Red yeast is considered by the pharmaceutical community to be an extremely valuable health care product, containing valuable natural statins, which can comprehensively regulate blood lipids, achieve lower cholesterol, triglycerides, LDL, and increase HDL. It is said that it also has the effect of removing vascular garbage, protecting the vascular endothelium, primary prevention and secondary prevention of various cardiovascular and cerebrovascular diseases. Red yeast is called Danqu in ancient times, medicinal and food dual use, is inoculated with the fungus of Therridae rotiflorus on rice and prepared by fermentation, and has more than a thousand years of production and application history. Friends with dyslipidemia like me may wish to try making some red yeast foods at home, for example, red yeast mash is a good choice.
First, raw materials:
Rice (glutinous rice), red yeast rice, sake koji, water
Second, the steps
Preparation: It is best to use glutinous rice for mash, and considering that it is often eaten, it is also possible to use rice. But all those who make red yeast mash, are to eat the "health care products" to intervene in the state of the body for the purpose, generally do not eat, and is eaten every day, so should prepare more than two utensils, rotate production, fine water long flow, continuous. The ratio of rice (glutinous rice) to red yeast rice is about 10:1. Households usually use one pound of rice (glutinous rice), one or two red yeast rice, 3 to 4 grams of koji and an appropriate amount of water, which is very similar to ordinary mash. Here's how:
(1) Tao rice: General cooking does not advocate washing rice too clean, so as not to lose nutrition. However, the mash is different, and it should be washed several times until the water is clear. Then soak for a few hours until you can crush it by hand. Red yeast rice can be rinsed quickly with water, and then soaked in cold boiled water (or sterile water mineral water, etc.) for three or five hours.
(2) Cooking: The general practice is to steam the soaked rice on the pot. In fact, it is easier to simmer in a pot. Just put less water and do a little more than your usual dry meal. If you use a pressure cooker, you can greatly shorten the time of soaking rice.
(3) Mixing koji: Cooked rice is cooled to 30 ~ 35 ° C, scattered with chopsticks, and mixed with soaked red yeast rice and sake koji. Be careful, be sure to pour in the water soaked in red yeast rice; if the rice is still sticky, just like ordinary mash, add some cold boiling water to stir.
(4) Loading the altar: the way of loading the altar (or bottled, etc.) is the same as making ordinary mash, do not fill it (two-thirds or three-quarters), compact it, and use chopsticks in the middle to pick a hole. Then put it to a place of 30 to 40 ° C to ferment and become ready.
(5) Edible: After a few days of loading the altar, it can be seen that there is liquid leaching out of the middle hole, which is basically fermented and edible (the time is related to the fermentation temperature). There are many ways to eat red yeast mash, which will not be repeated here, and it can be eaten according to ordinary mash, which is relatively long-lasting. It is recommended to eat often, but do not eat more, and play a role in modulation.
(6) Storage: Put the fermented red yeast mash into a well-closed container, such as a canned bottle, etc., and then move to a colder, light-protected place for deep fermentation. After that, the color of red yeast mash has gradually changed from clear red to deep red, and after the rest of the month, a large number of red yeast is multiplied, and the health value is greatly increased.
(7) Precautions: the whole process can not stick to the oil, the utensils and tools used must be removed from the oil in advance, the sticky oil is broken. Red rot should be protected from light during fermentation and storage, otherwise the red rot will fade. The amount of koji is comparable to that of ordinary mash, and it is better to make it a little less. If you put some of the rest of the mash from the last time, the effect is better. Red yeast mash can be eaten when it is good, but it is better to store it for a period of time. After deep fermentation, the color is redder and the content of red yeast is higher. Home-made and edible, convenient is good, the appearance, taste, etc. are secondary, and there is no need to pay much attention to the indicators and content of the "work". Eat less often and benefit over time. Good luck!