Homemade Sweet Wine Stuffing

Ingredients

Main Ingredients

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Sticky Rice 500g

Accessories

Sweet Wine Quark

3g

Homemade Sweet Wine Stuffing Methods

1. The degree of the glutinous rice grains can be whisked into pieces (sweet wine qu)

2. Clean gauze washed and wet spread to the steam curtain, the soaked glutinous rice out to the gauze spread, and then in the glutinous rice with a hand tie a few holes, so that it is easy for the steam through the glutinous rice, steamed glutinous rice does not love to pinch the raw

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3. Folded over the edges of gauze to cover the glutinous rice Cover the lid of the pot to steam for 30 minutes

4. Open the lid to check, if the steamed glutinous rice is too dry or have entrapment, sprinkle a small amount of water on the rice and then steam for a while; after steaming the gauze will be lifted to the glutinous rice into a clean basin without oil and water (can be scalded in advance with boiling water) broken up and cooled

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5. The first step is to put the liquor medicine into a piece of plastic wrap and roll it out with a rolling pin into a powder, if you use Anqi's Powdered Wine Quarter, you can skip this step

6. Dry the glutinous rice until it is not too hot to the touch and the body temperature is the same as that of the rice, and the inside of the rice must not be too hot to touch, if you cannot grasp the temperature, you would rather have cooler temperatures than higher temperatures, which would easily scald the liquor medicine to death or make the sweet wine sour

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7. 7. Put the wine medicine (leave a little bit) directly or with a small spoon of cold boiled water into the glutinous rice, if the glutinous rice is relatively dry and not good mixing can be poured into a small bowl of cold boiled water, together with the wine medicine (wine quartz) and rice stirred evenly

8. Then put the mixed wine medicine of the glutinous rice into a clean container with a lid, no oil, no water, and compacted and smoothed out the middle of the clean spoon dug a round hole

Clean spoon to dig a hole

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9. will leave out the little bit of liquor medicine evenly sprinkled on the surface of the rice and the round hole

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10. will be the container over two layers of plastic wrap, and then wrapped in thermal insulation, I used a long down coat package, and then put into a warm place, I gave a layer of quilt to the warm air to the

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11.30 hours after opening to see if the round hole in the juice is full, smell the aroma of rice wine on the good, if not, or re-wrapped to continue fermentation, I used 36 hours, the flavor of the rice wine is strong, the specific how long it takes and the temperature is related to the summer, so it is not very specific; the summer can ferment faster

12.Shed some of the fermentation, and then wrapped with a long down jacket, then placed in a warm place. >12. Sheng out some will find that all around are also oozing out of the rice wine juice. The finished wine is very sweet

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Cooking tips

1, homemade sweet wine brewing utensils should be clean and oil-free. It is best to use boiling water to sterilize the vessels used, so as not to affect the fermentation of the wine because the container is not clean and lead to brewing failure;

2, steamed glutinous rice should be dried until not hot, inside and outside of the temperature uniformity before mixing the wine, too hot and easy will be the wine and the wine brewing failure. Summer room temperature fermentation can be, winter should be placed in a warm place, more packages or the on several layers;

3, after cooling the glutinous rice may be too sticky, with a little cool white wine melted into the rice more easily and evenly mixed into the rice, you can also add some cool water in the rice, water can not add more water more wine fermentation will be abnormal rice wine brewed out of the unsweetened.