Red currant rice in the food industry is generally called red currant, in fact, red currant is the Aspergillus family of fungi - purple red currant, also known as Aspergillus erythrorhizonticus, with which the inoculation parasitized on the round-grained rice, to be called the red currant rice, so that here the rice is only the carrier. The production process of red currant rice includes soaking rice, steaming rice, drying rice, inoculation, pushing currant, rubbing currant, laying, spraying water and mixing currant, and drying currant in the sun and other processes. Generally from the rice cultivation to out of the song, about 4 days or so, the red currant rice grains appearance will all be purple-red, after drying or drying that is to become. And in the finished red currant rice, there is still a part of the color bacteria in the continued fermentation, and ultimately make the red currant rice in the residual white heart red, so the folk have aged red currant rice is better than the new goods, said.

Red currant rice is purplish red on the outside, red inside, slightly sour, light taste, it has a strong coloring power for protein, so it is often used as a food coloring pigment. Compared with chemically synthesized red pigment, red yeast rice has the advantages of non-toxicity and safety, and it also has the effect of strengthening the spleen and eliminating food, activating blood circulation and removing blood stasis. In cooking, the application of red yeast rice is more extensive, can be used for roasted vegetables coloring, such as Jiangsu famous dish cherry meat, Wuxi spare ribs production; and can be used for barbecue, sauce and marinade food, such as Guangdong barbecued pork and some of the production of marinade; but also can be used for red intestines such as sausage enema coloring, as well as preparation of sugar and vinegar, western juice and other composite flavors when the coloring. In addition, congee rice, pasta, fermented bean curd, pastries, candies, candied fruit, etc. in the production of red rice is also often used.

The use of red yeast rice coloring, generally made of red yeast rice red yeast water use, the method is: 50 grams of red yeast rice with a stone mill or crusher crushed (can also be used as a whole grain), and then put into 1,000 grams of water to boil, and change the fire to continue to cook for 5 minutes, and then filtered through gauze to remove the slag, that is, to get the red yeast water. In addition, red yeast rice can also be made into red yeast powder. The use of red yeast rice need to pay attention to, the amount should not be too much, otherwise the taste of bitter, but you can add some sugar, to play the role of the role of the acid to solve the bitter.

The last thing to note is that red yeast rice is susceptible to moisture, once damp, it will be infested with harmful microorganisms, gradually moldy, caking and worms, so the preservation, should be placed in a dry environment.

Icing sugar crushed, into the bowl with pure water, mixed into icing sugar juice.