Glutinous rice wine, also known as Jiang rice wine, sweet wine, fermented grains and fermented grains, takes glutinous rice as the main raw material. Its brewing process is simple, its taste is sweet and mellow, and its ethanol content is very low, so it is deeply loved by people. Glutinous rice wine is sweet and fragrant, which can stimulate the secretion of digestive glands, increase appetite and help digestion. Glutinous rice is more easily absorbed by the human body after brewing, and it is a good product for middle-aged and elderly people, pregnant women and the weak. Stewing meat with glutinous rice wine can make the meat tender and easy to digest. In the production of some dishes, glutinous rice wine is often used as an important condiment. Therefore, glutinous rice wine is a very good snack. In this experience, I will share with you the practice of glutinous rice liqueur.

raw material

Appropriate amount of glutinous rice

Daqu 1 bag

Proper amount of cold water

way

1

Rinse the glutinous rice for two or three times, soak it in cold water for 24 hours (change the water once every 8 hours), then take it out and rinse it with clear water for two or three times.

2

Put the steamer into the rice cooker, wash the gauze and spread it on it. ?

three

Then pour the rice on it and steam it in a steamer (about half an hour).

four

Pull up the gauze, cover it on the rice and wrap it tightly.

five

Just turn the rice cooker to the cooking stall.

six

Clean the containers and lids for brewing rice wine, especially the containers should not be stained with any oily substances. Rinse the container and container cover with boiling water for more than 1 min and disinfect. ?

seven

Pour boiling water into the container, cover it and wait for a few minutes. ?

eight

Use a small amount of cold boiled water to disperse the distiller's yeast (don't put too much water, just disperse the distiller's yeast).

nine

After the rice is steamed, open the lid. ?

10

After coming out of the cage, open the gauze and cool it until it is not hot (about 35℃). If the rice looks too dry or a little raw, sprinkle some water and steam it again. ?

1 1

First, put the cooled rice into a sterilized container, then add about 200ml of cold boiled water and stir evenly.

12

Pour the scattered distiller's yeast into glutinous rice.

13

Stir glutinous rice and distiller's yeast evenly with chopsticks.

14

Dig a round hole in the center of glutinous rice (it takes about 200ml of cold boiled water to make 500 grams of glutinous rice or rice, but the glutinous rice is too hard after cooling, so you can put more cold boiled water appropriately; If it is too soft, you can put less cold water; The quantity of koji can be configured according to the instructions on the package of purchased koji).

15

Put the container full of glutinous rice into the rice wine machine, select the rice wine function, and then make it regularly (usually 30-36 hours).

16

Fermented rice wine ?

17

You can eat it directly or make some rice wine desserts, and keep the rest in the refrigerator.

end

Special tips

1

Glutinous rice wine has a low alcohol content, but it has enough "stamina" and should not be greedy.

2

If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong; If the fermentation is not sufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor.

three

When mixing koji, if the water is spilled too much, the glutinous rice will eventually be empty, will not agglomerate, and will disperse as soon as it is cooked.

four

The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. Rice is a green and black mold, which is unacceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten.

five

After the glutinous rice is completely cooled, it must be mixed with distiller's yeast, otherwise the hot glutinous rice will kill botrytis cinerea. The result is either sour or smelly, or nothing happens.

six

Be sure to seal it, or it will taste sour and astringent.

seven

The temperature is not low, but around 30 degrees Celsius (80 degrees Fahrenheit) is the best.