Chinese Food
Authentic Hakka rice wine yuezi rice wine fermented mash
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Sanniang is from Yongding, Hakka. She has been making wine for decades. A chance to see a lot of friends on the Internet sharing their experience in drying and making wine. I have a rough look at some of them. Most of them are not written by the real rice wine making friends. Most of them are made to play around the house. At best, they can only be regarded as drinks. Because the selection materials are too unorthodox. Let me introduce how to make our Hakka rice wine. It's the characteristics of the round earth building of Hakka Earth Building.
Cooking ingredients
Cooking Steps
Step1:First of all, Sanniang said that our approach would be more complicated. But if you have learned this approach, there will be nothing else. One thing. You can make it simple. You can also make it fine. OK. Let's start. The first step in making wine is, of course, to choose rice. Don't be afraid of Migui when making wine. Migui tastes good. It's worth a lot of wine.
Step2:Then bubble rice. Don't go all the way to get rid of it. This is easy to do. Otherwise, the essence of the glutinous rice has been washed away. The rice must be rotten. Otherwise, it is not cooked. The wine made from raw rice may be broken. Take Sanniang for example. One time soak 20 jin of rice. Half a day in summer. Nearly 18 hours in winter. How to judge whether it's enough? Take a grain of rice. If your fingers can be easily divided into two parts, that's OK.
Step3:What is this? It's white. Not wine. Ha ha, it's not so fast. When we make rice, we get an extra gift. That's rice soup. Don't look down on it. It's a wonderful thing. Sanniang will take the rice soup water and wash the fruits and vegetables. That's really good. Some vegetables with more leaves. Soak in rice soup. There is no pesticide. There is also a big use. The beauty of MM can be used to wash the face. This is better than any cosmetics. Many cosmetics say that the essence of rice is rice soup. Never teach others.
Step4:Steam in a big pot. Many friends may not have this kind of big barrel at home. It's OK to use what you have. We have to do more than 20 jin meters at a time. Don't use pressure cooker. I think some friends say that pressure cooker. My God, it's not like this. It's steamed anyway.
Step5:I forgot to say just now. You must dry the water for steaming rice. Because our rice is soaked, with water. If we don't dry it and steam it, then the steam at the bottom of the big barrel won't come up. That must be half cooked. In addition, we should make some holes on the rice with chopsticks. It can be deeper. It is conducive to the diffusion of steam. See how beautiful our rice is after it's shaped.
Step6:Teach me again. Let's have a small God. This steamed glutinous rice. Scatter some white suga
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Cooking tips:Brewing requires some skills. It may not be good to brew wine twice at a time. But more practice is needed. If it's made by a small brewing machine, those can only be called sweets at best. It's far from the real rice wine. It's too sweet. For example, you haven't drunk Wuliangye made by any small machine. The same principle. If there is communication, it can be sent to us. We will try our best to solve it. There are skills in making delicious dishes.
