Sweet wine is a traditional snack in Jiangnan area. It is a sweet rice wine fermented by steamed glutinous rice mixed wine yeast (a special microbial yeast). Fermented wine is also called mash. Sweet wine belongs to Huizhou flavor. It is not entirely in the category of wine, but it has the smell of wine. Because it is made of glutinous rice, it moistens the fragrance of spring rice and is a famous flavor snack in Anhui Province.

Sweet mash is a kind of sweet rice wine fermented by steamed glutinous rice mixed yeast (a special microbial yeast), also called mash.

You can eat rice with wine when you eat. After fermentation, it can be eaten raw (children should not eat raw) or boiled in water. You can also add eggs when cooking, which are sweet and delicious wine-brewed eggs, or add brown sugar and honey when cooking.

Sweet fermented grains (fermented grains, sweet rice wine) are generally not intoxicating because of their low alcohol content. If fermentation continues, rice will be inedible and the alcohol content will be high. Simple squeezed juice (distilled in some places) is rice wine.

The name of Huizhou flavor snacks. "Sweet fermented wine" is made of the best glutinous rice. In the streets or market towns of Huangshan City, people can often be seen carrying burdens to sell "sweet fermented wine". At both ends of the burden are two stone drum-shaped bamboo baskets, with glass embedded in the middle of the covers on the bamboo baskets, and bowls of rice wine under the glass; There is also a pit in the middle of the rice wine, which is full of sweet wine juice.

The practice of "sweet wine brewing" is very particular, and there are two ways to eat it. Eat cold, if you eat a bowl in hot summer, the five internal organs will be cold; Hot food, boiled with golden amber dates or eggs in winter, tastes fragrant and sweet, which makes people shudder.

Sweet osmanthus wine

Commonly known as sweet liquor (mash, rice wine, glutinous rice wine, glutinous rice wine, sweet rice wine, fermented rice wine and so on). ) is made of white glutinous rice and medicated wine. With the characteristics of fragrance, sweetness and spirit, it is a traditional product in Changzhou with a history of more than 200 years.

Raw material formula

(Make five bowls, each containing glutinous rice 1 kg) Put 5 kg of white glutinous rice, 25 g of osmanthus fragrans and 62.5 g of medicinal liquor.

manufacturing method

1. Wash the glutinous rice, soak it in clear water for about 12 hours (4 hours in summer), then take it out and put it in a steaming bucket, put it on a pot with high fire and steam it into rice.

2. Put down the bucket and pour in clean water. When the temperature of rice is slightly hot, drain the water. Pour the rice into the basin and stir the rice grains until they are loose. Grind the medicinal liquor into powder, mix well with glutinous rice, and then put the rice into five bowls on average.

3. A. Place an aluminum cylinder (diameter 10 cm, height 13 cm) in the center of the bowl, flatten the rice grains around the cylinder, take it out and cover it with a wooden cover. Put the rice bowl in a warm water bowl, surround the bowl with a quilt (just cover it in summer), and let it stand for fermentation (the temperature is generally kept between 34~38℃) for 24 hours. Before eating, put osmanthus in each bowl of wine brine (or not).

B. When put into a general container, flatten the rice grains around the container, seal them with plastic wrap, wrap them tightly with a quilt (only in summer), and let them stand for fermentation (the temperature is generally kept between 34℃ and 38℃) for 24 hours.

The product is characterized by halogen fragrance, sweet and sticky, soft and tender rice grains.