Rice wine recipe and recipe

Huangjiu is a very famous wine in China. It has a mellow taste and a relatively low alcohol content and is very popular among people. There are many types of it. Different regions have different brands of Huangjiu. Their tastes are also different, but they are all very delicious. In addition to drinking, rice wine is also often used as cooking wine due to its unique preparation method and recipe. So, what is the method and formula of rice wine?

How to make rice wine (two catties of grain):

1. Prepare the ingredients: glutinous rice or rice, 6 grams of sweet koji

Preparation method:

2. Cooking: Wash the glutinous rice and cook it in a pot.

3. Sugaring: Spread the glutinous rice to cool to about 30℃, mix the sweet koji into the rice and stir evenly, then put it into a clean jar, seal the jar mouth, and keep the temperature at 25 to 30℃ for about 12-20 hours.

4. Fermentation: Pour about 12.5 kg of cold boiled water (spring water or deep well water is better) into the rice, cover the jar tightly, and keep warm for about 10 days (25 to 30°C).

5. Filtration: Filter the fermented glutinous rice wine to get raw yellow wine.

6. Sterilization: Place the raw rice wine in a pot (a clean aluminum pot will do), simmer to 80 to 85°C and maintain for 20 to 30 minutes to achieve sterilization.

7. Storage: Store in a ceramic jar. If you want to store it for a long time, you can seal it with cement and store it underground.

Yellow wine has the effects of beautifying and anti-aging, promoting appetite, relaxing muscles and activating blood circulation, etc.

1. Use rice wine as a condiment. When cooking meat dishes, especially adding a little when cooking lamb and fish, it can not only remove the fishy smell but also increase the delicious flavor.

2. Use in moderation when cooking. About 30 ml is appropriate for direct drinking, and no more than 200 ml at a time.

3. Eat crabs with rice wine in autumn, and drink hot rice wine in winter to warm the body and stomach.