When rice wine is first fermented, it becomes fermented rice wine. At this stage, there is less liquid and it is mainly sweet with very little alcohol. It can be eaten in various ways, such as fermented rice wine with small glutinous rice balls, fermented rice wine with brown sugar and eggs, and fermented rice wine with red beans.
To produce more alcohol, a second fermentation is necessary.
The second fermentation is done on top of the fermented rice wine, and it can be done in one or two days.
At this point, the alcohol content becomes stronger, while the sweetness decreases accordingly. The rice grains become hollow in the middle, turning woody and tough, resulting in a poor taste. It's now mainly about drinking rice wine.
"Soak the glutinous rice for two hours, until it's soft enough to be easily crushed between your thumb and forefinger, like this." Shui Qing demonstrated by scooping the soaked rice grains out of the wooden basin.
"Then drain the water and steam it in a steamer. Make sure it's thoroughly cooked! You can decide the time and heat yourself."
"Let it cool, then mix it evenly with the yeast powder. We make our own yeast, but it's past the season now. I'll teach you next year when it's ready."
"Finally, wrap it with a clean cotton cloth and put the lid on."
Shui Qing explained in detail, and the apprentices listened very attentively.
They know better than anyone how hard it is to earn money.
Since we finally have a chance to make money, of course we have to seize it.
Shui Qing first gave a general explanation. After the rice was steamed, she took out four basins and asked Hu's mother, Yan Qiu, Xing Hui, and Fan Jiang to cook separately.
Fanhe and Fanhu are too young to participate in the production for the time being.
The remaining four people will see if they are suitable for making rice wine.
Making rice wine is like making pickled vegetables. Some people can make it casually and it tastes great, while others, even if they are very careful with every step and want to be precise down to the gram, will end up with either black spots or mold, or it will turn sour and bitter, and in short, it is inedible.
Let alone selling it.
The water used is from a spring.
The weather is cold now, and even if the wooden basin is wrapped in a thick quilt, it will take at least three days to produce results. In her spare time, Hu's mother makes spicy and sour radish shreds, dried radish, and pickled radish into radish for storage, using radishes brought by women from the village.
The radish greens weren't wasted either; they were all pickled.
We can save it for when there are no vegetables available in winter.
You can also take it out in the morning and eat it with porridge.
There were also leafy greens that we didn't have time to eat. They were afraid they would spoil if left to wilt for too long, so we cleaned them up and made them into dried pickled mustard greens.
Shui Qing swallowed hard as she watched.
This is homemade, authentic, additive-free, all-natural preserved mustard greens. In winter, take them out and steam them with pork belly. They're delicious, juicy, and perfect with rice!
It has to be said that the quality of life for lazy people and diligent people is completely different.
Recalling the time when the original owner lived with Fan's mother, there was an endless supply of vegetable porridge, wild vegetable porridge, and in winter, dried vegetable porridge—the dried vegetables were dried by the original owner and her two daughters in the summer.
In contrast, when she was a girl at home, she could have congee for breakfast with a few pickled vegetables and salted vegetables, and her life was extremely comfortable.
The original owner of this body also had a tough time, enduring so many miserable years with Fan's mother.
Not just the original owner of this body, but all girls in this dynasty had it tough. Even if their families were well-off, if they married into a bad family, their entire later life would be ruined...
At least China can break free and start over...
·
On the third day, the moment of truth arrived.
The whole family huddled together in the main room of the thatched house, waiting anxiously.
Even Hu Wenhua temporarily put down his mud brick-making and stepped forward, holding his breath in anticipation.
The first thing to be opened was the wooden basin made by Fan Jiang.
Unsurprisingly, a layer of black fuzz appeared on it.
"That's not right. I washed my hands carefully, and even used the soap my mother bought to wash them several times. I even cleaned the crevices under my fingernails before mixing the yeast!" Fan Jiang muttered in confusion.
For the first trial, each person only made one kilogram of rice, so the loss was not significant.
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