Help, I want to eat this fermented sweet rice wine but I don´t know how to.
Help, I want to eat this fermented sweet rice wine but I don´t know how to.
Please let me know how to use this. Your help is very appreciated.
Edit: This is not a ready meal, it´s an ingredient and I am interested in what recipes to use it for.
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You can find a perfectly cromulent overview of this stuff here.
(And it is perfectly fine as a ready-made eat-out-of-the-jar item, incidentally, though it tastes better when warmed up.)
Thank you. Do you eat it regularly? What are your favourite ways to prepare it?
Mostly here my mother-in-law just heats it up and serves it as a soup, often with dried osmanthus and sticky rice dumplings. With or without egg at seeming random. It's also used in a wood ear sweet soup that's kinda tasty, but that seems to have corn starch or some other thickener added to it. There's street carts in winter that have a gloppy kinda/sorta drink (you need a VERY thick straw to drink it!) made with water, corn starch (I think ... it might be tapioca starch), and sugar that is flavoured with chopped Chinese dates and this stuff as well.
Very interesting, thank you!