Method for making hakka yellow rice wine

Chefs with cooking experience know that Shaoxing flower carving is definitely not the best cooking wine. Arrogant Shanghainese refused to admit that yellow rice wine was a unique skill of Hakkas and renamed it Shanghai yellow rice wine. Fuzhou people only make wine and don't drink, but use red distiller's grains. Generally speaking, the position of Hakka rice wine in the culinary world is unshakable. Cantonese people like to pour brandy on crab shark's fin when serving, but yellow wine is indispensable when cooking. Yellow rice wine is the king of cooking wine. It was Taiwan Province people who developed yellow rice wine. Snacks in Taiwan Province Province are popular all over the world and are closely related to Hakka culture. Taiwan Province snacks are either pure Hakka snacks or Fujian snacks, so there is no way for other provinces' cuisines to stand aside. Cantonese snacks are gradually being squeezed out, and Hong Kong dim sum chefs actively accept snacks from Taiwan Province Province, preparing to "let Taiwan Province serve Hong Kong". The key among these snacks is hakka yellow rice wine. The aborigines in Hong Kong are originally Hakkas, and dim sum in Hong Kong is inseparable from yellow wine. As soon as the Hakka daughter-in-law is pregnant, her mother-in-law will brew yellow wine for her. Hakka women were confined and killed at least 20 beer bottles of yellow wine. Grandson's full moon, grandma's task is to give him wine. This wine can be stored for more than ten years. The male grandson is called Zhuang Yuanhong, and the female grandson is called Daughter Red. When Shenzhen is engaged in infrastructure construction, bulldozers often put out cans of wine under the old banyan tree, and coke is broken. Baking wine in the old tree in the middle of the night is the best extracurricular activity for Hakka youth. Hakka yellow rice wine's brewing process is simple. The main ingredients are glutinous rice, distiller's yeast, red yeast and water. The equipment needed is a steamer, a big jar for making wine and a bottle for holding wine. Steaming glutinous rice requires a little skill. Glutinous rice must be soaked overnight, and the water used is preferably well water. Tap water should be left overnight to allow chlorine in the water to evaporate. Don't pour out the yellow water soaked in glutinous rice. Pickled sour bamboo shoots and pickled mustard greens are sweeter and more fragrant than ordinary rice washing water. You can also add water spinach, bean sprouts, cloves and star anise to ferment into stinky soup pickled with stinky tofu. It is best to steam glutinous rice in a container, adding less water than cooking, and it will be steamed in 30 minutes, otherwise it will take five or six hours. Steamed glutinous rice is poured on a clean table by heating and spread to cool. The remaining rice grains in the container are treated with a small amount of water and added to the steamed glutinous rice. There are more than 1000 kinds of yeasts, which are the same as those used to make steamed bread, commonly known as Saccharomyces cerevisiae or baker's yeast, and are commonly found in supermarkets. The working principle of yeast is simple. Under the condition of sufficient oxygen, it decomposes starch sugar into the required energy and releases carbon dioxide, which is also the reason why bread and steamed bread are soft and full of bubbles. Under anoxic condition, when yeast converts starch sugar into energy, it will release alcohol (ethanol). Brewing can't be completely without air, and there should be one-third space in the jar. Traditionally, the jar is sealed with jade paper and yellow mud, and the jar is made of earth, so there will be a little air infiltration. At present, most white steel barrels or plastic barrels are sealed with plastic film. It's best to tie the plastic film with a rope, instead of using self-adhesive stickers, leaving a little room for air infiltration. Traditional yeast is called koji or wine cake. The best wine cakes are produced in Sabah, which is a fact recognized by the Hakkas in Taiwan Province Province. Sabah is a strange place, and the preservation of Hakka culture is more authentic than any other Hakka area in China. Up to now, Hakka folk song duets are held every year. I, an old Fujian native, formed the habit of Hakka in Sabah. I have visited the local wine cake making process, which uses the royal jelly (white honey) of wild wasps to induce bacteria. It is to add water and flour to royal jelly and let it ferment naturally. Usually cooked at night, the next day, add dry flour and knead it into a small cake shape, and poke a hole in the middle. After drying, string them together with a rope. This is a very scientific method, honey sterilization, except for the required strains, all miscellaneous bacteria can not survive, and the cultured strains are the purest. I saw in a documentary that people in Taiwan Province province took wet dough to the deep mountains and forests to lure bacteria. What bacteria can they induce? How can yeast in wild wasp royal jelly be pure? The second strain needed for brewing yellow rice wine is monascus. Monascus has the functions of lowering blood sugar, blood pressure, blood lipid, invigorating spleen, promoting digestion, promoting blood circulation, removing blood stasis, and astringing wound. Especially postpartum women. Hakka women can take part in labor one week after giving birth, all because of red yeast rice. Monascus is best produced in Nanping, Fujian. It is not easy to introduce monascus naturally. Add the ready-made red yeast rice flour to the soaked glutinous rice, drain the water after two days, and you will have an inexhaustible red yeast. Monascus water is used to make a bowl of pork liver soup, which is the best tonic. However, it is convenient to sell ready-made goods. Good water can make good wine. Good beer should be brewed with groundwater below 1000 feet, and so should yellow wine. There is no well water in the city, so tap water must be used. Tap water must be left overnight to allow chlorine in the water to evaporate. One kilogram of glutinous rice is allowed to add half a liter of water. If water is added, the wine will be weak, but if the yeast activity is not enough, the wine will be less. When the glutinous rice is still warm, put it into a jar, add yeast, red yeast (ground into fine powder) and water, mix well, and then seal the jar. Twenty-one days of fermentation is enough, and the vitality of yeast is the strongest in twenty-one days. After a long time, the sugar was digested and the wine deteriorated. One kilogram of glutinous rice with one teaspoon of yeast powder and one teaspoon of Redmi is enough. Avoid squeezing when lifting wine. Sift out the distiller's grains with a sieve. Distiller's grains should not be filtered too dry. Distiller's grains are good ingredients. Store them in a box and eat them slowly in the refrigerator. Get a distiller's grains chicken, distiller's grains dumplings, distiller's grains steamed bread, or eat it with ice cubes and syrup, which will help improve immunity. Let the cloudy wine slowly settle in a jar or glass bottle. Two days later, pour sake into the beer bottle, seal it tightly, and minimize the air. The newly brewed yellow rice wine is not delicious, but the cooking is ok. Yellow rice wine must be aged, and the aging process needs at least three months, and 15 years is ideal. This kind of wine is called "Lao", which is the best in non-distilled wine, that is, the so-called "Zhuangyuan Red" and "Daughter Red". Yellow rice wine doesn't need to be cooked, and alcohol and carbon dioxide will be lost when it is cooked, but it should be guaranteed not to be infected by miscellaneous bacteria, and utensils and hands should be clean during all the processes. In order to increase the alcohol concentration, an appropriate amount of brown sugar (raw sucrose) can be added. My personal formula is one kilogram of glutinous rice plus100g of brown sugar and100g of Xinjiang green raisins, which really tastes like red wine. Add jasmine, sweet-scented osmanthus and chrysanthemum to make mellow wine. New yellow rice wine can be directly soaked in medicine. Shiquan, Bazhen and Liuwei can all make wine. You'd better ask a doctor to prescribe a prescription for you according to your personal situation. Two liters of yellow rice wine and 50 grams of Radix Notoginseng powder are my health-preserving prescription for treating heart disease.