People who like to eat sake and stuffed dumplings will definitely miss it. The method of sake dumplings is quite simple, as long as you buy the ingredients you need to use, and then follow the steps to make them step by step, you can do it, there is no technical content. Want to know how sake is brewed and how to make tangyuan? Let's take a look.
Practice 1
Ingredients
Glutinous rice balls (pearl balls, small rice balls without filling) 250 grams, sake brewing (mash) 200 grams, goji berries a number.
seasoning
Rock sugar, corn starch to taste.
Preparation method
1. Wash the glutinous rice, add three bowls of water to two bowls of rice, and cook according to the usual method of cooking rice. It is also said that glutinous rice is soaked for 3-6 hours and then steamed in a steamer basket. It is also possible to use general rice.
2. Crush a small piece into a fine powder. It is also said that the liquor is melted in water.
3. When the glutinous rice has cooled to below 40 ° C, put it in a container (it can also be left in the pot), do not leave too many gaps, but should not be compacted. One or more shallow pits can be dug into the surface.
4. Sprinkle the liquor powder or solution evenly on the surface of the glutinous rice. It is also said that the alcoholic powder or solution is mixed evenly in rice. Containers can be tightly covered, for example with plastic wrap (but with a small amount of air.) )
5. Keep warm at 35-37 °C, depending on the depth of the container, one and a half to two days can be eaten. If there is no thermal insulation condition, fermentation can be completed at room temperature of about four or five days. Too high a temperature will affect the reproduction of edible mushrooms.
6. The mash should be eaten as soon as possible or refrigerated, otherwise excessive fermentation will make the rice empty and the wine taste too heavy and affect the flavor.
Tips
1. The utensils, containers, etc. to be used in the process of making wine are first rinsed and disinfected with boiling water, and then dried with kitchen paper towels or clean towels.
2. Avoid oil contact during the production process, even if you go to observe the fermentation situation, it is best to wash your hands first.
3. Do not frequently open the container and plastic wrap observation, about 12-24 hours to observe once, too frequent to open the container, easy to bring in bacteria, mold leads to production failure.
4. The fermentation time can be adjusted according to the actual situation.
5. The fermentation process is to make sake at room temperature of about 20 degrees, the recording process, the temperature is different, the warmth measures are different, the time and the degree of fermentation will be different.
Practice two
material
100 grams of glutinous rice, about 1 gram of koji.
method
1. After cleaning the glutinous rice, it is best to soak the rice overnight.
2, put the soaked rice into the plate, it is best to sprinkle some water to prevent steaming, sandwiching.
3: Heat on medium heat and steam in cold water for about 20 minutes.
4: Steam the rice until slightly cool.
5, put the steamed rice into the yogurt machine container (my yogurt machine temperature is not very high, to make yogurt also need to separate the hot water effect is good, so I can do sprinkling I can not put hot water. Or put some cool water to reduce the temperature of the yogurt machine after it is energized).
6: Add koji, stir well and dig a small hole in the middle.
7, yogurt machine cover good cover, good electricity, fermentation for about 24-36 hours, a day after a look, if the fermentation becomes sour, do not power up again.
8, and then put the fermented wine in the refrigerator refrigerator, about three or five days later to eat, because this time is not sweet, to slowly refrigerate fermentation until sweet and then eat Oh.
Approach three
Koji, glutinous rice, stable fermentation conditions of about 30 °C.
1. Soak the glutinous rice with water for half a day, rinse it clean, then steam it into rice, put water in the steamer, put a layer of gauze on the steaming drawer, and boil the water until there is steam.
Put the glutinous rice on a cloth and steam it ( about an hour, just taste it yourself ) , taste the texture of the glutinous rice , if the rice grains are hard, sprinkle some water and mix it for a while.
After steaming, put it into a container for fermentation (rice cooker, soup pot or plastic or glass container), stir it with a spoon a few times, cool it to a temperature that is not hot (about 30 use medium temperature fermentation, rice is too hot or too cold, will affect the fermentation of koji).
2. Mix the koji, use a spoon to spread the glutinous rice evenly, sprinkle the koji evenly on the glutinous rice (leave a little bit of koji to use last), and then use the spoon to turn the glutinous rice, the purpose is to mix the koji as evenly as possible. That's it.
Practice four
Appropriate amount of glutinous rice flour, pumpkin, homemade sake brew, sugar, water.
1: Peel the pumpkin, wash and cut into small pieces, microwave for 4 minutes until soft.
2. After removal, press into mud while hot.
3, add glutinous rice flour in batches (pumpkin water content is rich, the amount of glutinous rice flour added can be a ball) Knead into soft and hard moderate and non-sticky powder balls.
4: Gently rub the powder dough into long strips, then secluded into small pieces.
5: Rub the cut small powder into small rounds and set aside.
6: Bring water to a boil in a pot and add small balls to cook until floating.
7: Add an appropriate amount of sake and cook together.
8: Add an appropriate amount of sugar and stir well.
9: Take a little glutinous rice flour, mix well with a little water, add it to the pot and stir well, turn off the heat after opening.
Glutinous rice syrup is added to increase the consistency of sake brewing.
Practice five
1 small bowl of red beans, 1 small bowl of dumplings, sake brew (add as you like).
1. Soak the red beans overnight in advance.
2: Put an appropriate amount of water in the pot, bring to a boil, add red beans, turn to low heat and cook for one hour.
3: Add the quick-frozen dumplings and continue to burn for half an hour.
4. Add sake and stir well.
1, small rounds can also be made with glutinous rice flour, but in fact, buy quick-frozen small dumplings directly from the supermarket is convenient and the price is not expensive.
2, if you like sweets, you can add some brown sugar, but the wine itself is sweet, and you can not put it.
Conclusion: The above is the method of sake stuffed dumplings introduced to you, and you all understand it. This is really excellent for people who like to eat sake stuffed dumplings. After reading the above method of sake brewing and the method of sake brewing tangyuan, you can start to prepare it if you want to eat it.