Various ways to eat rice wine 1. Egg rice wine is the best food for lying-in women.
Use search materials:
Egg 1 piece of rice wine 100g of red sucrose.
Note: The above dosage can be increased or decreased according to personal preference.
Exercise:
Method (1)
Put a proper amount of water in the pot, heat it, and beat the eggs when the water begins to bubble. After the water boils, add rice wine and cook until the eggs are cooked, skimming the foam on the surface. Add red sucrose and serve after the sugar is completely melted.
Method (2)
First put 2 bowls of rice wine and 1 bowl of water in the pot to boil-? While the pot is boiling, pour the egg liquid into it (be careful to leave a thin piece of egg liquid when pouring it out of the bowl and pour it evenly clockwise, so that there will be golden and perfect egg flowers in the pot)-? Boiled and drank.
Second, eggs, rice wine and honey soup are good ways to make children less likely to get sick.
Materials:
Egg 1 piece of rice wine, a little honey, a little boiled water.
Exercise:
Knock an egg into a bowl and break it up with chopsticks? Add boiling water, rice wine and honey and mix well? Steam the bowl in the pot.
Third, you must eat rice wine dumplings during the Spring Festival, and you can also make breakfast and midnight snack.
Materials:
A little rice wine, glutinous rice balls, 150g boiled water.
Exercise:
Add the right amount of water to the pot to boil? Put the dumplings in first, and then remove the excess water after the dumplings surface? Add appropriate amount of rice wine and red (white) sugar and cook for 2 minutes.
Fourth, promote blood circulation, beautify rice wine jiaozi, and beautify and lose weight jiaozi.
Materials:
Rice wine, a little glutinous rice balls, 100g assorted fruits, rock sugar.
Exercise:
Boil jiaozi in boiling water until it floats? Take it out and put it in a bowl, add 1/2 cups of cold boiled water, then add rice wine and mix well? Pour 3 cups of water into the pot and bring to a boil. Add assorted fruits and rock sugar and cook? Pour it into the bowl.
Note: Canned assorted fruits can be replaced by fresh fruits, but only by adding them at last and stirring them evenly can the whitening effect be improved.
5. Sweet-scented osmanthus rice wine is fragrant and sweet with pleasant taste.
Materials:
Rice wine 100g osmanthus syrup or osmanthus honey.
Exercise:
Boil 2 bowls of rice wine with 1 bowl of water? Put it in a small bowl? Mix osmanthus syrup or osmanthus honey. If you sprinkle fresh osmanthus in the bowl, it will be more perfect. In addition, you can also add frangipani and sweet-scented osmanthus sugar to rice wine dumplings. Three effects in one? It is also a very creative way to eat.
The method of making rice wine at home is to choose rice for elutriation: choose the first-class glutinous rice, elutriation several times, elutriation the pulp, and soak it in clear water. The water layer is about 20 cm higher than the rice layer. Water temperature and soaking time: 65438 05℃ in winter and spring, 65438 04 hours, 25℃ in summer, 8 hours. It is considered that there is no white kernel when rice is soaked, and it is not sour by changing water 1 ~ 2 times in summer.
Steam in the pot: drain the soaked rice and steam it in the steamer. When steaming rice, fire should be fierce. /kloc-After 0/0 minutes, remove the lid and sprinkle a proper amount of water on the rice layer. After steaming for another 20 minutes, the rice grains will swell and shine, loose and soft, chewy, just cooked and ready to cook.
Stir koji into the tank: after the rice is taken out of the pot, pour it evenly with cold boiling water so that the rice grains will not stick together, then cool down, and sprinkle koji when the rice temperature drops to 36 ~ 38℃ and it is not hot. If it is a blocky koji, you need to grind it into powder before sprinkling it, or you can melt it with cold water before pouring it together. Then stir the added distiller's yeast evenly. Leave a small amount of koji for later use. (It is easy to stir when treated with cold boiled water, and the rice has absorbed a certain amount of water, so it is easier to observe the wine seepage during the first fermentation. When mixing koji, put a layer of rice, add some koji and stir, add it layer by layer, stir layer by layer)
Fermentation and pressing: tamping glutinous rice, and tamping a pit in the middle to the bottom of the container (this pit is mainly used for brewing).
Easy to observe the exudation of wine), then mix the remaining wine with a little water, stick the water with your hands and pat the glutinous rice noodles flat, then cover them. The container should not be completely sealed, because some oxygen is needed in the early saccharification process, so it can be kept relatively closed. The temperature is kept at about 30 degrees, and it can be room temperature in summer. It can be placed next to the heater in winter, and can also be used with hot water bottles and quilts. The lowest should also be kept above 20 degrees, and the highest should not exceed 40 degrees. It is best to check whether the temperature is appropriate with a thermometer. After 2-3 days, you can open the lid for inspection. If a large amount of liquor is found in the cellar, clean water with a temperature of about 33 degrees should be added according to uncooked rice 1: 1.5, and stirred and sealed. I like hard liquor, but I prefer water to water. After canning, rice will rush to the surface due to internal fermentation. So every 3 ~ 4 days, stir it, press the rice under the water and cover the jar tightly. After 20 ~ 25 days of fermentation, the jar will emit a strong aroma of wine, the rice will gradually sink and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to get the materials and filter the wine.
Insulation saccharification:
After 2-3 days, water appeared in the nest and the rice was very sweet. Fermented wine, Ningbo people like to eat:
Adding water for fermentation:
After the wine is squeezed and separated, it is very turbid, and usually we have already started drinking:
Clarification and aging: the pressed wine will continue to ferment and will bubble. If you want to stabilize the sweetness and alcohol content, you should stop the fermentation, heat it in stainless steel pot at about 70 degrees, and naturally cool it. Extract the sake from the upper layer, place the sake for 1 month for natural clarification, remove the residue from the lower layer, and put it into a jar.
After separation and clarification:
Fry sake in a stuffy pot;
Frying, bottling and aging;
Three-year glutinous rice wine (2008-20 1 1) is golden in color and naturally aged into yellow rice wine.
The preservation method of homemade rice wine is 1. The narrow clay pot is washed with lime, then with clear water, and exposed to the sun for later use.
2. The brewed wine is squeezed and boiled, then put into a jar, sealed with lotus leaves and yellow mud, and stored under a backlight.
Press the wine: separate the wine from the brewed rice by pressing.
Frying wine: heat the wine to above 90 degrees (don't boil it, the faster the heating, the better, and it's best to seal it).