Recipe: Beauty, beauty, blood, blood, red, red rice, wine

Home Cooking Recipe: Beauty, beauty, blood, blood, red, red rice, wine

Notes:

Red yeast has the effect of promoting blood circulation and lowering blood fat. Fujian Gutian red song is best known. Wuyi red song is one of the unique varieties of red song. And I don't have the habit of eating white rice, it only ferments with whole grains. You can use other meters according to your preferences. If you don't use ordinary red songs, distiller's yeast and red yeast rice are available at the grocery store. The active ingredient of red yeast rice is destroyed at a very high temperature, and general cooking has no effect on the active ingredients. Suitable: Deficiency physique. Not suitable: Menorrhagia, sputum, eyes covered with red blood, with a lot of weight, hot and humid. Note: If you eat wine, it is easy to itch. In this case, Western medicine is generally called alcohol allergy. However, the view of Chinese medicine is likely to be yin deficiency and dryness, as long as you can match the food of nourishing yin, or you can eat more foods that eat nourishing yin. After the hair is good, you can: 1. Brewed sweet-scented osmanthus balls, brewed white fungus soup, wine-broiled oatmeal, etc. It is recommended to cook it and eat it directly. It will stimulate the stomach. 2. As a yeast, fermented pastry pasta. PS: There are not many yeasts in the brewed wine, and it will be slower to ferment as yeast. After a few days, the yeast will become more and more, and it can become an active natural yeast!

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the red rice and soak for a few hours (you can increase or decrease the soaking time according to your personal habits)

    Wash the red rice and soak for a few hours (you can increase or decrease the soaking time according to your personal habits)

  2. Home Cooking Recipe: After soaking, filter the water, add twice as much water as the usual white rice, and even put the bowl into the pressure cooker for about 15 minutes (the ordinary steamer needs to be extended). The moisture and time can be adjusted as needed. Red rice should be steamed without being sandwiched, and the texture is not soft and dry. If it is too soft, the rice will have no texture after fermentation.

    After soaking, filter the water, add twice as much water as the usual white rice, and even put the bowl into the pressure cooker for about 15 minutes (the ordinary steamer needs to be extended). The moisture and time can be adjusted as needed. Red rice should be steamed without being sandwiched, and the texture is not soft and dry. If it is too soft, the rice will have no texture after fermentation.

  3. Home Cooking Recipe: Red yeast rice, add a small amount of water (pictured). Red yeast rice does not absorb water, too much water will boil the bad taste. Do not drink more water. The water is boiled and steamed for 8 to 10 minutes.

    Red yeast rice, add a small amount of water (pictured). Red yeast rice does not absorb water, too much water will boil the bad taste. Do not drink more water. The water is boiled and steamed for 8 to 10 minutes.

  4. Home Cooking Recipe: Red rice is steamed and taken out. Place the fermentation vessel in a pressure cooker and steam it (or omit this step).

    Red rice is steamed and taken out. Place the fermentation vessel in a pressure cooker and steam it (or omit this step).

  5. Home Cooking Recipe: Red rice, red yeast rice, including the wine-filled container and 200 water completely cool. Without using your hands, use a sterile spoon and fork to loosen. Prepare the wine brewing liquid. It is to be in this dry rice state. After the brown rice is cooked, the grains are distinct and will not stick together.

    Red rice, red yeast rice, including the wine-filled container and 200 water completely cool. Without using your hands, use a sterile spoon and fork to loosen. Prepare the wine brewing liquid. It is to be in this dry rice state. After the brown rice is cooked, the grains are distinct and will not stick together.

  6. Home Cooking Recipe: 200 (disinfected) cold drinking water added 1/4 ~ half pack of koji, stir evenly. Adding more points to the koji can shorten the fermentation time. (If the water is not good enough, add some cool white)

    200 (disinfected) cold drinking water added 1/4 ~ half pack of koji, stir evenly. Adding more points to the koji can shorten the fermentation time. (If the water is not good enough, add some cool white)

  7. The red yeast rice is poured into the red rice and mixed into the brewing liquor three times.

  8. Mix well thoroughly. One of the reasons for not mixing by hand is that there are more bacteria on the hands. The traditional practice is to mix by hand, you can mix the bacteria liquid thoroughly without using my method.

  9. After mixing, put it into a sealed container and put it into the rice wine stall of the yogurt machine (30 degrees) for 48-72 hours. Time can be increased or decreased depending on the taste of the individual. It is recommended to observe for 36 hours and 48 hours to see if there is any more alcohol and smell the wine (without opening the lid). If there is no movement, you have to continue to ferment. The fermentation time of the koji is short. It takes a little longer if the koji is less. Please adjust according to your taste. Generally, the fermented time of white rice is 36 hours. And whole grains take more time to get better (at least 48 hours to jump or longer). Note: It may be that the temperature of the rice wine stall of the machine will be slightly different. If the temperature is not enough, the temperature of the cotton quilt can be covered. If the temperature is too low or too high, the taste will be sour. I used a high temperature yogurt bottle to ferment. Because the sealing performance is good, it is convenient to take.

  10. The glass bottle can be seen clearly. After the fermentation, there will be liquor at the bottom. After opening, the aroma is overflowing, the taste is sweet but not greasy! The fragrance of red rice is more!

Tips:

The wine I made didn't feel sour, sweet and a bit of wine. If it is too acid, it may be: 1. The temperature is too high. 2. The koji is less. 3. Drink more music. 4. The wine is inactivated. 5. Fermentation time is too long.


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