Chinese Food
[sweet glutinous rice wine] it's necessary for the period of breast enhancement
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Glutinous rice wine is generally edible for people, and it is more suitable for the elderly, pregnant women and the weak. For chills, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet, hot drink is better. Rice wine can help blood circulation and promote metabolism. It has the functions of tonifying blood, nourishing face, relaxing muscles and activating collaterals, strengthening body and prolonging life. Female long-term consumption can achieve breast enhancement. In addition, eating a bowl of rice wine and boiled eggs in the morning and evening during menstruation is also a good way to maintain the body.
Cooking ingredients
Cooking Steps
Step1:Wash the glutinous rice.
Step2:Soak glutinous rice in cold water. Soak for 34 hours in winter and shorter in summer. Drain for standby.
Step3:Put water in the steamer. Put a layer of cloth on the steamer drawer. Boil the boiling water until there is steam. Steam the drained glutinous rice on the cloth for about an hour. Just taste it. Taste the taste of glutinous rice. If the rice is hard, sprinkle some water and steam it for a while.
Step4:Take the steamed glutinous rice out of the steamer and let it cool to room temperature. You can also use chopsticks to turn it over to speed up the cooling.
Step5:Sprinkle a little cold boiled water on the cooled glutinous rice. Spread the glutinous rice by hand. Use as little water as possible.
Step6:When you mix the koji, you must cool the glutinous rice thoroughly. Otherwise, the hot glutinous rice will kill the yeast in the koji. The result is either sour or static.
Step7:Be sure to seal the well mixed glutinous rice well. Put it in an environment of about 30 degrees. The temperature is too low. Otherwise, it will be sour and astringent.
Step8:If the rice becomes soft, it means that it has been saccharified; if there is water, it has wine flavor; if there is alcohol and lactic acid, it can stop heat preservation. It's better to put it in the refrigerator as soon as possible after the heat preservation is stopped. Otherwise, it will become sour easily. It's a nice day recently. You can eat it in one day.
Step9:Well, I've worked so hard for so long. Cook a bowl of brewed eggs to reward myself.
Cooking tips:[the key to making rice wine is to be clean. Everything should not be stained with raw water and oil. Otherwise, it will get moldy and hairy. First, clean and dry the rice steamer, the rice shovel and the fermented rice wine container. Also, clean and dry your hands. If the fermentation is excessive, the glutinous rice will be empty. It's all water. The taste of the wine is too strong. If the fermentation is not enough, the glutinous rice has raw rice grains, teeth, sweetness and wine taste. When mixing the koji, if there is too much water, the glutinous rice will be empty and will not be lumped. It will be scattered as soon as it is boiled. There are two ways to make sweet wine if you want to get stronger taste. 1. Extend the fermentation time of sweet wine properly. For example, you usually keep it for 24 hours under the specified temperature. Now you can make it longer. 2. Put a little yeast in the process of making sweet wine starter, but the quantity must be less. 】There are skills in making delicious dishes.
