Homemade mash

Homemade mash

Introduction:

"LG likes to eat mashed eggs. Every time you buy them, you don't think they taste good enough, so make them yourself."

Production steps:

Step 1: prepare 500g glutinous rice and 2G Angel liqueur.

Step 2: soak the glutinous rice for 5-6 hours or overnight, and smash the glutinous rice after hand twisting.

Step 3: steam the soaked glutinous rice over high heat for 40 minutes. In the middle of 20 minutes, open the lid, break up the glutinous rice, pour some water, cover and steam.

Step 4: take out the steamed glutinous rice, stir it up, let it cool until it is not hot, mix the sweet wine koji with most small bowls of cold boiled water, take a clean container, spread a layer of rice, sprinkle a layer of Wine Koji, finally compact the rice, insert a hole in the middle with your fingers, and pour the remaining Wine Koji into the hole. Cover and ferment in a warm place.

Step 5: open it three days later, smell the wine, see the wine in the cave, and the glutinous rice is crisp and soft.

Materials required:

Glutinous rice: 500g

Cool white: moderate

Liqueur starter: 2G

Note: the key to the success of mash is no oil and no water. Disinfect all the utensils with boiling water and dry them.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Maoxiang