[homemade sweet wine] - it's said that it can enrich the breast and nourish the face recipe-Chinese Food-best chinese food recipes-cooking food

[homemade sweet wine] - it's said that it can enrich the breast and nourish the face

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When I was a child, I always loved the wine made by my mother. In my memory, I often said that my favorite wine was wine making. Actually, wine making is not wine. The alcohol content is very low. I am an alcoholic who has no pressure to eat.

Cooking ingredients

glutinous rice:500g

starter:2G

boiled water:about 150g

Cooking Steps

Step1:Soak the glutinous rice in water for one night (the rice grains can be almost crushed by fingers).

Step2:Take out the drained water and put it into the steaming drawer. Steam for 20 minutes in high heat and simmer for about 5 minutes.

Step3:Take it out. Loosen it while it's hot. Let it dry to about 35 degrees.

Step4:Sprinkle with sweet wine.

Step5:Pour in cold boiled water.

Step6:Mix the dough (first with clean chopsticks, then with disposable gloves). The grains of glutinous rice are clear.

Step7:There are several missing step diagrams, so we have to replace them with words. Put the glutinous rice into a clean container. Compact it slightly. Make a hole in the middle with a rolling pin. It is good for the wine to flow out. Sprinkle a little sweet koji on the surface. Pour in a little cold boiled water. Cover it and place it in a warm place of about 35 degrees. The wine will smell after fermentation for 24 to 36 hours. At this time, it is better to move it into the refrigerator immediately. Otherwise, the wine will become more and more heavy. Observable process - at the beginning, the rice grains appear dry. Slowly, the rice grains around the bottle begin to appear water mist. Then, water begins to appear slowly at the bottom until the hole in the middle is full. The whole rice floats.

Step8:It's sweet. It's delicious.

Cooking tips:1. The container of wine making must be clean. Scald it with boiling water once in advance to avoid the failure of wine making due to the influence of unclean container on the fermentation of distiller's yeast; 2. Control the temperature well - the steamed glutinous rice should be aired until it is not scalded. It is easy to scald the distiller's yeast to death and fail when it is too hot; and in the process of sweet wine fermentation, the control of temperature is also crucial. The temperature should be 30-35 ℃. It is not easy to ferment when the temperature is too low If the temperature is too high, the sweet wine brewed will be sour if it is not sweet enough; 3. Water quantity - when the water is cooled and boiled, it is better to make the glutinous rice loose, clear and invisible; 4. The glutinous rice should be soaked in water in advance, which is easy to be steamed; the glutinous rice should be steamed rather than cooked. The cooked rice is too soft and rotten. The sweet wine brewed has a bad taste; 5. Temperature - high temperature in summer (over 30 ℃) ）Let it ferment naturally. Put it in a warm place in low temperature or winter. Cover it with cotton quilt. There are skills in making delicious dishes