Mash is a famous snack in Sichuan, Hubei Province, mashed tangyuan, mashed eggs are sweet and sour, very delicious. Over the years, the number of people in the north who like it has gradually increased, and our unit canteen makes mashed tangyuan jujube soup every Wednesday, which is the favorite and expected dish of colleagues.
I told them that they could make their own mash, and bought wine koji online to give to them, some successful, but also several failures, just about the New Year, I was ready to make some for relatives and friends, together with the production process, I did this, each time is 100% successful.
Preparation: glutinous rice, koji (sold at supermarket seasoning counters, one yuan generation, can make 5 pounds of rice), clean canned bottle without raw water and no oil, cold boiled water.
Wash the glutinous rice and soak it in water for 6-12 hours
The grains of rice can be easily crushed with nails
Steamed in a pot (cooked like rice)
Steamed glutinous rice spread out and cool to about 30 degrees (too hot will burn the koji, and it will fail)
Pour in cold boiling water and stir to bring to a boil
Pour in the koji and mix well
Fill in a clean canned bottle, not too full
Close the lid and place it in a warm place (I put it in the heating place, the temperature is about 26 degrees)
About 48 hours, there is water in the lower part of the bottle, which is actually overflowing rice wine, indicating that the fermentation is normal
Open the lid and the aroma of wine wafts out, so that it is generally done in three or four days. The mash can be stored in the refrigerator for a long time.
Make a bowl of homemade mash dumplings for your family, and feel that life is so sweet and sweet, and the reunion is round!