Various ways to eat rice wine 1. Egg rice wine is the best food for parturient.
Use search material:
Eggs 1 rice wine 100g, a little red sucrose.
Note: The above dosage can be increased or decreased according to your own preference.
Practice:
Method (1)
Put a proper amount of water into the pot, heat it and beat the eggs when the water begins to foam. When the water boils, add rice wine and cook until the eggs are cooked, and remove the foam on the surface. Add red sucrose, and serve after the sugar is completely melted.
Method (2)
First put 2 bowls of rice wine and 1 bowl of water in the pot and boil-? While the pot is boiling, pour the egg liquid into it (pay attention to keep a thin slice of the egg liquid when pouring it out of the bowl, and pour it evenly clockwise, so that there will be golden and perfect egg flowers in the pot)-? Boil it and drink it.
Second, eggs, rice wine and honey soup are good ways for children not to get sick easily
Materials:
Egg 1 rice wine with a little honey and a little boiled water.
Practice:
Knock an egg into a bowl and break it up with chopsticks? Add boiled water, rice wine and honey and mix well? Put the bowl in a pot and steam it.
Third, rice wine dumplings must be eaten during the Spring Festival, and they can also be made for breakfast and midnight snack.
Materials:
A little glutinous rice wine 150g boiled water.
Practice:
Add the right amount of water to the pot to boil? Add the glutinous rice balls first, and then remove the excess water after the glutinous rice balls surface? Add appropriate amount of rice wine and red (white) sugar and boil for 2 minutes.
Fourth, promoting blood circulation, beautifying rice wine dumplings, beautifying and slimming dumplings
Materials:
A little rice wine, glutinous rice balls 100g assorted fruits and rock sugar.
Practice:
Boil the dumplings in boiling water until they float? Take it out and put it in a bowl, add 1/2 cups of cold boiled water, then add rice wine and mix well? Pour 3 cups of water into the pot and boil. Add assorted fruits and rock sugar and cook well? Pour it into a bowl.
Note: Canned assorted fruits can be replaced by fresh fruits, but only by adding them at last and mixing well can the whitening effect be increased.
5. Sweet-scented osmanthus rice wine is fragrant, sweet and pleasant in taste.
Materials:
Rice wine 100g sweet-scented osmanthus syrup or sweet-scented osmanthus honey.
Practice:
Boil 2 bowls of rice wine with 1 bowl of water? Into a small bowl? Transfer sweet-scented osmanthus syrup or sweet-scented osmanthus honey. If fresh sweet-scented osmanthus is sprinkled in the bowl, it will be more perfect. In addition, you can also add frangipani to rice wine dumplings, and then add sweet-scented osmanthus sugar. Three effects in one? It is also a very creative way to eat.
The method of making rice wine at home is to choose rice for elutriation: choose the first-class glutinous rice, elutriation several times, elutriation clean pulp, and soak in clear water. The water layer is about 20 cm higher than the rice layer. Water temperature and time during soaking: below 15℃ in winter and spring 14 hours, below 25℃ for 8 hours in summer. Take the degree that rice grains are soaked without white core, and change the water1~ 2 times in summer to make it not sour.
Steaming in the pot: drain the soaked rice and put it into the steamer for steaming. When steaming rice, the firepower should be fierce. After steaming 10 minutes, remove the cover and sprinkle a proper amount of water on the rice layer. Steam for another 20 minutes, and the rice grains will be swollen and shiny, loose and soft, and chewy, that is, they are mature and can be cooked.
Mix koji and put it in the jar: after the rice is taken out of the pot, pour it evenly with cold boiling water, so that the rice grains will not stick together, and then cool down until the rice temperature drops to 36 ~ 38℃ and it is not hot, and then sprinkle with koji. If it is a blocky koji, it needs to be crushed into powder before being sprinkled, or it can be melted in cold water before being poured together. Then stir the added koji evenly. Leave a small amount of koji for later use. (Treated with cold boiled water is easy to stir, and the rice has inhaled a certain amount of water, so it is easier to observe the oozing wine during the first fermentation. When mixing koji, put a layer of rice, add some koji and stir, add it layer by layer, stir layer by layer)
Fermentation and pressing: the glutinous rice is compacted, and a pit is rammed in the middle to the bottom of the container (this pit is mainly used for brewing)
It is convenient to observe the exudation of wine), then tune the remaining wine with a little water, stick water with your hands and photograph the leveled glutinous rice surface, and then cover it. It is not advisable to seal the container completely, because some oxygen is needed in the previous saccharification process, so it can be kept relatively closed. Keep the temperature at about 30 degrees, and it can be room temperature in summer. In winter, it can be placed next to the heating or used with hot water bottles and quilts. The minimum should also be kept above 20 degrees, and the maximum should not exceed 40 degrees. It is best to use a thermometer to check whether the temperature is appropriate. After 2-3 days, the lid can be opened for inspection. If a large amount of liquor is found in the pit, clean water with a temperature of about 33 degrees should be added according to uncooked rice 1: 1.5, and then stirred and sealed. I like strong wine, but I prefer water to water. After filling the jar, due to internal fermentation, rice will rush to the surface. Therefore, every 3 ~ 4 days, stir, press the rice under the water surface, and cover the jar tightly. After 20 ~ 25 days of fermentation, there will be a strong aroma of wine in the jar, the rice will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to extract materials and filter and squeeze the wine.
Insulation saccharification:
After 2-3 days, water appeared in the nest and the rice was very sweet. Fermented wine, Ningbo people like to eat:
Adding water for fermentation:
After the wine is squeezed and separated, it is very turbid, and usually we have already started to drink it:
Clarification and aging: The pressed wine will continue to ferment, and it will bubble. If you want to stabilize the sweetness and alcohol content, you should stop the fermentation, heat it in a stainless steel pot, about 70 degrees, and naturally cool it. Extract the sake from the upper layer, put the sake for 1 month for natural clarification, remove the dregs from the lower layer, and put it in the jar.
After separation and clarification:
Fry sake in a stuffy pot:
Frying, bottling and aging;
Three-year-old glutinous rice wine (2008-20 1 1) turned golden and naturally aged into yellow rice wine.
Preservation method of self-brewed rice wine 1, narrow-mouth pottery jar washed with lime, then washed with clear water and exposed to the sun for later use.
2. The brewed wine is decocted after being pressed, then put into the jar, sealed with lotus leaves and yellow mud, and stored in the backlight.
Press wine: The wine is separated from the brewed rice by pressing.
Frying wine: heat the wine to above 90 degrees (do not boil, the faster the heating speed, the better, and it is best to seal it).