The cooking wine can increase the flavor of food, deodorize and unctuous, at the same time, it is also rich in a variety of essential nutrients, and even maintain chlorophyll. The wine contains 8 kinds of amino acids which are essential for yellow wine, and these 8 kinds of essential amino acids cannot be synthesized by the human body, and need to be provided from the diet. When heated, they produce a variety of fruity, floral and toasty flavors. They can also produce neurotransmitters in the brain, improve sleep, help synthesize fatty acids in the body, and are good for children's physical development.
You may have noticed that there are wines on the market, there are also yellow wine, and many people call yellow wine, yellow wine as wine to use, so is yellow wine and wine is not the same thing?
The biggest difference between the material wine and yellow wine is that yellow wine is a kind of beverage wine, and the material wine is based on the development of a new variety of yellow wine, it is 30% to 50% of the yellow wine as raw materials, in addition to adding a number of spices and seasonings made. Compared to yellow wine, cooking wine is not only good in flavor, but also cheaper. Cooking wine can only be used when cooking. Some people run out of cooking wine, white wine instead of cooking wine, that cooking wine, white wine are wine, the same can cook a delicious meal, this is not true.
Some friends like to use beer instead of wine, think the flavor is better, in fact, this is not right. If you add beer to the dish when cooking, the alcohol in the dissolution of the fishy flavor before it has been volatilized, of course, can not achieve the effect of deodorization in addition to greasy. Rice wine, also known as wine, sweet wine. Ancient people called "sweet". Southern people like to eat. Many people have to do it on New Year's Day.
Buy five pounds of glutinous rice and one bag of wine koji (two koji) from a Chinese store.
Soak the rice in water (half a day is enough) and rinse it well.
Place water in a steamer, place a white cloth over the steamer drawer, and boil the water until steam comes out. Place the drained rice on the cloth and steam for about an hour. Taste for yourself. Without this cloth, the glutinous rice will block the holes of the steamer drawer and will not be cooked. This is an experience of failure. Taste the rice, if it is hard, mix it with some water and steam it for a while.
While you are steaming the rice, grind a piece of sake brew into powder.
Take the steamed rice out of the steamer and let it cool to room temperature. Use chopsticks to turn the rice occasionally to speed up the cooling process. Spread a few sheets of aluminum foil on a table and spread the glutinous rice into a 2-3 inch thick layer on top to cool. Sprinkle a little cold water over the cooled glutinous rice and spread it out with your hands, using as little water as possible. Sprinkle the rice with the wine curd evenly, leaving a little bit of the curd for the last use. Then turn the glutinous rice by hand, mixing the top and bottom layers of glutinous rice together as evenly as possible.
After mixing well, transfer the glutinous rice to the fermentation vessel. A slightly larger rice cooker or a plastic container is good. This is the same container you use to soak the rice. While putting it in, use your palm to gently press it down. Sprinkle the last bit of wine curd on top when you're done. Use a little cool water to rinse the glutinous rice from your hands into the container, then press and wipe the glutinous rice with your hands to smooth the surface.
Finally, cover the glutinous rice with plastic wrap, leaving as little space as possible. Cover with a lid. Place in a warm place, such as a clothes basket, wrapped in a blanket or clothes. I put the container in the oven. Old-fashioned ovens always have a little flame inside, just enough to keep the temperature mild. It's a lazy way to do it, but it's better to insulate it with a blanket or something, as the temperature inside the house is not stable in winter.
About three days later, it was fine. Keep checking in between to see if it's getting warm. If it's hot, that's a good sign. You can taste it on the third day. The fermented glutinous rice is crispy, juicy, fragrant and sweet, with no smell of wine, and no raw rice grains. At this point, you can remove the plastic wrap, the rice wine is ready. If you do it well, the glutinous rice will not fall apart and can be divided into
.