Chinese Food
Home made sweet wine
(219210 views)
Although the raw materials needed for brewing are very simple, we need to master the skills and essence to achieve satisfactory results. I've done it three times before and after. Finally, I succeeded in the last time -) little knowledge - wine brewing, also known as sweet wine and ferment. It's the product of glutinous rice fermented by Rhizopus (with a small amount of Mucor and yeast). Glutinous rice is brewed. Its nutrients are more easily absorbed by the human body. It is a good product for the elderly, pregnant women and the weak. It contains a large number of bacteria that are beneficial to the human body. It has the effects of refreshing, relieving fatigue, thirst and heat, promoting blood circulation and moistening the skin. Aimi Meidi paper can be eaten more. And pregnant or have given birth to a woman to eat wine can also milk oh.
Cooking ingredients
Cooking Steps
Step1:Wash the glutinous rice repeatedly until the water becomes clear. Soak for 12 hour
Step2:Put the soaked glutinous rice on the steaming grid covered with gauze and steam it for about 30 minutes until the rice is cooked completely without any sandwiches.
Step3:Put the steamed glutinous rice into cold boiled water and disperse it. Drain the water and scoop it up immediately.
Step4:Sprinkle the sweet wine powder directly in the picked rice and mix well. Put the mixed rice into the glass bottle. Dig a small hole in the middle; sprinkle a little Wine Koji in the middle of the small hole. Seal and store in a cool place with a temperature of 3035 ℃. I put hot water in the electric cup and put the stewing cup in. I covered the lid with three towels.
Step5:After 23 days, you can smell the wine by opening the lid. Taste it with chopsticks. Sweet honey
Cooking tips:1) the utensils in contact with the brewing process include hands. There must be no oil or water. 2) When mixing koji, it's better to wait for the temperature of rice to cool to about 30 ℃. Too high will kill yeast. Too low will affect fermentation. In winter, it's not hot. In summer, you can feel the temperature. 4) The best temperature for fermentation is about 2530 ℃. For example, in summer, the rice containers need not be wrapped and placed in the dark place. For example, in winter, the rice mixed with koji should be immediately packed in boxes and wrapped with thick clothes or blankets. You can also pack a hot water bag with warm water around the container, or often use an electric blower to heat the container. 4) The best soaking time of glutinous rice is more than 12 hours. It is better to knead the rice and break it. If the rice is not soaked thoroughly, it will affect the yield of wine. There are skills in making delicious dishes.
