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Fujianese Red Wine Paste

Sauces, Seasonings, and Spices

Fujianese Red Wine Paste
3/4 cup Chinese rice wine
6 Tablespoons Chinese brown sugar
1 Tablespoon mushroom soy sauce
6 squares fermented red tofu (without chili)
2 teaspoons minced peeled ginger
1 teaspoon minced garlic
1 Tablespoon rice flour
3/4 cup cooked glutinous rice, cooled to room temperature
1. Mix wine, brown sugar, and soy sauce and stir until brown sugar is dissolved.
2. Put wine mixture in a stainless steel or an enamel pot, one with no chips or cracks in it, and bring this mixture to the simmer. We suggest cooking it on a trivet and not directly on the heat because it can burn easily.
3. Mash the fermented tofu and add to the wine mixture along with the ginger and the garlic. Simmer for fifteen minutes.
4. Smash the cooked rice with the side of a cleaver until the grains are not recognized as such, then add to the wine mixture and simmer another five minutes. Cool to room temperature, then use or store covered in a glass jar in the refrigerator.
Note: This mixture can be kept for two or three weeks in the refrigerator, When frozen in an ice cube tray it stays for months. Put some in an ice cube tray with its dividers, and when hard pop the cubes and store them wrapped individually in plastic wrap, sealed in a plastic freezer bag. That way one can defrost small amounts, as needed.

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