Bayberry Fermented

Name: Bayberry Fermented
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 250g Bayberry; 2g Angel Rice Koji

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

The child’s friend sent two boxes of fresh bayberry from Zhejiang. They were very fresh and delicious. In addition to eating directly, you can also use fresh bayberry to make a variety of delicacies. I also like to eat fermented fermented rice. I have never stopped it all year round. I wanted to make a fruity fermented fermented fermented fermented rice. With this sweet and sour and delicious bayberry, bayberry was added during the brewing process. It was very successful. The made bayberry wine is sour and sweet. The fruit flavor and the flavor of the wine blend together, plus the beautiful color of bayberry The fermented rice is really delicious and beautiful. After making it, my girl and I had a bowl of it. It was really delicious. "

Ingredients

Bayberry Fermented

1. Soak the glutinous rice in water overnight to let the rice soak up

2. Soak the glutinous rice in water overnight to let the rice soak up

3. Fresh bayberry

4. When steaming the rice, wash the fresh bayberry and blanch it in boiling water for sterilization.

5. Put the blanched bayberry in a bowl that has been sterilized with boiling water. I use a sealed bowl directly, which is convenient for fermentation. The spoon should also be disinfected. Use a spoon to remove the red bayberry core and mash the bayberry meat. The temperature of the bayberry is also dried to about 30 degrees

6. Pour the cold rice into the bayberry and mix evenly so that the rice grains are dispersed

7. Pour the cold rice into the bayberry and mix evenly so that the rice grains are dispersed

8. Arrange the mixed rice on the surface, shake a nest with clean and sterilized chopsticks in the middle

9. Pour in a little cold water (about 40 grams)

10. The lid is sealed, it is summer, and the room temperature is around 28 degrees. You don’t need to keep warm, just leave it at room temperature. Fermentation day and night, the fermented wine is basically fine

11. Seeing that the wine is coming out of it, and the rice is floating on it, the brewing is successful. It's best to eat it as soon as possible after it's done, because there are fruits, and the wine will not taste good if it is over-fermented.