When making rice wine, it is most taboo to sprinkle wine koji after the glutinous rice is steamed, teach you a trick, and the aroma of the wine is clear and sweet

The sweet liquor brewed in the south, also called mash in the north, is called "the poor man's bird's nest", which can be used as a cold drink when it is hot and a hot soup when it is cold. It has the effect of strengthening the spleen and appetizing, nourishing blood and soothing tendons, moisturizing and nourishing the skin. In our place, women are generally boiled with rice wine and brown sugar eggs to eat during confinement, which is of great help to the recovery of the body. Nowadays, people pay great attention to health, more and more people like to make rice wine at home, clean and hygienic and without any additives, but there is a problem, some people make their own rice wine tastes much lighter and stronger than buying, this is because some people are making rice wine, glutinous rice is steamed and sprinkled with koji powder directly, in fact, this is not right

Today, I will share with you the correct way to make rice wine, which will have a stronger aroma and a sweeter taste.

The first thing is to clean the glutinous rice and wash it several times until the water becomes clear, and the rice wine will be clearer in this way. After washing, soak in water for more than four hours to let the glutinous rice absorb enough water, so that the glutinous rice will not be pinched when steaming. If the glutinous rice is not soaked thoroughly, the taste of the rice wine will be very bad. However, the soaking time should not be too long, otherwise the aroma of the rice wine will not be strong.

Next is steamed glutinous rice. When steaming glutinous rice, boil the pot on water, about half an hour or so, I suggest that you spread it on the cage cloth and steam, and poke a few holes in the glutinous rice with chopsticks, so that it is easier to breathe and facilitate the maturation of glutinous rice. Remember to steam the glutinous rice, not to sandwich it!

The third step is to pour the glutinous rice into a bowl after steaming, add an appropriate amount of boiled water to it, stir evenly and let it cool, and dry it until it is about the same as our body temperature, about 36 degrees. The amount of glutinous rice and cold boiled water is about 100 grams of cold boiled water for one pound of glutinous rice. Wait for the glutinous rice to dry before adding the koji powder, don't sprinkle all the koji powder in, leave a little bit. After stirring well, press the glutinous rice tightly, dig a hole in the middle, and then sprinkle the remaining koji powder evenly on the surface, seal it well, and put it in a relatively warm place for fermentation. The temperature is relatively high now, and it takes about two days for the rice wine to be made.

What needs to be paid attention to here is the time to put koji powder, because the most suitable fermentation temperature for koji powder is about 36 degrees, if the temperature is too high, the koji powder will be scalded to death, and it will not be easy to ferment, and the rice wine made will fail. This is also the same reason as our usual steamed buns, steamed buns, and the water that melts the yeast should not be too hot.

The last thing to say is that all the utensils we use in the process of making rice wine must not have oil and raw water, otherwise the finished rice wine will be very easy to spoil.