Blood Glutinous Rice Wine

Overview

I bought a large piece of wine medicine. I can’t always make glutinous rice bars. I read on the instructions that fermented fermented bean curd can be fermented. I didn’t dare to try it. I wanted to change the soup without changing the medicine. I tried fermenting it with a different kind of grain. I replaced it with blood glutinous rice with purple-red seed coat. It worked. The reason is that the seed coat is thicker and the fermentation time is very long, but the alcohol content of the fermentation is also very high. I feel like I’m getting drunk after drinking a little bit every day. Hahaha~ Purple-red glutinous rice is also called blood glutinous rice. Shanghainese like to eat it very much. Blood glutinous rice with eight-treasure rice, blood glutinous rice milk tea, and blood glutinous rice popsicles are all delicious. Unlike glutinous rice, which has a sticky and sizzling feeling, although blood glutinous rice is also sticky, it is chewy and feels good to eat~ Moreover, blood glutinous rice is rich in nutrients and can be regarded as a miscellaneous grain~

Tags

• dessert
• drinks
• old man
• banquet dishes
• lunch
• alcohol and drugs
• blood glutinous rice

Ingredients

Steps

1. 1 Soak the blood glutinous rice one night in advance

   

2. 2 Then drain the water and steam it in a pot

   

3. 3 Steamed blood glutinous rice until it is not hot

   

4. 4 Use a clean spoon to stir and disperse

   

5. 5 Stir in koji

   

6. 6 Stir until all the koji is absorbed

   

7. 7 Then pour in a little water and let it sit for a while

   

8. 8 Transfer to a bread pan and compact slightly

   

9. 9 Start a rice wine program, transfer it to a clean glass bottle after fermentation, and let it ferment for a week!