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How to Make Tasty Basic Jiuniang (Rice Wine) 甜酒酿

Basic Jiuniang (Rice Wine) 甜酒酿. This fermented sticky rice is known as Jiu Niang (酒酿) in Chinese. Osmanthus flowers bring up the fragrance. Boil a pot of water, and put the raw rice balls in and cook them.

Jiuniang (酒酿, 甜白酒)is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine. It is often made with sweet osmanthus flowers and tiny rice balls called. You can cook Basic Jiuniang (Rice Wine) 甜酒酿 using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Basic Jiuniang (Rice Wine) 甜酒酿

  1. You need 4 of +1/4 cups sweet white rice (1000g).
  2. It’s 2 1/2 cups of room temperature water (after boiling).
  3. Prepare 1 tsp of or 4 g (half pack of Angel Rice Leaven Chinese yeast).
  4. Prepare 2 Tsp of Sweet osmanthus + 1/2 cup boiling water (optional).

Osmanthus flowers bring up the fragrance. The brand name of this Shaoxing rice wine is well known inside China. It has no salt added to give you the maximum flexibility to use. Jiuniang (fermented sweet rice wine) 酒酿(发酵甜米酒) This soup-like Chinese dish is actually unfiltered rice wine, but it has a very low alcohol content.

Basic Jiuniang (Rice Wine) 甜酒酿 instructions

  1. Make sure all tools that in contact with rice wine making are extremely clean(absolutely free from oil contamination)..
  2. Rinse sweet white rice 3 times and soak a few hours (minimal 2 hrs). Discard soaking water and add 2 cups of water after soaking and cook in a rice cooker..
  3. Once rice is done cooking in the rice cooker, take the insert pot out and fluff the rice allow it to cool down to room temperature. In the meantime, use 1 cup of boiling water to brew 1 Tsp of sweet osmanthus flower for flavor and aroma enhancement. Allow the sweet osmanthus infused water (remove flower using with a metal mesh or cheesecloth) to cool down to room temperature..
  4. Add sweet osmanthus water and 1.5 cups of water into the rice pot and stir to mix well. Add half pack of angel rice leven yeast 4g and stir to incorporate well..
  5. Transfer all the mixture into a very clean fermenting vessel. I use a Korean earthware for this job and it doesn't have to seal well because in the early stage of wine making, oxygen is necessary for fermentation..
  6. Temperature is the key. Ideally, keep your wine jug in a temperature anywhere between 80-90F. Taste every 12 hours and decide when you want to slow down the fermentation by transferring it to a fridge. I typically wait 24 hours before transferring it into a fridge..

Osmanthus flowers bring up the fragrance. It is mainly made through fermenting by cooked glutinous rice or cooked rice added with beneficial microorganisms. with the simple brewing process and sweet and mellow taste. It is rich in nutrients, with mellow taste, and popular by consumers. In order to im? prove the flavor and enhance the nutritional value of rice wine, researching new rice wine products, improving rice wine production technology and using advanced technology are the basic development trends of rice wine industry. Jiuniang (酒酿) is also called laozao (醪糟) and may be translated as Rice Sauce or even Rice Wine (due to its alcohol content).

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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