Learn How to Cook with My Mother—— {rice Brewed Rice}

Name: Learn How to Cook with My Mother—— {rice Brewed Rice}
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Koji; Some Cool white open

by lizkitchenlife

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

There used to be a tall mahogany closet at home, with doors open on both sides, and the door in the middle can also be opened. There were two upper and lower latches and a large mirror inlaid with it. At that time, it was called "wearing a closet". Although it is not as magical as the wardrobe in "Narnia", it is still very attractive to me as a little girl. The neatly stacked satin bed quilt, the various styles of mother's dresses hung in sequence, and many more All kinds of accessories that mom likes. . . When my mother is not at home, I always try to open it, look, smell, and feel very satisfied~

At that time, my mother would make the rice wine to eat, just put it in this cabinet and wait for it to ferment quietly... Wait and wait, wait until the lid can be opened, and a strong smell of wine will come out. Eat the rice wine. It tastes glutinous, sweet and intoxicating, it is an unforgettable taste.

I always feel that the homemade rice wine is tasteful enough and sweet enough. It can be fermented continuously at a time, and a lot of rice wine can be produced. You can drink it with eggs, or mix it with a spoonful of honey after iced. It tastes wow~~~~~~~

(The ingredients will not lie, the taste will not betray)"

Ingredients

Learn How to Cook with My Mother—— {rice Brewed Rice}

1. Wash the glutinous rice and soak for one night or one day~

Learn How to Cook with My Mother—— {rice Brewed Rice} recipe

2. Put it on the pot and steam it, then let it sit for five minutes. Spoon it into a clean container and let it cool to your hands.

3. Stir in the koji evenly

4. Mix well and put it into a sealable clean, oil-free and water-free container. Dip it in a cold white and press it slightly, poke a round hole in the middle to the end, and sprinkle some koji on the rice noodles and the hole.

5. Pour in the cold and stir until it is about 2 cm above the rice noodles, then cover with a layer of plastic wrap and seal to preserve and ferment. Note that the temperature is kept at 30°.

6. Don’t stuff the container too full, because the glutinous rice will continue to ferment, and it will overflow if it’s too full.

7. The clear pure rice wine is completely water-free

8. After chilling, add a spoonful of honey to quench the heat and thirst!

Tips:
The fermentation time should be at least one day. If it’s winter, cover it with a thick thing for a day, depending on the fermentation situation, decide whether to continue to cover it. If the room temperature is very low, you can use warm water to help keep it warm in the summer, but it should be wrapped in a thin cloth to avoid The standard for judging whether the fermentation is good by light fermentation is: the whole fermented glutinous rice layer is lifted up and gently shaken. The glutinous rice pieces are firm together and can shake. If you are not sure about the first time, you can use clean, oil-free and water-free Taste the taste with the spoon, and continue to ferment if it is not enough.