Ingredients: 500g of glutinous rice, 50g of red rice and 5g of sweet wine koji.

1, winter is a good season to make red rice wine, because the temperature is high in summer, and the fermentation speed of red rice is fast and difficult to control. If you are not careful, it will turn sour, or it will turn into vinegar instead of wine ~ ~ ~

2. Red rice wine. Wash glutinous rice 1 kg, remove impurities, soak in clear water for 24 hours, take out the water, and steam in a steamer. Monascus rice is soaked in cold boiled water, and steamed glutinous rice is added with water at one time, so that it can be dispersed and easily mixed with koji, which is beneficial to fermentation. The amount of koji rice can be put according to the proportion of 50 grams of monascus rice per catty! At the same time, put 5 grams of liqueur koji. The amount is put in proportion to the brewing. You can put less, but not more.

3. Put a layer of glutinous rice and a layer of sweet wine koji, and finally put the koji rice and mix well.

4. Another important point to be reminded is the temperature. It must be stirred between 30 and 35 degrees meters. It is too cold to ferment easily, and overheated Aspergillus will burn to death!

5. Next, put the rice mixed with koji in a sealed container, compact the rice, not too much, just one-third of the container, and then take a look in the middle like making sweet wine. Then put it in a warm place (about 30-40 degrees) for fermentation!

6. After a day or two, open the lid. Seeing sake in the middle hole is half the battle.

7. After more than a month, the raw materials in the bottle have been integrated, and the color has gradually changed from clear red to crimson ... The protein of glutinous rice has been nourished by amino acids, vitamins and other nutrients. The wine is even preliminarily brewed and can be eaten! The reason why the word "first brewed" is used is that it will take several years to get a super mellow taste!

8. The next step is to filter with a sieve. The filtered red koji wine can be used as cooking wine or directly drunk!

9. The filtered distiller's grains are mashed with a food processor and turned into red particles. Fuzhou cuisine has developed this red distiller's grains to the extreme, resulting in more than a dozen practices such as "carrying distiller's grains", "exploding distiller's grains", "stewing distiller's grains" and "drunken distiller's grains" ... The dishes made are not rich in nutrition and bright in color, which are especially suitable for festive atmosphere ~ ~ ~