#醪糟的制作方法是什么 #
Hello everyone, I'm a lazy little kitchen lady
It's time to share your food with everyone again, have you all eaten?
Friends, do you also like to eat mashed egg soup, so do you know how this mash is made? Guess you may not know, so today the small chef came, to share with you, the method is actually simple, may be a little time. Mash is also called rice wine, sake brewing, is made of glutinous rice, after brewing, the alcohol content is very low, very popular with everyone.
First of all, we choose round grain glutinous rice, which is more delicate and lubricated than long grain, put 2 pounds of glutinous rice in the bowl, add water to wash it several times, and wash off the starch on the surface of the glutinous rice, so that the mash we make is clearer and cleaner. Wash the washed glutinous rice and place it directly in the rice cooker.
Add water, the water here is less than the water we usually steam rice, so that the steamed rice will be harder, but it will be more conducive to wine, after getting it right, you can steam the rice. When steaming rice, we will use the basin to hold the rice to cook at high temperature to kill bacteria.
This step is very critical, success or failure depends on whether you are high temperature sterilization, and you can not have raw water and oil. Set aside in preparing 750 ml of boiling water to cool. After the rice is steamed, put it in a bowl, and then add the cold white open, reduce the temperature of the rice, about 30 degrees, add 4 grams of koji, stir it evenly, and then press firmly, there is a small hole in the middle of the rice, convenient for wine.
Cover with plastic wrap seal fermentation, if the temperature at home is at 25 degrees Celsius, it is generally necessary to use 3-4 days of time, 30 degrees, it is 1-2 days. When you're done, you can eat it. The process is very simple, but it takes time, and the mash is clear and sweet, and the delicious is incredible. Have you learned? I am a little chef, a little kitchen lady with a personality.