Fermented glutinous rice wine served with quail eggs & egg dropped flower酒釀蛋花鵪鶉蛋糖水

#glutinousrice #ricewine #dessert #酒釀 #糖水

Recipe:
220g short-grain glutinous rice ( washed and drained)
220g water
10.5g Shanghai dried yeast
100g cold boiled water
50g 30°F warm water

Method:
• Wash and drain well the glutinous rice
• Put 1:1 water and rice into the rice cooker
• Set the cooking method into the quick cook
• Sanitize all the containers with boiling water, set them aside
• Crumble the Shanghai dried yeast and set it aside
• once the rice is done cooking, let it sit for 10-15 minutes, don't open the lid, and peak
• Loosen the rice
• Transfer the rice into the big bowl, then mix in 100g cold boiled water, keep stirring till the water has been absorbed, cover up with plastic to prevent dryness, and the rice cook till it hit 35°F
• Mix well the crumbled Shanghai dried yeast into warm water
• Mix well into the rice
• Divide into 2 portions and transfer into the containers, spread evenly, make a hole in the center
• Sear with plastic wraps
• Leave the sweet glutinous rice on the counter for 2 days at the degree around 75-80°F in the summertime
• For the winter season, store the rice in the oven with a bowl of hot water, replace the hot water about every 12 hours for 3-4 days
• Storage the fermented glutinous wine rice in the refrigerator for up to a week
P.S. don't refrigerate again once the rice is unwrapped and stirred, it'll be spoiled and turns into sour

Serve with a sweet egg dropped flower soup with quail eggs

• For making the fermented glutinous wine rice dessert with quail eggs:
• Boiled the quail eggs and shell peeled
• Beaten one egg with 1/4 tsp of water to thin the egg, set it aside
• Boil about 10-12 oz of water
• Loosen up the glutinous wine rice with a spoon and stir into boiling water
• Add sugar and quail eggs, once it's bubbling,
• stir in the beaten egg slowly with chopsticks
Off the stove and serve

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