Mash, also called sweet wine brewing, this often appears in my articles, because my family has not been less than all year round, and it is really a delicacy that I particularly like, just now, when I was sorting out the pictures of this recipe, I couldn't help but make a bowl of mashed eggs for afternoon tea.
When I was young, every time my mother made mash, I was very happy, boiling a pot of water, adding a few spoonfuls of mash, and drinking two bowls each time.
In my hometown, confinement mash is also a must, and when I confineate, I also eat mashed eggs every morning.
Later, when I took the dietitian exam, I was often asked if I could eat mash in the end.
In the nutritionist circle, some people do not support the habit of eating mash in confinement, the reason is because of alcohol, in fact, this alcohol content is very low, after cooking and volatilization is almost over, and mash has a lot of effects such as blood replenishment, as for confinement in the end to eat or not to eat, I do not make a claim, pro set themselves, according to their own habits, I think there is no need to tangle.
Mash has a very long history, passed down from generation to generation, my recipes are often used, because it is still a natural condiment, you can go fishy to fresh, before I shared the method of using the bread mechanism, using round glutinous rice, made with a bread machine, I personally think it is better to use long glutinous rice to make the effect, and some families do not have a bread machine, so today to share a most traditional method.
Let's take a look at the steps first, detailed precautions, I will say in the tips later...
【Ingredients】
500 grams of long glutinous rice, 2 grams of sweet wine koji, a handful of dried osmanthus flowers, and 500 grams of warm boiled water at about 35 degrees
【Preparation steps】
1. Prepare raw materials.
2: Wash the glutinous rice and soak it in water for about 6 hours.
3, steaming on the steaming grid first spread the steaming drawer cloth, and then lay the glutinous rice, use chopsticks to insert some holes to make it more breathable, steam for about 30 minutes after boiling water to fully cooked.
4: After steaming, pour into a clean container, use chopsticks to spread out, naturally cool down.
5, cool down to about 35 degrees, no thermometer of the relatives can feel it with their hands, and the human body temperature is almost the same.
6: Take a clean bowl, add 2 grams of sweet wine koji, add an appropriate amount of osmanthus flowers, add 500 grams of warm boiled water of about 35 degrees, stir well.
7: Pour the mixed koji water into the glutinous rice and mix well.
8, press tightly, dig a nest in the middle.
9, cover the lid, wrap a layer of plastic wrap to prevent dust, do not seal too tightly.
10, my home is now about 24 degrees room temperature, so wrapped a blanket, in the side of the blanket added a hot water bottle insulation, I use the hot water bottle outside is not hot, the time of heat preservation is relatively long, morning and evening change the water can maintain a constant temperature, do not worry about the temperature is too high and too low.
11, 40-48 hours to do a good job, as soon as the lid is opened, a smell of wine comes to the nose, eat a bite directly, refreshing, the taste is super good, not sour at all.
【Tips】
First, if there is no osmanthus flower, it can be not added;
Second, the ratio of koji and glutinous rice is about 2:500, after buying the koji to read the instruction manual, some of the dosage is different, glutinous rice and the amount of water added later I am 1:1, this is not strict, pro watch to do;
Second, steamed glutinous rice is recommended to use steaming grid steaming, it is not recommended to cook directly with a rice cooker, if the rice cooker is a grain of more complete can also be, otherwise it will be a bit like porridge;
Third, do this must ensure that the container is particularly clean and hygienic, the whole process must not stick a little oil, if there is a situation of long black hair, it may be because of the sticky oil;
Fourth, the temperature of making wine brewing is more suitable for 28-35 degrees directly, no matter which method is used, as long as it is between this temperature, if the weather is cold, warm water bag insulation, warm water bag sooner or later to change the water, do not directly next to the container, so as not to overheat the temperature, in short, let it ferment in a relatively constant temperature state, the oven with fermentation function can be put into the oven to set the range of 28 degrees -35 degrees to ferment, I personally recommend setting 28 degrees, the temperature is lower, the fermentation time is slightly longer, But personally I think it tastes better.
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