Homemade Hunan glutinous rice wine(zi zhi hu nan nuo mi jiu )

Homemade Hunan glutinous rice wine

Introduction:

"Glutinous rice wine (also known as glutinous rice wine, sweet wine, wine, mash) is warm, invigorating and nourishing. In addition to drinking rice wine soup, you can also make yeast dough, steamed bread and boiled dumplings. Glutinous rice wine is very common in Hunan Province. I still remember when I was a child, my mother often made it taste so sweet and mellow, sweet to the bottom of my heart... Glutinous rice wine is sweet and mellow, which can stimulate the secretion of digestive glands, increase appetite and help digestion. After brewing, the nutrition of glutinous rice is more easily absorbed by the human body. It is a good product for the elderly, pregnant women and the weak. Stewing meat with glutinous rice wine can make meat more tender and easy to digest. Glutinous rice wine also has the effects of refreshing, relieving thirst, relieving summer heat, promoting blood circulation and moistening skin. It also has a certain effect on the following symptoms: complexion is not bright, self perspiration; or normal physical weakness, dizziness, dizziness, yellow complexion, lack of energy, deficiency of stomach pain, defecation and other diseases. This is the way I learned from my mother, and I succeeded for the third time. "

Production steps:

Step 1: soak the glutinous rice with clean water one day in advance, with a little more water to ensure that the glutinous rice can still be soaked after rising. In hot weather, the water should be changed several times to avoid damage.

Step 2: rinse the soaked rice twice and grind it by hand. Drain the rice and put it into a sieve bowl (if there is no such bowl, or lay a layer of steamer cloth inside the steamer drawer).

Step 3: put the whole pot directly above 2 inches (the bottom of pot is filled with boiling water) and steam for half an hour. If not, steam for 1 hour.

Step 4: pour the steamed rice into a clean, oil-free basin with a lid, break it up and let it cool. If it's winter, my mother will pour the rice into the basin and put it on the quilt to keep the temperature of the noodles warm. If it's not covered, it's not hot to touch (about 30 ℃).

Step 5: prepare a large bowl of cold boiled water and wine starter from home.

Step 6: use a bowl of cold boiled water (cold boiled water in summer, warm water and cold boiled water in winter), put a grain of wine, crush it in water, and mix well.

Step 7: mix the wine and pour it into the steamed glutinous rice.

Step 8: pile glutinous rice with both hands (wash and dry hands), and rub them evenly for many times.

Step 9: smooth the rice, dig a hole in the center, finger size.

Step 10: add a little koji water to the small hole.

Step 11: close the lid

Step 12: because it's hot, I wrap it in a thin towel. When it's cold in the evening, I wrap it in a few layers. (mother said that rice wine is the same as people. How many clothes people wear, it's also wrapped in how many clothes. In general, it is wrapped in a quilt in winter; it is not needed in summer, and it will be successful in one day). Note: try not to move the mash before it is ready.

Step 13: two days later, the wine is fragrant.

Step 14: look, a lot of drinks come out! You can keep it in the refrigerator.

Materials required:

Glutinous rice: 2 jin

Home Starter: 1

Cold boiled water: appropriate amount

Note: the alcohol content of glutinous rice wine is low, but the "aftereffect" is enough. Don't drink too much. In glutinous rice wine beat egg flower or add appropriate amount of brown sugar tonic effect is better. Oral administration. Take 50-100 ml each time, 1-2 times a day. Those with Yin deficiency and excessive fire should not take it. Glutinous rice wine should not be kept for a long time. It should be kept warm in winter and can be eaten after 3-4 days. In summer, it can be boiled with a little water to prolong the storage time. In addition to wrapping thermal insulation materials, the simplest method can also be used for thermal insulation, such as putting hot water in a hot water bag close to the container, and then wrapping the container and hot water bag with thermal insulation materials. The key to making glutinous rice wine is that the utensils are clean and there must not be any oil. The rice is green and moldy. If there is a little white hair on the rice flour, it is normal and can be cooked. How to make rice wine without a lot of "soup"? Just water it with 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 the rice wine is still sweet.

Production difficulty: simple

Process: steaming

Days: production time

Taste: sweet

Chinese PinYin : Zi Zhi Hu Nan Nuo Mi Jiu