Homemade rice wine(zi zhi mi jiu )

Homemade rice wine

Introduction:

"Rice wine and wine are all the same. They are delicious and easy to make, but a small bowl in the supermarket costs five yuan. You don't know if there are any ingredients in it to keep it fresh, so Chairman Mao is right about" self-reliance, plenty of food and clothing. ". It's getting hot. Everything that needs to be fermented is right now. It's no longer right to look at the delicious food and think, "can I eat it, do you want to open it up..." , ha ha... "

Production steps:

Step 1: wash the rice and steam it with proper amount of water. The amount of water varies according to the rice. Generally speaking, after pouring water into the washed rice, put the index finger up in the water and touch the rice with the fingertip. The water surface is almost at the first knuckle. If the steamed rice is hard or soft, increase or decrease the amount of water on this basis in the next steaming.

Step 2: after the rice is cooled, sprinkle 2-3 grams of angel koji on the surface, and then rinse it with cold water. In this way, the koji can seep into the lower layer of rice with water, and then mix the rice with clean and oil-free tools to make the koji distribution more uniform. Cover the rice with plastic film or cover and leave it at room temperature for 36-48 hours.

Step 3: a good rice wine will have a layer of white "fluff" on its surface, which is normal bacteria. If it is of other colors, it can't be eaten. There are not many "soups" in rice wine. What should we do? It's easy to do. Just pour it in hot water. It can not only kill Aspergillus, slow down fermentation, but also produce more soup. After pouring hot water, put the lid on the back and let it cool. When eating again, make sure that the rice wine is still sweet without sugar at all.

Materials required:

Rice: 500g

Sweet koji: 2-3 G

Cool white: moderate

Note: both rice and glutinous rice can be used as rice wine. Rice does not need to be soaked. It takes about 16 hours to soak glutinous rice until it can be crushed by hand. If it is hot, you can put it in the refrigerator. If you soak it for such a long time at room temperature, it will stink. Personally, I feel that the rice wine made of glutinous rice is sweeter than that made of rice, which has a slightly sour taste. I really like the rice wine made of rice. If the rice wine is too much to eat, you can put it in a bottle and refrigerate it. However, even if it is refrigerated, it still can't stop it from fermenting. If it's too much, it's not delicious. It's a pity to throw it away. It's good to use it as yeast to steam steamed bread. The steamed bread still has a sweet smell and emits a faint smell of rice wine.

Production difficulty: simple

Process: others

Production time: several days

Taste: sweet

Chinese PinYin : Zi Zhi Mi Jiu