Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, basic jiuniang (rice wine) 甜酒酿. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Basic Jiuniang (Rice Wine) 甜酒酿 is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Basic Jiuniang (Rice Wine) 甜酒酿 is something that I’ve loved my entire life. They are nice and they look fantastic.
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine. Sweet Fermented Rice, or jiu niang (酒酿), is a versatile Chinese specialty that can be added to both sweet and savory dishes.
To begin with this recipe, we must prepare a few components. You can have basic jiuniang (rice wine) 甜酒酿 using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Basic Jiuniang (Rice Wine) 甜酒酿:
- Take +1/4 cups sweet white rice (1000g)
- Take room temperature water (after boiling)
- Prepare or 4 g (half pack of Angel Rice Leaven Chinese yeast)
- Prepare Sweet osmanthus + 1/2 cup boiling water (optional)
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. 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.
Steps to make Basic Jiuniang (Rice Wine) 甜酒酿:
- Make sure all tools that in contact with rice wine making are extremely clean(absolutely free from oil contamination).
- 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.
- 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.
- 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.
- 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.
- 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.
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. Jiuniang and Yellow Wine doodles they are cute! homemade black sesame-filled rice balls in sweet rice wine soup (酒酿圆子). As a finished product, rice wine goes under many names as vendors choose to add local ingredients, and style their own product on the taste of the area. Rice wine is usually served in little clay urns, sealed at the top with red cloth with the waxy skin of the wine.
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