Hand in hand to teach you how to make mash

Hand in hand to teach you how to make mash

Introduction:

"Hunan people are busy making mash every season. Mash is called sweet wine in Hunan."

Production steps:

Step 1: after washing the glutinous rice, soak it in cold water for 12 hours in advance. When it can be crushed by hand, it can be steamed in the pot

Step 2: when steaming the glutinous rice in the pot, spread the oil-free gauze in the container, and steam the glutinous rice in the gauze over high heat for 20 minutes

Step 3: cool the glutinous rice out of the pot, pour cold boiled water, and separate the rice balls by hand to dissipate heat. The main function of cold boiled water is to dissipate heat and reduce temperature. The cold boiled water is about 180 grams

Step 4: when the glutinous rice is still warm, pour in the koji, mix well by hand, put the glutinous rice into the oil-free fermentation tank, compact, dig a hole in the middle, pour in the remaining koji, and sprinkle some on the rice surface

Step 5: close the lid, plug in the power and turn the button to the rice wine

Step 6: after 36 hours, don't turn off the power or open the cover

Materials required:

Glutinous rice: 500g

Koji: 2G

Cold boiled water: appropriate amount

Note: the whole process should ensure that the container is free of oil

Production difficulty: Advanced

Process: steaming

Production time: several days

Taste: Maoxiang