The brewing process of Hakka yellow wine!

Chefs with spooning experience know that Shaoxing Huadiao is definitely not the best wine. The incomparable Shanghainese do not recognize yellow wine as the Hakka's best, and call it Shanghai yellow wine instead. It is the Fuzhou people who only brew wine but not drink it, and use the red wine lees to make it work. In general, the Hakka people's yellow wine is unshakeable in the culinary world. Cantonese people love to pour a little foreign brandy on their crab and shark's fins when they serve them, but yellow wine is indispensable in cooking. Yellow wine is the king of cooking wines. Huangjiu is the most popular wine in Taiwan. The popularity of Taiwanese snacks around the world has nothing to do with Hakka culture. Taiwan snacks are either purebred Hakka snacks, or a combination of Fujian snacks, foreign food want to stand aside no door. Canton snacks are gradually being sidelined, Hong Kong snack masters are also actively accepting Taiwan snacks, ready to come to a "Taiwan for Hong Kong". These snacks in the very key is the Hakka yellow wine. Hong Kong's aborigines, originally Hakka people, Hong Kong snacks originally can not be separated from the yellow wine. As soon as a Hakka daughter-in-law is pregnant, her mother-in-law is ready to make yellow wine for her. When a Hakka mother-in-law is having her menstruation, she will make at least twenty beer bottles of yellow wine. On the day of the grandson's full moon, the grandmother's task is to brew wine for him, which can be stored for more than ten years, for the male grandson brewed called Scholar's Red, for the female grandchildren brewed is Daughter's Red. When Shenzhen was engaged in infrastructure development, bulldozing workers often pushed out jars and jars of wine under the old banyan tree, which was a lot of fun. It was the best extracurricular activity for Hakka youth to go under the old tree in the middle of the night to pick up wine. The brewing process of Hakka yellow wine is simple. The main ingredients are glutinous rice, wine yeast, red yeast and water. All that is needed is a steamer, a large altar for brewing and bottles to hold the wine. Steaming glutinous rice requires a few tricks. The rice must be soaked overnight, and the best water to use is well water. Tap water should be left overnight to allow the chlorine in the water to evaporate. Soak glutinous rice yellow water can never be poured away, used to pickle pickled bamboo shoots, salty mustard can be more than ordinary rice water with a sweet flavor and aroma. You can also add some water spinach, bean sprouts, cloves and star anise to make it ferment into a stinky soup for pickling stinky tofu. The best way to steam glutinous rice is to use a container, add slightly less water than you would for cooking, and steam it in 30 minutes, otherwise you'll be steaming it for five or six hours. Steamed glutinous rice is then poured onto a clean table and cooled. Any rice grains left in the container should be treated with a little water and added to the steamed glutinous rice. There are more than a thousand kinds of yeast, and the yeast used for brewing is the same as the yeast used for making steamed bread, commonly known as brewer's yeast or baker's yeast, which is usually available in supermarkets. The working principle of yeast is very simple, in the oxygen-rich state, the starch sugar will be broken down into the energy it needs to release carbon dioxide, which is why the bread, steamed bread will be fluffy and full of vapor bubbles. In an oxygen-poor state, the yeast releases alcohol (ethanol) when it converts starch sugar into the energy it needs. Brewing cannot be done completely without air; the altar must be left one-third full. Traditionally, the altar was sealed with jade button paper and yellow clay, plus the altar was made of clay, which would allow trace amounts of air to seep in. Nowadays, most use white steel or plastic buckets, sealed with plastic film, which is best tied with string, not adhesive stickers, to retain a little space for air infiltration. Traditionally, the yeast is known as wine curd or wine cake. The best wine cakes are produced in Sabah, Malaysia, a fact recognized even by Taiwanese Hakka people. Sabah is a peculiar place where the Hakka culture is preserved more than any other Hakka region in the country, and the Hakka Song Dance is still held every year. I am an old Hokkien who has been immersed in Hakka habits in Sabah. I visited the process of making the local wine cake, which is made with royal jelly (white honey) from wild wasps to attract bacteria. This is done by adding royal jelly to water and flour and letting it ferment naturally. It is usually done at night, and the next day it is rubbed with dry flour, kneaded into small cakes, with a hole poked in the center, dried in the sun, and then strung up on a string. This is a very scientific method, honey sterilization, in addition to the required strain, all stray bacteria can not survive, the cultivated strain is the purest. I've seen in documentaries that Taiwanese people take wet dough to deep forests to attract bacteria, what kind of bacteria can be attracted in the end? How can the yeast from the royal jelly of wild wasps be as pure as the yeast from the royal jelly of wild wasps? The second strain of bacteria needed for brewing yellow wine is the red quartz (quartz). Red yeast has the functions of lowering blood sugar, lowering blood pressure, lowering blood lipids, strengthening the spleen, eliminating food, invigorating blood circulation, removing blood stasis, and astringing wounds, etc. It is especially effective in toning up postpartum women. Hakka mothers-in-law can participate in labor one week after giving birth, which is the credit of the red quartz. The best red currant is produced in Nanping, Fujian Province. It's not easy to introduce red currant naturally, add the ready-made red currant rice powder into the soaked glutinous rice, drain and dry it after two days, and you'll have a never-ending supply of red currant. Red currant water is used to make a bowl of pork liver soup, which is the best of the tonic. However, it is still convenient to sell ready-made ones. It takes good water to make good beer. Good beer has to be brewed with groundwater below 1,000 feet, and the same goes for yellow wine. There is no well water in the city, so you have to use tap water, which must be left overnight to allow the chlorine in the water to evaporate. One kilogram of glutinous rice is allowed to add half a liter of water. If you add too much water, the wine will be bland. If you add too little water, the yeast will not be active enough and the wine will be less. While the glutinous rice is still slightly warm, put it into the altar, add yeast, red yeast (finely ground), water and mix well, then you can seal the altar. Twenty-one days of fermentation is enough, twenty-one days of the yeast's vitality is the most vigorous, long time, the sugar is digested, the quality of the wine will become bad. One kilogram of glutinous rice with one teaspoon of yeast powder and one tablespoon of red yeast rice is enough. When starting the wine, do not squeeze, use a sieve to separate the wine from the lees, and do not strain the lees too dry. The lees are a good ingredient to store in a box in the refrigerator and eat slowly, make a wine lees chicken, wine lees dumplings, wine lees steamed buns or something else, or eat it with ice cubes and syrup, which will help to boost the immune system. Muddy wine let it settle slowly in a pot or glass bottle, two days later, pour the sake into a beer bottle and seal it tightly with as little air as possible. Freshly brewed yellow wine is not good for drinking, and is fine for cooking. Yellow wine must be allowed to mellow, the mellowing process of at least three months, fifteen years is ideal, this wine is called "mash", is the best of the non-distilled spirits, also known as "Scholar's Red", "Daughter's Red It is also known as "Scholar's Red" and "Daughter's Red". Yellow wine does not need to be boiled, as alcohol and carbon dioxide are lost, but to ensure that it is not infected by bacteria, all utensils and hands must be clean during the process. To boost the alcohol, add some brown sugar (raw cane sugar) in moderation. My personal recipe is one kilogram of glutinous rice with one hundred grams of brown sugar and one hundred grams of Xinjiang green raisins, and it really tastes like a bit of red wine. Adding jasmine, osmanthus, and chrysanthemum to make it is fragrant wine. The new yellow wine can be used to make medicine directly. Shichuan, Bazhen, and Liuwei can all be brewed. It is best to ask your physician to prescribe a formula for you, depending on your condition. Two liters of yellow wine, soak 50 grams of raw Panax quinquefolius powder, is my health formula for heart disease.