Rice wine has been a very popular food since ancient times, not only because of its delicious taste, but also because it is good for the body. I remember every winter, my mother would make some rice wine with her own hands and use it to cook rice wine poached eggs or rice wine dumplings, which were my favorite foods. Drinking a few large bowls of rice wine is not only pleasant, but also feels the feeling of being nourished.
Rice wine is also called mash, because its enzyme components can help blood circulation and promote metabolism, so it can nourish ** and make ** more smooth. Modern people live a stressful life and are easily irritable and irritable, and rice wine is rich in B vitamins, which can relieve stress, soothe emotions, and help you fall asleep. If you drink a bowl of hot rice wine before going to bed, it can not only relieve fatigue, but also make you sleep more soundly.
1. Soak the round glutinous rice for one night in advance until it is broken with your hands. After soaking, drain the rice, you can spread a layer of gauze on the steaming grid, and then spread the glutinous rice evenly on top, and poke a few small holes with your fingers to facilitate steaming.
Expanding: The production of rice wine starts with preparing round glutinous rice, and before starting to make it, we need to soak the glutinous rice for one night in advance, so that the glutinous rice can fully absorb water and become fuller. When the glutinous rice is soft, we drain it and spread a layer of gauze on the steaming grid, which can make the rice heat more evenly and at the same time facilitate steaming. After laying out the glutinous rice, we poke a few small holes with our fingers, which will allow the steam to enter the inside of the rice more quickly and make it cook evenly.
2. Pour the steamed glutinous rice into the boiling water, and rub the rice with your hands and mix well, which can quickly cool down and better mix the koji flour. The rice should be well-grained, moist but not too soggy.
Expanding: Steamed glutinous rice needs to be cooled down quickly so that it can be better mixed with koji flour. We pour the steamed glutinous rice into the boiling water, and at the same time rub the rice with our hands and mix well, which can quickly reduce the temperature of the glutinous rice and make it no longer hot. When the rice is mixed well, we can feel that each grain of rice is elastic, moist but not too moist.
3. Mix the flour with Angel sweet wine koji, then take about three-quarters of the flour and koji mixture and stir into the rice. If you don't like the taste that is too sweet, you can choose not to add flour.
Expansion: Next, we mix the flour with Angel sweet koji, and then take about three-quarters of the flour and koji mixture and stir it into the rice, stirring the process well, so that the koji can be evenly blended with the rice, and at the same time, the rice will absorb the nutrients in the flour. Of course, if you don't like the taste that is too sweet, you can also choose to leave it unfloured.
4. Wear disposable gloves, gently flatten the rice, and then dig a hole about the thickness of a rolling pin in the middle. Pour some cool boiled water over the outside of the gloves for more convenient handling.
Expanding: Wearing disposable gloves, we gently flatten the rice and dig a hole about the size of a rolling pin in the middle. By wearing gloves, you can not only keep the rice hygienic and clean, but also make it easier to handle. In addition, we drizzle some cool boiled water on the outside of the gloves, which makes the rice and gloves smoother and does not stick together.
5. Sprinkle the remaining koji powder evenly on the surface of the rice, and then drizzle 100 grams of cold boiled water, so that a little water will seep out from the bottom.
Expanding: Sprinkle the remaining koji powder evenly on the surface of the rice, and then we pour an appropriate amount of cold boiled water, about 100 grams. The purpose of this is to allow the koji powder to adhere more evenly to the surface of the rice, and the process of drizzling water will allow the yeast in it to become active and functional. In addition, when the water is drenched, there will be a little water seeping out from the bottom, which is normal.
6. Cover the plastic wrap, seal, and then cover the pot. Then wrap the stainless steel pan in a thin cotton garment and place it in a warm place and let it sit for 48 hours. In this way, the rice will be separated from the inner wall of the pot, and there will be a delicious rice wine in the hole in the middle.
Expanding: Cover the plastic wrap and seal it, then cover the pot. In addition, we also need to wrap the stainless steel pot with a thin cotton coat, which can keep the temperature more stable. Place the prepared rice in a warm place and let it sit for 48 hours. During this time, the rice will separate from the inner wall of the pot, and at the same time, the hole in the middle will slowly produce delicious rice wine.
7. After 48 hours, we open the plastic wrap and can see that the rice wine in the middle has been fermented. At this point, we can add an appropriate amount of cold boiled water (about 250 ml) and gently turn the pot to mix the water and rice wine. Next, put the pot in the refrigerator for 24 hours, and the rice wine can be eaten after it has cooled without adding any more sugar.
Expanding: After waiting for 48 hours, we can open the plastic wrap and find that the hole in the middle is already full of delicious rice wine. Next, we can add about 250 ml of cold boiled water and gently turn the pot so that the water and rice wine are well mixed. Next, put the pot in the refrigerator for 24 hours, and the rice wine is ready to serve after cooling, without adding any more sugar.
1. Be sure to use waterless and oil-free pots and pans in the production process, so as not to affect the quality of rice wine.
2. When drenching in cold boiling water, it should be appropriate and not too moist, otherwise it will affect the taste of rice wine.
4. Adding flour to the rice can increase the sweetness, but if you don't like the taste that is too sweet, you can also choose not to add flour.
5. The refrigeration time can be adjusted according to the personal taste, the longer the refrigeration time, the sweeter the taste of the rice wine, but not too long, so as not to affect the quality.
Making rice wine is actually not complicated, as long as you follow the steps above, you can make delicious and nutritious rice wine. Rice wine not only tastes sweet, but also helps blood circulation and metabolism. At the same time, it also relieves stress, soothes emotions and aids sleep. So, try making some rice wine yourself and enjoy its unique taste and health benefits!