In southern cities, at breakfast, everyone loves to drink a hand-brewed drink, which is made with eggs, glutinous rice wine, white sugar and boiling water. Beat the eggs into a bowl first, then add boiling water along the edge of the bowl, then add 2 tablespoons of glutinous rice wine and a pinch of sugar, this drink, in Wuhan, Hubei Province it is called eggnog.
The main raw materials of eggnog are eggs and glutinous rice wine, and the price of the drink brewed in this way is not cheap, some sell for 3 yuan a bowl and some sell for 4 a bowl. Wuhan people love to eat hot dry noodles for breakfast, with noodles or fritters, they will have another bowl of eggnog, after eating hot dry noodles, a bowl of eggnog to the stomach, full of food, the body is also warm.
Because everyone loves eggnog, so, in Hubei, there is also the habit of making rice wine at home, and now in the fast-paced life, everyone will buy bottled rice wine in the supermarket, compared with home-brewed rice wine, the taste is slightly less interesting.
Every spring and summer, it is very suitable for making rice wine at home, making it once, refrigerating it in the refrigerator, basically eating it for a week, and most importantly, making rice wine at home, you can choose the right glutinous rice, brew your favorite flavor, and even add some fruit to enrich the taste of rice wine, and the most important thing is that there are no additives.
Many housewives have also tried to brew rice wine at home, but after practice, most of them have given up, and the problems encountered are very similar, either the rice wine is not produced enough, or the taste of the rice wine is not sweet enough. If you stumble upon this graphic and you still have the idea of making rice wine at home, this graphic may help you. The following is an introduction to my method of making rice wine at home, and some tips in the process of making rice wine, so that you can make rice wine with higher purity, stronger aroma, and without any additives at home.
1. First of all, let me explain to you, the difference between rice wine and mash?
Rice wine is also called sweet wine, sake brewing, mash grains, wine brewing in the north is generally called sweet wine or rice wine, the raw material is glutinous rice or rice, steamed and mixed with fermented wine. Fermentation is a special microbial yeast, after many days of fermentation, rice wine can be made, the brewing process is simple, the taste is mellow and sweet, the alcohol content is also low, very low, so it is deeply loved by everyone.
In real life, if you can't buy it in large supermarkets and souvenir stores, you can directly search for the keyword "wine yeast" on the Internet, and you will be recommended to many related stores, and you can choose the right online store according to your personal buying habits.
If you often make pasta at home, you will definitely use the yeast that must be used when making noodles, it is actually similar to wine fermentation, both are natural leavening cultures, wine fermentation is used to make sweet wine, and yeast is used to ferment pasta, such as steamed buns, etc., so that these pasta are more fluffy and elastic.
Often, where you buy yeast for making dough, you can buy the fermentation you need to make rice wine.
The second thing that makes everyone wonder is that it is not easy to understand the difference between rice wine and moromino?
In the eyes of many consumers, rice wine and moromi are basically the same, but in fact, there is still a big difference between them?
First of all, we must have such a concept, rice wine has a more general name in the liquor, rice wine in ancient times actually refers to rice wine, before the ancient modern liquor, the rice wine in everyone's mind is actually rice wine, rice wine needs to be aged. Therefore, the color of the rice wine that has just been brewed is whiter, and the color slowly turns yellow with the extension of the storage time.
The process of modern liquor is represented by distilled liquor, so everyone gradually forgets about rice wine, and today's liquor generally refers to distilled liquor brewed from various grains.
But in ancient times, the wine everyone drank was actually rice wine, the old wine was called rice wine, and the newly brewed rice wine was called baijiu. When you understand the difference between rice wine and sake brewing, you must first understand what rice wine refers to in ancient times.
At present, rice wine and mash grains actually refer to the same kind of food, you can call it sweet wine, rice wine, mash grains, sake brewing, etc., aside from the rice wine brewed from rice raw materials, this rice wine will be distilled to make grain wine, that is, high liquor, with an alcohol content of at least around 42 degrees, which is not the scope of our discussion today.
You can understand it this way, rice wine is a drink, the alcohol content is very low, its raw material is glutinous rice, there is no distillation process, the use of sweet wine yeast for fermentation, then this drink, can be called rice wine, can also be called mash, or wine.
Under the premise that rice wine is a drink with very low alcohol content, rice wine and mash are completely different in the form of sale, the brewed puree and glutinous rice residue are separated, and the puree is poured into the container and sold separately, this is the common rice wine in everyone's mouth, this rice wine is a drink, it is not wine, and the alcohol content is very low.
The sale form of mash is to pour a part of the puree with a part of the fermented glutinous rice into a container and sell it to consumers, and the product of the fermentation of glutinous rice purchased in this form of sale is called mash.
Second, the method of homemade rice wine, one pound of glutinous rice out of 4 pounds of wine
It is still necessary to prepare the round grain glutinous rice, the container needed to brew the rice wine, and the rice cooker for steaming the glutinous rice. The rice cooker should be brushed clean to be oil-free, chilled several bottles of mineral water or purified water, and finally a small bag of sweet wine koji for brewing rice wine needs to be prepared.
1. Select round-grained glutinous rice, rinse it repeatedly in clear water, put it in a container prepared in advance, add water that has not been glutinous rice, soak it for 4-6 hours, and soak the glutinous rice thoroughly.
2. If you are in a city where the weather is relatively hot, it is best to put the glutinous rice in the refrigerator when soaking it, so as to prevent the glutinous rice from becoming sour and spoiling during the soaking process due to the hot weather.
3. After the glutinous rice is soaked, clean the rice cooker to achieve an oil-free state, and then you can steam the soaked glutinous rice according to the method of cooking rice on weekdays to make glutinous rice. The only thing that is different from cooking rice in our daily life, steaming glutinous rice to make rice wine, the water in the steamer should be less put, after the glutinous rice is steamed, because of the lack of water, the glutinous rice shows a grain of state, so that it is convenient for the brewing of rice wine.
4. After the glutinous rice is steamed, put it out and put it in a container prepared in advance, then our chilled mineral water will take effect, put in an appropriate amount of chilled mineral water, one is to cool down the glutinous rice, and the other is to stir quickly, so that the steamed glutinous rice remains loose at the same time, and returns to the state of one grain at a time.
5. Sweet wine koji is purchased on the Internet, usually packaged in small bags, sprinkled on top of the cooled glutinous rice, stirred evenly, so that each grain of glutinous rice can be coated with sweet wine koji.
6. Flatten the glutinous rice in the container, in the middle of the glutinous rice, press a small dimple with a clean and oil-free rolling pin, cover it with plastic wrap, put it in a cool and ventilated place, wait until the glutinous rice ferments, about 4-5 days, the small dimples pressed out can be made of wine, and wait until the glutinous rice floats on top of the liquor, which means that the rice wine is brewed.
3. What are some tips for making homemade rice wine?
The brewing method of rice wine has been clearly introduced to you, but you must have doubts when you see this, when brewing rice wine and mash, how much glutinous rice, how much sweet wine koji, how much mineral water need to be prepared, and what is the ratio between them?
1. 600 grams of glutinous rice, 6-8 grams of sweet wine koji, mineral water or purified water, you can prepare a little more according to the amount of glutinous rice, about 600-700 ml of mineral water.
2. Homemade rice wine, it is best to choose round glutinous rice, do not use long-grain glutinous rice, long-grain glutinous rice is also called indica glutinous rice, round glutinous rice is also called japonica glutinous rice, from the perspective of nutritional value, the nutritional value of round glutinous rice is higher, in addition to containing protein, fat, sugar, calcium, phosphorus, iron and other substances, round-grain glutinous rice also contains vitamin B2 and hydrochloric acid, which is more nutritious, of course, long-grain glutinous rice can also be used to make rice wine, but round-grain glutinous rice is more suitable.
The reason for using round glutinous rice to make rice wine is that round glutinous rice has a higher sweetness and does not regenerate like long glutinous rice, and at the same time, the fermentation time of long-grain glutinous rice is longer, and the taste of rice wine made from round glutinous rice is sweeter.
In addition, you should know that long-grain glutinous rice is usually used to make various pastries and snacks, such as rice cakes, glutinous rice balls, etc., while round-grain glutinous rice is usually used to wrap zongzi, under normal circumstances, the yield of round-grain glutinous rice is low, and the price is more expensive, while the price of long-grain glutinous rice is cheaper because of its high yield.
3. The first step in brewing rice wine is to soak the glutinous rice completely, 4-6 hours, soak until you gently pinch the glutinous rice with your fingernails, which can be easily crushed, which means that the glutinous rice is completely soaked, which is very important.
4. The reason why you add more pure water or bottled mineral water than the amount of glutinous rice is that if you use raw water directly, it will deteriorate during the fermentation process, and it is simpler to use bottled mineral water.
5. The reason why the steamed glutinous rice is put into the chilled bottled mineral water is to cool down the glutinous rice and the temperature drops to more than 30 degrees, that is, it is most appropriate to put in sweet wine koji if the temperature is too high, because if the glutinous rice is put into sweet wine koji when the temperature is too high, or directly kill the yeast, then it will not be able to ferment.
6、 When digging a small dimple in the middle of glutinous rice, it is best to add a little high liquor, which can play a role in sterilization and disinfection, can accelerate fermentation, and the aroma of wine will be more intense, the fermentation time is usually 4-5 days, but it is worth spring, if it is winter, the temperature is low, it will take 3-7 days, if it is summer, the temperature is high, it will take 1-3 days, if you have a yogurt machine for making yogurt, its temperature is constant, you can almost learn from the fermentation time of spring, 4-5 days, the disadvantage of the yogurt machine is that the capacity is small, but the temperature during fermentation can indeed be guaranteed。
7. When brewing rice wine, it is not necessary for everyone to prepare a larger container, this container is best cleaned first, so that it is oil-free, and then disinfected with boiling water, dried in the sun, so that it is waterless and oil-free, before brewing, add a little high liquor, disinfect the large container again, let the liquor contaminate every angle of the container, and then pour out the liquor, so that the treated container, in the process of brewing, there will be mildew and deterioration.
8. As introduced to you above, it is best to choose round-grain glutinous rice, and the brewed rice wine will be full of sweetness, so in the brewing process, do not add additional white sugar, sweet wine koji will produce more sugar in the process of hairspray, and adding sugar will make the rice wine too sweet.
At the end of writing, I would like to say a few words, when making homemade rice wine, keep in mind "1 bubble, 2 steaming and 3 rubbing", the good wine is sweet and fragrant, not easy to deteriorate, and finally summarize for you, what is "1 bubble, 2 steaming and 3 rubbing"?
Glutinous rice should not be steamed directly in the pot, it needs to be soaked for 4-6 hours, soaked until soaked until the glutinous rice is gently pinched with a fingernail, which can be easily crushed, which is "1 bubble".
"2 steaming" is easier to understand, directly use the rice cooker at home to steam the soaked glutinous rice, steamed into glutinous rice, it is best to put less water, to ensure that the steamed glutinous rice is a grain of state.
"3 rubbing" refers to the fact that after the glutinous rice is steamed, the rice grains are rubbed while adding mineral water, so that it can be guaranteed to be in a clear state, so that it is easy to ferment and can better produce wine.
I like to express my love with food, I believe that giving love is the best way to make myself happy, and I deeply believe that food is the only way to soothe people's hearts. If you like my food pictures and texts, please like, collect, comment, and forward!