Because the rice wine is made with glutinous rice and red quartz, the lees that are drained out after the wine is done are also very brightly colored oh!
In the past, the lees called wine dregs were used to feed pigs and cows, but now we can't afford to do that, it's all about people keeping it for themselves.
In fact, the role of wine lees on our side, equivalent to the mash in Hubei, is quite nutritious, and we use it to make a variety of wine lees cuisine.
The most common use of red wine lees on our side is to make wine lees steamed buns.
The practice of wine lees steamed buns is very simple;
one, according to their own needs to take out the right amount of flour, and when the flour, put the right amount of yeast, and flour mix well.
Second, with the wine as water and noodles, the focus is not to add water Oh, and into a soft and moderate dough, and then leave to rise.
Third, when the rise is good, take out the dough and put it on the board, knead well, exhaust. Then knead the dough into long strips, cut into pieces, bread-like, the second wake-up call for fifteen minutes, and then into the cage drawer, open fire and steam for twenty minutes (I was buns and cold water together), and then turn off the fire, and then open the pot after three minutes, so that steamed buns will not close the body deformation.
Today, I also made apple red bean pie with wine lees.
First I put the red beans into the pressure cooker to cook, drain the cooked red beans and mix in sugar. Then I peeled two apples and diced them.
And then the lees and the fermented dough, rolled into a large piece of dough, sprinkled with boiled red beans, diced apples, and then rolled up the dough to form a long strip, rolled well, and then cut into a piece of bread, steamed.
Look, I made wine lees steamed buns, and apple red bean pie, is not it beautiful, very festive.
This wine lees steamed buns are not only beautiful, but also very tasty Oh, it carries a strong wine flavor, and a little sweet, because the wine lees are all fermented glutinous rice, this steamed bun is also particularly strong.
So, whenever there is a season of wine lees, our side to do steamed buns and buns snack store, there will certainly be wine lees steamed buns to sell, because this wine lees steamed buns are very popular with customers.
In addition to steamed buns with wine dregs, I often make steamed eggs with wine dregs and walnuts, which is my daughter's favorite.
Steamed egg with wine dregs and walnuts is not difficult to make.
First, crack the walnuts, take out the meat, and then the walnut meat with a rolling pin crushed, remember not too broken Oh, into particles on the line.
Second, take the appropriate amount of lees and walnut meat, the proportion can be controlled by yourself, I am generally according to the lees 7 walnut meat proportion of three, and then mix into the brown sugar, this is also by their own collocation, you can put a little more sugar, like sweet.
Third, the wine lees, walnut meat, brown sugar mixed well, put the pot of water in the steam for about twenty minutes, and then beat an egg, you can break the egg, you can also steam the whole, to be steamed eggs, it is delicious.
There is also a practice: first put the walnuts brown sugar steamed, then into the egg, and finally into the wine lees, so that out of the characteristics of the wine flavor is stronger, less acidic.
This wine lees walnut steamed eggs, not only sweet and sour, there is a strong wine flavor, and according to the nourishing Yin nourishing face, lactation breast effect Oh
Red wine lees not only contains valuable natural red pigment, but also has a lower cholesterol, lower blood pressure, lower blood sugar and other effects, is a precious delicious natural food.
We also often use red wine lees, do red meat, red fish, red chicken and so on, with it to do the food have a special flavor Oh!