It’s sweetest when it’s fermented!

Sweet rice wine is a traditional snack in Jiangnan area.

It is a kind of sweet rice wine made by fermenting steamed glutinous rice (glutinous rice) with sake fermentation (a special microbial yeast).

The fermented glutinous rice is also called fermented glutinous rice.

Sweet rice wine belongs to Huizhou style.

It does not completely belong to the category of wine, but it has the aroma of wine. Because it is made from glutinous rice, it has the aroma of pure rice. It is a very famous snack in Anhui.

Tianjiu Niang is a kind of sweet rice wine made by fermenting steamed glutinous rice (glutinous rice) with fermented rice wine (a special microbial yeast). Jiu Niang is also called glutinous rice wine.

When eating, eat it with rice and wine. You can eat it raw after fermentation (children should not eat it raw), you can also add water to boil it and eat it. You can also add eggs when boiling to make sweet and delicious fermented eggs, or

When cooking, sweet fermented rice wine (mash, sweet rice wine) such as brown sugar and honey is added because the alcohol is too low, so it is generally not intoxicating.

If the fermentation continues, the rice will be inedible and the alcohol content will be high. Just squeeze out the juice (distillation in some places) to make rice wine.

The name of Huizhou snacks.

"Tianjiu Niang" is brewed from high-quality glutinous rice. You can often see people carrying burdens selling "Tianjiu Niang" on the streets and alleys in urban areas or market towns in Huangshan City.

At both ends of the load are two stone drum-shaped bamboo baskets. The lids of the bamboo baskets are inlaid with glass. Bowls of rice wine are placed under the glass. There is a pit in the middle of the rice wine, which is filled with sweet wine juice.

The making of "sweet rice wine" is very particular, and there are two ways to eat it.

Eat it cold, if you eat a bowl of it in the hot summer, it will naturally cool down your internal organs; if you eat it hot, in winter, boil the wine with golden amber candied dates or eggs, it tastes fragrant and sweet, and will make you feel chilled.

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Osmanthus sweet fermented glutinous rice is commonly known as sweet white wine (smashed glutinous rice wine, commonly known as rice wine, Fu juice wine, glutinous rice wine, glutinous rice wine, glutinous rice wine, sweet rice wine, sweet fermented rice wine, fermented glutinous rice wine, etc.).

It is a traditional product of Changzhou and has a history of more than 200 years.

Raw material formula (make five bowls, each bowl contains 1 kg of glutinous rice) 5 kg of white glutinous rice, 25 g of sweet osmanthus, 62.5 g of wine and medicine. Production method: 1. Clean the glutinous rice, soak it in water for about 12 hours (4 hours in summer), and then

Put it into a steaming bucket, put it on the pot over high heat, and steam it into rice.

2. Put the bucket down and pour water over it. When the temperature of the rice drops to slightly hot, drain off the water.

Pour the rice into the basin and stir the rice grains until loose.

Grind the wine medicine into powder, mix it with the glutinous rice, and then put the rice evenly into five bowls 3.

a. Place an aluminum leather cylinder (10 cm in diameter and 13 cm high) in the center of the bowl. Press the rice grains around the cylinder flat, pull out the cylinder, and cover with a wooden lid.

Place the rice bowl on the warm water bowl, surround the bowl with a cotton quilt (a single quilt will suffice in summer), and let it stand for fermentation (the temperature is generally maintained between 34~38°C) for 24 hours.

Before eating, add sweet osmanthus flowers (optional) to the wine brine in each bowl.

b. When putting it into a general container, press the rice grains around the container flat, seal it with plastic wrap, wrap it tightly with a quilt (a single quilt will suffice in summer), and let it stand for fermentation (the temperature is generally kept at 34~38°C)

between) within 24 hours.

Product Features: Spicy and fragrant, sweet and sticky, soft rice grains, tender and refreshing.