Homemade rice wine(zi zhi mi jiu da mi tian jiu )

Homemade rice wine

Introduction:

"My family makes a lot of rice wine every year. The way I do it is to learn from my father. Before I get married, I never make it myself. I always make it with my father. After I get married, I start to make it myself. Maybe I've seen it n times, and it's very successful every time. Sometimes my father will do it and let me take it back to my mother-in-law's house. I said I will do it, but he still insists on taking it. This is my father's love

Production steps:

Step 1: prepare water and koji

Step 2: after the rice is cooked in the electric discharge rice pot, put it into a big pot (the pot must not be used, the pot must be washed, the rice should not be too soft, nor too hard) and put it in a warm degree (the rice temperature is very important, it will be hot when it is hot, and it will not ferment when it is cold)

Step 3: then divide it into two pots (if 1 jin of rice, you don't need to divide it into two pots, so it's good to mix well

Step 4: Sprinkle the rice on the chopsticks and pinch it with your fingers

Step 5: Sprinkle 3-4 times, scoop some water with a small spoon and sprinkle on the rice

Step 6: when the rice in two pots is almost mixed, it is the same as that in a covered basin (I use the inner liner of the rice cooker when cooking rice), and then sprinkle the last koji and mix it evenly to ensure that the rice is sprinkled in place and the koji is just used up

Step 7: after mixing all the rice, scrape off all the rice on the edge with a large spoon of water, and make it flat (press lightly)

Step 8: make a nest in the middle. Sprinkle some water on the surface

Step 9: cover well, wrap up the quilt, and ferment in the warmest place (it's best next to the heater). After 48 hours, you can see if it's OK. There will be a lot of rice wine water in the middle. If it's sweet, you can put it in the cold room and eat it slowly. If there is no water or too little water, you can pack it for another day, no more than 3 days at most.

Step 10: scoop up a small bowl, pour a little boiled water, mix it a little, and you can eat it directly!

Materials required:

Rice: 2 jin

Water: 1 bowl

Koji: 1 / 2 bag

Note: good rice wine surface seems to have a layer of white, that is, the reason for fermentation is normal, my family do rice wine, my father and I like vegetarian stuttering, Guoba must not, rice not too soft, not too hard) put in the warm degree of heat (rice temperature is very important, hot hot hot, cold will not ferment) Qu must be mixed

Production difficulty: simple

Process: mixing

Production time: several days

Taste: sweet and sour

Chinese PinYin : Zi Zhi Mi Jiu Da Mi Tian Jiu