How to make Xiaogan rice wine delicious?

polished glutinous rice

Sweet wine koji

Cold water

The practice of Xiaogan rice wine?

After washing and soaking, glutinous rice must be soaked for 12 hours.

Drain the glutinous rice in a dense basket.

Add enough water to the bottom of the steamer, spread the steamer cloth on the steamer, and pour in the glutinous rice.

After the glutinous rice is flattened, poke a few holes with chopsticks to make it cooked evenly.

It will take more than an hour to steam, and the hardness of glutinous rice is as you wish.

Take a large basin and put it in cold boiled water. Pour in glutinous rice and wash it.

Then pour it into a dense basket and drain it without being too dry.

Pour the drained glutinous rice into a big pot and make more this time.

Mix liqueur koji with cold boiled water, pour it into glutinous rice and mix well.

After stirring evenly, press tightly, poke a big hole in the middle, and observe the degree of fermentation.

Sprinkle a layer of liqueur koji on the surface and a little on the wall of the cave in the middle.

Wrap it in plastic wrap, not in a bag, and tie it with a rope.

Then put it in an inconspicuous place, wrapped in a quilt, and I put it directly in the closet.

2-3 days in summer and 4-5 days in winter. The weather causes need to be observed more.

Friends who have a yogurt machine can make it with a yogurt machine, but it's too small to do much.

The finished rice wine can be packaged separately and stored in the refrigerator without turning sour and spicy. I packed two so many that I can eat for a while.

Take it out to make rice wine dumplings when you want to eat it. You can buy ready-made jiaozi to do it.

You can also add water to glutinous rice flour, knead it into dough and poke it into small dumplings.

Finally, add sugar, such as osmanthus wine, roses and red dates that you like, whatever you like.

skill

Sweet distiller's yeast can be directly added to glutinous rice and stirred evenly, and it will not be very dry when mixed evenly with water, which will produce a lot of drinks.

When glutinous rice is cooked to be granular, it needs to be washed or not, and the effect is not obvious, and it will stick together into a lump.

When it's done, pack it and put it in the refrigerator. As long as they are friends in the countryside, my mother used to make them when she was a child, because there was no refrigerator to store them at that time, and they became sour and spicy after a few more days. Now that there is a refrigerator, it can be kept in the refrigerator for a long time without being spicy.