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How to make rice wine

Rice wine has always been very popular with the public, but it is always difficult for us to see rice wine in hotels and restaurants, but we can taste sweet and delicious rice wine in farmers' houses. In fact, rice wine is not a popular alcoholic drink, but it does appear frequently in life, and most rice wine brewed by farmers is more delicious. So, how to make your own rice wine? Let’s learn about several ways to brew your own rice wine.

Method 1:

The traditional way of making rice wine, that is, the way of making Shaoxing wine.

Preparation method:

1. Soak rice. Choose better glutinous rice or rice, wash it, soak it in ordinary cold water for 8-10 hours, drain it and set aside.

2. Steamed rice. Steam the drained rice until it is nine-cooked and remove from the heat. The rice is required to be steamed until it is hard on the outside and soft on the inside, without fillings, loose and not mushy, and evenly cooked. Do not lift the lid immediately after cooking. Leave the rice in the pot until it is almost cool before taking it out of the pot. After taking it out of the pot, break it up; Let the stalls dry in a jar until they are below 28°C.

3. Early fermentation. Pour the prepared water, cultured yeast and wine medicine into the vat and mix evenly with the steamed rice. Cover the lid and let it dry at room temperature in summer. In winter, place it on the heater or in front of the stove. After about 3 days, the rice will become soft. When it becomes sweet, stir it with chopsticks and you will see some wine seeping out. At this time, the temperature in the tank reaches about 23°C, and the early fermentation can be stopped.

4. Squeeze. Put the pre-fermented material into a clean cloth bag, put wooden boards and heavy objects on it, and squeeze out the wine.

5. Decoction (heating and sterilization). Put the squeezed wine into a pot and steam it (all kinds of steamers are acceptable). When the temperature in the pot rises to 85 degrees, stop heating.

6. Filter. Make a cloth bag with bean bag cloth, pour the steamed wine liquid into the bag, filter it, and store the filtrate.

7. Seal. Put the filtrate into a clean jar, wrap the mouth of the jar with clean kraft paper, then mix it with straw or rice husk to make a thin mud to seal the mouth of the jar tightly, and then put the jar in a suitable place. After one month, the jar can be opened for drinking.

Method 2:

Glutinous rice wine warms and replenishes qi, replenishes qi and nourishes the skin. It also has the effects of refreshing and relieving fatigue and promoting blood circulation. At the same time, it can also stimulate the secretion of digestive glands and increase appetite. Helps digestion. After brewing, the nutrients of glutinous rice are easier to be absorbed by the human body. It is a good product for middle-aged and elderly people, pregnant women and people with weak health to nourish qi and blood.

Homemade glutinous rice wine

Materials: three pounds of glutinous rice, rice wine koji, and six pounds of mineral water.

Method:

1. Wash three kilograms of glutinous rice and soak it in water overnight.

2. Place a cloth on the steamer, add glutinous rice, and steam over high heat.

3. After 20 minutes, open the lid and the glutinous rice will look like it.

4. Stir the glutinous rice into pieces, sprinkle in a small bowl of water, cover the pot and continue steaming for 20 minutes.

5. Pour the steamed glutinous rice into a clean pot, add 6 pounds of mineral water, and mix well.

6. Weigh out 11g of rice wine koji.

7. The glutinous rice added with mineral water should be stirred frequently to dissipate heat and let the temperature drop.

8. When the temperature drops below 32 degrees (above 25 degrees), you can proceed to the next step (it has become a pot of thick glutinous rice at this time, haha~).

9. Pour in the koji and mix thoroughly.

10. Put the mixed glutinous rice into a clean container, wrap the mouth of the bottle with a food preservation bag, seal it tightly, and enter the fermentation process.

11. Fermentation