Chinese Food
Rice wine
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The glutinous rice that I took from my grandmother's house was squeezed by a rice press in the countryside. There would be a thread of rice husks on the rice that didn't fade clean. But it was delicious. This is my first time to make rice wine. My grandma used to make it for us in summer. It's not as good-looking as the one made outside. But it tastes great. The old people are very economical. They are good at using food materials. If they make more rice in summer, they will mix with koji and make rice wine. The taste is not as good as glutinous rice. But it's also delicious. Next time there is rice left at home, you can try to make rice wine. I'm so wordy
Cooking ingredients
Cooking Steps
Step1:1 - wash the glutinous rice and soak it in the glutinous rice. Soak it in water. There is no steamer at home. I made it directly in an electric rice cooker. It hasn't been soaked for a long time. PS - if it's steaming in a steamer, it's about 3 hour
Step2:2 - boil glutinous rice (cook it and turn it under the electric fan to cool it) make glutinous rice with a pressure cooker. Make sure to drain less water and less water. (it's too wet and the rice wine is a little ugly) I made it a little wet. When the glutinous rice is cooked, put it under the electric fan to cool it. I'm completely cold. It's not hot at all.
Step3:3-sprinkle starter (mix evenly. Don't put too much in the cold and white) (mix the rice when it's cold, or it will be sour). Spread the rice in the container first. Sprinkle the starter and pour a little cold boiled water into the palm of your hand. Wet your hands to mix the sticky rice and the starter (so that the water won't be too much. The sticky rice is wet again). Mix the starter one layer by one. If you make a small amount, directly mix the starter Just sprinkle it and mix. After mixing it, wet it with a towel, wring it dry and cover it on the rice wine. Then wait quietly (my grandmother said that I couldn't do this with the plastic bag I used before). After mixing it, dig a small hole in the middle. Why do you want to do this? I don't know. My grandmother did thi
Step4:Dangdangdang. This is my good rice wine. The fried chicken in the middle is sweet.
Step5:The final product. Eggnog. The color is not good, but the taste is really good
Cooking tips:1 - when making, try to make it according to the proportion on the package. How many meters and how many koji do you want? Don't tell me that it's not weighed. You think it's OK. 2 - (very important) when it's done, if it's not eaten out, you can even steam it in the pan. Because the bacteria in it are not steamed. He won't continue to ferment. 3. It's ok if you don't do well. Anyway, it's just for you to eat and have fun. It's good if you're familiar with the proportion process several times. My grandma has made rice wine for so many years. Sometimes she fails. 4. There is nothing else to say. Go cooking with a good mood. I'm not very professional in cooking. I'm here to share. The process is not perfect. Please understand that there are skills in making delicious dishes.
