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The practice of sweet-scented osmanthus paste rice wine

Raw materials: quick-frozen dumplings, lotus root powder, rice wine, sweet-scented osmanthus sauce, white sugar. Prepared ingredients. Boil the right amount of water in the casserole. Pour in the frozen dumplings and stir in one direction. Boil the dumplings and add a spoonful of sugar (if you like sweet, add more). Pour in the rice wine. Mix the lotus root flour with the right amount of water (prepared in advance). Pour in lotus root flour water (thicken if you like).

Sweet-scented osmanthus paste rice wine will be corn starch with the right amount of hydration. Slowly add water to the glutinous rice flour and mix it well. It needs to be a little dry. Pick up the wet glutinous rice flour and rub it into strips and put them on a clean board. Boil some water in the pot, boil the water and put in the rice wine. After boiling the rice wine, use chopsticks to dial into the glutinous rice strips. Then add the right amount of sweet-scented osmanthus sugar. After it is fully boiled, add the water starch and stir it to make it uniform.

Put the dumpling powder into a bowl, add baking powder and some water to form a slurry and let stand for 15 minutes. Dice the honey orange and the red and green cherries. 2 Pot on fire, add clear water to boil, pour rice wine to stir well, then slowly pour into tangyuan powder to stir well, then add sugar, honey orange powder, sweet-scented osmanthus, boil until the pot blisters, add diced cherries, start the pot and put in the soup. Inside, that's it.

The production method uses glutinous rice and wine koji to make rice wine. Remove the glutinous rice (soak it in water for 12 hours), rinse with water to make it sour, pour it into a basin, pour in water and grind it into rice paste (the finer the better). When grinding, paste with a clean cloth bag, grind and fasten the bag, press thousands of moisture with stones to make rice pulp.

Add sweet-scented osmanthus: in the process of aging, fresh sweet-scented osmanthus can be added to soak it in the wine to absorb the fragrance of sweet-scented osmanthus. Filtration: finally, the liquor is filtered to remove impurities to get a clear and transparent liquor. Bottling: the filtered liquor is bottled, sealed and preserved, and then it can be sold on the market. Above is the brewing technology of sweet-scented osmanthus paste rice wine.

The steps of making sweet-scented osmanthus paste rice wine are as follows: first, mix the right amount of corn starch with water and stir evenly to form starch liquid. Then, the glutinous rice flour is slowly added with water and stirred until a paste with a certain consistency is formed, but it is slightly dry to facilitate follow-up operation. Knead the mixed wet glutinous rice noodles into slender strips, then put them on a clean workbench and set aside.

How to make rice wine

1. Production method: rinse the glutinous rice with cold water two or three times, soak it in cold water for a day, remove it and steam it in a steamer (about half an hour). Cool it with cold water after coming out of the cage. Then pour the crushed sweet wine powder into the glutinous rice and mix it evenly, put it in a jar with a tight lid, put it in a greenhouse of about 30 degrees, and ferment for three days. If there is no greenhouse, you can put the jar in the straw nest and keep warm with cotton wool around you.

Raw materials: quick-frozen dumplings, lotus root powder, rice wine, sweet-scented osmanthus sauce, white sugar. Prepared ingredients. Boil the right amount of water in the casserole. Pour in the frozen dumplings and stir in one direction. Boil the dumplings and add a spoonful of sugar (if you like sweet, add more). Pour in the rice wine. Mix the lotus root flour with the right amount of water (prepared in advance). Pour in lotus root flour water (thicken if you like).

3. Wash it with clean water twice. Keep hydrated and soak for 24 hours. Glutinous rice after soaking for 24 hours. Check it out: rub it with your hands and crush it. Prepare the steamer and put a cage cloth underneath. Put the glutinous rice on the cage cloth. When putting glutinous rice, drain the water. Steam for half an hour and turn off the heat. Cool to body temperature. Put the wine koji in cold boiled water and stir into the steamed glutinous rice.

4. Pour the lotus root powder into a bowl, mix it with a little warm water into a paste, take a small pot, pour into a bowl of water, add red dates, sweet-scented osmanthus and sweet wine lees to boil (I don't have a small pot, directly use the soup pot), pour the lotus root paste into the pot slowly and several times, stir on one side and turn off the heat. You can also slowly pour the hot water in the pot into the lotus root paste and stir until transparent. The effect is exactly the same.

5. Sweet-scented osmanthus paste rice wine will be hydrated by adding proper amount of corn starch. Slowly add water to the glutinous rice flour and mix it well. It needs to be a little dry. Pick up the wet glutinous rice flour and rub it into strips and put them on a clean board. Boil some water in the pot, boil the water and put in the rice wine. After boiling the rice wine, use chopsticks to dial into the glutinous rice strips. Then add the right amount of sweet-scented osmanthus sugar. After it is fully boiled, add the water starch and stir it to make it uniform.

6. The steps of making sweet-scented osmanthus paste rice wine are as follows: first, mix appropriate amount of corn starch with water, stir evenly to form starch liquid. Then, the glutinous rice flour is slowly added with water and stirred until a paste with a certain consistency is formed, but it is slightly dry to facilitate follow-up operation. Knead the mixed wet glutinous rice noodles into slender strips, then put them on a clean workbench and set aside.

What are the brewing techniques of sweet-scented osmanthus paste rice wine?

Distillation: after the fermentation is completed, the fermentation broth is distilled to separate alcohol and other flavor substances, and the preliminary liquor is obtained. Aging: the initial wine will be aged to make it mature. During the aging process, the flavor substances in the liquor will further react, making the wine taste more mellow and more fragrant. Add sweet-scented osmanthus: in the process of aging, fresh sweet-scented osmanthus can be added to soak it in the wine to absorb the fragrance of sweet-scented osmanthus.

Put 30 grams of longan, 15 grams of Chinese wolfberry, 20 grams of rock sugar, 20 grams of sweet-scented osmanthus, 2500 milliliters of rice wine into the container, tighten the lid, soak in a cool place for 15 days, the color can change from yellow to dark red. Put 30 grams of longan, 15 grams of Chinese wolfberry, 20 grams of rock sugar, 20 grams of sweet-scented osmanthus, 2500 milliliters of rice wine into the container, tighten the lid, soak in a cool place for 15 days, the color can change from yellow to dark red.

Raw materials: 250 grams of Xiaogan rice wine, 100 grams of baking powder, 5 grams of sugar, 25 grams of sugar, 25 grams of sugar, 20 grams of sweet-scented osmanthus, 20 grams of sweet-scented osmanthus, 50 grams of red and green cherries each: 1 soup round powder into a bowl, add baking powder and proper amount of water to mix into a dilute pulp, stand for 15 minutes to use; honey orange cut into powder; red and green cherries dice.

In the production process, we can pull the glutinous rice into small pieces, if there is no glutinous rice small round, we can also use glutinous rice flour, and then into a ball, can also be pulled into small pieces. Then, rub these small pieces round and put them on a plate and set them aside. After pouring the water into the pot, you can add Chinese wolfberry, red jujube and so on. After boiling, you can put in the small round seeds that have been rubbed in advance, and when the round seeds float, you can add rice wine.

Sweet-scented osmanthus paste rice wine will be corn starch with the right amount of hydration. Slowly add water to the glutinous rice flour and mix it well. It needs to be a little dry. Pick up the wet glutinous rice flour and rub it into strips and put them on a clean board. Boil some water in the pot, boil the water and put in the rice wine. After boiling the rice wine, use chopsticks to dial into the glutinous rice strips. Then add the right amount of sweet-scented osmanthus sugar. After it is fully boiled, add the water starch and stir it to make it uniform.

Raw materials: quick-frozen dumplings, lotus root powder, rice wine, sweet-scented osmanthus sauce, white sugar. Prepared ingredients. Boil the right amount of water in the casserole. Pour in the frozen dumplings and stir in one direction. Boil the dumplings and add a spoonful of sugar (if you like sweet, add more). Pour in the rice wine. Mix the lotus root flour with the right amount of water (prepared in advance). Pour in lotus root flour water (thicken if you like).