How to make rice wine from paste soup?

Industry: Hubei Snack Craft: Boiling, stewing, stewing and stewing features: ivory color, thick bouquet dotted with white rice paste, like hibiscus flowers, soft texture, mellow, sweet and soft.

Making material

Osmanthus fragrans 100g, glutinous rice 2500g, sugar 1500g, dried tangerine peel cake 150g, edible alkali 20g and distiller's yeast 5g.

manufacturing method

1. Make rice wine with glutinous rice and distiller's yeast.

2. Take out the glutinous rice (soaked in clear water 12 hours), rinse it with clear water to remove the sour taste, pour it into a basin, and put it in clear water to grind it into rice slurry (the finer the better). When grinding, use a clean cloth bag to receive the pulp, tie the cloth bag tightly after grinding, and press the water with a stone to make rice pulp.

3. Pour the rice slurry into a bowl, add a little rice wine juice (the ratio of rice slurry to rice wine juice is 100: 1), edible alkali (10g) and 250g water, knead together and ferment for one or two hours.

4. Put the pot on a strong fire, add 2500 grams of clear water to boil, put the fermented rice slurry on the edge of the pot, when it thickens, add rice wine and soda water (5 grams) and stir evenly (it will be light yellow when soda water is added, but it will not foam when it is added), and continue to add 750 grams of white sugar and push it a few times. When the rice slurry in the pot is ripe and foamed, add osmanthus and orange cake and stir well.

Tip:

1. The proportion of ingredients should be properly controlled, and the amount of alkali should not be too much. It is advisable to make the paste light yellow;

2. When heating, stir constantly with a spoon to avoid the bottom.