[Eng Sub]酒酿/醪糟/米酒 Sweet Ferment Rice【曼食慢语第105集】

[Eng Sub]酒酿/醪糟/米酒 Sweet Ferment Rice【曼食慢语第105集】

Hi everyone, welcome to this episode of Amanda Tastes. Today I am going to show you a very traditional dish called Jiuniang(sweet ferment rice), or sweet wine, rice wine, laozao. Different names from place to place in China, but all refer to the same thing. It’s made from sticky rice and koji yeast(something contains yeast and bacteria, a liquor ferment) First off, soak sticky rice in water. In hot summer days soak for 3-4 hours, and 5-6 hours in cold days. Soak them up until you can easily squeeze them with your finger tips. Use a steam pot. Bring a pot of water to boil, pour them in the pot, place a steam rack on top, line with a piece of gauze. Make sure everything that will have contact with sticky rice is clean. Strain sticky rice and spread them over the rack. And then, make some dimples among sticky rice to help the steam go through so that heat will be distributed evenly in the pot. Cover with lid, and steam over medium to high heat. If you made a lot at a time as I did here, you can pause in the middle and give them a toss. This allows the rice to get steamed evenly. A steaming process takes about 40 mins. Make sure every piece of it is completely cooked inside out. But not overcooked, it should still be a little springy to touch. Transfer steamed sticky rice from the pot to a large bowl and allow them to cool. Cover with a piece of dump towel to keep it moist, so that they won’t dry out. Let them cool until they are lukewarm, and then we can work on koji yeast. Put them in a clean bowl, add in some cold water. Koji yeast is water-soluble, so they will soon be dissolved in water. The sticky rice and water is in the proportion of 2(kg) to 1.2(L). Now slowly add koji water little by little into sticky rice after rice cools down. Rub and toss as koji water comes in. Keep your working hand very clean, or you can wear disposable gloves as I did. Rub and toss gently, don’t break the rice grain. Try to keep them in shape as a whole grain. Follow the steps, slowly and gently mix them together. If you feel there’s not enough water, you can add more in. Pay attention to the consistency, and make adjustment if you need to. Water in sticky rice may go lumpy, rub and separate them from each other, and try to keep them as a single rice grain. So if you can see they separate from each other with no lumps, and there is no more water left in the bowl, stop tossing, it’s ready. At this point the rice grain is still very sticky, but it’s in shape, not sticking around. And they are blended well with koji yeast. So now transfer the rice mixture in to a vessel with lid. It could be a glass jar, china vase or a stew pot like this. As long as it is clean. Level the surface with a spoon, do not press down. Pierce a dimple in the middle of the rice mixture. Cover with aluminum foil. And then cover with lid. Keep the pot away from air, but do not create a vacuum. Place the pot of rice in a warm place to ferment. 30C/86F will be perfect for fermentation. In hot summer days, avoid sun light, avoid extreme temperature, and store in a shady and cool place. If you are doing this in cold winter days, you can place it in the oven. Set the fermentation temperature to 30C/86F. Watch and feel the temperature. Some oven may not have an exact and accurate thermometer, and the temperature is higher than normal. Try to keep the temperature no higher than 35C/95F. You can turn it on for a while and then turn off. Or place it next to your radiator. Or over a hot water bottle, and wrap with your quilt. Anyway, just let it stay in a warming place. And ferment for about 36-48 hours. Now you can see clear rice wine liquid in the dimple. And sticky rice mixture becomes a whole piece floating over rice wine. Give it a taste. At this stage, it should be very sweet with a little alcohol flavor, but not too much acidity. This means that it works. If the rice wine is not very sweet, you may need more time, so let it ferment for another 12 hours. While it reaches the sweetness peak, transfer them in the fridge, and do not let it stay at room temperature for any longer. You can serve them right away after cooling in the fridge. Cold and sweet, what a treat! Here I want to share with you a summer sweet ferment rice cocktail. Combine sweet ferment rice and Rice wine together in a bowl, add two cups of soda or sparkling water. Press sweet ferment rice grain to help it release flavor. Squeeze in a little lemon juice. Add a bit vodka if you like. Ice cubes in the cup. Strain the rice wine mixture, and add in. Garnish with a lemon slice. And it’s done. Or you can make sweet ferment rice with rice balls. Let’s make little rice balls first. Add in boiling water in sticky rice flour. Flour and rice is in the proportion of 2:1. Stir boiling water in. And knead into a dough. Boiling water softens sticky rice dough. Roll out into a long dough. Cut in the middle. Roll out. And cut in the middle. Roll out again. Fold in the middle. Divide them into small pieces. Flour them with a thin layer of sticky rice flour. Shape them into little rice balls, and it’s done. Set them aside. Make a starch water. Here I am using kudzu root starch. You may substitute with lotus root starch or sticky rice flour. Bring a pot of water to a boil, and add rice balls in. Cook until they float up. Pour in sweet ferment rice with liquid. Cover with lid and keep cooking. After it boils, sweet ferment rice lumps will be separated. Then thicken the pot of water with kudzu root starch water. Finish with sugared osmanthus or dried osmanthus flowers. After it boils, sweet osmanthus ferment rice with rice balls is done. Now I think everybody knows how to make Jiuniang, right? It’s very versatile. You can make either alcoholic or non-alcoholic drinks, make them with rice balls, or make boiled eggs with them, even make yogurt. And steamed buns, too. If fermentation continues under certain conditions, Jiuniang will eventually produce rice wine with a higher alcohol content. I will tell you more about it later. So that will be all for today. It’s very simple, but I know some of you have failed before, and I will list the reasons and help you to understand why. I will post them on my website, Weibo and WeChat. Welcome to subscribe. Lastly, thanks for watching. See you next week.

100 thoughts on “[Eng Sub]酒酿/醪糟/米酒 Sweet Ferment Rice【曼食慢语第105集】”

  1. 越來越欣賞Amanda節目示范: 不啰嗦, 不賣弄, 不胡說八道. 和許多不負責任的' 小編'的次品,爛品不同, Amanda 的真誠, 學問, 平和, 謙虛令她的節目具很高的參考和學習價值. 希望你保持這種美德. 謝謝.
    我的糯米米酒沒有出這樣多的酒水, 這大概和你嚴格控制恒定的30C 有關. 我再試一下. 幾天前, 我蒸了木薯, 亦是酒水少, 開始還挺好聞, 因為發酵產生的氣老把蓋子頂開, 我轉移容器時見到木薯比8-9天前軟爛( 我的室內溫度不穏定, 工作時間約23C , 下班後應該會升高, 但會比室外溫度低1-2度吧), 嘗了下酒. 很難吃:酒不象酒, 醋不象醋. 只得倒了.你有做木薯酒釀的經驗嗎?
    香港賣的木茨長得好丑, 我也不知道應該怎樣挑選. 只好挑沉手和少瘕疵的, 切開時, 內部仍有發黑部分, 去掉該段是否仍不足於挽救? ( 我猜想的的失敗應該是出在材料和恒溫上) .
    我要去找上海酒麶, 看看能否在嚴格控制下也有能把整片糯米漂起的米酒.若成功,我會泡制桂花酒釀小元子, 或做百香光酒釀冰糖水……

  2. 30度恒溫, 的确關係出酒時間和酒量.在用斜陽前, 我浪費了48小時. 酒量增加了, 但遠不如你的. 木茨酒釀若成功了, 口感會遠勝糯米酒釀. ( 小時在印尼吃過. 不知用的酒餅是不相同)
    按你的方法, 我烙出了荷葉餅, 蒸的火候未掌握好. 今天再試. 女兒提議今又再來一次荷葉餅卷烤鴨. 我把心思放在調甜面醬上..我想做一杯飲料: 酒釀+蘇打水+ 海酒+ 青柠+ 冰塊.給今晚的晚歺掛上句號.

  3. 我很早就会做米酒了 老妈学外婆 的 我学老妈的 现在我学会了以后可以教我女儿 我门客家人是女孩子生完孩子做月子吃的补身体 做好的酒拿出来放红枣 放鸡蛋 放桂圆枸杞 米酒是温和的可以暖身体 身体冷的 手脚冰凉都可以吃 可以去寒 做法有不一样

  4. 因為開設餐廳,都是用20人份林內瓦斯鍋煮飯,偶爾會因為疏失造成米飯夾生,為了減少損失,會常備酒麴,一但飯夾生了(台粳九號),就順勢做成酒釀,一樣風味迷人。酒麴可在大型傳統市場的乾貨店買到。

  5. 酒酿圆子 不用把酒酿放下去煮,等圆子熟了就捞起来,在碗里放酒酿用丸子的余温加热就好了,我个人觉得这样更好吃

  6. Wow,原来小元子不那么难做,谢谢,心情不好的时候看看学学你做的美食,真的能让自己变得开心不少!

  7. 阿老师,我准备做酒酿了,做完了交作业。在酒酿一集里有用[色][愉快][色][色][色][色]桂花糖,看起来好好吃,给我们做一个吧!非常喜欢你的视频。我也住在国外,我是出国之后才开始学习做饭的。这是一个很享受的过程。我认为只有热爱生活的人才爱做美食,做饭绝对要看心情的。只有心里有幸福感的人才会做吃精致,美好的食物。感谢你的分享。希望你的节目做得越来越好!期待给多的美食!

  8. I wouldn’t cook the jiuniang, it tastes different. Just add it in the end once you turn the burner off

  9. 米粒蒸過於軟爛 不是比較容易 發酵嗎?? 類似 生米打成汁 類似年糕 的米汁+米餅 這樣發酵不行嗎??
    是否有嘗試 生米發酵成酒 ..酒精濃度 是否能更提高?

  10. 多谢Amanda的分享,我用的是减半的配方,三天前做的,刚才看了,成功!! 但是感觉不是特别甜,所以又放回去,打算再让它发酵5个小时

  11. 曼老師 遇到你這頻視,我像遇到仙女,因為我從不飲酒,原意是看到網路上說用這個來做面,可令皮膚很好,於是去叫人送貨上來,但試過不是太理想,倒掉又覺得很浪費,因為它們都過期了,但是我沒開過那蓋子,一直放在冰櫃,我不知現在怎處理好,求老師幫忙給我指導一下,拜託拜託😧😧曼老師請回應我,感謝你!💖👍🙇

  12. Hi Amanda,

    I've been really enjoying your cooking videos, especially ones that talk about fermentation. Curious to know if you've tried making 豆豉? I'm super curious at this process and haven't found any good recipes online.

    Thank you!


  13. Amanda老師 我買入了6瓶酒養糯米’,但是試過一次後,那酒味我很難吃,於是沒理又不捨去丟,現在它們是過期了、但我一直沒開過其他的,那麼這些未開過的又過期,我能把酒分開把糯米再做成糯米飯嗎?急請曼老師指導我,謝謝妳老師

  14. 我自己之前做过一次,照着自家奶奶的做法做的,包着棉被发酵哈哈。但除了直接吃不会其他的吃法了,博主这视频太棒了。我家还会把米酒煮熟存放起来当料酒使用,做菜放一些也很香的,博主可能以后可以尝试一下

  15. 太费劲了! 做了两次,实在是受不了黏糊糊的操作。而且不够喝的量。三杯两盏就剩下酒糟了!浓度太低 劳而不开心。只能喝的半醉。一点不够酒精度数 不提神!如果当年武松喝下此米酒,老虎一定会把他的肉吃的干干净净。酒肉穿肠过。幸好如今的老虎都被动物园看管,否则闻到米酒肉的香气扑鼻,岂不是遭殃吗?谢谢你的分享。

  16. 请教下:可以用一般的大米么还是一定要用糯米来做?还有如果可以用大米直接电饭煲做熟么还是必须要蒸熟?

  17. 我试了一下,发酵了48小时,酒味有了,但是没有甜味。是什么原因呢?是酒曲放多了吗?还是温度不够?我是放在室温下,约23度。请帮忙看一下。谢谢。

  18. 有个错误,其他煮开关火,最后放入酒酿搅匀即可。酒酿煮开一是不甜二是酒味也没了。

  19. 我觉得偷懒的话,蒸糯米这一步直接用电饭煲煮就可以,和平时做饭一样。水比平时做饭少一点就可以了。

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