Chinese Food
Fermented rice balls with Tremella
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Sweet wine used to be called Li. It is a traditional specialty liquor of the Han nationality. A kind of sweet rice wine, which is fermented with steamed glutinous rice mixed with Saccharomyces cerevisiae (a kind of special microbial yeast), is called mash, Jiuniang, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine and distiller's grains in different parts of China. In winter morning, cook a bowl of steaming brewed rice balls. It's convenient to warm up. Of course, the premise of convenience is to prepare the materials in advance. I ferment the brewed rice balls and put them in the fridge for quick freezing in my spare time. Take them as you eat
Cooking ingredients
Cooking Steps
Step1:First of all, it introduces the production methods of xiajiuniang - raw materials of glutinous rice / rice, Sweet Wine Koji (supermarket can buy, small bag packaging, dosage has been indicated) production process - 1. Use rice pot to cook glutinous rice (ordinary rice can also be used). The water under is less than usual. The rice should be cooked but the grains are hard. 2. Put the glutinous rice into Shau Kei when it's cool. Wash it under the tap and remove the sticky things. 3. Put the glutinous rice into the container. Spread some wine and medicine on each layer of rice. Sprinkle alcohol and a small amount of warm water on the top. (or mix the koji and warm water. Pour over the rice and mix evenly) 4. Compact the glutinous rice by hand. Drill a hole in the middle of the rice to let the glutinous rice wine come out. 5. Put the lid on the container into the oven. Turn on the light of the oven. You can smell the wine in a few hours. 24 hours later, it's OK to see the glutinous rice floating in the wine. (if you're not in a hurry, you don't need to use the oven. Put it next to the heating in winter. It's about 34 days. The room temperature in summer is enough.) point 1. The utensils for brewing must be clean. Especially, there should be no oil stains, and use hot water to iron it again. Then take a paper towel and wipe it clean. 2. The starter must be mixed after the glutinous rice is cool. Otherwise, the hot glutinous rice will kill the grey mould. The result is either sour and smelly. Or there is no movement. 3. It is better not to touch the glutinous rice directly with your hands. It is recommended to wear plastic gloves or separate a layer of fresh-keeping film. 4. White hair in wine indicates that the temperature is too high, but it can be eaten. If colored hair grows, the material is not clean. It is recommended not to eat it. 5. If it is found that the rice grains stick to very small black grains in the air. If it is not long hair, it is recommended to pick up the rice grains and throw them away as soon as possible. Rice grains with black spots are easy to grow black hair. 6. The temperature of glutinous rice should not be higher than 30 ℃ before the starter is mixed. If it is too low, it is better not to. Otherwise, the wine will be sou
Step2:Purple rice flour was added to the wine dumpling. It tastes sweet
Step3:The next step is the method of brewing purple rice balls with Tremella wine - boil the thick tremella soup. Put in the balls. When the balls are cooked, put in the wine. Sweeten them and add sugar
Cooking tips:There are skills in making delicious dishes.
