Fujian Green Wine

Name: Fujian Green Wine
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 5000g Glutinous rice; 5000g pure water; 200g Mao Qu; 400g Red Yeast Rice

by Caoxi pig

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

All provinces and cities have their representative wines. When you mention a certain wine, you can immediately associate its origin, such as Shanxi Fenjiu, Shaoxing rice wine and so on. When it comes to Fujian, it is naturally green wine. According to legend, Green red wine was presented to the palace by folk beauty on the day when the capital of the King of Minyue was built. Green red wine is known as the authentic Min-style yellow wine, mainly because of its complex brewing process and the rich, mellow and nutritious wine. Green red wine is different from ordinary rice wine and yellow wine. It is made of red yeast rice, glutinous rice, and water. The color is green and red, and the mouth is very soft, but the wine has great stamina. If it is aged green and red, it is easy to get drunk after three or five bowls. . At the same time, green wine is often used for sacrifices, confinement for parturients, banquets, and daily cooking. Fuzhou people have always preferred green red wine, so green red wine is always available at home, brewed or purchased at home. Qinghong is usually brewed in winter, and the family usually starts to make wine around the winter solstice. Since childhood, every winter solstice, I have seen my parents at home busy preparing to brew green red, and they can drink new wine during the Chinese New Year. In recent years, I have also brewed green red at home. Although the craftsmanship is not as good as that of my mother, it is more mellow than the green red bought outside. The remaining lees after the green wine is brewed can be used to make lees, fish, or pickled lees and salted eggs. It is especially delicious. I will teach you how to use lees for cooking in future blog posts.

Ingredients

Fujian Green Wine

1. Pour the glutinous rice into the basin, wash it three times, drain off the water

2. Pour an appropriate amount of water and soak for one night or most of the day

3. Bring the purified water to a boil, let it cool, and pour it into the jar of green wine to be marinated

4. Drain the soaked glutinous rice and set aside. Spread gauze on the steamer, pour the drained glutinous rice into the steamer and spread it evenly

5. Cover and steam until the glutinous rice is cooked, then turn off the heat. Pour the steamed glutinous rice into a pot and let cool to about 30 degrees

6. Mix Mao Ye and Red Yeast

7. Pour into the pot with glutinous rice

8. Mix the glutinous rice with the koji

9. Wrap the mixed glutinous rice with koji into a rice ball shape and put it in the wine jar

10. Put it to the place where the wine jar is about eighth full, and place it in a cool place with a lid.

11. In the first week, the koji and glutinous rice will start to ferment and will fill up to the mouth of the wine jar.

12. At this time, use a clean, oil-free and water-free spoon or a wooden pusher to press down the full glutinous rice to its original height.

13. When the fermented glutinous rice is no longer full to the mouth of the wine jar, there is no need to press it again. This process is about 10 days later. At this time, seal the mouth of the wine jar and do not open it arbitrarily, so as not to affect the fermentation.

14. After 45 days, the green wine is ready to drink. Of course, the longer the wine is, the more fragrant the wine is.