sweet ferment rice(tian jiu niang )

sweet ferment rice

Introduction:

"There are many ways to eat sweet wine. If you search the Internet, there will be many recipes, such as wine dumpling and egg blossom wine. I especially like to eat it directly, especially in summer. The fermented wine is steamed in the pot and refrigerated in the refrigerator. The sweet taste of glutinous rice and soft glutinous rice make my mouth sweet, soft and cool Ice cream is much better. At least it has no additives. The sweetness comes from glutinous rice itself. "

Production steps:

Step 1: wash the glutinous rice and soak it with clean water. The amount of water should not exceed the rice. In summer, I soak it in the refrigerator all night. The rice should be soaked until it is broken by hand;

Step 2: add enough water in the steamer, put on the grate, spread the cage cloth or gauze, and evenly spread the soaked rice on it; do not put too thick rice on the first layer, because too much rice will not steam through, and there should be a process of mixing and watering in the middle;

Step 3: turn on medium heat, keep steaming for 30 minutes after boiling; taste the rice, it has bite and toughness, rice is crystal clear one by one;

Step 4: after turning off the fire, take out the rice belt grate and let it cool. It can be put to room temperature in summer and hand temperature in winter;

Step 5: put the koji in a bowl, add it to a little water and open it;

Step 6: blanch the wine containers and tools with boiling water for a while and disinfect them;

Step 7: after the rice is cooled, put the rice in the container;

Step 8: pour the soaked koji into the rice and stir while pouring;

Step 9: add appropriate amount of cold boiled water according to the hardness of rice, but do not add water to make thick porridge;

Step 10: use a spoon to compact and flatten the rice, and dig a hole in the middle to observe the degree of fermentation;

Step 11: cover it with plastic film, then cover it; put it in the dark place, it can ferment;

Step 12: the current temperature - room temperature about 28 degrees, fermentation two days and two nights, rice in the nest has water;

Step 13: shake the bowl and the rice slides as a whole, indicating that the wine has been brewed;

Step 14: pour a proper amount of cold boiled water into the rice, cut the rice piece by piece with a knife (I ferment it in a plastic basin and change it into a stainless steel basin when steaming), put it into a steamer, steam it for 10-15 minutes after boiling, take it out and eat it while it is hot;

Step 15: after cooling, put it in a fresh-keeping box and keep it in the refrigerator; when eating, dig the rice and soup into a small bowl and eat it directly;

Materials required:

Glutinous rice: 1.5 Jin (round or long grains are OK)

Koji: 4G

Cold boiled water: appropriate amount

Note: the tools and containers used in the whole process should not have oil, and must be disinfected (boiling water is OK); even on cloudy days or when the air humidity is high, the wine is easy to grow white hair, if there is a layer of white hair, you can use a spoon to dig it out, the wine can continue to ferment; if it grows green hair, you can only throw it away, so you can't dare to eat it when the weather is too hot Do it; put it on the heating when it ferments in winter, and the fermentation time will be a little longer than in summer.

Production difficulty: simple

Process: steaming

Production time: several days

Taste: sweet

Chinese PinYin : Tian Jiu Niang