Method for making glutinous rice wine

glutinous rice wine is also called Jiang rice wine, sweet wine and fermented grains. Its main material is glutinous rice, and the brewed glutinous rice wine is sweet in taste, with little ethanol content and rich nutrition, so it is deeply loved by people. Glutinous rice wine has the functions of increasing appetite, helping digestion, promoting blood circulation and invigorating qi, and is especially suitable for the elderly or the weak. In many places, women have the habit of drinking glutinous rice wine after giving birth to their babies. Glutinous rice wine can be drunk directly, heated or refrigerated, or mixed with other ingredients to make delicious food. Now let's talk about the method and process of homemade glutinous rice wine.

materials:

glutinous rice, distiller's yeast, cold boiled water

production steps:

1. Rinse the glutinous rice for two or three times, soak it in cold water for 24 hours (change the water once every 8 hours), then take it out and rinse it with clear water for two or three times. Put the steamer compartment in the rice cooker, wash the gauze and spread it on it. Then pour the rice on it and steam it on a steamer (about half an hour).

2. Pull up the gauze and cover it on the rice, and wrap the rice tightly around it. Just adjust the rice cooker to the cooking gear. Clean the container and lid for making rice wine, especially the container should not be stained with any oily substances. Rinse the container and container cover with boiling water for more than 1 minute, and sterilize them. Pour boiling water into the container, cover it and wait for a few minutes. Use a small amount of cold boiled water to disperse the koji (there is no need to put too much water, just enough to disperse the koji).

3. after steaming the rice, open the lid. After coming out of the cage, open the gauze and cool it until it is not hot (about 35℃). If the rice looks too dry or a little raw, sprinkle a little water on it and steam it again. First put the cooled rice into a sterilized container, then add about 2ml of cold boiled water and stir evenly. Pour the scattered distiller's yeast into the glutinous rice. Stir the glutinous rice with distiller's yeast evenly with chopsticks.

4. Dig a round hole in the center of the glutinous rice (to make 5g of glutinous rice or rice, about 2ml of cold boiled water is needed, but the glutinous rice is too hard after cooling, so you can put more cold boiled water; If it is too soft, you can put less cold water; The quantity of koji can be configured according to the instructions on the package of purchased koji). Put the container filled with glutinous rice into the rice wine machine, select the rice wine function, and then make it regularly (usually 3-36 hours). Fermented rice wine. You can eat it directly or make some rice wine desserts, and keep the rest in the refrigerator.

Precautions:

1. The key to making glutinous rice wine is that the utensils are clean and there must be no oily flowers. Rice is green and black mold, which is not acceptable. If there is a little white hair on the rice flour, it is normal and can be cooked and eaten.

2. Be sure to seal it well, otherwise it will taste sour and astringent.

3. The koji must be mixed after the glutinous rice is completely cooled, otherwise the hot glutinous rice will kill the botrytis cinerea. The result is either sour or smelly, or nothing happens.

4. When mixing distiller's yeast, if the water is spilled too much, the glutinous rice will be empty and not lump, and it will be scattered as soon as it is cooked.