Recipe of Speedy Basic Jiuniang (Rice Wine) 甜酒酿

Basic Jiuniang (Rice Wine) 甜酒酿 Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine.

Here is the best “Basic Jiuniang (Rice Wine) 甜酒酿” recipe we have found until now. This will be smell and look delicious.

Ingredients of Basic Jiuniang (Rice Wine) 甜酒酿

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

Rice wine is somewhat clear and sweet and is used in marinades to tenderize meat and seafood, as well as to impart flavor to food.Unfortunately, while rice wine is readily available at Chinese and Asian groceries, it is not always easy to find at regular local supermarkets.Medical Problems Health Problems Chinese Cooking Wine Rice Wine Asian Desserts Gourmet Recipes Vegan Vegetarian Water Bottle Snacks.A wide variety of guangdong rice cooking wine options are available to you, such as certification, packaging.

Basic Jiuniang (Rice Wine) 甜酒酿 step by step

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..

This Homemade Chinese Fermented Rice 甜酒釀 will creep up on you and you will find yourself as Rice, glutinous rice, homemade, jiu niang, jiuniang, rice wine starter, shanghai wine yeast ball, sticky.Chinese people loves to use fermentation starter to make fermented food with unique flavors including famous fermented black beans (dou-chi), Szechuan pickled vegetables (酸菜), doubanjiang, soy sauce and sweet bean sauce (甜面酱).This fermented sticky rice is known as Jiu Niang (酒酿) in Chinese.

Chinese rice wine however, is something that can be appreciated by all the Chinese and us foreigners too!I'm not talking about Sake or the Shaoxing wine used in the cooking of Chinese cuisines.I'm talking about the sweet, sometimes syrupy alcohol that goes with the Chinese food.MY GOD， you said RICE WINE/Mi Jiu below photo is Rice Wine/Mi Jiu Rice wine/Mi Jiu, also called Jiu Niang.Made from glutinous rice, it's the traditional specialty wine of Han Chinese and most ethnic minorities in China.