Folklore
Huadiao wine is also known as "Scholar's Red" and "Daughter's Red". Hua Diao wine evolved from the ancient "Daughter Wine". As early as in the Song Dynasty, every family in Shaoxing made wine. Whenever a family gave birth to a girl, on the day of the full moon, they would choose several jars of wine, have them engraved and painted for good luck (usually with various floral patterns, people, birds and animals, landscapes, pavilions, etc.), and then seal them with clay and store them in a cellar. When the daughter grows up and leaves the court, take out the aged wine from the cellar, and ask the painter to paint "a hundred plays" on the altar, such as "The Eight Immortals Crossing the Sea", "The Dragon and Phoenix Presenting Good Luck", "Chang'e Running to the Moon", "The Chang'e Running to the Moon", and "The Chang'e Running to the Moon". "Chang'e Runs to the Moon", etc., and with good luck, good flowers and a full moon "colorful head", and at the same time to treat the guests with wine.
Characteristics
Huadiao Wine is the wonders of Chinese yellow wine. It is made from the best glutinous rice, high-quality wheat quartz, supplemented by the clean and clear lake water of Jiangsu and Zhejiang, and brewed with ancient methods, then stored for a long time to produce a unique flavor and rich nutrition. According to scientific appraisal, Hua Diao wine contains many kinds of amino acids, sugar and vitamins and other nutrients that are beneficial to human body, and is called "high-grade liquid cake". Depending on the storage time, Hua Diao wine can be aged for three years, five years, eight years, ten years or even several decades. In general, Huadiao wine is soft, with a bright orange color, rich and fragrant aroma, and a sweet and mellow taste.
Taste
It is because of its mildness (usually around 15 degrees) that Hua Diao wine is also popular among Cantonese people. Hua Diao wine can be consumed directly or when warmed to 38 or 40 degrees. After warming, the alcohol content of Huadiao wine is lowered, making it more flavorful, thicker and easier to drink. In addition to accompanying dishes, many famous dishes are made with Hua Diao wine, such as Hua Diao Chicken, Hua Diao Braised Crab Meat, etc. It is worth mentioning that it is best to drink Hua Diao Wine when eating crab. It is worth mentioning that the best way to eat crab is to drink Huadiao wine, as crab is cold and Huadiao wine warms the stomach, which is the best match.
Rice Wine
How to Make Rice Wine
Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean cloth on the cage drawer, and steam the rice directly on the drawer. Because the rice has been soaked, has risen, do not need to add water to the rice pot as in the case of steaming rice. Steamed rice in a clean pot, when the temperature drops to 30-40 degrees, mixed into the wine medicine, with a spoon to the rice slightly pressed, the middle of a hole, and then slightly sprinkled in the rice on top of some cool white, cover the lid, placed in a place of more than 20 degrees, after 30 hours or so can be out of flavor.
Now it's a little cooler, so if the room temperature at home is 20 degrees, you can warm up the pot with a cotton shirt. In the middle, you can open it up and add a little bit of cold water to it. In order to prevent further alcoholization after the sticky rice wine is done, it needs to be bottled and stored in the refrigerator, ready to eat.
Suzhou's liquor medicine has dosage instructions on it.
The key to making glutinous rice wine is to have clean utensils that are never half-oiled. It's best to clean the steamer, drawer, drawer cloth, basin, lid, and mixing spoon that you'll be using before you make it. If stained with oil flowers, certainly do not succeed, the rice will be green, black mold, not to be. If the rice surface a little white hairs, is normal, can be cooked and eaten. The following can be eaten directly. In order to ensure clean, I deliberately used a new drawer cloth, this piece of steamed glutinous rice to stay with, steamed buns and so on, with corn leaves as a drawer cloth can be.
Three, how to make rice wine (wine, sweet wine)
Rice wine, also known as wine, sweet wine. Ancient people called "sweet". Southern people like to eat. Many people make it at New Year's Eve. When I was abroad, I tried to do it myself, and after several failures, I finally made it. I'm not sure if I've ever been in a position to do that, but I'm sure I'll be able to do it.
Buy five pounds of glutinous rice and one bag of koji from a Chinese store.
Soak the rice in water (half a day is enough) and rinse it well.
Place water in a steamer, put a white cloth on the steamer drawer, and boil the water until there is steam. Place the drained glutinous rice on the cloth and steam. About one hour. Taste it yourself and you will know. Without the cloth, the glutinous rice will block the holes in the steamer drawer and will not be cooked. There are failures.
Powder one of the wine curds and set it aside.
Take the steamed rice out of the steamer and let it cool to room temperature. Turn occasionally with chopsticks to speed cooling. Sprinkle a little cool water over the cooled rice and use your hands to break up the rice. Use as little water as possible. Sprinkle the rice with the wine curd, mixing it with the rice as you sprinkle it, trying to mix it evenly. Don't be too hasty. Sprinkle one layer at a time and mix well before sprinkling again. Leave a little bit of the wine curd behind.
Transfer the glutinous rice to a fermenting vessel. A large rice cooker is good. Soak the glutinous rice in it as well. Gently press the rice into the pot with the palm of your hand. When you're done, sprinkle the last of the wine curd on top. Rinse the rice from your hands into the container with a little cool water, then press and wipe the rice with your hands to smooth the surface.
Finally, cover the glutinous rice with plastic wrap, leaving as few gaps as possible. Cover with a lid. Place in an insulated place, such as a clothes basket.
I put the container in the oven. Old ovens always have a little bit of fire inside, just enough to keep the temperature mild. It's the lazy way out. It's best to keep it warm with a quilt or something, the temperature inside is unstable in the winter.
It takes about three days. Check in the middle of the day to see if there is any heat. I'm not sure if it's a good idea to do so. You can taste it on the third day. The finished fermented glutinous rice is crispy, juicy, aromatic, sweet, wine flavor is not pungent, and you can't taste the raw rice grains. At this point, you can remove the plastic wrap and the rice wine is ready. If you do well, the glutinous rice will not fall apart and can be divided into pieces.
If the fermentation is too much, the rice will be empty, full of water, and the flavor of the wine will be too strong.
If the fermentation is not enough, the glutinous rice will have raw rice grains, which will hurt your teeth. The sweetness is not enough, and the flavor of the wine is not enough.
When mixing the rice wine, if you sprinkle too much water, the glutinous rice will be empty, and it won't become lumpy. Once cooked, it will fall apart.
To put it mildly, this fermentation technique is one of the great inventions of ancient China. There are two types of microorganisms in the brew: gray mold and yeast. Gray mold converts starch into sugar, which is the saccharification process; yeast converts sugar into ethanol, which is the alcoholization process. Only when both processes are carried out to the right degree can you have delicious rice wine.
This method was not known in Europe until the last century. Before that, European ships? Stupid? The media were very busy with the traditional traditional wooden bottles, and they were very busy with the traditional traditional wooden bottles. The first thing you need to do is to make the starch. Either with the help of malt to saccharify the starch and combined with fermentation to make beer. The ancient Chinese fermentation technology is no better.
The ancients were able to utilize the division of labor between the two microorganisms, which is really impressive. Other inventions, such as soy sauce, vinegar, food coloring, red currant, moldy tofu, kimchi, tempeh, and stinky tofu, are all remarkable, and most of them are uniquely Chinese.
For example, American pickles are too sour and have a bad flavor. This is because they add yeast and sugar, and the sourness comes mainly from acetic acid. Chinese kimchi uses lactobacillus, the sour taste mainly comes from lactic acid, the flavor is beautiful, think of the mouth. The former is aerobic fermentation and the latter is anaerobic fermentation.
Getting back to the point, when making rice wine, be careful:
1) The mixing of the liquor must be done after the glutinous rice has cooled down. Otherwise, the hot glutinous rice kills the gray mold. The result will either be sour
stinky, or no movement at all.
2) It must be airtight. Otherwise it's sour and astringent.
3)Low temperature is no good. Thirty degrees Celsius or so is best.
Composed rice wine can be eaten raw. However, it is a bit irritating to the stomach and intestines. It is best to mingled with water to eat, the flavor is much softer, not too sweet and greasy, the flavor of wine is not too strong. It can also be cooked with dumplings and other things.
If you don't have glutinous rice, you can steam cornstarch, breaking it up at regular intervals and mixing it with water.
Without a steamer, you can also use raw glutinous rice. But I haven't tried it. Others have done so. Once boiled, it will be scattered
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Jiuzhu (rice wine) production and experience
To make it clear that making jiuzhu is actually very troublesome, a few times there are friends who post to ask how to do it, I I'd rather make it and give it to you to eat. I'd rather make it and give it to you. You have to be prepared to fail if you want to make wine, but if you practice a few times, you'll know which containers to use, where to ferment in your home (whether in the kitchen or next to the heater), how to keep it warm, and you'll be able to form a series of routines for yourself.
Prerequisites:
1, the premise of making wine brew is that you have to buy wine music.
2. Rice wine has to be fermented at 30 degrees Celsius (about 80 degrees Fahrenheit), so choose a summer or winter (next to warm
air) season for making sake brew.
Steps:
1. Steam the glutinous rice (not too hard) and cool it to a temperature that's not too hot (fermentation at a medium temperature, too hot or too cold, will affect the fermentation of the brew);
2. Shovel some of the rice into the container used for fermenting the rice wine (I use a ceramic soup tureen with a lid) and spread it in one layer;
3. Twist some of the powdered wine, evenly sprinkle some on the layer of rice
4, and then shovel out some rice flat on the powdered wine, and then lay a layer of rice ...... so, a layer of rice, a layer of wine on the laying of about 4 layers (arbitrary, depending on how much rice and wine);
5, the container lid tightly. placed in the appropriate temperature (if the room temperature is not enough, you can use a thick towel and other containers wrapped on the insulation);
6, about 36 hours of fermentation, the container lid open (at this time has been the wine fragrance overflowing ah), full of cool water (in order to terminate the fermentation), and then cover the lid, put into the refrigerator (as soon as possible to stop the fermentation, as soon as possible, eat to the mouth)
Tips:
1, to make The key to making sake brew is cleanliness, everything can't get wet with raw water or oil or it will get moldy and hairy. You need to wash and dry the container for steaming the rice, the spatula for shoveling the rice and the container for fermenting the rice wine, and you need to wash and dry your hands.
2, fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, the rice has not formed a tendency to tofu block, you can take the lid of the container to the kitchen on the fire to heat up, and then cover, so that the rice in which the lack of temperature and can not continue to fermentation (this is my earth trick).
3. The process of making sake brew is very clean, so if you occasionally notice some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew will still be edible. If you make every time the wine is full of long hair, and colorful, it is assumed that which * production link dip raw water or oil and not clean, I advise you not to eat, as this time to pay tuition.
4, I used ordinary rice also made wine, the effect is also good.
Raw materials:
1, 1000 grams of glutinous rice
2, wine cake a
production
1, cooking glutinous rice
requested rice hard and not pinched, the state of soft and too rotten will affect the quality of rice wine.
Soak the glutinous rice in cold water for about 8 hours, cook with a rice cooker, the amount of water to the surface of the rice can not see the water, side by side a little bit of water to see the water for the right amount, 15 minutes that is.
2, spread cool and loose rice
Requirements should be cold and not hot. Too hot will burn the yeast, the cooler the safer.
Spread out the rice to cool it, and touch the surface with your hand to make it cold. Stir in a small amount of cold water to loosen the rice. Take special care not to let the rice grains get greasy. Otherwise the rice wine is sour and inedible.
3, add wine fermentation
Wine crushed, scattered into the rice and mix well, the rice pressed, dug a small hole in the center, covered with a lid or plastic wrap. Put it on the table in the summer, or in a warmer place in the winter (I put it on the floor of the second restroom we added, where it's warmest). After about 24 hours, the hole will be full of rice wine juice. Taste it, if it tastes sweet and not sour, you can eat it, if it tastes mild and sour, wait for another 3 or 4 hours. Because the rice wine will continue to ferment, the wine taste is getting stronger and stronger, the sweet taste is getting fainter and fainter, will become wine, so eat it, to be placed in the refrigerator, to inhibit its continued fermentation, then the rice wine will be more and more sweet, can be stored for half a month, eat slowly, the taste is endless.