Make sweet rice wine, teach you the correct rice wine recipe and method. Today I will teach you how to make "sweet rice wine" that combines food and wine. The wine tastes sweet and mellow. The fermented glutinous rice is used to cook glutinous rice balls. The eggs are absolutely tonic and delicious.

If you want to know the detailed recipes and steps, please continue reading below.

Sweet rice wine is also known as glutinous rice wine and fermented rice wine. The alcohol content of unfiltered and distilled sweet rice wine is very low. It is very delicious when used to cook glutinous rice balls and season eggs. Moreover, sweet fermented rice wine is rich in nutrients. In some places, it is often used as a postpartum food for women.

It is a nourishing food, so if you make it during the Chinese New Year, you can enjoy it as a drink or as a delicacy.

I asked a master who has been making sweet rice wine for more than 30 years. He told me that making sweet rice wine is very simple. If you want the wine to be sweet and mellow, it is best to use pure glutinous rice. The most important thing is the choice of sweet rice wine.

, it is recommended that you choose the round and hard type of sweet rice wine, buy it and grind it into powder yourself, and do not use the powdery type of distiller’s yeast bought in the supermarket; there are also 6 precautions and tips that you need to pay attention to when making sweet rice wine. For more details, please

Continue with the following steps.

01 How to make sweet rice wine 1. It is best to use pure glutinous rice as the raw material for sweet rice wine. Of course, other rice can also be used. Adding a little black rice to make black rice wine tastes very good.

We prepare 500 grams of glutinous rice, wash it several times, and then soak it in cold water for 6 hours. It is recommended that you do not soak the glutinous rice too thoroughly. This will easily cause the glutinous rice to become too rotten when steaming. The final glutinous rice wine must be a

It’s best if every grain of rice floats on the surface of the wine.

2. Prepare the steamer, lay a piece of clean and oil-free wet gauze on the steamer, take out the soaked glutinous rice and spread it evenly on the steamer, dig a few small holes in it to facilitate heat dissipation, and then thoroughly stir-fry the glutinous rice.

Steaming takes about 25 minutes. If the first mistake is not done, you can sprinkle a little water and continue steaming. Be careful not to steam it too much and make sure the pieces are distinct.

3. Pour out the steamed glutinous rice and let it cool down quickly under an electric fan. This can prevent the glutinous rice from sticking and lower the temperature of the glutinous rice to 35 degrees, which is about the same as the human body. If the temperature is too high, the koji will easily burn to death.

If the temperature is too low, the koji will have no vitality and the fermentation will easily fail.

4. At this time, we are preparing about 250 grams of cold boiled water (use slightly warmer boiled water in winter) and add it to the glutinous rice and stir evenly. The purpose of this is to allow the glutinous rice to absorb enough water and make the fermented wine liquid more delicious.

of richness.

We then crush the sweet koji into powder, take about 3 grams and evenly sprinkle it into the steamed glutinous rice, stir evenly with clean chopsticks, so that every rice grain is stained with the koji, and avoid the glutinous rice from clumping to avoid the koji.

The fermentation fails evenly; 5. Then transfer the glutinous rice into a basin and press it tightly with your hands, sprinkle a layer of sweet wine koji evenly on the surface, then dig a small hole in the middle for ventilation and wine storage, and cover it with plastic wrap

Then place it in an environment of 30 degrees for fermentation. In winter, you can put it in an electric blanket and wrap it in a quilt for fermentation. You can also use a hot water bag to wrap it in a quilt for fermentation. In winter, fermentation will take about 48 hours. In summer, it will be fermented.

Fermentation at room temperature is enough for about 36 hours.

6. Since the fermentation temperature will rise, there will be some water vapor and water droplets on the inner wall of the basin. We must wipe them off immediately after opening to prevent them from falling into the wine and making the wine sour. In this way, the sweet rice wine is ready.

The wine is sweet and mellow. The wine is used to cook glutinous rice balls and topped with an egg drop. After a sip, your whole body will be warm.

The following is a list of the required ingredients and seasonings for your reference: 500 grams of glutinous rice, 3 grams of sweet wine koji, and 250 grams of cold boiled water.

02 6 precautions and tips for making sweet rice wine 1. It is best to use glutinous rice to make sweet rice wine. The taste of other rice is not as mellow as glutinous rice, but it still has a different flavor. Be careful not to steam the glutinous rice too much.

2. All utensils and tools required for making sweet rice wine must be clean and free from grease, especially the gauze used when steaming glutinous rice. It is best to use a new piece of cloth for steaming.

3. The success of making sweet rice wine mainly depends on the type of sweet rice wine you use. It is recommended that you use the round type of rice wine.

4. An important factor in the success of fermentation is whether the temperature reaches the standard. In winter, it is best to place it in a warm place, such as an electric blanket, a hot water bottle, next to a heater, etc. It is best to keep the temperature at 30 degrees.

5. Many people produce very little fermented rice wine. That is because you have neglected the step of adding water. Adding an appropriate amount of cold boiled water to the steamed and cooled glutinous rice can promote the glutinous rice to absorb more water and allow more fermented wine to be produced.

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6. After opening the fermented rice wine, wipe off the water droplets on the inner wall as soon as possible to prevent them from falling into the wine and making the wine sour.