How to cook sweet wine and how to make sweet wine sweeter

Sweet wine is what we often call rice wine in daily life, so when making sweet wine, the main raw material used is glutinous rice. However, each region has different methods of making sweet wine, so the taste of the sweet wine produced is also slightly different. Other ingredients can also be added in the process of making sweet wine, such as osmanthus and cherries, to give the sweet wine a unique fragrance of flowers and fruits. So when making sweet wine, how can we make it more delicious?

Rice wine dumplings

Ingredients: glutinous rice flour, fermented rice, osmanthus

practice:

1. Mix glutinous rice flour into dough and roll into small balls;

2. Prepare the fermented rice wine you want to buy;

3. Put the dumplings in boiling water;

4. Wait until the small dumplings float up, add the fermented rice wine and bring to a boil;

5. Finally, sprinkle some washed osmanthus flowers on top for a better taste.

Sweet wine and egg

Ingredients: 260g fermented glutinous rice, 5g wolfberry, 2 eggs, 5g sugar

practice:

1. Soak wolfberries, wash and set aside;

2. Crack the eggs into a bowl and beat well;

3. Put water in the pot and bring it to a boil, then add the fermented glutinous rice;

4. When the aroma comes out, pour in the egg liquid, add sugar and wolfberry, and cook until the egg liquid is formed into egg flowers.

Sweet wine rice cake with poached egg

Ingredients: Water-ground rice cake, glutinous rice wine, 2 eggs

practice:

1. For the water-ground rice cake, just take a small piece and cut it into small pieces;

2. Add a small bowl of mineral water and glutinous rice wine into a small non-stick pot and cook;

3. Wait until it boils, then crack two eggs, add a few pieces of rock sugar, stir it slightly, and it's ready.

Fermented Rice and Steamed Buns

Ingredients: 150g high-gluten flour, 50g low-gluten flour, 20g white sugar, about 100g homemade fermented rice (adjust according to the concentration of the fermented rice)

practice:

1. Mix high and low gluten flour with sugar;

2. Slowly pour the fermented glutinous rice (including rice and water) into the noodles and mix well to form a smooth dough;

3. Place in a warm place until it expands 2-3 times in size;

4. Shape the dough. Put oil paper brushed with oil on the steaming rack, place it on the steaming rack, boil water in a pot, turn off the heat, put the steaming rack in, cover the pot, and let the dough rise for about 20-30 minutes.

5. Turn on the fire, wait for the water to boil, then continue steaming on medium heat for about 8-10 minutes.

Wine Cherry

Ingredients: Cherry, fermented rice

practice:

1. Wash the cherries, remove the stems, and use chopsticks to poke out the pits;

2. Boil the cherries with a small amount of water (don’t use too much water, otherwise the finished product will taste bland);

3. Cook over low heat until the soup turns red. (I ate the fruit with the pulp, so I didn’t cook it for too long. Cooking it for too long would;

4. Sour. If you don't want the pulp, you can cook it longer, until the pulp turns white);

5. After it has cooled completely, mix it with the fermented glutinous rice.