Rural yellow wine practice

1: Pour the yellow rice flour into a basin and add warm water in several times to mix.

2, the noodles and good, kneaded into a ball, placed on top of the cage cloth.

3, the pot of water boiling, put on the steam, high heat steaming for an hour.

4. After steaming, take it out and pour it into a pot.

5, add warm water several times and stir, so that the water and yellow rice noodles blend together, cooled to 35 degrees.

6: In a small bowl, add the warm water, sweet rice noodles, and sweet wine curd, and stir. Finish.

7. Summarize as follows.

Note:

Huangjiu south of glutinous rice, north of corn, corn as raw materials, the general alcohol content of 14%-20%, belongs to the low brewing wine. Yellow wine is rich in nutrients, containing 21 kinds of amino acids, including several kinds of unknown amino acids, and the human body can not synthesize their own must rely on food intake of eight essential amino acids yellow wine have, so it is known as "liquid cake".

Huangjiu is a specialty of the Han Chinese people and belongs to the category of brewing wine. It occupies an important place among the world's three major brewing liquors (yellow wine, wine and beer). The brewing technology is unique and has become a typical representative and model of the oriental brewing world.