500 grams of glutinous rice, 50 grams of red yeast rice, 5 grams of sweet rice wine\x0d\\x0d\ It is winter now, which is a good season for making red yeast rice wine, because the temperature in summer is high and the fermentation of red yeast rice It's fast and difficult to control. If you're not careful, it will become sour. If you don't do it right, the wine will not be made but will turn into vinegar~~~ \x0d\ Red yeast rice wine. Wash 1 kilo of glutinous rice, remove impurities, add water and soak for 24 hours, then take it out to control the water, and then steam it in a steamer. Soak red yeast rice in cold boiled water, and the steamed glutinous rice should be passed through the water once to make it spread out and easily mixed with the yeast, which is conducive to fermentation. Just use the ratio of 50 grams of red yeast rice per kilogram of rice! At the same time, 5 grams of liqueur koji should be added. The amount is based on the ratio for making fermented rice. You can add less than that ratio, but be sure not to add more than it. \x0d\\x0d\Put in a layer of glutinous rice, a layer of sweet wine koji, and finally put the koji rice and mix well. \x0d\\x0d\ Another important thing to remind is the temperature. The koji must be mixed between 30-35 degrees. It will not be easy to ferment if it is too cold, and the koji mold will be burned to death if it is overheated! \x0d\\x0d\Next, put the mixed rice into a sealed container, press the rice to make it firmer, not too much, just one-third of the container, and then make it as sweet as Like the wine, take a look in the middle. Then put it in a warm place (around 30-40 degrees) to ferment! \x0d\ \x0d\ After a day or two, open the lid. When you see clear wine pouring out of the hole in the middle, you're halfway done. \x0d\ \x0d\After more than one month, the raw materials in the bottle have merged into one, and the color has gradually changed from clear red to deep red? The microorganisms inherent in red yeast convert the protein of the glutinous rice into nutrients such as amino acids and vitamins. Finally, the wine is initially brewed and ready to be consumed! The reason why I use the term "preliminarily brewed" is because if you want to get a super mellow taste, you have to brew it for several years! \x0d\ \x0d\The next step is to filter it with a sieve. The red yeast wine obtained after filtering can be used as cooking wine or drank directly! \x0d\ \x0d\The filtered distiller's grains are beaten into a paste with a food processor to become red grains. Fuzhou cuisine takes this red dregs to the extreme, and has derived more than a dozen methods such as "carrying dregs", "exploding dregs", "braised dregs", "fried dregs", "fried dregs", and "drunk dregs". The finished dishes are rich in nutrients and bright in color, especially suitable for festive atmosphere~~~