500g of glutinous rice, 50g of red yeast rice and 5g of sweet starter \ x0d \ x0d \ Now it is winter, which is a good season to make red yeast rice wine. Due to the high temperature in summer, the fermentation speed of monascus is fast and difficult to control. If you are not careful, it will be sour. If it is not good, the wine will become vinegar instead ~ ~ \ x0d \ red rice wine. Wash glutinous rice 1 kg, remove impurities, soak in clear water for 24 hours, take out the water, and steam in a steamer. Monascus rice is soaked in cold boiled water, and steamed glutinous rice is watered once, so that it can be dispersed and easily mixed with koji, which is beneficial to fermentation. The amount of koji rice can be put according to the proportion of 50 grams of monascus rice per catty! At the same time, put 5 grams of liqueur koji. The amount is put in proportion to the brewing. You can put less, but not more. \x0d\\x0d\ Put a layer of glutinous rice and a layer of sweet wine koji, and finally put the koji rice and mix well. \x0d\\x0d\ Another thing that needs to be reminded is the temperature. You must mix sake koji at 30-35 degrees. It is not easy to ferment if it is too cold, and Aspergillus will burn to death if it is too hot! \ x0d \ x0d \ Next, put the rice mixed with distiller's yeast in a sealed container, compact the rice, not too much, just one third of the container, and then dig a hole in the middle like making sweet wine. Then put it in a warm place (about 30-40 degrees) for fermentation! \x0d\ \x0d\ Open the lid after a day or two. When you see the clear wine flowing out of the hole in the middle, you are half successful. \ x0d \ x0d \ After more than a month, the raw materials in the bottle have been integrated, and the color has gradually changed from clear red to deep red. The inherent microorganism of red kojic rice takes protein of glutinous rice as amino acids, vitamins and other nutrients, and this wine is even preliminarily brewed and can be eaten! The reason why the word "first brewed" is used is that it will take several years to get a super mellow taste! \x0d\ \x0d\ The next step is to filter with a sieve, and the filtered red koji can be used as cooking wine or directly drunk! \ x0d \ x0d \ The filtered distiller's grains are mashed with a food processor and turned into red particles. Fuzhou cuisine has developed this red distiller's grains to the extreme, producing dishes made by more than a dozen methods, such as "carrying distiller's grains", "exploding distiller's grains", "stewing distiller's grains" and "drunken distiller's grains", which are not rich in nutrition and bright in color, and are especially suitable for festive atmosphere ~ ~ ~