Meng Congyu
20 19- 10-25
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I like rice wine best, it's getting cold, and my favorite friends still make some sweet rice wine to warm their stomachs! Rice wine is also called mash. When I was a child, I didn't have the money to buy snacks. My family often made an altar of mash for children to eat. If I could put eggs in it, I would be too happy to find the north! When I was a child, I watched adults use cooked rice without oil, add koji, put it in a jar, wrap it in a quilt and put it in the closet. The next day, the house was full of wine ...
When you grow up, try to do it yourself, and listen to others say: don't soak, don't steam, just cook with a rice cooker like dry rice! I tried it several times, but I always failed. The top layer was sweet, but the bottom layer was not. It was sour, and there was still more water. I tried it several times. It should be that the temperature was high, and it was sour when it was high. It was better to cool it down. Take it out after 48 hours and let it stand at room temperature for a few days, and it will slowly become sweet. (Be sure to control the temperature between 30-35℃ when making koji)
Now share the steps that you are satisfied with:
First of all, it takes only 3 to 4 hours to soak rice, so that the steamed rice looks good one by one and is not raw. If it is soaked for more than 6 hours for too long, the steamed rice feels bad. How can glutinous rice be too steamed to make rice wine? I made rice wine, rice wine and water, and it is the best state to float a grain of glutinous rice.
Then steam for about half an hour on medium and large fire.
Finally, steam it, and when it is cool to warm, add cool boiled water, knead every grain of rice, mix it with distiller's yeast, mix it well, compact it, cut a small hole in the middle, sprinkle a little distiller's yeast on the surface, and keep warm according to different seasons, then put it in a place with residual temperature. There will be wine in 36 hours.
Several key points: rice should be soaked thoroughly and steamed, not too hot to mix koji, but warm to mix, and packed in a place with residual temperature. Where can I put the wine? It is usually placed next to the rice cooker. Or boil some warm water in the pot and sit the wine basin in warm water. The water can't be too hot.
The liqueur is ready. Have a bowl of liqueur eggs. It's really delicious.