A list of the contents of this article:

What is bad wine and what is it used for?

1. Clarifying the liquor is bad wine. But it's not easy to put. It's easy to break. So use it quickly. It doesn't take long to put it in the refrigerator, and it's easy to dissipate the fragrance. Bad wine eats that aroma. So, it's best to do whatever you want. Flower carving, as we all know, is a kind of aged yellow rice wine. According to records, Hua Diao Liquor originated in the period of Dawenkou Culture in Shandong Province six thousand years ago, and represents the Chinese wine culture with a long history.

2. It is called distiller's grains. In addition to acting as feed and fertilizer, Chinese scientists have recently confirmed that vinegar made from lees left over from the production of sweet potato liquor has anti-cancer effects.

3. Hello! Wine, also known as fermented grains, is a common traditional local snack in the south. It won't catch fire if you eat it. The main raw material is glutinous rice, so it is also called glutinous rice wine. In the north, wine is generally called "rice wine" or "sweet wine". The wine is mellow and sweet, and it is a delicious food to nourish and strengthen the body.

4. This varies from time to time and from place to place. If you are making a nest in a fish pond, it depends on whether the owner of the pond usually feeds things such as bad beer. If so, of course, it would be good, otherwise you would have to refer to what he usually feeds.

5. Generally speaking, sweet rice wine made from glutinous rice has the best quality and is the most common to eat. Lees is only the residue after brewing, and the juice (wine) has been taken out. Second, their alcohol content is quite different. The alcohol content of rice wine is more than 12 degrees, so it is also called liquor. The alcohol content of rice wine brewed in Fujian Hakka is even as high as 50 degrees.

The practice of fermented grains (rice wine)

Rice wine is also known as mash, wine and so on. Rice wine is easy to make and tastes sweet, so it is loved by many people.

Mash grains, also known as wine brewing, wine Niang, lees, rice wine, sweet rice wine, glutinous rice wine, Jiang rice wine, Fu juice wine, is a kind of flavor food made from glutinous rice or rice by yeast fermentation. it is rich in carbohydrates, proteins, B vitamins, minerals and so on, which are indispensable nutrients for the human body.

Dig a hole in the middle of the rice, you will see a little water coming out, sprinkle some wine koji on the rice and sprinkle a little cold water on the wine koji. Put it in a cool place with a quilt and wait for it to ferment. If it is summer, it will take about 3 days, and you will see water coming out of the rice. This water is rice wine. When the rice grains of 2Accord 3 floated to the top, the mash was ready.

The steps of mash are as follows: main ingredient: 1000 grams of rice. Accessories: 200 grams of pure water, 5 grams of wine koji. Steps: prepare 500 grams of rice, 200 grams of pure water and 2 grams of wine koji. Wash the rice, add water and rice into the electric cooker. It's cooked. Pick up the rice, break it up and cool it to the soup, that is, warm, 35 degrees Celsius.

How to make your own distiller's grains?

1. Wine residue: obtained from the remaining residue in the wine-making process, such as wine residue. Water: used for dilution and mixing. Sugar: provides nutrients for yeast growth. Yeast: helps with the fermentation process. Container: used for fermentation and storage. Step: clean: make sure you use clean containers and tools. Mixing: put the wine residue into a container, add the right amount of water and sugar according to the proportion, and mix well.

2. Pour the mixture into a clean glass jar or container and seal it. Place the glass jar or container in a warm place, about 25 to 30 ℃, and let the lees ferment for 24 hours. After 24 hours, open the container and see if you see a small bubble, it means that the distiller's grains has been fermented successfully. Finally, save the distiller's grains and, if necessary, store them in the refrigerator.

3. The main component of glutinous rice is starch (a kind of polysaccharide), especially amylopectin. After sprinkling the koji, first Rhizopus and yeast began to reproduce and secrete amylase, which hydrolyzed the starch into glucose. Thus comes the sweetness of mash. The white mash on the surface of the mash is the mycelium of Rhizopus. Subsequently, glucose undergoes glycolysis and metabolism in fungal cells under anaerobic conditions, decomposing glucose into alcohol and carbon dioxide.

How to make distiller's grains

Ingredients: 500g glutinous rice, 3G glutinous rice and soak in water for one night, 10 hours. Soak for one night, dry water and steam for 30 minutes. Pour the steamed glutinous rice into a clean basin, which is scalded with boiling water. 3 grams of sweet wine koji, put into the steamed glutinous rice, stir well.

Materials: 500g glutinous rice, 250g distilled water (or cold boiled water), half plant sweet wine koji (1 piece with 2 kilograms of glutinous rice), a large amount of distilled water (or cold boiled water) (soaking, cooking), 1 large piece of medical gauze (about 90*90cm). First of all, soak glutinous rice, brewing ~ you feel that water is very important, so when soaking glutinous rice, you choose to soak it with distilled water.

Simple and easy to make electric pot version of rice distiller's grains method material: northeast rice flower fragrance 500g, right amount of water, wine koji 1. Production method: directly put the rice-free rice in the stewed rice stall of the electric rice cooker and cook it in a normal amount of water. Pour the steamed rice into a clean oil-free container and add an appropriate amount of pure water to stir the steamed rice into granules. Cool below 40 degrees, add melted wine koji, or Angel liqueur koji.

The production method and steps of distiller's grains are as follows: wash the round glutinous rice and soak it in clean water for one night, then drain and steam in a pressure cooker for 20 minutes, cool and cool, then stir the glutinous rice evenly with chopsticks. Stir about 4G sweet wine koji with 250 grams of pure water, stir well with chopsticks, and pour the liquid into the cold glutinous rice.

In fact, in addition to making sweet wine to drink, there are many other matching delicacies. The staple food used in red jujube, wolfberry, egg flower wine trough is distiller's grains. If you want to use the trough to make different food, you must first learn how to make lees. Even distillers' grains can't be done. The rest are floating clouds, the essence is all here, simple 3 steps, sweet and delicious.