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Fermented glutinous rice juice It is made by steaming glutinous rice, adding distiller's yeast and fermenting it for 36 hours. When eating, boil it in boiling water and add egg drop, glutinous rice balls, osmanthus sugar, etc. Some places in southern my country love to eat this stuff. But the names are different. In Sichuan, it’s called glutinous rice wine, in Zhejiang, it’s called sweet rice wine, and in some places it’s called rice wine. Very tasty. It has the effect of tending wind and cold and releasing milk. But don’t worry, men won’t produce milk after eating it.

How to make rice wine

Rice wine is sweet, delicious and nutritious. The preparation method is as follows: Ingredients: 500 grams of glutinous rice, 100 grams of sweet wine medicine (available in supermarkets).

Rinse the glutinous rice two to three times with cold water, soak it in cold water for a day, take it out and steam it in a steamer (about half

an hour). After taking it out of the steamer, rinse it with cold water. Pour and cool. Then pour the crushed sweet wine powder into the glutinous rice, mix evenly, put it into a small pot, cover the pot tightly, and wrap cotton wool around it to keep it warm. The best temperature can reach 30 degrees. When the temperature is low, you can also use a hot water bottle to wrap it. Fermentation is enough for three days.

Sweet wine medicine is rich in mucor, rhizopus and yeast. At a certain temperature, bacteria decompose starch into sugar. The rice will become sweet in about three days. When stirred with chopsticks, you can see the wine seeping out. Filter it with gauze to get the wine. The remaining rice is the fermented rice, which is also sweet, delicious and full of wine flavor.

1. The key to making glutinous rice wine is that the utensils are clean and there must be no grease at all. It is best to clean all the steamers, baskets, drawer cloths, basins, lids, mixing spoons, etc. that will be used before cooking. If it is stained with oily flowers, it will definitely fail, and the rice will become green and black mold, which is undesirable.

2. Mixing the koji must be done after the glutinous rice has cooled down. Otherwise, hot glutinous rice will kill the gray mold.

3. When mixing the koji, if too much water is spilled, the glutinous rice will end up empty and not in pieces. It will fall apart as soon as it is boiled.

4. The weather is getting a little cooler now. Therefore, if the room temperature at home is 20 degrees, you can wrap the pot with cotton clothes and heat it. You can open it in the middle to take a look, and you can add some cold boiled water as appropriate. After the glutinous rice wine is made, it needs to be bottled and stored in the refrigerator to prevent further alcoholization. It can be eaten at any time.

5. The prepared rice wine can be eaten raw. But it is harmful to the intestines and stomach. It's best to boil it with water and eat it. The taste will be much softer, not cloyingly sweet, and the alcoholic taste is not too strong. You can also add glutinous rice balls and other things when cooking.

Go to a Chinese store and buy five pounds of glutinous rice in bags and a bag of distilled yeast (two pieces).

First soak the glutinous rice in water (half a day is enough) and rinse it thoroughly.

Put water in a steamer, place a layer of white cloth on the steamer, and boil the water until steam begins to form. Steam the drained glutinous rice on a cloth. About one hour. You'll know after you taste it yourself. Without this layer of cloth, the glutinous rice will block the holes in the steamer and will not be steamed. This has failed experience.

Grind a piece of koji into powder and set aside.

Remove the steamed glutinous rice from the steamer and cool to room temperature. Turn occasionally with chopsticks to speed up cooling. Sprinkle a little cold water on the cooled glutinous rice and break it up with your hands. Use as little water as possible. Sprinkle the koji on the glutinous rice and stir while spreading, try to mix evenly. Don't be impatient, just spread a layer, mix well and then spread. Leave a little koji behind.

Transfer the glutinous rice to the fermentation container. A larger rice cooker will be fine. It is also used to soak glutinous rice. While placing, press lightly with the palm of your hand. After it's done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands with a little cold water into the container, then press the glutinous rice with your hands and wipe it on the surface to make the surface smooth.

Finally, cover the glutinous rice with plastic wrap and try not to leave any gaps. Close the lid. Place in a warm place, such as a clothes basket.

I put the container in the oven. Old-fashioned ovens always have a little flame in them, just enough to maintain a mild temperature. This is a lazy way. It is best to use clothes and quilts to keep warm, as the indoor temperature is unstable in winter.

It will be fine in about three days. Check at any time to see if there is any fever. Fever is a good sign. You can try it on the third day. The fermented glutinous rice is crisp, juicy, fragrant, sweet, has no alcoholic smell, and cannot taste raw rice grains. At this time, you can remove the plastic wrap and the rice wine is ready.

When done well, the glutinous rice will not fall apart and can be broken into pieces.

If the fermentation is excessive, the glutinous rice will be empty and full of water, and the wine flavor will be too strong.

If the fermentation is insufficient, the glutinous rice will have raw rice grains that will scratch your teeth. Not enough sweetness, not enough booze.

When mixing the koji, if too much water is sprinkled, the glutinous rice will end up empty and not in pieces. It falls apart as soon as it is cooked.

For example, the same is true for pickles, but American pickles are too sour and taste bad. This is because they add yeast and sugar, and the sour taste mainly comes from acetic acid. Chinese kimchi uses lactic acid bacteria, and the sourness mainly comes from lactic acid. It tastes so delicious that it makes your mouth water just thinking about it. The former is aerobic fermentation, and the latter is anaerobic fermentation.

Back to the topic, when making rice wine, you should pay attention to:

1) Mixing the rice wine with rice wine must be done after the glutinous rice has cooled down. Otherwise, hot glutinous rice will kill the gray mold. The result is either sour

or there is no movement at all. 2) It must be sealed well. Otherwise it will be sour and astringent. 3) Even if the temperature is low, it will not work. Around thirty degrees Celsius is best.

The prepared rice wine can be eaten raw. But it is harmful to the intestines and stomach. It is best eaten boiled in soup, as the taste is much softer, not overly sweet, and the alcoholic taste is not too strong. You can also add glutinous rice balls and other things when cooking.

If you don’t have glutinous rice, you can steam the corn flour. Break up the corn flour at intervals during steaming, then sprinkle with water and stir.

If you don’t have a steamer, you can also use raw glutinous rice. But I haven't tried it. Others have done this. It falls apart as soon as it is cooked.