Practice: 1, kill the chicken, wash it and cut it into pieces.
2. Add vegetable oil to the wok, put ginger slices into the wok after the oil is hot, and then add chicken pieces and glutinous rice wine.
Cook for 20~30 minutes on low heat until the chicken is cooked ~, and add a little salt to taste.
How to make homemade Hakka glutinous rice wine?
300 glutinous rice, 2g distiller's yeast, 2g monascus powder, right amount of clear water, and 3 small cups of pure glutinous rice wine.
method of work
1, washed glutinous rice and soaked in clear water 16-24 hours.
2. Remove excess water (the remaining water is just enough to cover the surface of the glutinous rice) and put it into an electric pressure cooker to steam for 10 minute.
3. After decompression, let it cool for later use.
4. Loose the glutinous rice, dig a hole in the middle, mix the red yeast powder and distiller's yeast with cold boiled water and sprinkle it into the cold glutinous rice, while pouring a small cup of pure glutinous rice wine.
5, cover, wrapped in cloth and placed in a cool and ventilated place. Add a small cup of glutinous rice wine on the second day and the third day respectively. Then the glutinous rice wine is still wrapped and put in a ventilated and cool place to ferment for one month.
6, filter out the wine, this is the first song. Add the cold boiled water to the remaining wine, cover it and ferment for another month, and you will get the second song. It's just that the taste of these two songs is greatly reduced compared with the first song.
The practice of glutinous rice wine, how to make glutinous rice wine delicious, and the main ingredients of glutinous rice wine's home-cooked practice.
polished glutinous rice
500g
An qi mi JIU qu
3g
ingredients
cold boiled water
400g
step
1. Choose good glutinous rice
2. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.
3. The soaked rice can be crushed by hand and soaked.
4. Spread the drawer cloth in the steamer, wash the soaked rice again and put it in, and steam it on medium heat 1 hour.
5. Let the steamed rice cool indoors until the temperature is 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean and oil-free basin with a cover, and disperse the rice with cold boiled water (preferably about 30 degrees). When adding water, add a little bit, immediately disperse the rice after adding it, and gradually disperse all the rice, no longer clumping, but don't use too much water. It is advisable to disperse the rice and leave no water in the basin.
6. Add 2 grams of rice wine koji and stir well.
7. Compacting the rice mixed with rice koji with chopsticks a little bit, and then making a hole in the middle, which is called a nest, is to make rice koji better fermented and produce wine later.
8. At this time, sprinkle 1 g rice wine koji evenly on the surface, and sprinkle a little inside the hole. Finally, carefully inject a little cold water into the hole. Don't fill the hole, just 2/3 position, and don't pour it on the rice. Cover the lid.
9. Start to enter the fermentation stage, and it is best to put it in a heat preservation environment of 25-30 degrees. After 24 hours of fermentation, you can see that there is liquid exposed from the rice flour, which is the wine aroma that has already produced wine and can smell the fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, and cover it to continue the fermentation at 30 degrees.
10. After another12-24 hours, you can see that there is a lot of wine, and the rice is floating on the top of the wine, so it is ready.
1 1. Let me press it with a spoon. Look, the rice is a whole ball.
12. Scoop it up to see more clearly. Successful fermented rice wine, rice must be floating like a whole wadding. Otherwise, it will not succeed. The rice wine in this state has a strong aroma and a pure and sweet taste. Otherwise, even if it is fermented, the taste will be sour. At this point, add a large glass of cold boiled water. There is no need to keep the temperature for fermentation, just add water to dilute it.
The procedure chart of Hakka ginger wine chicken, how to make Hakka ginger wine chicken.
A little hen
A chunk of turmeric
Three Jin of rice wine
Proper oil and salt
The practice of Hakka ginger wine chicken
Wash the chicken clean, and then dig out the oil in the body. If you are afraid of being bored, then even the oil under the skin should be cut clean. I am afraid of being greasy, so I almost cut out all the oil. In addition, there are many pink tumors in the chicken neck, which is not good for your health if you accidentally eat it. Generally, I pull out all the skin of the whole chicken neck, and don't be near the * * * one. Don't pity that little thing, sometimes. Steps of ginger wine chicken 1
Heat the pan with less oil, and then stir-fry the ginger. When stir-frying the old ginger, you need to stir-fry it slowly on low fire until both sides are slightly yellow, and the effect of dispelling cold is obvious. Then stir-fry the chicken together until it smells like a pot. The practice of ginger wine chicken step 2
When the chicken and ginger are fried, pour the wine immediately. When you pour the wine, you can't move the chicken inside. Cover it immediately and don't move it. It takes about 13 to 15 minutes, and the lid can only be opened when the pot smells of alcohol. The whole process is a big fire to boil, so don't turn down the fire to stew, and you can't open the lid during the process. Never, this is also very important. After opening the lid, you can add salt, and the salt should be put in the end, and monosodium glutamate can be put or not. Step 3 of ginger wine chicken
Cooked chicken soup
The practice of glutinous rice wine is 500g glutinous rice as the main ingredient, 3g Angel rice wine koji as the auxiliary material, 400g cold boiled water.
step
Steps of making glutinous rice wine 1 1. Select good glutinous rice.
Steps of making homemade glutinous rice wine 22. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.
Steps of making homemade glutinous rice wine 33. The soaked rice can be crushed by hand and soaked.
Homemade glutinous rice wine Steps 44. Spread a drawer cloth in the steamer, and it is best to wash the soaked rice again and put it in, steaming on medium heat 1 hour.
Steps of homemade glutinous rice wine 55. Put the steamed rice indoors and cool it to 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean and oil-free basin with a cover, and disperse the rice with cold boiled water (preferably about 30 degrees). When adding water, add a little bit, immediately disperse the rice after adding it, and gradually disperse all the rice, no longer clumping, but don't use too much water. It is advisable to disperse the rice and leave no water in the basin.
Steps of making glutinous rice wine by yourself 66. Add 2 grams of rice wine koji and stir well.
Steps of homemade glutinous rice wine 77. Compacting the rice mixed with rice koji with chopsticks a little bit, and then making a hole in the middle, which is called a nest, is to make rice koji better fermented and produce wine later.
Steps of making homemade glutinous rice wine 88. At this time, sprinkle 1 g rice wine koji evenly on the surface, and sprinkle a little inside the hole. Finally, carefully pour a little cold water into the hole. Don't fill the hole, just 2/3 position, and don't pour it on the rice. Cover the lid.
Steps of making glutinous rice wine by yourself 99. Start to enter the fermentation stage, preferably put it in a heat preservation environment of 25-30 degrees, and ferment for 24 hours. After 24 hours, you can see that there is liquid exposed from the rice flour, which is the wine aroma that has already produced wine and can smell the fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, and cover it to continue the fermentation at 30 degrees.
Steps of making homemade glutinous rice wine 10 10. After another12-24 hours, you can see that there is a lot of wine, and the rice floats on the wine, so it is ready.
Steps of making glutinous rice wine111.Let me press it with a spoon, and you can see that the rice is a whole ball.
Steps of making glutinous rice wine 12 12. Scoop it up to see more clearly. Successful fermented rice wine, rice must be floating like a whole wadding. Otherwise, it will not succeed. The rice wine in this state has a strong aroma and a pure and sweet taste. Otherwise, even if it is fermented, the taste will be sour. At this point, add a large glass of cold boiled water. There is no need to keep the temperature for fermentation, just add water to dilute it.
The home-made method of rice wine is introduced as follows:
1. Raw materials and consumption for making rice wine
1. meter (glutinous rice is also called glutinous rice as the best), 2 kg-2.5 kg glutinous rice (rice).
2. Make special rice wine koji, and use 8g rice wine koji. Second, the production method
1. Wash the rice and soak it in clear water16-24 hours (slightly longer in winter). Soak the glutinous rice until it is crushed by hand (rice does not need to be soaked). Not finished rice is ok, but the effect is slightly worse.
2. Drain the soaked rice and steam it.
3. Spread the steamed rice with cold boiled water, rinse and cool it to about 30℃. It is better not to stick between grains of rice.
4. Spread the steamed glutinous rice and mix well, put it in a container and smooth it. A round hole is left in the middle of the container, the container is sealed, and it is fermented in a warm place of about 30℃ for 24-36 hours, and it can be eaten with wine aroma.
How to make Hakka sweet wine chicken How to eat Hakka sweet wine chicken well
1. Clean the chicken, cut it into pieces, heat the pot, add ginger slices, add a few drops of oil into the pot, and pour the chicken pieces and stir-fry until the meat turns white.
2. After the break, shovel it up and put it in a casserole, and fry several eggs.
3. Put glutinous rice wine, clear water and fried eggs into the casserole.
4. You can enjoy it by stewing for half an hour on medium and small fire.
Black glutinous rice wine's practice is different from that of black glutinous rice wine. It is a low-alcohol wine brewed by Miao people with the local specialty black glutinous rice as raw material and the ancient method passed down from generation to generation. In the past, although Miao people regarded it as the top grade of hospitality, they never taught the brewing method to foreigners. It was not until 1979 that the winery in Huishui County, Guizhou Province discovered this precious variety. After collecting and sorting out the ancient brewing methods of this wine, combined with modern brewing technology, it was repeatedly developed to brew black glutinous rice wine with unique style. 1983 was rated as "Guizhou Famous Wine".
This wine is crystal clear, red and bright, elegant and pleasant in aroma, sweet and sour in taste, mellow and mellow, and harmonious in body. It is a new kind of sweet yellow rice wine and unique among yellow rice wines. It is not only a good drink, but also contains protein, multiple amino acids, fat, sugar, calcium, phosphorus, iron, multiple vitamins and other nutrients. Verified by Guizhou Institute of Traditional Chinese Medicine, this wine has the functions of invigorating qi, warming spleen and stomach, tonifying kidney, blackening hair, etc. It is mainly used for treating asthenia, night sweats, hyperhidrosis, polydipsia, poor appetite, dyspepsia, chronic nephritis, polyuria, etc. It is both a nourishing wine and a medicinal wine.
Method for producing nutritious and health-care black glutinous rice wine with black glutinous rice as raw material. The main production process is as follows: raw material treatment → steaming → drenching and spreading → saccharifying and squeezing the lower koji → fermentation → distillation → blending → sealed aging → secondary blending → sterilization, settling → packaging. The invention adopts pure Rhizopus koji as saccharifying agent, and the koji consumption is reduced from the original10% to 0.3-0.5%, and the saccharifying fermentation is as follows. Due to the low sterilization temperature, various effective components in the wine body and the appearance color of the wine body can be completely preserved. The wine juice is transparent in color and good in stability, and the wine body produced in hot season has no rancidity.
claim of right
How to make glutinous rice chicken? Ingredients:
(1) 6 dried lotus leaves
(2) 960 grams of long glutinous rice
(3) cooked salted egg yolk 12.
(4) 240 grams of diced meat on hind legs, 240 grams of diced shrimps and 60 grams of diced mushrooms 120 grams.
(5) water 150㏄.
Seasoning:
(1) salt, fresh chicken powder 1 tsp, sugar 1 and 1/2 tsp, pepper 1 and/and/and/and sesame oil 1 tablespoon.
(2) 45 grams of white powder and 6 tablespoons of water
(3) Salt, fresh chicken powder 1 tsp sugar, sesame oil 1 tbsp boiling water, 6 tbsp.
(4) lard 1 tbsp
Operation:
(1) Soak the lotus leaves for 2 hours, soak the long glutinous rice for 1 hour, and drain the water for later use.
(2) Remove the intestinal sludge from the shrimps in the material (4), then wash them, blanch them with boiling water, and drain the water for later use. Blanch diced hind legs, diced mushrooms and diced mushrooms with boiling water, and drain the water for later use.
(3) Take out the oil pan, put the materials prepared in the method (2) into the pan and stir-fry, add the seasoning (1) and stir-fry evenly, thicken with the seasoning (2) after the water is boiled, and let it cool to obtain the filling.
(4) Steam the long glutinous rice with high fire for 1 hour, take it out, add seasoning (3) and stir it evenly, then add seasoning (4) and mix it evenly for later use.
(5) Dry the lotus leaves and cut them in half. Take 1 small lotus leaf, put 40 grams of glutinous rice on it, flatten it, then put 80 grams of stuffing, put 1 salted egg yolk in the middle, spread 40 grams of glutinous rice, wrap it into a square, complete 12 portions in sequence, and steam 10 minutes with high fire.