Homemade mash

Homemade mash

Introduction:

"When I was a child at home, my mother would make mash every winter. Later, my brother and I went out and seldom stayed at home, so my mother seldom did it. My mother always had stomach disease, so no one would eat mash, so she would not do it. This year, my sister-in-law gave birth to a baby, and it's popular that pregnant women eat mashed eggs when they are in confinement. The staple food for children to make full moon wine is also mashed eggs and mashed dumplings. I think my mother can't do without a lot of mash this year, but it's a pity that she didn't enjoy the taste of memory at home this year. Now she has to make mash to satisfy her homesickness. "

Production steps:

Step 1: prepare raw materials: appropriate amount of glutinous rice and a bag of Sweet Wine Koji.

Step 2: clean the glutinous rice and soak it in a clean container for more than 12 hours. It is better to crush the glutinous rice by hand.

Step 3: steam the soaked glutinous rice in a steamer (about 30 minutes), remove the glutinous rice and put it on a clean sieve to cool.

Step 4: prepare warm boiled water and koji, and pour koji into warm water to fully dissolve.

Step 5: pour the cooled glutinous rice into a clean basin, add the dissolved distiller's yeast, glutinous rice and distiller's yeast, and mix well. It's best to knead the glutinous rice by hand.

Step 6: Heyun's glutinous rice.

Step 7: put the blended glutinous rice into a clean container with a lid, press the glutinous rice slightly, dig a hole in the middle, and then pour in some koji water.

Step 8: seal the glutinous rice well and put it in a warm place indoors. If the temperature is not enough, wrap the container with cotton quilt.

Step 9: the first day of fermentation.

Step 10: cool some warm water again. If you like to eat sweet mash, you can add some sweet koji to dissolve it in warm water. If you don't need to, you can directly add some cold water to the mash.

Step 11: there is heating in the house in the north. The next day, the fermented glutinous rice has a strong taste of wine, and the glutinous rice has left with water, accompanied by some small bubbles. The fermented glutinous rice is successful.

Step 12: if the indoor temperature is not enough, it needs to ferment for several days, and the fermented mash will be stored in the refrigerator for a longer time.

Step 13: you can eat mash directly, or add some boiled water to drink. A bowl of mash is very warm in winter.

Materials required:

Glutinous rice: 800g

Koji: 2G

Note: 1. The steamer and fermenting mash container must be cleaned without any oil; 2. The dry glutinous rice and warm boiled water should not be too hot or too cold; 3. The distiller's yeast must be evenly attached to each grain of glutinous rice without dough; 4. The well prepared glutinous rice should be put in the refrigerator, otherwise the high temperature will make the mash dry again The taste is affected by secondary fermentation.

Production difficulty: simple

Craft: Skills

Production time: several days

Taste: other