Red koji rice wine
Red kojic rice is a kind of special food with the same origin of medicine and food. Red koji was first invented in China and has a history of production and application for more than 1000 years. It is a unique traditional rice fermentation product in China and surrounding countries. Monascus rice is brownish red to purplish red grains. Source: using indica rice, japonica rice, glutinous rice and other rice as raw materials, it is fermented by Monascus. It is brownish red or purplish red rice grains In recent years, pharmacologists have found that Monascus is an excellent natural drug for lowering blood lipid and blood pressure. In addition, Monascus derivatives have strong antioxidant and anticancer effects. With scientists' further understanding of Monascus' physiological and pharmacological effects, the ancient Monascus is expected to become an important source of new drugs. In cooking, Monascus rice is widely used for cooking and dyeing, making sauce and brine, cooking porridge, or coloring cakes and desserts, etc. Today, I use it to make rice wine. The rice wine is beautiful in color, more nutritious than pure glutinous rice wine, and tastes good.1. you can't buy red koji rice cheaply. It is brownish red in appearance, crispy in texture, pink in cross section, slightly sour and light in taste. It is better to be red, crispy and aged for a long time.2. all utensils and containers must be disinfected with boiled water in advance, including chopsticks for mixing, to prevent miscellaneous bacteria infection and damage rice wine3. red koji rice has a slightly bitter taste and is not easy to put too much. I have put it in a large proportion. Try not to exceed this proportion.
Step 1 . Soak the glutinous rice in water one day in advance until it breaks with one twist of your hand
Step 2 . Filter out the water soaked in rice, and then steam it in a cage for 1 hour. I usually steam it on the drawer cloth. Today I steam it directly in a basin, but remember not to add water, otherwise it's too sticky to make a nest
Step 3 . Red koji rice should be selected well. You must not buy fake rice or try to be cheap.
Step 4 . Soak the red koji rice one hour before the whole glutinous rice, and use cold boiled water. The water temperature cannot exceed 30 degrees, and tap water cannot be used.
Step 5 . After the glutinous rice is steamed, filter out the water soaked in red rice and use it to mix glutinous rice and finally make a nest
Step 6 . Let the steamed glutinous rice cool to about 30 ℃, then pour the red koji rice into the glutinous rice, and add the filtered red koji water a little until the glutinous rice is mixed into a loose shape and no longer sticks together.
Step 7 . Mix the red koji rice and glutinous rice, put Angel Sweet Wine Koji in and mix well. I choose the sweet type, because the red koji rice tastes slightly bitter, so the sweet type can hide the bitterness. The flavor type is more suitable for making glutinous rice wine
Step 8 . Mix the red koji rice and glutinous rice, put Angel Sweet Wine Koji in and mix well. I choose the sweet type, because the red koji rice tastes slightly bitter, so the sweet type can hide the bitterness. The flavor type is more suitable for making glutinous rice wine
Step 9 . Put the rice mixed with distiller's yeast into a clean container with a cover, compact it with clean chopsticks, and shake a nest from the middle
Step 10 . Sprinkle some Rice Wine Koji on the surface and in the nest
Step 11 . Finally, pour the remaining water soaked in Monascus rice into the nest until the nest is full
Step 12 . Because there is heating in winter, I put a cushion on the radiator, then put a pot on it, put an appropriate amount of water in the pot, and then put the box containing rice wine in it. The temperature is kept at about 30 ℃, and my quantity in each period is basically between 29 and 31. This temperature is the most suitable for rice wine fermentation
Step 13 . I made two kinds of rice wine, glutinous rice wine and red rice wine. I put the lid on them and put them into the water. Then I put the lid on the pot and fermented them with heat preservation
Step 14 . When I was young, I had a taste of wine, but the taste of wine was relatively weak
Step 15 . Press it with a clean spoon, and you can see that the wine has come out,
Step 16 . Look at the side, the rice is floating on the top, and the wine is below. If there is too little wine, you can pour a cup of cold boiled water and let it ferment for another 12 hours.
Step 17 . I stirred the fermented Monascus rice wine and dispersed the rice. It was still slightly sweet and delicious. I'm going to cook glutinous rice balls with it
Step 18 . Filter out a bowl of Monascus rice wine juice, with natural monascus color. It looks like you have an appetite. This method can also be used to make Monascus wine, but it needs to be filtered and left to ferment for a few months. I'll make rice wine this time, and I'll share it with you next time
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