Homemade mash

Homemade mash

Introduction:

"Since the exchange of the rice wine machine, I have no time to make rice wine. I am busy cleaning the house, cleaning the sofa covers and so on every day, and I don't want to do anything. Today, the house is just finished, and it's almost new year's day. We'll make rice bar. Anyway, we have to do more for new year's day. We can make egg mash soup, tremella mash soup and so on. These soup, soup, with some sugar or rock sugar, are very popular with dolls at the new year's table. "

Production steps:

Step 1: Ingredients: 500g rice, 200g purified water, 2G koji

Step 2: wash the rice, add water and rice into the rice cooker

Step 3: steaming

Step 4: pick up the rice, break it up, and keep it cool enough to keep hands warm (35)

Step 5: disinfect the inner liner of the rice wine machine by scalding it with boiling water, pour the cool rice into the rice wine container, add half of the koji and mix well

Step 6: add a little pure water and mix well

Step 7: add half koji and purified water to mix well

Step 8: dig a round hole in the middle of the rice

Step 9: close the lid of the container

Step 10: put it into the rice wine machine, close the lid, turn on the power, press the rice wine function key, set the fermentation time, generally 36 hours

Step 11: just hear the sound of Didi

Materials required:

Rice: 500g

Koji: 2G

Purified water: 200g

Note: rice should not be steamed too soft, dry rice should not be over fermented mash, affect the taste, good mash add some cold water or put in the refrigerator refrigeration will not ferment

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet and sour