Learn to cook with Mom

Learn to cook with Mom

Introduction:

"Once upon a time, there was a big mahogany wardrobe in my home. It opened on both sides, and the middle door could also be opened. There were two bolts and a big mirror. At that time, it was called" wear Wardrobe ". Although it is not as magical as the wardrobe in Narnia, it is still very attractive to me as a little girl. The satin bed quilt with neatly stacked flowers, various styles of mother's dresses hanging in turn, and many kinds of accessories that mother likes... At that time, my mother would make delicious rice wine, just put it in this cupboard, waiting for it to ferment quietly Wait, wait, wait, wait until the lid can be opened, a strong aroma of wine comes to my nose. Rice wine tastes waxy and sweet, which is unforgettable. I always feel that the home-made rice wine is delicious and sweet enough. It can be fermented continuously at one time, and many rice wine can be produced. Drink it with eggs, or mix it with a spoonful of honey after it's chilled. That's the taste

Production steps:

Step 1: wash the glutinous rice and soak it for one night or one day~

Step 2: steam in the pan, then keep it for five minutes, scoop it into a clean container and cool it to hand temperature.

Step 3: mix the koji evenly

Step 4: mix well, put it into a sealed container without oil and water, dip it in cold white, slightly compact it, poke a round hole in the middle to the end, and sprinkle some koji on the rice flour and the hole

Step 5: pour in the cold mix and bring it to a boil, more than 2 cm above the rice flour, then cover it with a layer of fresh-keeping film and seal it for fermentation. Keep the temperature at 30 ℃.

Step 6: the container is not very full, because the glutinous rice will continue to ferment, too full easy to overflow

Step 7: clear pure rice wine, completely mixed with water

Step 8: after freezing, add a spoonful of honey to relieve heat and thirst!

Materials required:

Glutinous rice: right amount

Koji: right amount

Cool white: moderate

Note: fermentation time should be at least one day. If it's winter, you should cover it with something thick for a day, and then decide whether to continue to cover it according to the fermentation situation. If the room temperature is very low, you can use warm water to help keep warm. In summer, you don't need to use a thin cloth to wrap it and ferment it away from light. The standard for judging whether the fermentation is good is: the whole layer of glutinous rice is lifted up and shaken gently, and the glutinous rice pieces are solid together Shake it. If you are not sure for the first time, you can taste it with a clean, oil-free and waterless spoon. If it is not enough, continue to ferment.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: Maoxiang