Rice wine quoted from Baidu
How to make rice wine
Wash the glutinous rice clean, soak it in cold water for 4-5 hours, put a clean drawer cloth on the basket, Place the rice directly on the drawer cloth and steam until cooked. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the wine and medicine, press the rice slightly with a spoon, make a hole in the middle, then sprinkle some cold boiled water on the rice, and cover it. Cover it and place it at a temperature of more than 20 degrees, and the flavor will come out in about 30 hours.
It’s getting a little cooler now, so if the room temperature at home is 20 degrees, you can wrap the basin in cotton clothing to warm it. You can open it in the middle to take a look, and you can add some cold boiled water as appropriate. After the glutinous rice wine is made, it needs to be bottled and stored in the refrigerator to prevent further alcoholization. It can be eaten at any time.
There are dosage instructions on the wine and medicine in Suzhou.
The key to making glutinous rice wine is that the utensils are clean and there must be no oil stains at all. It is best to clean all the steamers, baskets, drawer cloths, basins, lids, mixing spoons, etc. that will be used before cooking. If it is stained with oily flowers, it will definitely fail, and the rice will become green and black mold, which is undesirable. If there are some white hairs on the rice surface, this is normal and can be cooked and eaten. The ones below can be eaten directly. In order to ensure cleanliness, I specially used a new drawer cloth. This piece is reserved for steaming glutinous rice. For steamed buns and other things, just use corn leaves as the drawer cloth.
3. How to make rice wine (fermented rice wine, sweet wine)
Rice wine is also called fermented rice wine, sweet wine. The ancients called it "鴴". Southerners like to eat it very much. Many families do this during the Chinese New Year. I tried to do it myself when I went abroad, and finally succeeded after failing several times. Here I will introduce my experience.
Go to a Chinese store and buy five pounds of glutinous rice in bags and a bag of koji (two pieces).
First soak the glutinous rice in water (half a day is enough) and rinse it thoroughly.
Put water in a steamer, place a layer of white cloth on the steamer, and boil the water until steam begins to form. Steam the drained glutinous rice on a cloth. About one hour. You'll know after you taste it yourself. Without this layer of cloth, the glutinous rice will block the holes in the steamer and will not be steamed. This has failed experience.
Grind a piece of distiller’s yeast into powder and set aside.
Take the steamed glutinous rice away from the steamer and cool to room temperature. Turn occasionally with chopsticks to speed up cooling. Sprinkle a little cold water on the cooled glutinous rice and break it up with your hands. Use as little water as possible. Sprinkle the koji on the glutinous rice and stir while spreading, try to mix evenly. Don't be impatient, just spread a layer, mix well and then spread. Leave a little koji behind.
Transfer the glutinous rice to the fermentation container. A larger rice cooker will be fine. It is also used to soak glutinous rice. While placing, press lightly with the palm of your hand. After it's done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands with a little cold water into the container, then press the glutinous rice with your hands and wipe it on the surface to make the surface smooth.
Finally, cover the glutinous rice with plastic wrap and try not to leave any gaps. Close the lid. Place in a warm place, such as a clothes basket.
I put the container in the oven. Old-fashioned ovens always have a little flame in them, just enough to maintain a mild temperature. This is a lazy way. It's best to use clothes, quilts, etc. to keep warm. In winter, the indoor temperature is unstable.
It will be fine in about three days. Check at any time to see if there is any fever. Fever is a good sign. You can try it on the third day. The fermented glutinous rice is crisp, juicy, fragrant, sweet, not overpowering with wine, and cannot taste raw rice grains. At this time, you can remove the plastic wrap and the rice wine is ready. When done well, the glutinous rice will not fall apart and can be broken into pieces.
If the fermentation is excessive, the glutinous rice will be empty and full of water, and the wine flavor will be too strong.
If the fermentation is insufficient, the glutinous rice will have raw rice grains, which will irritate the teeth. Not enough sweetness, not enough booze.
When mixing the koji, if too much water is sprinkled, the glutinous rice will end up empty and not in pieces. It falls apart as soon as it is cooked.
Speaking of which, this koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in distiller's yeast: Botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, which is the saccharification process; yeast converts sugar into ethanol, which is the alcoholization process. Only when these two processes are carried out to an appropriate extent can delicious rice wine be produced.
Europe did not know this method until the last century. Previously, European ships used to saccharify starch with malt and combine it with fermentation to make beer. There is nothing to say about ancient Chinese fermentation technology.
It is really amazing that the ancients were able to take advantage of the division of labor and cooperation between the two microorganisms. Others such as soy sauce, vinegar, food coloring monascus, molded tofu, kimchi, tempeh, stinky tofu, etc. are all great inventions, most of which are unique to China.
For example, the same is true for pickles, but American pickles are too sour and taste bad. This is because they add yeast and sugar, and the sour taste mainly comes from acetic acid. Chinese kimchi uses lactic acid bacteria, and the sourness mainly comes from lactic acid. It tastes so delicious that it makes your mouth water just thinking about it. The former is aerobic fermentation, and the latter is anaerobic fermentation.
Back to the topic, when making rice wine, you should pay attention to:
1) Mixing the rice wine with rice wine must be done after the glutinous rice has cooled down. Otherwise, hot glutinous rice will kill the gray mold. The result is either sour and smelly, or there is no movement at all.
2) It must be sealed well. Otherwise it will be sour and astringent.
3) It doesn’t work even if the temperature is low. Around thirty degrees Celsius is best.
The prepared rice wine can be eaten raw. But it's a bit irritating to the stomach. It's best to boil it in soup, as the taste will be much softer, not cloyingly sweet, and not too strong in alcoholic flavor. You can also add glutinous rice balls and other things when cooking.
If you don’t have glutinous rice, you can steam the cornstarch. Break up the cornstarch every once in a while while steaming, then sprinkle with water and stir.
If you don’t have a steamer, you can also use raw glutinous rice. But I haven't tried it. Others have done this. Will fall apart as soon as cooked
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Making and experience of rice wine
Explain clearly Making fermented glutinous rice is actually very troublesome. Several times, friends have posted posts asking how to make them, but I have not replied because of the trouble. I would rather make them and give them to you. When making fermented rice, you need to be mentally prepared for failure. After practicing a few times, you will know which containers to use, where to ferment at home (in the kitchen or next to the heater), and how to keep it warm. Once you have formed a series of operating rules, it will be easy to handle.
Prerequisites:
1. The prerequisite for making fermented rice is that you have to buy distiller’s yeast.
2. Rice wine needs to be fermented at 30 degrees Celsius (about 80 degrees Fahrenheit), so the season for making rice wine should be summer or winter (next to a heater).
Steps:
1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (use medium temperature fermentation. If the rice is too hot or too cold, it will affect the koji. fermented);
2. Shovel out some rice into a container used to ferment rice wine (I use a ceramic soup pot with a lid), and spread it into a flat layer;
3. Twist the distiller’s yeast into powder, and sprinkle some evenly on the layer of rice
4. Scoop out some rice and spread it flatly on top of the distiller’s yeast powder just now, and then spread a layer of rice... In this way, put a layer of rice and a layer of koji, about 4 layers (optional, depending on the amount of rice and koji you have);
5. Cover the container tightly and place it at a suitable temperature (If the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermentation for about 36 hours, open the lid of the container (the aroma of wine is already overflowing at this time), add Fill with cold boiling water (to stop the fermentation), cover it, and put it in the refrigerator (to stop the fermentation as soon as possible and eat it as soon as possible)
Experiences:
1. Make fermented glutinous rice The key is to be clean, and nothing should be stained with water or oil, otherwise it will become moldy and hairy. You must first wash and dry the container for steaming rice, the shovel for shoveling rice, and the container for fermenting rice wine. You must also wash and dry your hands.
2. During fermentation (12 hours, 24 hours), you can open the lid and take a look (don’t open the lid often). If there is no wine aroma and the rice has no tendency to form tofu blocks, you can remove the lid of the container. Heat it over the kitchen fire and then cover it so that the rice inside will not be unable to continue fermenting due to insufficient temperature (this is my native trick).
3. The production process of fermented rice is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), you can still eat the fermented rice after removing the hair. If the fermented rice you make every time is covered with long hairs and is colorful, it is probably due to some water or oil in the production process and it is not clean. I advise you not to eat it and just pay the tuition this time. .
4. I have also made fermented rice using ordinary rice, and the effect is also good.
Ingredients:
1. 1000 grams of glutinous rice
2. One wine cake
Preparation
1 . Cooking glutinous rice
The rice must be hard and not raw. Too soft and too rotten will affect the quality of the rice wine.
Soak the glutinous rice in cold water for about 8 hours, and cook it in a rice cooker. The amount of water is so that no water can be seen on the surface of the rice and water can be seen when you turn it sideways. Serve in 15 minutes.
2. Cool and loose rice
It should be cold but not hot. Too hot will kill the yeast, the cooler it is, the safer it will be.
Spread the rice to dissipate the heat, and the surface of the rice will be cold when you touch it with your hands. Add a small amount of cold water and stir to loosen the rice grains. Pay special attention not to let the rice grains get greasy. Otherwise, the rice wine will become sour and cannot be eaten.
3. Add the koji for fermentation
Crush the koji, disperse it into the rice and mix evenly. Press the rice tightly, make a small hole in the middle, and cover it with a lid or plastic wrap. Put it on the table in the summer, and put it in a warmer place in the winter (I put it on the floor where we have a second bathroom, which is the warmest place). In about 24 hours, the small hole will be filled with rice wine juice. Taste it. If it tastes sweet but not sour, you can eat it. If it tastes light and sour, wait another 3 or 4 hours. Because the rice wine will continue to ferment, the wine taste will become stronger and the sweetness will become lighter and weaker, and it will turn into wine, so if you can’t finish it, you should put it in the refrigerator to inhibit its continued fermentation, and the rice wine will become sweeter and sweeter. It can be stored for half a month and eaten slowly, the taste is endless.
三/The nutritional content of rice wine
The alcohol content of rice wine is about 15% to 25%.
The nutritional content of rice wine
Calories (kcal) 400 Protein (g) 1.6 Carbohydrates (g) 98.4
How to make rice wine and its effect on pregnant women
Article source: Article author: Release time: 2007 -10-25 Font: [Large, Medium, Small]
Materials: Jiangmi or Northeastern rice (must be waxy)
Sweet wine cricket (currently using "Yichang" Angel Brand "sweet wine cricket" is sold in some supermarkets in Beijing. I used a kind of wine cricket produced in Suzhou, which is also very sweet, but rarely sold in Beijing)
Dried Osmanthus fragrans ( I bought it from Hangzhou and didn’t check whether it was available in supermarkets in Beijing, but there are bottles of wet sugar-sweet osmanthus sold in Beijing, which should be equally effective)
Production procedure:
1. Cook the rice, preferably slightly dry (the traditional method is to soak the rice and steam it without water, but I don’t think the taste is good because I like to eat it directly);
2. While the rice is cooling, prepare a clean vessel, preferably glass or ceramic, which will not cause chemical reactions and is conducive to sealing with plastic wrap. Prepare a small cup of cold water;
3. When the rice cools to about 35 degrees (the simple way to judge is to test it with your fingers, it will feel warm but not hot). Put it in a container;
4. Sprinkle an appropriate amount of rice wine crickets according to the instructions of rice wine crickets (generally, a small bag of wine crickets can make 2-2.5 kilograms of rice, but we generally don’t To make so much at one time, you can only estimate the amount of wine crickets according to the amount of rice. Don’t be too strict. A little more will cook faster);
5. Mix the rice and wine crickets thoroughly. Mix evenly, and mix an appropriate amount of boiled water into the rice;
6. Use your index finger to poke a small hole in the middle of the mixed rice to help the wine come out;
7. Spread evenly over the rice Sprinkle a layer of dried osmanthus on the ground (the scent of osmanthus is really pleasant!);
8. Seal the container with plastic wrap, and then wrap a small blanket around the container to keep it warm;
9. Then place the vessel in a warm place. If your home is not too warm in winter, place it next to the heater.
You’re done, it’s time to enjoy the joy of success!
After 24-36 hours, open the small blanket outside the container and take a look. If you see water coming out, it is basically done. Open the cling film a little, and a refreshing aroma of wine and sweet osmanthus will float out. It's wonderful!
Use a small spoon to scoop out a little and taste it, it’s sweet and delicious!
If you cannot finish the prepared rice wine at one time, it is best to seal it with plastic wrap and store it in the refrigerator to prevent the wine from becoming too strong after over-fermentation.
The effect of rice wine on pregnant women
Rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice wine, and fermented glutinous rice wine, is a traditional fermented food in our country that has been used for more than 2,000 years. It has a history of consumption and is a nutritional and health food loved by the common people.
The main raw material of rice wine is rice or corn, which is fermented by natural microorganism pure koji. It contains more than 40% glucose, rich vitamins, amino acids and other nutrients. It has the effect of producing blood and moistening the lungs. After brewing, the taste is sweet and mellow, and the nutrients are easier to be absorbed by the human body. It can stimulate the secretion of digestive glands, increase appetite, and aid digestion. It is a good product for middle-aged and elderly people, pregnant women and people with weak health to replenish qi and nourish blood. In many places in my country, it is customary to give rice wine to postpartum women and those who have just recovered from serious illness. Rice wine also has the effects of refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation and moisturizing the skin. Rice wine is suitable for a wide range of drinks and can be drunk all year round.
The reason why the mother is thirsty for rice wine is because the mother consumes a lot of qi and blood when giving birth, and the yang fluid is strained. Drinking some of these nourishing products can replenish blood and promote qi, promote blood circulation, regulate qi and blood throughout the body, and prevent postpartum body damage. Deficiency of both Qi and blood can lead to discomforts such as dizziness, fatigue, dizziness, sweating, and lingering or very little lochia. At the same time, modern medicine has also confirmed that drinking rice wine after delivery can help mothers avoid wind and cold, and can prevent postpartum joint pain and many other diseases. , it can also stimulate menstruation and activate blood circulation, warm and nourish the spleen and stomach, and promote milk secretion.
"Compendium of Materia Medica" states that rice wine has the functions of relieving pain and removing accumulation, warming the stomach and strengthening the spleen, warming the heart by producing more saliva, and making the skin smooth and shiny after regular drinking. There is also a group of enzyme inhibitors in rice wine that can enhance memory.
Drinking rice wine after childbirth has many benefits and methods. You can boil rice wine, osmanthus and egg drop together, or stew it with brown sugar water, all of which will have good effects. Brown sugar can not only activate blood circulation and remove blood clots, promoting the smooth flow of lochia, but it is also rich in iron and calcium, which can prevent excessive blood loss during lactation and cause anemia. In addition, stewing meat with rice wine can make the meat more tender and easier to digest.
Xiaogan rice wine
It is a traditional local snack in Hubei Province. It is a local famous food with a history of thousands of years. It has exquisite selection of materials and unique preparation method. It is made of high-quality glutinous rice produced in Xiaogan. The raw material is fermented and brewed with Fengwo distiller's yeast inherited from Xiaogan's history. Xiaogan rice wine is as white as jade liquid, has a fragrant fragrance, is sweet and refreshing, thick but not overpowering, thin but not runny, will produce fluid and warm the stomach after eating, and have a long aftertaste. In 1958, when Chairman Mao Zedong visited Xiaogan to inspect the work, he tasted Xiaogan rice wine and praised it as "good taste and good wine".
It is made from high-quality glutinous rice as raw material, Xiaogan's special distiller's yeast - Fengwo distiller's yeast as starter, and saccharified and fermented. Mature original rice wine——
The rice powder has clear soup, green color, rich honey aroma, sweet taste, rich in various vitamins, glucose, amino acids and other nutrients, and is a great drink
It can stimulate the appetite and refresh the mind, and has the functions of activating qi, nourishing blood, nourishing yin and nourishing the kidneys. It is especially beneficial for pregnant women and women to eat more during menstruation. It is a good nutritional product suitable for all ages
Xiaogan rice wine became famous as early as the Ming Dynasty. In the late Qing Dynasty, in Xiaogan County, a man opened a "Luyuan Xingmi Hotel" and sold rice wine. One summer when the weather was hot, he made glutinous rice balls with rice wine. The slurry was fermented, and the boss, Lu Youbai, was about to pour out the fermented rice slurry when an old customer came and asked for a bowl of glutinous rice wine. Boss Lu said, "Sorry, it's sold out." But the sharp-eyed customers saw the fermented rice milk and said: Isn't there still more? Boss Lu had no choice but to say he couldn't eat it. The customer said, "I have a dry mouth. I'll cook a bowl first, so it won't be mine." Boss Lu had no choice but to cook a bowl of fermented rice milk and bring it over, but who knew The old customer took a bite and praised: Boss Lu, this time it is more fragrant and delicious than before. "Boss Lu didn't believe it. He tried to taste it himself and felt that the taste was different and more mellow. In this way, he accidentally created a century-old brand.
Cooking method: boil
Features: Milky white color, thick wine juice, loose foam, sweet and mellow aroma, egg drop rice wine, white fungus rice wine, lotus seed rice wine, small rice dumpling rice wine.
Make an authentic pot of Xiaogan "rice wine"
Ingredients: 1 catty of Yuanxiao powder (5-7 people), 1 catty of Fuzhi wine (with grains and water), white sugar 3 taels, sugar osmanthus (appropriate amount);
Preparation method: 1. Mix the Yuanxiao powder with water, not too thin, just pinch it together,
2. Burn it in an iron pot Water, add Fuzhi wine after the water boils. When it is about to boil, stick the Yuanxiao noodles along the edge of the pot, about 1 cm thick. Use a large spoon (or spatula) to divide the Yuanxiao noodles into strips and push them down into the pot. , after pushing all the Yuanxiao powder, leave a little (about 1 tael), dilute it with water and set aside;
3. At this time, taste the wine to see if it is suitable. If it is too bland, You can add a little Shaoxing wine, sugared osmanthus and
white sugar to test the sweetness. If the sweetness is right, immediately add diluted Yuanxiao powder water to thicken it, until it becomes a paste.
4. Turn off the heat, add a spoonful of cooked lard to dissolve, and serve in a bowl.
Note: First, the ratio of Yuanxiao powder to water must be controlled, not too thin or too thick;
Second, be sure to use the remaining Yuanxiao powder to thicken the juice. Otherwise, the more you stir it, the clearer it will be;
Third, adding lard can make the rice wine smoother and more tender. This is the way to make authentic Xiaogan rice wine
The rice wine made in this way is absolutely authentic Yes, it’s wonderful to take a sip! In our house, it is a must-have sweet soup at the end of the New Year and the holidays, and it is always a big hit!
Xiaogan rice wine is a famous local food with a history of thousands of years. It has exquisite selection of ingredients and unique preparation method. It is made from high-quality glutinous rice produced in Xiaogan and fermented with honeycomb koji inherited from Xiaogan's history. Rice wine is as white as jade liquid, has a fragrant fragrance, is sweet and refreshing, is thick but not sticky, is thin but not runny, produces fluid and warms the stomach after eating, and has a long aftertaste. In 1958, when Chairman Mao Zedong visited Xiaogan for inspection, he tasted Xiaogan rice wine and praised it as “good taste and good wine”. The main brands include "Shenlin" rice wine, "Xiaogan" rice wine, "Xiaoxue" rice wine, etc. Among them, "Shenlin" rice wine is the most famous and has been rated as the most popular among consumers in many reputation tests. products and won gold medals at all previous China International Food Expos; in 1996, it was awarded the title of Hubei "Famous Trademark"; in 1998, it was the only product in the national rice wine industry to win the green food certification. The products sell well in more than 30 provinces, cities and autonomous regions across the country, and are exported to Southeast Asia, Europe and the United States.
·Old rice wine
Qiandeng people like to brew rice wine in the twelfth lunar month, brew and drink it themselves, and enjoy the joy of farmland. In the Tang Dynasty, there were poems such as "talking about mulberry and hemp while drinking wine" and "poor winemakers only have old fermented grains". It can be seen that at that time, farmers already had the custom of brewing and drinking rice wine by themselves and entertaining guests with rice wine.
To make rice wine, you first need to soak glutinous rice (50 to 60 pounds) for a day and night, scoop it out the next day, dry it for more than ten minutes, and then steam it in a steamer; then pour the glutinous rice into In a medium-sized jar, add an appropriate amount of water and medicinal wine, and then stir evenly with a wooden stick. A thick layer of straw is wrapped around the rice vat, and strawberries are spread on top to allow the rice to ferment inside. After 7 to 10 days of this, open the glutinous rice and add some water to the rice jar (approximately 3 pounds of water for 1 pound of rice). After another four or five days, the glutinous rice will become rice wine. This homemade rice wine is slightly sweet and nutritious. Drinking a glass of it in winter can relax your muscles and activate your blood circulation, dispel cold and refresh you. The remaining lees can be used to make side dishes. Take a small bowl and add some shrimps or pickles to make a delicious dish.