How to make glutinous rice wine delicious? Glutinous rice wine is a delicacy that we often eat in our lives. It not only has a unique taste but also has rich nutritional value. So how to make glutinous rice wine delicious?

Next, follow the editor to find out!

Method 1

Ingredients: 120 ml of cold boiled water (mixed with glutinous rice), 1 jin of glutinous rice.

80 grams of sweet rice wine, 1200-1500 ml of cold water (added after fermentation).

Method

1. Wash the prepared appropriate amount of glutinous rice in advance, and then soak it in water for half a day to a day.

2. After soaking for one day, you can take out the glutinous rice, remove its moisture and then steam it in a pot.

3. Take out the steamed glutinous rice and put it into a larger container, and dip a rice spoon in cold water.

4. Turn the rice up and down to help it cool.

5. When the temperature of the cooked rice drops to a point where it is no longer hot, add most of the koji to the rice.

6. Leave a little for spreading on the surface, and dip a spoon into cold water.

7. Then slowly add 120 ml of boiled water to the rice several times, and mix the koji and rice evenly.

8. Stir everything evenly and put it into the container for making rice wine.

9. Use a rice spoon to smooth it out, and then use your fingers or chopsticks to make a small hole in the middle.

10. To facilitate the observation of the water produced during the fermentation process, sprinkle a little of the koji left just now into the small holes on the surface and middle of the rice.

11. If the spoon easily sticks to the rice, it will be easier to operate by dipping it in cold water.

12. Cover the container with a layer of plastic wrap first, and then tie it around with a rope or a long strip of plastic wrap.

13. Secure the covered plastic wrap if the container has a lid.

14. Cover the lid again, wrap the container with a blanket or quilt, and place it indoors.

15. After 48 hours, open the lid and you can see that the small holes are filled with water.

16. When you remove the plastic wrap, you can smell the sweetness of the fermented rice and the faint smell of alcohol.

17. Because I like more water, I continue to cover it with plastic wrap and cover it with a lid.

18. After leaving it for another 12 hours, add 1500 ml of cold boiled water to the container.

19. Add cold boiled water and observe for 24 hours. The glutinous rice will all float. Remove the plastic wrap and the smell of fermented rice will come out.

20. Store the prepared wine in the refrigerator to avoid further fermentation.

Tips:

Utensils, containers, etc. used in the process of making wine.

Always rinse and disinfect with boiling water first, then dry with kitchen towel or clean towel for later use.

Avoid contact with oil during the production process. Even if you want to observe the fermentation, it is best to wash your hands first.

Do not frequently open the container and plastic wrap for observation, just observe once every 12-24 hours.

Opening the container too frequently can easily introduce bacteria and mold, leading to production failure.

The fermentation time can be adjusted according to actual conditions.

The fermentation process is a process of making and recording wine at room temperature of around 20 degrees.

The time and degree of fermentation will vary depending on the temperature and heating measures.

What are the functions of glutinous rice wine? Glutinous rice wine is a delicacy that we often eat in our lives. It not only has a unique taste but also has rich nutritional value. So what are the nutritional values ??of glutinous rice wine?

Next, follow the editor to find out!

What are the uses of glutinous rice wine:

Among the wines, glutinous rice wine is the most widely used, not only has general It has a drinking function and many other uses.

1. Drinking glutinous rice wine is rich in aroma, mild in nature and rich in nutrients, so it is very popular among people.

There are many ways to drink glutinous rice wine: in winter, it is often drunk warmly, scalded in hot water or heated over a fire before drinking.

In summer, cold drinks are often used, that is, without processing, open the bottle and pour it into a cup for drinking.

Icing method is also used. Put some ice cubes in the glass, pour a little glutinous rice wine, and add water to dilute it before drinking.

You can also mix glutinous rice wine with an appropriate amount of soda water and other beverages to make sparkling wine.

2. Seasoning

Glutinous rice wine has a strong aroma and is rich in amino acids and other flavor substances. When cooking meat dishes, adding a little can not only relieve the soberness, but also increase the delicious taste.

Relationship with health

Rice wine is a product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast). The chemical composition and physical state have changed greatly. The change.

The starch is converted into small-molecule sugars, and the protein is partially broken down into amino acids and peptides.

The changes in lipids and the changes in the binding state of vitamins and minerals have effectively promoted the improvement of its nutritional function.

Its nutritional function is also based on this chemical and physical change.

Moreover, some flavor substances produced during the fermentation process also greatly improve its taste.

Analysis of monosaccharides: The starch in rice is converted into simple sugars and oligosaccharides, which is more conducive to quickly replenishing the body's energy and changing the taste.

The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, and isomaltose.

Analysis of diacids: Acid plays a very important role in the taste of rice wine and stimulating the secretion of digestive juices.

Most of these organic acids are produced by root enzyme fermentation of rice starch during the fermentation process.

The organic acids contained mainly include lactic acid, acetic acid, citric acid, etc.

Three proteins and amino acids: Most of the proteins in rice are insoluble in water (the main components of gluten, gliadin, albumin, and globulin are soluble in water).

After the fermentation process, a certain amount will be decomposed into free amino acids and peptides, which is very helpful for improving its nutrition.

Four vitamins and minerals: Most of these substances are contained in rice itself, mainly due to changes in their combined forms.

And root enzymes also produce some vitamins during fermentation. Mainly vitamin B, vitamin E, and minerals.