1. Why does rice wine turn sour?
Rice wine turns sour because of improper storage method or long storage time, and some corrupt bacteria multiply in large numbers, and finally organic acids such as lactic acid and acetic acid are produced in the wine, so it will taste sour.
2. Can I drink yellow rice wine when it turns sour?
Yellow rice wine is sour, so you'd better not drink it. After rancid rice wine enters the gastrointestinal tract, its acidic toxic substances will strongly stimulate the mucosa and muscularis of the gastrointestinal tract, paralyze the capillaries of the gastrointestinal tract and inhibit the nerve receptors in the gastrointestinal tract. It weakens gastrointestinal peristalsis, slows down food digestion and excretion, and reduces metabolic function.
3. Adverse reactions caused by drinking spoiled rice wine
Drinking spoiled rice wine can easily cause some uncomfortable symptoms, such as food poisoning, gastric and duodenal ulcers, gastrointestinal bleeding and so on. Patients may also have abdominal pain, bloating, nausea and vomiting.
4. Tips
Rice wine should be stored in a ventilated and cool container or sealed in a refrigerator. Brewed rice wine should not be stored for too long, and it is best to drink it within 3-4 days.
5, the efficacy of rice wine
1. Thawing: A completely frozen fish was completely drowned after the first half was drenched with some rice wine. After a few minutes, you will find that the first half after thawing has felt sticky liquid on it, and the second half is still frozen like a stick.
2. Restore softness: sprinkle a few drops of rice wine on the bread and turn it over in the microwave oven (the specific time is controlled by yourself). When it gets better, you will find that the bread tastes good just like it has just been baked.
3. Congestion: Soak ginger powder in rice wine for 40 minutes, and rub ginger powder on the congested place, which will have a spicy effect.
4. Beauty: Mix a proper amount of rice wine with the combined emulsion and apply it on the face, which can be used as a mask.
5, moisturizing: In winter, adding a proper amount of rice wine to white water can keep the water in the body.
6. Cooking: Scrambled eggs with a little rice wine can make the eggs tender, soft and bright. Sprinkle some rice wine on the frozen edible bread and bake it again to make the bread soft as new. When cooking, accidentally put more vinegar and add some rice wine to the dish to relieve the sour taste. If river fish is used to fry fish, you can first soak the fish in rice wine and then fry it and wrap it in flour, so as to remove the unique muddy smell of river fish. To thaw fish frozen in the refrigerator, just sprinkle rice wine on the fish and put it back in the refrigerator, and the fish will thaw quickly, without water droplets and frozen smell.
6. Nutritional value of rice wine
1. For chills, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are better.
2, for neurasthenia, trance, depression and forgetfulness, it is better to add eggs to cook soup.
3. Rice wine can help blood circulation, promote metabolism, and has the effects of enriching blood, caring skin, relaxing muscles and tendons, strengthening body and prolonging life.
4. It has great benefits and curative effects on maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, dyspepsia, anorexia, irritability, rapid heartbeat, physical weakness, lack of vital energy, nocturnal emission, irregular menstruation, lactation deficiency and anemia.
Rice wine can be directly opened for drinking or heated for drinking.
6. The principle of rice wine as a good seasoning is that it can dissolve trimethylamine and aminoaldehyde in other foods. After heating, these substances can escape with various volatile components in wine, so the odor in food can be removed.
7. Rice wine can also be esterified with the fat in meat to generate aromatic substances, adding flavor to dishes. These functions of removing fishy smell, taste and taste of yellow rice wine are widely used in cooking. Westerners like to eat Chinese food, and rice wine for Chinese food has a unique seasoning function. It was first discovered and skillfully adopted by China people, which is not unrelated.
7. Brewing method of rice wine
1. Soak the glutinous rice with clear water one day in advance, with a little more water to ensure that the soaked glutinous rice can still pass the rice, and press it by hand until it is soaked.
2. Spread the drawer cloth in the steamer. The soaked rice had better be washed again and put in the drawer cloth. Steam on medium fire 1 hour or so.
3. Cool the steamed rice indoors to 30-40 degrees. Be careful not to let it cool completely, so the rice wine will be sweeter. Then pour the rice into a clean and oil-free covered basin and disperse it with cold boiled water (preferably about 30 degrees). When adding water, add a little, and immediately break up the rice after adding it, and gradually break up all the rice, no longer caking, but don't use too much water. It is wise to spread the rice and not leave too much water in the basin.
4. Add 2 grams of rice wine koji and mix well. Use chopsticks to compact the rice mixed with rice koji little by little, and then make a hole in the middle. This is called nest, in order to make rice koji better fermented and produce wine later. At this time, sprinkle 1g rice wine koji evenly on the surface, and sprinkle a little in the hole. Finally, carefully pour a little cold water into the hole. Don't fill this hole, just 2/3, don't pour it on the rice. Put the lid on.
5. Start to enter the fermentation stage, preferably in a heat preservation environment of 25-30 degrees. After 24 hours of fermentation, liquid can be seen emerging from the rice flour. This is the smell of wine. It's already out. You can smell the fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, cover it and continue fermentation at 30 degrees. 12-24 hours later, you can see it.
8. How to eat rice wine
1. Rice wine dumplings: high-quality white glutinous rice is selected as raw material, soaked in water, ground and processed into glutinous rice flour, and the ground glutinous rice flour is kneaded into balls for later use. After the white glutinous rice is steamed, it is mixed with yeast according to a certain proportion, and after a few days, it becomes rice wine with rich flavor and sweet taste. Boil the water and put it in a small round. When it floats to the surface, add rice wine, sugar and egg paste, stir well and thicken. Put it in a bowl and sprinkle with osmanthus.
2, rice wine tremella: 25 grams of dried tremella. The auxiliary materials are glutinous rice wine100g and sugar 400g. Cooking method: 1. Soak tremella in warm water, remove the black roots, wash the precipitate, then slowly expand it with boiling water, blanch it with boiling water, take it out and put it in a basin, add boiling water and sugar, and steam it in a cage. 2. When picking vegetables, pour the steamed tremella into the pot, add glutinous rice wine to boil, adjust the sweetness and put it in a bowl. The special soup is sweet and nutritious.
3. Rice wine and fish bones: This is a strange dish, which originated from a clever fisherman's housewife by the sea. This is a typical southern dish, to be precise, a typical Ning dish. Marinate the fish bones left over from the shredded fish noodles with distiller's grains, and knead the two kinds of "wastes" together to cultivate a delicious taste with a long aftertaste that men will never forget. When family life is facing the most embarrassing but unavoidable emotional crisis, it is necessary to offer this heart-strengthening dish to tighten men's bones and muscles so that they will not forget their roots.