Chinese Food
Rice wine
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Before I got married, I couldn't do anything. I learned how to cook after I got married. In the past summer, what I expected most was to eat leftovers every day. Grandma would make rice wine out of the unfinished rice. I'd like to mix the distiller's yeast and make it into rice wine. It would be good in one night. Bring it out and put the bowl in cold water. When it's out of water, my sisters will hold the bowl and wait for it. A big basin will be gone. I didn't know until I went to my husband's house. In fact, rice wine can be made of glutinous rice . and it's better than rice. I often make it every summer. My taste is related. My son also likes it. Just like when we were little
Cooking ingredients
Cooking Steps
Step1:Wash and soak glutinous rice for more than 4 hour
Step2:Soak the glutinous rice. Drain the water. Put it in the steamer. Steam it in water. I steam it for about 30 minutes.
Step3:Steamed glutinous rice. Put it in a container and stir it until it is cold. That is to say, you can mix it into the distiller's yeast without scalding your hands. (too hot rice will burn the distiller's yeast to death. Too cold is not conducive to the fermentation of distiller's yeast. Warm is the best
Step4:Mix the glutinous rice of the koji, put it in a deep basin, press it tight, and insert chopsticks into the middle to stir a small hole. Turn the completely cold and white rice into the hole slowly, and absorb it every time, and then to the next time. This is the amount of water. I've made the rice wine. I'll add water again. I really like the rice wine with Tangduo.)
Step5:Then wrap the plastic wrap tightly and let it ferment in a warm place for two days. (I'll wrap it in a plastic wrap and wrap it in a quilt. Now the weather will be fine for two days. When the temperature is the highest in summer, cover it in the morning. You can eat it the next morning
Cooking tips:There are skills in making delicious dishes.
