1. When soaking glutinous rice, it is required that the rice grains are soaked and there is no white core. Generally, it is soaked for 24 hours in winter, 15 hours in summer, and 18-20 hours in spring and autumn. Then take it out and put it into a basket and rinse it repeatedly with clean water. Drain and then steam. It needs to be cooked thoroughly, not burnt, not sticky, and not raw. After the steamed rice is taken out, rinse it with cold water and cool it to 30°C in winter and 25°C in summer. Then mix it with wine and medicine. After mixing well, install the cylinder into a nest to form a "V" shape, and then seal the cylinder with a straw cover to prevent contamination and pay attention to heat preservation. .

2. Add bran to the wine fermented grains and mix well. Take an appropriate amount of fermented mature vinegar fermented grains, add a little rice husk and water, mix well with your hands, place it in the center of the fermented grains noodles, and then add a layer of rice husk. , do not need to be covered and fermented.

3. After fermentation for 3-5 days, uncover the upper rice husk, mix the upper heated fermented grains with the lower fermented grains, add an appropriate amount of rice husks, and mix thoroughly. Spoon the fermented grains into one tank and divide the fermented grains into layers 10 times. After that, add an appropriate amount of rice husk and some warm water once a day. After the spooning is completed, the bottom of the original tank is exposed, and all the fermented grains are transferred to another tank.

4. After the vinegar fermented grains are mature, immediately add salt to the vat, and combine the vats until the vat is full of fermented grains. Cover the surface of the fermented grains with a layer of salt, seal the mouth of the vat with plastic cloth, and proceed with aging. After sealing the vat for seven days, turn it over again. The entire aging period is 20-30 days. The longer the aging time, the better the flavor.

5. Add water and color to the aged vinegar fermented grains, soak them, and then drizzle them with vinegar. Use the nesting method to soak the fermented grains in a cycle, and drizzle vinegar three times in each tank. Stir the juice vinegar and sugar to melt, clarify and filter, heat and boil, put into a container while hot, and store in a sealed container.

Extended information:

Legend has it that in the ancient Zhongxing Kingdom, now Yuncheng County, Shanxi Province, a man named Du Kang invented wine. His son Heita also learned wine-making techniques from Du Kang.

Later, Heita led his people to move to what is now Zhenjiang, Jiangsu Province. There, after they made wine, they felt that it would be a pity to throw away the lees, so they stored them and soaked them in a vat. On the 21st, when I opened the vat, a scent that I had never smelled before hit my nostrils. Tempted by the rich aroma, Heita took a sip. It tasted both sour and sweet, and tasted delicious, so he stored it as a "seasoning paste".

Heita named the sour water "vinegar" by adding the word "You" to the twenty-first day.

According to different vinegar production methods, vinegar can be divided into brewed vinegar and prepared vinegar.

The prepared vinegar is made by blending edible glacial acid vinegar with water, acidulants, seasonings, spices, and food colorings. It only has a certain seasoning function.

Vinegar brewing is made from grain as raw material and brewed through microbial fermentation. Its nutritional value and aroma far exceed that of prepared vinegar, and it has many functions such as seasoning, health care, medicine, and medical use.

References:

Vinegar Brewing Science - Baidu Encyclopedia