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How to make glutinous rice lees?

Wash the round glutinous rice and soak it in water for a while, then steam it in a pot. It should be noted that the pot must be washed and not stick to any oil stars, otherwise it will spoil the cooked rice. 2, boil the rice and let it cool, beat it loose, and then block it into the ground wine cookies. 3, dig a hole in the middle of the rice, you will see a little water coming out, sprinkle some wine koji on the rice and sprinkle a little cold water on the wine koji.

Put the glass in the middle of the enamel container, then place the glutinous rice mixed with sweet wine medicine on the edge of the glass, then gently turn the glass to take out the glass, cover the enamel container of glutinous rice with a cotton-padded coat and place it by the stove for about five days to a week. Key to production: 1. Sprinkle a small amount of cold boiled water properly when mixing medicine, one is to avoid sticking hands, the other is to ferment into sweet wine with more juice.

The first step is to prepare the glutinous rice and wash it. Put the water in the pot. Adjust to the cooking stall, high pressure, steam and take out. Pour into a large bowl, mix well and cool. When the glutinous rice is cooled to 30 degrees, put in the sweet wine koji and mix well. Then put warm water on your hands, grasp the glutinous rice and sweet wine koji well, wipe it flat, and leave a small hole. It will take about 24 hours to close the lid.

What do you do with distiller's grains?

1. Pour the mixture into a clean glass jar or container and seal it. Place the glass jar or container in a warm place, about 25 to 30 ℃, and let the lees ferment for 24 hours. After 24 hours, open the container and see if you see a small bubble, it means that the distiller's grains has been fermented successfully. Finally, save the distiller's grains and, if necessary, store them in the refrigerator.

Step 1-soak glutinous rice: soak the washed glutinous rice in clean water for about 24 hours, pick it up and drain. The second step-steaming glutinous rice: steam the above glutinous rice in a steamer over high heat until fully cooked, and immediately rinse with cold boiling water. At the same time, remove and mix the cooked glutinous rice with chopsticks to prevent excessive adhesion, so as to facilitate the next step. Do not rinse with cold boiled water for too long, otherwise the water content of the rice will be too large.

3. How to make brown rice lees? there are many different ways to cook brown rice lees. It is one of the most common ways to cook eggs, and the cooked eggs made with it taste particularly good, which can nourish the strong body and relieve physical weakness. When needed, you can put brown rice lees into the pot and boil, then knock two eggs into the pot, continue to boil over low heat, boil the eggs in the pot until the eggs in the pot are thoroughly cooked, take out and eat while hot.

4. If possible, try to use only the brewer's grains that left the factory on the same day for fermentation treatment (if there are conditions, it is best to crush it first, and then degrade it, and the effect is excellent).

5. After a few more days of fermentation, there will be a smell of wine. The main component of glutinous rice is starch (a kind of polysaccharide), especially amylopectin. After sprinkling the koji, first Rhizopus and yeast began to reproduce and secrete amylase, which hydrolyzed the starch into glucose. Thus comes the sweetness of mash. The white mash on the surface of the mash is the mycelium of Rhizopus.

6. Preparation materials: distiller's grains: right amount, wooden bucket: one, large bowl: one, aluminum pot: one, towel: right amount, water: right amount. First soak the glutinous rice in water for half a day, rinse clean, and then steam it into glutinous rice.

How to ferment distiller's grains

1. Put the stirred glutinous rice into a closed container, as if 2/3, not too full, press a nest on it, seal it with a towel, and ferment in a warm place for 36 hours.

2. The method of fermentation of distiller's grains is as follows: preparation of ingredients: 250 grams of round glutinous rice, 15 grams of koji and appropriate amount of cool white boil. Put the round glutinous rice into a bowl.

3. The basic method of distiller's grains fermentation is through the metabolism of microorganisms to decompose and transform the organic matter in the distiller's grains into other compounds to form new substances. There are three basic methods of fermentation: static fermentation, liquid fermentation and solid fermentation. Among them, static fermentation usually places the distiller's grains in a ventilated and shaded environment to allow microorganisms to grow and ferment naturally.

4. The secondary fermentation of distiller's grains should be paid attention to: the distiller's grains should be mixed with grain bran in the proportion of 10%, mixed with koji and then burned with brewing equipment. The brewing process of spoiled liquor is fermentation-distillation-storage-filtration-blending-filling. After the distiller's grains is fermented again for a certain period of time, the liquor is obtained by distillation with small-scale liquor distillation equipment. The pressed distiller's grains can be fermented again.

5, the method of fermenting distiller's grains into organic fertilizer: preparation and pretreatment of 1 cubic meter of distiller's grains, 25 kg of dried chicken manure or livestock and poultry manure, 5kg of urea or thiamine, about 0.51kg of lime (because coniferous distiller's grains contains substances with high acidity, appropriate amount of lime should be added, PH should be adjusted to 5kg); Haowangnong organic fertilizer starter 1 kg.

6. production steps: distiller's grains, that is, rice wine made at home, eat the white thick liquid left at the bottom of the jar and take a tablespoon. Distiller's grains, add flour, salt into water and add, knead into dough. Moderate humidity, if you feel dry, you can add less water before kneading. Put on a wet towel. Leave it at room temperature 20 degrees for 6 hours. Ferment to twice the size, sprinkle less flour on the edge, and knead until the surface is smooth and delicate.

The practice of distiller's grains

Practice: 1, wash the round glutinous rice and soak it in water for a while, then steam it in a pot. It should be noted that the pot must be washed and not stick to any oil stars, otherwise it will spoil the cooked rice. 2, boil the rice and let it cool, beat it loose, and then block it into the ground wine cookies. 3, dig a hole in the middle of the rice, you will see a little water coming out, sprinkle some wine koji on the rice and sprinkle a little cold water on the wine koji.

2. The practice of distiller's grains is as follows: prepare ingredients: 500 grams of glutinous rice + 4 grams of Angel sweet wine koji + 2 small bowls of cold white boiled water + Chinese wolfberry + sweet-scented osmanthus (Chinese wolfberry and sweet-scented osmanthus can not be put, like). Pickled rice: wash the glutinous rice cleanly and soak it for more than 12 hours. It is best to soak it overnight. The glutinous rice grains can be crushed by hand. Prepare 2 bowls of cold boiled water: 1 small bowl of cold boiled water, 1 small bowl of cold boiled water, pour in 4 grams of Angel liqueur and stir well.

3. The practice of distiller's grains is as follows: ingredients: round glutinous rice 4 jin, Angel sweet wine koji 1 pack (8g), cold boiled water 500ml, rice cooker, glass bowl, stainless steel basin. Wash the glutinous rice and soak in water overnight. Soak the glutinous rice until you can crush it with your hands, which means that the soaked rice is well soaked and washed thoroughly. Use electric rice cooker to cook glutinous rice, adding more water rather than less. The amount of wine produced by cooking is high, of course, it can also be steamed in a steamer.

4. Mix well with your hands. Grind the koji into powder and put it in a bowl and mix well again. 3. Pour the glutinous rice into the jar, pull out a small nest in the middle with your hand, and sprinkle the remaining koji powder with a little cold boiled water on the surface of the rice. Then use a wooden lid to cover the cylinder tightly, wrap it with cotton wool, put it into the grass nest, and it will become mash in 3 days. Product features: this taste is juicy, full of particles and mellow in the sweet taste.

5. the practice of distiller's grains is as follows: soak the glutinous rice in water for about six hours, soak until you can easily crush it with your fingers, pour out the water, steam in a steamer (without a steamer directly in a steamer) and steam for about 15 minutes until it is ripe and turn off the heat.

Production method of glutinous Rice Distiller's grains

1. The first step is to prepare the glutinous rice and wash it. Put the water in the pot. Adjust to the cooking stall, high pressure, steam and take out. Pour into a large bowl, mix well and cool. When the glutinous rice is cooled to 30 degrees, put in the sweet wine koji and mix well. Then put warm water on your hands, grasp the glutinous rice and sweet wine koji well, wipe it flat, and leave a small hole. It will take about 24 hours to close the lid.

2. Production method: rinse glutinous rice and soak in clean water for 4 to 5 hours. Steam the glutinous rice in a cage for an hour, pour it on the panel and use chopsticks to scatter the glutinous rice to cool naturally. Put the glutinous rice into a clean basin and mix the sweet wine and medicine evenly into the glutinous rice.

3. The method of fermentation of distiller's grains is as follows: preparation of ingredients: 250 grams of round glutinous rice, 15 grams of koji and appropriate amount of cool white boil. Put the round glutinous rice into a bowl.

How to ferment distiller's grains

1. The secondary fermentation of distiller's grains should be paid attention to: the distillers' grains should be mixed with grain bran in the proportion of 10%, mixed with koji and then burned with brewing equipment. The brewing process of spoiled liquor is fermentation-distillation-storage-filtration-blending-filling. After the distiller's grains is fermented again for a certain period of time, the liquor is obtained by distillation with small-scale liquor distillation equipment. The pressed distiller's grains can be fermented again.

2. Stir evenly with clean chopsticks, add plain boiled water while stirring, and appropriate amount of plain boiled water can be used to stir glutinous rice without too much. Put the stirred glutinous rice into a closed container, as if 2/3, not too full, press a nest on it, seal it with a towel, and ferment in a warm place for 36 hours.

3. Seal it. Place the glass jar or container in a warm place, about 25 to 30 ℃, and let the lees ferment for 24 hours. After 24 hours, open the container and see if you see a small bubble, it means that the distiller's grains has been fermented successfully. Finally, save the distiller's grains and, if necessary, store them in the refrigerator. Note: in the process of making lees, we should pay attention to hygiene and keep the environment clean so as not to cause bacterial infection.