Basic Jiuniang (Rice Wine) 甜酒酿. 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. It is a sweet dessert popular in China.
Jiuniang (酒酿, 甜白酒)is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine. It is often made with sweet osmanthus flowers and tiny rice balls called. You can cook Basic Jiuniang (Rice Wine) 甜酒酿 using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Basic Jiuniang (Rice Wine) 甜酒酿
- It’s 4 of +1/4 cups sweet white rice (1000g).
- You need 2 1/2 cups of room temperature water (after boiling).
- Prepare 1 tsp of or 4 g (half pack of Angel Rice Leaven Chinese yeast).
- You need 2 Tsp of Sweet osmanthus + 1/2 cup boiling water (optional).
The brand name of this Shaoxing rice wine is well known inside China. It has no salt added to give you the maximum flexibility to use. Boil a pot of water, and put the raw rice balls in and cook them. Osmanthus flowers bring up the fragrance. · Sweet Fermented Rice, also known as 酒酿 'Jiuniang' in Chinese, is a sweet rice wine fermented by steamed glutinous rice and distilled yeast.
Basic Jiuniang (Rice Wine) 甜酒酿 step by step
- 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..
As it is sweet and mellow and low in alcohol, this Chinese dish is popular across different regions in China. People in Beijing usually eat Jiuniang as it is or Jiuniang (酒酿) is also called laozao (醪糟) and may be translated as Rice Sauce or even Rice Wine (due to its alcohol content). Is the typical one of the traditional Chinese food. Jiu Niang [Image Credit: xinhuanet.com] Jiuniang, a sweet pudding-like dish, was firstly developed as a by-product of a fermented rice beverage called mijiu, or rice wine (米酒). Containing a bit of alcohol, a bowl of hot Jiuniang with some small Tang yuan can be the best comfort food during freezing. 对彩色甜糯玉米甜酒酿罐装食品的发酵工艺和产品的内容物配比进行试验研究。 To lower hazardous effects during production and assure the safely and quality of bottled sweet rice wine. 徳式传统经典风味，酒酿樱桃的完美呈现。 Classic German-style flavor, a perfect cherry and strawberry cake.
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