Chinese Food
Japanese sour rice wine little forest same style
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Recently, I watched the Japanese art film little forest . I was attracted by the attitude of the hostess to take food seriously and live a serious life. Occasionally, I experienced the feeling of doing it by myself. It's also a good way to relax after busy work. One of the most impressive works is that the hostess takes out her own sour rice wine after working hard in the hot summer. It's very comfortable. So. Looking at the same hot weather. I am also eager to try. Holding a try attitude. I've made it twice. The first time it's a bit like brewed soup. But it's too little. The second time I've made more. It tastes more like wine. It's similar to Korean makori. Generally speaking, both of them are very successful. It's no problem after drinking. You can rest assured to try ~ because I love drinking and making soup. I don't like eating the glutinous rice in it. So I think the first time I make it is more in line with my appetite. The following recipe is summarized according to the first time.
Cooking ingredients
Cooking Steps
Step1:Wash the rice and glutinous rice, boil them into thick congee, cool them to room temperature, add a bag of angel sweet wine starter, mix them well, cover them and put them for one night (it doesn't matter if you put them for one day).
Step2:This is what it looks like the next day. You will find that porridge is not in the sticky state. It is thin and can flow well. It's not very sweet. So I put some sweet osmanthus and sugar. I adjusted it to my favorite sweetness.
Step3:The third step is to put yeast. See the subtitles of the film for the reaso
Step4:I also put half a bag of yeast into it. Stir well. Cover it. Keep it for another day.
Step5:Open it in a day. You will find that the rice is all in a very loose state. It floats on the top layer and below is rice wine. Because of fermentation, it has bubbles.
Step6:Put rice and wine into the steamer. Squeeze out the wine juice. You can throw away the dregs
Step7:Bottling - be careful not to buy the bottle, because there will be bubbles. The first time I opened the bottle cap, I sprayed half of the bottle out. It tastes more like brewed wine soup (I like brewed wine soup very much, but I don't like the glutinous rice in it. This just meets my needs
Step8:With steak and vegetables. A glass of iced sweet wine to satisf
Cooking tips:I shared the recipe I made for the first time. I only cooked half a pot of porridge. Then I cooked a pot of porridge for the second time. I added two bags of Sweet Wine Koji and a bag of yeast. After that, I found that the taste of the wine was heavier. But the taste was also good. Let's try it. There are skills for cooking.
