utensils should be boiled in advance and disinfected when cooked. Don't have long hair. Why is it strange to turn black? Mixed bacteria pollution!

If you like to drink, you can pour more cold water when mixing distiller's yeast, or add some cold water after fermentation. Fermented and stored in the refrigerator. If you can't finish the fermented rice wine, you must put it in the refrigerator. Too much fermentation will not taste good.

The efficacy of fermented grains:

1, cold food of rice wine is helpful for digestion, stagnation and sedation;

2. Hot eating yellow rice wine has the functions of dispelling cold and removing dampness, promoting blood circulation and removing blood stasis;

3. Jiangmi wine is boiled with raw eggs and old brown sugar, which has the effect of benefiting qi and strengthening tendons after taking it;

4. Dried longan, Li Ji, jujube, walnut kernel and ginseng are boiled together to make Jiangmi wine, which is helpful for strengthening yang, nourishing and nourishing blood.

5. The nutritional components of Jiang rice wine are similar to those of rice wine, and its alcohol content is low. But the calorific value that can be produced for the body is many times higher than that of wine and red wine;

6. Jiang rice wine contains more than ten kinds of carbohydrates, eight of which are indispensable for human body to produce. The content of calcium hydrogen phosphate in every liter of fermented grains is many times higher than that in red wine and wine, which is rare in other nutritious drinks all over the world, so everyone calls it "liquid birthday cake".

7. Jiang rice wine can stimulate appetite, promote digestion, warm the middle warmer and dispel cold, nourish yin and blood, wake up and relieve fatigue, quench thirst and relieve summer heat, promote blood circulation system and protect skin.