Attractive red koji sweet wine

Attractive red koji sweet wine

Introduction:

"Sweet wine brew is very fond of food. I have to make it every three to five times. I can't help myself when I see red yeast rice wine by chance. I have to try it anyway. What I do is simplified. I can use red yeast powder directly instead of red in my imagination. I can also accept this color."

Production steps:

Step 1: wash the glutinous rice and soak it with clean water. The amount of water should not exceed the rice, and the rice should be soaked until it is broken by hand;

Step 2: add enough water in the steamer, put on the grate, spread the cage cloth or gauze, and evenly spread the soaked rice on it; do not put too thick rice on the first layer, because too much rice will not steam through, and there should be a process of mixing and watering in the middle;

Step 3: turn on medium heat, keep steaming for 30 minutes after boiling; taste the rice, it has bite and toughness, rice is crystal clear one by one;

Step 4: after turning off the fire, take out the rice belt grate and let it cool. It can be put to room temperature in summer and hand temperature in winter;

Step 5: put the koji in a bowl, turn the koji to a little water, heat the containers and tools with boiling water for a while, and disinfect them;

Step 6: after the rice is cooled, put the rice into the container, pour the soaked koji into the rice, and add the red koji powder at the same time,

Step 7: pour while stirring, add appropriate amount of cold boiled water according to the hardness of the rice, but do not add water to make thick porridge;

Step 8: press the rice with a spoon, and dig a hole in the middle to observe the degree of fermentation;

Step 9: cover with plastic film, cover well and ferment;

Step 10: room temperature is about 24 degrees, fermentation for three days and two nights, rice in the nest has water,

Step 11: shake the basin, and the rice slides as a whole, indicating that the wine is ready;

Step 12: dig a spoonful to see if the rice is full

Step 13: pour proper amount of cold boiled water into the rice, cut the rice piece by piece with a knife, put it into the steamer, boil the water and steam for 10-15 minutes,

Step 14: take it out and eat it while it's hot. It's sweet. After cooling, put it in a fresh-keeping box and keep it in the refrigerator;

Step 15: sprinkle some osmanthus when eating

Materials required:

Glutinous rice: 1.5 Jin

Koji: a small bag

Cold boiled water: appropriate amount

Monascus powder: 1 / 2 spoon

Note: the tools and containers used in the whole process should not have oil, and must be disinfected (boiling water is OK); even on cloudy days or when the air humidity is high, the wine is easy to grow white hair, if there is a layer of white hair, you can use a spoon to dig it out, the wine can continue to ferment; if it grows green hair, you can only throw it away, so you can't dare to eat it when the weather is too hot Do it; put it on the heating when it ferments in winter, and the fermentation time will be a little longer than in summer.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: sweet