[Mung bean and coix seed fermented glutinous rice]: Skillfully use a bread machine to make fermented fermented glutinous rice

Overview

Rice wine, also called fermented glutinous rice, is a food made from fermented glutinous rice. Rice wine is sweet and aromatic, rich in nutrients, and extremely beneficial to the human body. After fermentation, the nutrients in glutinous rice are more easily absorbed by the human body. In addition, rice wine also has the functions of nourishing blood and qi, promoting blood circulation and so on. In addition to being eaten directly, rice wine can also be used in dishes, snacks, etc. Either way, I like it. Therefore, our family always keeps rice wine. Because rice wine requires fermentation, when the room temperature is too low, the success rate of making rice wine will inevitably be affected. Well now, with this new baby, you can easily make sweet rice wine no matter what the weather is!

Tags

• drinks
• home cooking
• homemade ingredients
• old man
• afternoon tea
• summer recipes
• cold water
• dried osmanthus
• glutinous rice
• jiuqu
• mung beans
• barley

Ingredients

Steps

1. 1 Wash the glutinous rice in advance, add 2~3cm of water that covers the glutinous rice, and soak it for more than 4~5 hours until the rice grains can be crushed by your fingers. The specific time varies according to the weather. In winter, you can soak it one night in advance. In summer, it can be soaked within half a day. In addition, it is best to put it in the refrigerator in summer;

   

2. 2 Drain the glutinous rice, put it into a container, and poke some holes on the surface;

   

3. 3 Put the container into the steamer, turn on the high heat and continue steaming for about 30 minutes;

   

4. 4 When steaming glutinous rice, take appropriate amount of distiller’s yeast;

   

5. 5 Crush the koji and put it into a bowl;

   

6. 6 After the glutinous rice is completely steamed, the rice grains become white, fat and transparent;

   

7. 7 Take out the steamed glutinous rice, scatter it and let it cool;

   

8. 8 Take most of the distiller's yeast, mix it with an appropriate amount of cold boiled water, and mix well. Remember not to use up all the distiller’s yeast powder, keep a little for later use;

   

9. 9 Cool until the glutinous rice is not hot to the touch, and when it is less than 40 degrees, add the koji liquid in batches, stirring the rice grains while adding. After adding the koji liquid, continue to add the remaining cold boiled water;

   

10. 10 It is best to mix the rice grains into small pieces;

    

11. 11 Put the mixed glutinous rice into the bread barrel of the bread machine and compact it slightly;

    

12. 12 Then dig a hole in the middle of the glutinous rice and put in the remaining koji powder;

    

13. 13 Place the bread bin into the bread machine and close the lid. Select the "Menu 24": "Low Temperature Fermentation and Rice Wine" function. The time required for the program will appear on the LCD screen and the timer will start flashing. This time defaults to 48 hours, but you can choose between 24 hours and 72 hours. I chose 48 hours. Then you can forget about it;

    

14. 14 After the bread machine is finished working, a warning tone will sound. When you open the lid, you can see that clear liquid has begun to appear in the dimples. At this time, take out the prepared rice wine and put it into a container that has been sterilized and dried in advance. According to personal preference, add an appropriate amount of cold boiled water, seal it and store it in the refrigerator.

    

15. 15 Soak mung beans and barley in advance. This time I used peeled mung beans;

    

16. 16 Add appropriate amount of water and cook mung beans and barley;

    

17. 17 Strain out the cooked mung beans and barley, and put an appropriate amount into a container;

    

18. 18 Add an appropriate amount of fermented rice and some fermented rice soup;

    

19. 19 Add appropriate amount of cold boiled water according to personal taste, you can also add honey, ice cubes, etc. When eating, sprinkle some dried sweet-scented osmanthus and stir it yourself.