Fermented Glutinous Rice

Name: Fermented Glutinous Rice
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Jiangmi; Some Angel Sweet Liquor; Some Cool boiled water

by Happy family

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Sweet rice noodles is my favorite, especially the aftertaste is the sweetness of rice noodle soup. Every time I go to the supermarket and see sweet fermented rice, I have a desire to eat. I bought a pound of rice (long grain) at the supermarket and decided to go home and make it myself. Speaking of koji, hehe, I want to laugh. I saw someone saying that there are koji in the supermarket, but I went to several big supermarkets and didn't buy it. So I remembered to go to the food additive store and I was still disappointed. Going back, I thought, I bought this rice too. If you don’t have a koji, how can I do it? Isn’t it for nothing? What can I do? I was so anxious that I suddenly thought of Taobao, so I quickly went home and turned on the computer. Hope's eager baby, when Angel's sweet wine koji arrived, and before we had time to confirm the receipt, I couldn't wait to make the distilled rice noodles. Ha ha ha. There is a process of failure to do everything. This time I wanted to try it. If I succeeded, I only used half a catty for a catty of rice. A bag of koji was 8 grams, and I only used 1 gram. A small bowl of cold boiled water, I started to run out of water, and put in a second time, so I need a small bowl of cold boiled water. The most important thing is that the whole process of making wine must ensure that the container is water-free and oil-free. It is clean, and the whole process is cold boiled water, without any raw water. Today is the third day of brewing, open it and take a look, hey! Although it is covered with plastic wrap, you can smell the aroma of wine, haha, I didn't expect it to be very successful! You will be able to drink fermented egg soup from tomorrow morning; I will share my practice with you and learn together! (*¯︶¯*)"

Ingredients

Fermented Glutinous Rice

1. Wash half a catty of rice, and add water to the basin overnight.

2. Get up early the next day, boil a small pot of boiling water, open the lid to let cool, and set aside. Take a look at Jiang Mi, it can be easily crushed, and Jiang Mi will be soaked.

3. Spread the soaked glutinous rice on a clean cloth. To make the glutinous rice more thorough, insert some vent holes with chopsticks and boil the water for 25 minutes.

4. This is cooked rice that has been steamed and translucent.

5. Put the steamed glutinous rice into a clean container without water and oil. Use your hands with clean and non-raw water to disperse it. Let it cool. Do not touch your hands. Warm it up. Too hot will scald the koji to death and fail. Don’t be too cold. Up. It is enough to melt the koji while cooling the rice.

6. This is the 8-gram Angie Sweet Liquor I bought from Taobao.

7. For half a catty of rice, I used 1 gram of koji and put it in a clean, water- and oil-free bowl.

8. Add a bowl of cold boiled water to melt the koji. Now I have a little bit of water in this picture, but I added some later, and together there is such a small bowl of boiled water.

9. Pour the melted distiller's koji water into the warm dried glutinous rice, break the glutinous rice again with your hands, don’t have the sticky rice, make sure that each grain of rice is covered with the distiller’s koji water, and beat it with your hands The scattered rice is compacted, and a small hole is punched in the middle to make it easier to see the drinks.

10. After pressing, cover with plastic wrap and seal.

11. I put a lid on the glass bowl again, and covered it with a quilt to keep it warm, the temperature is high, and the fermentation will be faster. The room temperature in my house is now 25 degrees, so I still covered it with the quilt. On the first day, I opened the cover and looked through the plastic wrap. There was not much change. My heart was still beating. Although failure is the mother of success, I am still afraid of failure! I went to see again the next day. There was a little bit of water from the bottom of the bowl, but I still didn’t know what to do. I was still scared, afraid that I would not be able to drink, or the rice would be broken. I was entangled. It's a failure, don't regret it, just take it as a study!

12. This is the third day of fermenting glutinous rice, and I have forgotten it a bit. After dinner, I suddenly thought of this baby of mine, after finishing packing, hurry up to see it, ah! It's a success, the wine is out. When I opened the lid, although it was sealed with plastic wrap, there was still a sweet smell of wine coming out, hahaha, I am so happy, the temperature in my house is not too hot, I didn't put it in the refrigerator, and continued to ferment for the whole night, trying to get more alcohol. I can drink the glutinous egg soup tomorrow morning. When I get up early, I will put it in the refrigerator and stop the fermentation. If it is left outside, it will continue to ferment and the rice will not be so sweet! Hee hee (*¯︶¯*), the remaining half a catty of rice will be made next time, and there will be no need to go to the supermarket to buy ready-made glutinous rice wine, oh~Yeah~