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红甜酒酿 (Red Sweet Rice Wine)

《Ingredient》 RED YEAST RICE 《Specifications》 250G | 500G | 1000G 《Country of Origin》 China 《Effects》 To invigorate the spleen and improve digestion, promote blood circulation and remove stasis. 《Storage》Store in cool dry place, avoid direct sunlight. Keep refrigerated upon opening.

《Dietary Therapy》Red Sweet Rice Wine Recommended Ingredients: - 1500g of Glutinous rice, 125g of Red yeast rice,2 Wine yeast (about 40 grams)

Preparation Method: - 1. Prepare two sealed glass jars (approximately 3300 ml), clean them, and dry them. 2. Soak the glutinous rice for 6 hours. Put a layer of gauze cloth on the steamer with the glutinous rice on top. Steam for 40 minutes. Insert in with clean chopsticks to check if it is fully cooked. Take the steamed glutinous rice out of the steamer and let it cool until about 30 degrees. 3. While waiting for the glutinous rice to cool down, soak the red yeast rice with cool boiled water. It is better that the amount of water is less than that of the red glutinous rice. Crush the wine yeast and add them to the red yeast rice water, then pour the cold glutinous rice into the red glutinous rice water, use a clean spatula or chopsticks, stir evenly into the jar. 4. Wrap the jar with a towel blanket and then add a layer of quilt on the outside. Place the jar in a cool and ventilated place. The next day, reached out and touched the glass jar. It should feel warm, which indicates good fermentation. 5. You can open the jar on the fourth day, stir again. Store the jar in a cool and ventilated place without the towel and quilt. On the twelfth day of fermenting, the glutinous rice has sunk and the wine is slowly coming out. 6. Open on the 30th day, to drain and collect the wine in another airtight jar. Store the red wine lees in the refrigerator can inhibit alcoholization. 7. The red and transparent one is red rice wine, and the one below is red wine lees.


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《原材料》红粬米 《规格》 250克 | 500克 | 1000克 《产地》中国 《功效》健脾消食,活血化淤 《储存》存放于阴凉干燥处,避免阳光直射。开封后请冷藏。

《食疗方》红甜酒酿 建议材料:- 糯米1500克,红粬米125克,酒饼2个(约40克)

做法:- 1. 准备两个密封玻璃罐 (约3300毫升) 清洗干净,晾晒干,不能有生水。 2. 糯米浸泡6小时,在蒸屉上放入纱布,把糯米放上。糯米放入蒸锅蒸40分钟,蒸好后,用干净的筷子插入里面,检查一下是否蒸熟。把蒸熟糯米从锅中拿出来,晾凉直至温度30度左右。 3. 在等待糯米晾凉过程中,用凉白开浸泡红粬米,水量刚刚没过红粬米为佳。把酒饼碾碎加入红粬米水里,然后把放凉的糯米倒入红粬米水里,用干净的铲子或者筷子,搅拌均匀装入罐子中。 4. 用毛巾毯包上罐子,然后外面包上被子,放到阴凉通风的地方。第二天伸手,摸玻璃罐子,感觉是温热的,证明发酵良好。 5. 第四天可以打开,再搅拌一次,然后把被子和毛巾取下来。放到阴凉通风的地方。酒酿第12天,糯米已经往下沉了,慢慢出酒了。 6. 第30天再打开,准备第三个密封罐,把酒捞出来另外放。把红酒糟放到冰箱里单独放,可抑制酒化。 7. 红色透明的就是红粬酒,下面的是红酒糟。


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