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What is Tonghai Sweet Baijiu? Authentic Yunnan Tonghai Specialty: Tonghai Sweet Baijiu? This article is a special article about Tonghai Sweet Baijiu, a specialty of Tonghai, Yunnan, which was reviewed and edited by the editorial team of China Specialty Products Network. It collected relevant information about Tonghai Sweet Baijiu. The reading time of the full text is about 6 minutes, mainly including the basic introduction of Tonghai Sweet Baijiu and what is the nutritional value of Tonghai Sweet Baijiu? What are the product characteristics of Tonghai Sweet Baijiu? How did the history of Tonghai Sweet Baijiu originate? The production method of Tonghai sweet Baijiu, etcBasic Introduction of Tonghai Sweet Baijiu. There is a horse digging well in Qutuoguan. The water in the well is sweet and pure. It is the best way to make sweet Baijiu. The orange yellow, translucent juice on the surface of sweet Baijiu, together with the glutinous rice shaped particles that can only be seen in its shape, is really all melted
The memory of Tonghai Sweet Baijiu is profound, so that every time you hear the words "sweet Baijiu", you will feel faint and drunk. Every year in the middle of December, every family brews sweet Baijiu with glutinous rice. The white is pure sweet and has a strong wine flavor. Eating more will be intoxicating
What is the nutritional value of Tonghai Sweet BaijiuDue to the rich nutrition of glutinous rice sweet wine, Hakka women must use it to nourish their bodies during the "sitting moon" (i.e. postpartum rest period), such as making stewed chicken soup with sweet wine, which will make the milk more abundant and sweet after consumption. In addition, it can be made into fermented eggs, which have the effect of nourishing the skin and enhancing breast size
What are the product characteristics of Tonghai Sweet Baijiu
Tonghai Sweet Baijiu is mainly brewed from glutinous rice, which is rich in nutrition, golden in color, cool and transparent, mellow and sweet in taste. The unique aroma of glutinous rice sweet wine, unique in flavor, suitable for all ages, is rich in polysaccharide, minerals, organic acids, amino acids, B vitamins and other nutrients
How did the history of Tonghai Sweet Baijiu originateHow to make Tonghai Sweet Baijiu. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself and you'll know. Without this layer of cloth, glutinous rice would block the holes in the steamer, making it impossible to steam until fully cooked. This has a failed experience. Try the texture of glutinous rice. If the rice grains are too hard, sprinkle some water and mix before steaming for a while<3. Dripping rice: Remove the steamed glutinous rice from the steamer and cool it to room temperature. Occasionally flip over with chopsticks to accelerate cooling. Spread a few sheets of aluminum foil on the table and spread the glutinous rice on top to form a layer two or three inches thick. Let it cool thoroughly. Sprinkle a little cold water on the cooled glutinous rice, spread it evenly by hand, and use as little water as possible<4. Drop the pot and set it up: Place the pot in a constant temperature box at around 30 degrees Celsius for 24 to 48 hours. If the rice becomes soft, it indicates that it has been saccharified; If there is water and a wine aroma, it indicates that there is already alcohol and lactic acid present, and the insulation can be stopped. It's best to steam it again to kill the microorganisms and enzymes and stop their activity. In this way, sweet wine brewing is successfully made
5. Mature cultivation: Place the pot in a constant temperature box at around 30-32 degrees Celsius and cultivate for 24 to 48 hours. If the rice becomes soft, it indicates that it has been saccharified; If there is water and a wine aroma, it indicates that there is already alcohol and lactic acid present, and the insulation can be stopped. It's best to steam it again to kill the microorganisms and enzymes and stop their activity. In this way, the sweet wine was successfully made
Due to the rich nutrition of glutinous rice sweet wine, Hakka women must use it to nourish their bodies during the "sitting moon" (i.e. postpartum rest period), such as making stewed chicken soup with sweet wine, which will make the milk more abundant and sweet after consumption. In addition, it can be made into fermented eggs, which have the effect of nourishing the skin and enhancing breast size
What are the product characteristics of Tonghai Sweet Baijiu
Tonghai Sweet Baijiu is mainly brewed from glutinous rice, which is rich in nutrition, golden in color, cool and transparent, mellow and sweet in taste. The unique aroma of glutinous rice sweet wine, unique in flavor, suitable for all ages, is rich in polysaccharide, minerals, organic acids, amino acids, B vitamins and other nutrients
How did the history of Tonghai Sweet Baijiu originateHow to make Tonghai Sweet Baijiu. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself and you'll know. Without this layer of cloth, glutinous rice would block the holes in the steamer, making it impossible to steam until fully cooked. This has a failed experience. Try the texture of glutinous rice. If the rice grains are too hard, sprinkle some water and mix before steaming for a while<3. Dripping rice: Remove the steamed glutinous rice from the steamer and cool it to room temperature. Occasionally flip over with chopsticks to accelerate cooling. Spread a few sheets of aluminum foil on the table and spread the glutinous rice on top to form a layer two or three inches thick. Let it cool thoroughly. Sprinkle a little cold water on the cooled glutinous rice, spread it evenly by hand, and use as little water as possible<4. Drop the pot and set it up: Place the pot in a constant temperature box at around 30 degrees Celsius for 24 to 48 hours. If the rice becomes soft, it indicates that it has been saccharified; If there is water and a wine aroma, it indicates that there is already alcohol and lactic acid present, and the insulation can be stopped. It's best to steam it again to kill the microorganisms and enzymes and stop their activity. In this way, sweet wine brewing is successfully made
5. Mature cultivation: Place the pot in a constant temperature box at around 30-32 degrees Celsius and cultivate for 24 to 48 hours. If the rice becomes soft, it indicates that it has been saccharified; If there is water and a wine aroma, it indicates that there is already alcohol and lactic acid present, and the insulation can be stopped. It's best to steam it again to kill the microorganisms and enzymes and stop their activity. In this way, the sweet wine was successfully made
How to make Tonghai Sweet Baijiu. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself and you'll know. Without this layer of cloth, glutinous rice would block the holes in the steamer, making it impossible to steam until fully cooked. This has a failed experience. Try the texture of glutinous rice. If the rice grains are too hard, sprinkle some water and mix before steaming for a while<3. Dripping rice: Remove the steamed glutinous rice from the steamer and cool it to room temperature. Occasionally flip over with chopsticks to accelerate cooling. Spread a few sheets of aluminum foil on the table and spread the glutinous rice on top to form a layer two or three inches thick. Let it cool thoroughly. Sprinkle a little cold water on the cooled glutinous rice, spread it evenly by hand, and use as little water as possible<4. Drop the pot and set it up: Place the pot in a constant temperature box at around 30 degrees Celsius for 24 to 48 hours. If the rice becomes soft, it indicates that it has been saccharified; If there is water and a wine aroma, it indicates that there is already alcohol and lactic acid present, and the insulation can be stopped. It's best to steam it again to kill the microorganisms and enzymes and stop their activity. In this way, sweet wine brewing is successfully made
5. Mature cultivation: Place the pot in a constant temperature box at around 30-32 degrees Celsius and cultivate for 24 to 48 hours. If the rice becomes soft, it indicates that it has been saccharified; If there is water and a wine aroma, it indicates that there is already alcohol and lactic acid present, and the insulation can be stopped. It's best to steam it again to kill the microorganisms and enzymes and stop their activity. In this way, the sweet wine was successfully made