RICE WINE CHINA RECIPES

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HOMEMADE RICE WINE RECIPE - SIMPLE CHINESE FOOD



Homemade rice wine recipe - Simple Chinese Food image

Rice wine is also called sweet wine, glutinous rice grains, and fermented rice. It is a kind of folk traditional food in our country. It has a history of eating for more than two thousand years. It is a kind of nutritious and health food that the people love. The rice wine has a clear white sauce, dense aroma, sweet and delicious, appetizing and refreshing after drinking. Rice wine is rich in vitamins, glucose, amino acids and other nutrients. It has the functions of invigorating qi and nourishing blood, activating collaterals and meridians, nourishing blood, nourishing yin and kidney, and nourishing the lungs. It is a good nutritional product for all ages. Rice wine has many edible and medicinal values and is widely used in daily life. Boil the rice wine with water, add sugar, and add ice cubes after cooling to make a refreshing drink.
This rice wine has a strong flavor and a longer fermentation time. Of course, the longer the time, the more fragrant it is. The supermarket is too sweet and does not taste like alcohol. When I was young, my mother would make a tank of rice wine every winter. In the southern winter, there was no heating. My mother always put a thick coat on the big tank and put it on my bed. I don’t know how many winters I would hold it. Falling asleep together, my alternative sleeping toy. I learned how to make wine from my childhood memories! The rice wine can be drunk directly after being filtered, or it can be made into fermented eggs and rice wine dumplings. So, get up quickly! Come with me to make the scented rice bar.
Reminder: Babies who are lightly drunk must add a little more water before drinking, as they will get drunk. The alcohol concentration is higher.

Provided by Michael Ann

Total Time 1 hours

Yield 5

Number Of Ingredients 4

4 catties Round glutinous rice
1 pack (8g) Angel Sweet Liquor
500ml Cold water
5 kg pack (2 pcs) Sealed jar

Steps:

  • Wash the glutinous rice and soak in clean water overnight.
  • Soak the glutinous rice until it can be crushed by hand, it means that the soaking is done, and the soaked rice is thoroughly rinsed.
  • In the rice cooker cooking mode, cook the glutinous rice and add more water instead of less. The boiled method produces a high volume of alcohol, of course, it can also be steamed with a steamer.
  • Pour the koji into cold boiling water and mix.
  • Let the cooked glutinous rice cool to about 30 degrees. Too hot or too cold will affect the fermentation of koji.
  • Put the glutinous rice into a water-free and oil-free container. Sprinkle a layer of glutinous rice and sprinkle a layer of koji water. Use a clean spoon to lightly compact, then put a layer of glutinous rice and sprinkle a layer of koji to compact. Repeat this action.
  • Finally, put all the glutinous rice into the container, the top layer, pour the rest of the koji and water all at once, cover it, and put it in the greenhouse in spring and autumn. It is recommended to put it in an air-conditioned room in the summer. If it is made in winter, it is not indoors. Heating, remember to keep it warm, keep it warm and ferment, or hug it to sleep like I did when I was a kid, hehe. The optimum temperature for fermentation is 20-27 degrees, and the duration is 15-20 days, depending on the environment and raw materials.
  • On the third day, the wine juice had already begun, which is a saccharification process. Yeast produces alcohol and carbon dioxide during fermentation. If the pressure inside the barrel is too high, the glutinous rice floats upwards and continuously produces carbon dioxide. Therefore, the container for glutinous rice needs to leave two-fifths of the space to prevent spillage during the fermentation process.
  • On the fourth day, I opened the lid and the glutinous rice was covered with white mycelium. This is not broken, but a normal phenomenon. Stir it with a clean spoon, then close the lid and continue to ferment. If you open the lid and see black hyphae, it means that the pre-disinfection has not been done, and basically it is not necessary.
  • On the sixth day, the glutinous rice began to sink, and the saccharification slowly turned into alcohol.
  • On the eighteenth day, when carbon dioxide no longer emits, the glutinous rice all sink to the bottom and the fermentation is complete.

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