Chinese Food
Rice wine with wild rice
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When I got the rice, I not only thought about what I should do, but also what everyone should do. How can I not make a frightening, crying, ghosts and gods meal for a person who walks on an unusual way (so I don't miss falling into the ditch). In recent days, I've asked what is wild rice, where I bought it, how does it taste, what nutrients it's not easy to ripen, and what traditional Chinese medicine it's matched with (it makes me look like a drug dealer...) There are all kinds of people. Most people ask about the taste. The taste of wild rice is very similar to oatmeal. It's not oatmeal. It's also a long yellow oatmeal with rice husk. It's crispy outside. It's very chewy. Suddenly I think I can do this article. Last summer vacation, I went to Lanzhou to play. I fell in love with the local sweet fermented grains. Basically, everyone eats Ramen in the morning and I eat sweet fermented grains I eat Ramen at noon. I eat ramen and sweet fermented grains. Everyone eat Ramen at night. I eat a pot helmet and sweet fermented grains. It's like growing outside the door of Duji sweet food
Cooking ingredients
Cooking Steps
Step1:Soak the rice in cold water one night in advanc
Step2:The glutinous rice is also soaked a few hours in advanc
Step3:Then add glutinous rice into the electric rice pot. Add a little water. Add wild ric
Step4:Steam for half an hour. The glutinous rice will absorb a little more water. Then mix it. Spread it out and cool it
Step5:Add half a bag (4G) of koji when it's cold. Mix wel
Step6:Then pour in some cold boiled wate
Step7:Then put the mixed rice into the inner barrel of the toaste
Step8:Put plastic bags or plastic wrap on i
Step9:Just follow a rice wine procedure. It's about one day. It's cold in Shanghai. I've had it for another six hour
Step10:
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Step13:
Cooking tips:1. Why should I add water? I didn't add water before. I didn't add water when I steamed rice or when I fermented it. But when I came out of the rice, some of the rice would be a little hard in my heart. So I improved it a bit. After adding water, not only are the strains easy to mix, but after the fermentation, there will be no hard core of rice. The glutinous and glutinous are delicious; 2. It's a common saying. All containers should be There's no oil. And it needs to be scalded with boiling water. There are skills in making delicious dishes.
