Sake brewing, known as Li in ancient times, is a traditional Chinese specialty wine. Also known as mash and sweet rice wine, the method is very simple, steamed glutinous rice mixed with sake koji, fermented and called rice wine.
Sake is delicious, sweet, less alcohol content, can be drunk alone, can also be used as breakfast, can be used as dinner, can be made as afternoon tea, can also be made as a separate small dessert, with tangyuan, eggs, etc., simple and delicious.
Osmanthus wine, as the name suggests, is sweet and pure, and there is a faint fragrance of osmanthus flowers in the wine with a soft wine aroma. The difference from the sake I ate as a child is the volume and the aroma of osmanthus flowers.
When I was a child, glutinous rice steamed a large pot, the aroma is fragrant, as a wine rice with wine koji mixed, after the fermentation process, the adults' aperitif rice wine has, we children can not eat rice wine, at most a small sip, the most important thing is to like the freshly steamed glutinous rice balls.
Steamed glutinous rice is of course indispensable to the super powerful steamed rice barrel, only with this steaming, the taste of glutinous rice is fragrant. When I was a child, I saw an enhanced and enlarged version, and this time in order to make osmanthus sake brewing, I specially started a mini version of the wooden rice barrel.
Of course, in addition to cooking tools, we also have to do preparatory work, the first is to soak the glutinous rice, try to soak it for 1 night, and soak the glutinous rice to the point where it can be crushed by hand.
It takes the power of time and water here, and just as glutinous rice koji is mixed and fermented into sweet rice wine, it is also the power of koji and time.
The proportion of koji can refer to the koji instruction manual, and when rice wine is seen in the dimple in the middle, it means that the fermentation has been successful.
Because it is homemade, if you can't finish drinking, remember to put it in the refrigerator to refrigerate, you can make osmanthus rice wine tangyuan, osmanthus rice wine stewed eggs and so on. Let's try it.
Steamed rice barrel household size hotel rice barrel steamed glutinous rice ball wood steamed wooden steamed wooden barrel rice barrel steamed ¥61 purchase
<h1 class="pgc-h-arrow-right" > osmanthus wine</h1>
- step1 -
Soak 800 grams of glutinous rice in water overnight, if not soaked in advance, at least soak for more than 4 hours, remember to change the water twice, soak the glutinous rice drain.
- step2 -
Prepare steamed rice barrels, pour glutinous rice into steamed rice barrels, and use chopsticks to make a few holes, making it easier to steam.
- step3 -
Cover and steam, boil water and steam for 30 minutes. Steam for about 20 minutes, add 50 ml of cold boiled water, use chopsticks to pry the rice loose, and steam for another 10 minutes, so that the purpose is to make more sake.
- step4 -
After steaming, pour out the sticky rice and spread it out with chopsticks to cool until it is not hot.
- step5 -
Prepare 150 ml of cold boiled water and 8 grams of koji, first add about 7 grams of koji until the cold boiling water is stirred, leave 1 gram for later.
At present, the common wine songs on the market are Angel Sweet Wine, as well as wine koji cakes, and the wheat bran songs we used when we were children. Nowadays, Angel sweet wine song is the most commonly used, don't buy white wine song
Angel Sweet Wine Koji Home Sweet Type 8g*10 Pack Rice Wine Koji Mash Household Rice Wine Yeast Cake Glutinous Rice Wine ¥8 Purchase
- step6 -
Sprinkle the koji water evenly on the cold glutinous rice, and use chopsticks to mix the glutinous rice evenly so that each rice can be evenly dipped in the koji water.
- step7 -
Prepare a water- and oil-free container, put the mixed glutinous rice into the container, roll it out with a spoon, and sprinkle the remaining 1 gram of koji powder evenly on the noodles.
- step8 -
Then sprinkle a layer of dried osmanthus flowers on the surface, so that the rice wine will have a faint aroma of osmanthus flowers, and dig a small dimple with chopsticks in the middle, so that it is more convenient to see the amount of wine.
Then cover with plastic wrap seal, and then cover the lid, keep between 22 degrees and 25 degrees, fermentation to 48 to 72 hours, if it is winter needs to be insulated fermentation for 4 to 5 days to produce wine.
- step9 -
The longer it is placed, the more wine is brewed, the longer the fermentation time, the higher the degree of the wine, and the summer is generally about 48 hours, and the sweetness is just right.
- step10 -
After the sake is ready, you can eat it directly, you can also eat boiled eggs, you can also eat it as a confinement, and you don't miss it if you like it.
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There is a folk saying that people with dimples on their faces are born with alcohol. This may be the reason why both dimples and sweet rice wine can make people feel sweet.
Freshly made osmanthus sake, which combines the aroma of osmanthus flowers with the fresh sweetness of rice wine, is really a very good food enjoyment and worth tasting.
<h1 class="pgc-h-arrow-right" > Kikuko Monogatari</h1>
Osmanthus sake brewing is kikuko's sister Cooking's 696th delicious dish, and the following points are emphasized:
1, the process of fermentation of rice wine, if the mold, it means that the fermentation failed, do not eat, can only review the experience, the next time will be successful.
2, do not put too much wine koji, put too much wine koji will be sour, but also lead to failure, according to the proportion of instructions, different brands of wine koji, the dosage must also be the same.
3, the container of fermented sweet rice wine must be guaranteed to be anhydrous and oil-free, the mold mentioned above may not have done this, and there is also a relationship to frequently uncover the sealing film to view.
Finally, the sweet rice wine should be sealed and stored, which can be refrigerated, and you must try the beautiful taste of this childhood in summer and autumn. Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
This graphic work is the original of Kikuko Food, every picture and every paragraph of text is carefully taken and written, and I am willing to grow together with you and live a healthy life. Your attention, forwarding and commenting are the greatest encouragement and support for Sister Juzi, it is strictly forbidden to copy, steal pictures, and infringe on bad self-media accounts, and the author reserves the right to pursue legal responsibility.