Homemade glutinous rice wine (super juicy)


Homemade glutinous rice wine (super juicy)
Homemade glutinous rice wine (super juicy)
Homemade glutinous rice wine (super juicy)

Jiuniang tastes sweet and mellow, with a soft texture, rich rice aroma and elegant wine aroma. It can be eaten in a variety of ways, both hot and cold, to meet the needs of different taste buds: Refreshing cold drink: Eat it after chilling, it is refreshing and greasy, and it is an excellent choice for cooling off in summer. Cold eating: My favorite caramel ice powder Jiuniang glutinous rice balls, ice milk Jiuniang, ice Jiuniang coffee, etc., I love the feeling of slight smoke~~~ Hot food: The heated Jiuniang is warm and nourishing, suitable for eating in cold weather or when you need to warm up (such as brown sugar Jiuniang eggs, Jiuniang dumplings, etc.). Storage: It is recommended to store it in the refrigerator, and the shelf life can reach 1 month. In the low temperature environment of the refrigerator, Jiuniang will continue to ferment slowly. After being stored for more than 1 month, the wine flavor will be more rich and mellow. At this time, Jiuniang is especially suitable for cooking with eggs and glutinous rice balls. The dessert cooked out is full of wine aroma, rich taste, warm body and stomach. Drinking taboos: Although fermented glutinous rice is delicious, it contains a certain amount of alcohol. Therefore, pregnant women, breastfeeding women, people who are allergic to alcohol and children should not consume it.

Ingredients

Steps

  1. Notes on making fermented glutinous rice: 1. Hygiene requirements: Keep the whole process oil-free, all containers must be strictly disinfected, and it is recommended to boil them in boiling water. 2. Fermentation management: During the fermentation period, do not open the container to check it at will to avoid the glutinous rice from coming into contact with oxygen and producing small black spots. If you want to observe, you can cover the surface of the container with plastic wrap so that you can observe it through. For successfully fermented glutinous rice, the glutinous rice will be completely separated from the edge of the container and the whole can be shaken. 3. Time and temperature control: If the fermentation time is too long, it may be that the temperature is insufficient, and the finished product is easy to sour. If the fermentation time is too short, the wine taste will be too strong usually because the temperature is too high.
    Notes on making fermented glutinous rice: 1. Hygiene requirements: Keep the whole process oil-free, all containers must be strictly disinfected, and it is recommended to boil them in boiling water. 2. Fermentation management: During the fermentation period, do not open the container to check it at will to avoid the glutinous rice from coming into contact with oxygen and producing small black spots. If you want to observe, you can cover the surface of the container with plastic wrap so that you can observe it through. For successfully fermented glutinous rice, the glutinous rice will be completely separated from the edge of the container and the whole can be shaken. 3. Time and temperature control: If the fermentation time is too long, it may be that the temperature is insufficient, and the finished product is easy to sour. If the fermentation time is too short, the wine taste will be too strong usually because the temperature is too high.
  2. Soak 750 grams of glutinous rice the night before.
    Soak 750 grams of glutinous rice the night before.
  3. Place gauze in the steamer and turn on the heat to steam. Bring the water to a boil and steam for about 30 minutes until the fish is cooked. Remove from the steamer and let it cool.
    Place gauze in the steamer and turn on the heat to steam. Bring the water to a boil and steam for about 30 minutes until the fish is cooked. Remove from the steamer and let it cool.
  4. Let the glutinous rice cool down to 28-30 degrees.
    Let the glutinous rice cool down to 28-30 degrees.
  5. Disinfection: Clean the basins for yeast water and fermented rice wine, add plenty of boiling water and soak for about 10 minutes to thoroughly disinfect them.
    Disinfection: Clean the basins for yeast water and fermented rice wine, add plenty of boiling water and soak for about 10 minutes to thoroughly disinfect them.
  6. Add 1 grain of wine yeast to 1000 grams of water at 28-30 degrees, soak it for a while and rub it with your hands to mix it better with glutinous rice.
    Add 1 grain of wine yeast to 1000 grams of water at 28-30 degrees, soak it for a while and rub it with your hands to mix it better with glutinous rice. Add 1 grain of wine yeast to 1000 grams of water at 28-30 degrees, soak it for a while and rub it with your hands to mix it better with glutinous rice. Add 1 grain of wine yeast to 1000 grams of water at 28-30 degrees, soak it for a while and rub it with your hands to mix it better with glutinous rice.
  7. Clean your hands, put on gloves, put the cooled glutinous rice into the container, press it slightly (important), otherwise it will be undercooked, and pour in the koji water.
    Clean your hands, put on gloves, put the cooled glutinous rice into the container, press it slightly (important), otherwise it will be undercooked, and pour in the koji water.
  8. Cover with plastic wrap and ferment in a constant temperature environment of 30 degrees for 48 hours. There is a lot of water at this time, but it doesn't matter, the water will be absorbed by the glutinous rice after 10 minutes. Fermentation at a constant temperature of about 30 degrees can ensure the quality~~
    Cover with plastic wrap and ferment in a constant temperature environment of 30 degrees for 48 hours. There is a lot of water at this time, but it doesn't matter, the water will be absorbed by the glutinous rice after 10 minutes. Fermentation at a constant temperature of about 30 degrees can ensure the quality~~
  9. If the temperature is too high, the food will be too concentrated and sour. If the temperature is too low, the food will not ferment.
    If the temperature is too high, the food will be too concentrated and sour. If the temperature is too low, the food will not ferment. If the temperature is too high, the food will be too concentrated and sour. If the temperature is too low, the food will not ferment.
  10. Successful fermented rice is when the rice is completely detached from the edge and has a lot of floating juice.
    Successful fermented rice is when the rice is completely detached from the edge and has a lot of floating juice.
  11. Put the glutinous rice wine in the refrigerator for a few hours before drinking it. The taste is simply "ice power"! I don't believe you can still be empty and resist its temptation~~
    Put the glutinous rice wine in the refrigerator for a few hours before drinking it. The taste is simply
Languages
Hausgemachter Klebreiswein (super saftig) - Deutsch (German) version
Homemade glutinous rice wine (super juicy) - English version
Vino de arroz glutinoso casero (súper jugoso) - Española (Spanish) version
Vin de riz gluant fait maison (super juteux) - Français (French) version
Anggur beras ketan buatan sendiri (super juicy) - Bahasa Indonesia (Indonesian) version
Vino di riso glutinoso fatto in casa (super succoso) - Italiana (Italian) version
自家製もち米酒（超ジューシー） - 日本語 (Japanese) version
수제 찹쌀주 (매우 즙이 많음) - 한국인 (Korean) version
ไวน์ข้าวเหนียวโฮมเมด (ฉ่ำสุดๆ) - แบบไทย (Thai) version
自釀糯米酒釀（超多汁） - 香港繁體中文 (Traditional Chinese - Hong Kong) version