Lazy Version of Homemade Fermented Rice
by Rice fish
Favorite
Difficulty
Easy
Time
48h
Serving
2
It's been almost a year since I made a homemade wine. It's getting colder and colder. In the cold morning, come to a bowl of wine-stuffed egg soup to dispel the cold and warm your stomach. Drinking it every day will not be bored. As winter is approaching, I will share the lazy version of the homemade wine made by myself with everyone.
The traditional method is too cumbersome for me, soaking for a long time, steaming for 30 minutes, and then pouring over, there is no motivation to do this step. It is undeniable that this step is safer for making fermented rice with glutinous rice.
The first thing you want to make a good brew is to make loose and well-ripe rice. Why do traditional methods use glutinous rice? Because the content of glutinous rice amylopectin is nearly 100%, it is not easy to age, which is good for Rhizopus to decompose into glucose. But if glutinous rice is cooked in an electric rice cooker or pressure cooker, it is difficult to cook loose rice, so I choose to use northeast rice (that is, japonica rice). Japonica rice contains nearly 90% amylopectin, which is higher than southern indica rice. . It is relatively easy to cook suitable rice with japonica rice. It is relatively easy to cook loose rice with a rice cooker, but my family only has an electric pressure cooker, so I had to use an electric pressure cooker to test it. From the beginning of soaking the rice and then steaming it to the present, it is directly boiled with water. M, the steps are simplified a lot.
The second step in making fermented rice is fermentation. The temperature of about 30 degrees is most suitable for the propagation of Rhizopus, and it is easier to operate successfully with a rice wine machine, because the temperature is well controlled, and the machine fermentation takes less time than room temperature fermentation. The rice is cool to about 30 degrees Celsius to add koji. If it is not well controlled, it is better to cool it a little bit instead of hot. The cooked rice should not be left for a long time to prevent the rice from aging. Rhizopus in the early stage of fermentation requires an aerobic environment, and in the later stage, the yeast converts glucose into alcohol under anaerobic conditions, so water can be added in the later stage (on the other hand, the reason is that less water is released when cooking rice, which is not conducive to later fermentation). Fermentation at room temperature in summer is fine, and a radiator in winter is also fine. I personally recommend buying a yogurt rice wine machine (or other appliances with this function), 1.5L is better.
If you understand the principles of brewing, you can do more with less. It is recommended that novices try pure rice for the first time. The following is the method of adding some black rice. "
The traditional method is too cumbersome for me, soaking for a long time, steaming for 30 minutes, and then pouring over, there is no motivation to do this step. It is undeniable that this step is safer for making fermented rice with glutinous rice.
The first thing you want to make a good brew is to make loose and well-ripe rice. Why do traditional methods use glutinous rice? Because the content of glutinous rice amylopectin is nearly 100%, it is not easy to age, which is good for Rhizopus to decompose into glucose. But if glutinous rice is cooked in an electric rice cooker or pressure cooker, it is difficult to cook loose rice, so I choose to use northeast rice (that is, japonica rice). Japonica rice contains nearly 90% amylopectin, which is higher than southern indica rice. . It is relatively easy to cook suitable rice with japonica rice. It is relatively easy to cook loose rice with a rice cooker, but my family only has an electric pressure cooker, so I had to use an electric pressure cooker to test it. From the beginning of soaking the rice and then steaming it to the present, it is directly boiled with water. M, the steps are simplified a lot.
The second step in making fermented rice is fermentation. The temperature of about 30 degrees is most suitable for the propagation of Rhizopus, and it is easier to operate successfully with a rice wine machine, because the temperature is well controlled, and the machine fermentation takes less time than room temperature fermentation. The rice is cool to about 30 degrees Celsius to add koji. If it is not well controlled, it is better to cool it a little bit instead of hot. The cooked rice should not be left for a long time to prevent the rice from aging. Rhizopus in the early stage of fermentation requires an aerobic environment, and in the later stage, the yeast converts glucose into alcohol under anaerobic conditions, so water can be added in the later stage (on the other hand, the reason is that less water is released when cooking rice, which is not conducive to later fermentation). Fermentation at room temperature in summer is fine, and a radiator in winter is also fine. I personally recommend buying a yogurt rice wine machine (or other appliances with this function), 1.5L is better.
If you understand the principles of brewing, you can do more with less. It is recommended that novices try pure rice for the first time. The following is the method of adding some black rice. "
