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Homemade Chinese Rice WineHow is it Made? Are there Special Occasions for Serving?Traditional homemade yellow rice wine is more than a home brew. In many Chinese households, it is an important supplement for mothers on a post natal diet.
Drinking wine for healthPregnant? Start preparing rice wine. Not exactly what you would be served in the maternity ward a few days after giving birth. But, for a family rich in the practice of traditional Chinese home life style, homemade rice wine is part of the diet for recovering mothers. The drink is given to mothers as they recuperate after child birth. Commonly served as an ingredient in soup, it is often sipped straight from the bottle, that is, from a cup. It is highly praised as a dietary supplement. Drinking aloneIt is tradition that the new mother must have her meals in a separate room, sitting alone. This started back in the old days, when poverty dwelled in every household. Chicken, eggs or pork was, unfortunately, not a staple. Sitting in front of one’s family, devouring chicken and pork with wine as a chaser, made for good poetry. How can a family, dinning on despair, allow her to feel guilty about her health? So the mother was respectfully served her meals out of sight. Family recipe for rice wineFollow these instructions, passed down from Hakka generations, for brewing traditional yellow rice wine. Ingredients: 1. Polished glutinous rice 10 Kg 2. Rice wine (Zhanjiang rice wine or common stock rice wine) 12.5 Kg 3. Brewers yeast (ground into powder) 0.15 Kg 4. Red Koji (stale rice grain fungi) 0.25 Kg 5. Water One clay 25 liter vat Process: 1. Clean the vat and allow to thoroughly dry. 2. Rinse and drain rice with clean water. 3. Put the rice in huge wok (guo), pour hot water to cover rice. Boil for 20 minutes. 4. Stir the rice to loosen up. 5. Allow to cool to 20 °C. 6. Pour a layer of rice into clay vat, lightly tamp it down. 7. Cover rice with a layer of yeast and Koji. 8. Repeat this until the ingredients fill 4/5 of the vat. (do the math prior to the process) 9. Pour the rice wine into the vat until filled. 10. Seal the vat with plastic cover and cord. 11. Allow to stand for 6 months. 12. Remove cover, and spoon small amount of ingredients into a cloth. Wring cloth over the vat, until ingredients are dry. Discard ingredients. Continue process until all ingredients are removed from the vat. 13. Let stand for one day. This brew contains many amino acids, vitamins and other nutrients. Some prefer to drink the wine from the vat. Others prefer to bottle the wine. Blue RibbonA mother’s skill as a homemaker is judged by the quality of her wine.
The copyright of the article Homemade Chinese Rice Wine in China Travel is owned by Peter Luca. Permission to republish Homemade Chinese Rice Wine in print or online must be granted by the author in writing.
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