[Sca-cooks] RE: Chinese Redactions as promised :)

[Craig Jones.]

Thanks darling.  As recipes go, it looks a little a little odd.

I assume that the Jiu-yao contains both Koji (which will be turning
the Rice Starch into Glucose) and Wine Yeast (which will be turning
the Glucose into Alcohol)?

I have some Sake instructions that are fiendishly complicated compared
to this little gem of simplicity...  The sake recipes separate the
fermentation process into a mash (using Koji) and a ferment (using
yeast), with up to 4 additions of mash into the main ferment.

Back to the recipe below, I assume the glutinous rice referred to is
the standard one like I use to make "Mangoes and Sticky Rice"?  and
now I have the Rice Yeast Balls... I'm all set... Kewl...

I'll try this one first and move up to Sake.  I assume when they are
referring to Rice Wine Lees, that they are talking about what is left
over from the second fermentation after the wine/sake has been
filtered through cloth.  I'm doubting that that will remain after the
wine has been removed from the recipe below will be useful.  Right?
Maybe?

HappyHappyDrakey.


>
>Courtesy of Florence Lin's Complete Book of Chinese Noodles,
>Dumplings, and Breads:
>
>"WINE RICE - Jiu Niang
>
>This wine rice can be easily made at home and stored in your
>refrigerator indefinitely. As with some wine, age will improve its
>mellowness. It makes fragrant sweet soup or sauce for seafoods.
>Extract the residual and use the liquid as rice wine for drinking and
>cooking.
>
>The cold wine rice can be served as is, or combined with dried fruit.
>For example, soak and submerge 1/2 jar of dried prune in 1/2 jar of
>cold wine rice including the juice for one to two weeks. Keep jar in
>the refrigerator. This can be used as dessert including the wine rice
>and the juice.
>
>YIELD: 5 to 6 cups
>
>3 cups glutinous rice (sweet rice)
>2 teaspoons wine yeast (Jiu-yao)
>2 teaspoons flour
>
>Wash the rice in cold water several times; drain. Put the rice in a
>2-quart heatproof bowl. Add 3 cups of cold water and let soak for 30
>minutes. Wine yeast is sold in solid form, so you must mash it before
>using. Measure out 2 teaspoons and mix with flour. Set aside.
>
>Place the bowl containing the soaking rice in a large pot filled with
>cold water. The cold water should be 1 1/2 inches below the bowl's
>rim. Cover and bring to a boil. Steam over medium-high heat for 45
>minutes. You may have to add more boiling water during this time, so
>have boiling water ready on another burner. After cooking, the rice
>looks shiny with grains separated, soft but slightly chewy.
>
>Transfer the steamed rice to a large colander and rinse thoroughly,
>first with cold water, then with warm water, and let drain for five
>minutes. Rinse a 2-quart earthenware casserole with warm water and
>dry well. Sprinkle the yeast and flour on the rice and mix
>thoroughly. Put the rice in the prepared casserole, gently patting
>the rice down to make a 1-inch well in the center down to the bottom
>of the casserole. Cover, place the slightly warm casserole in an
>insulated bag or wrap it in a heavy blanket, and leave it in a dark
>place for one and a half to two days. By this time a sweet liquid
>will have accumulated in the well and at the sides.
>
>Transfer the wine rice to a glass container. Cover tightly and keep
>in the refrigerator, where it may be stored indefinitely. Be sure the
>juice covers the rice. Serve cold or hot."
>
>OK, so this should give you an idea of the process, if somewhat
backhanded.
>
>Adamantius, back to reading 150 day-old e-mails
>
>
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