Hello everyone! I am a delicious little house Xiao Liu. Every day, we will share a different home-cooked food with a simple way to make it, which is very suitable for making at home.
Today I will share with you how to make your own mash at home, which is also called rice wine, sake brewing, glutinous rice wine. Glutinous rice is mainly fermented from glutinous rice, glutinous rice is the name of the southerners, and the northerners call it jiangmi, which is actually a kind of rice. The mashed wine is fragrant and mellow. Especially confinement women can drink this can be milked, so this mash is also called confinement wine. #头条美食 #
The picture above is a mash I made at home, and the specific steps are described below.
1, to make mash I choose this kind of round glutinous rice, mash made of round glutinous rice, the taste will be more delicate and lubricated. Pour the glutinous rice into a basin and soak in warm water for about 2 hours.
Soak the glutinous rice to the point where it can be gently crushed by hand.
Then wash the soaked glutinous rice again.
2, the next time to go to the pot to steam. After the water in the pot is boiled, pour the glutinous rice directly on top of the cage drawer covered with cage cloth.
Spread the glutinous rice flat with your hands and use chopsticks to make some small holes in it. In this way, it is convenient to be heated evenly when steaming, and it is also easy to cook thoroughly. Cover the pot and steam for half an hour on high heat.
After the glutinous rice is steamed, pour the glutinous rice into a waterless and oilless clean basin. Add a small amount of cold boiled water to the inside and stir to cool the temperature of the glutinous rice to about 35 degrees. All the tools used here must be water-free and oil-free, and the water cannot use raw water, otherwise it will be moldy.
Come down and prepare angel sweet wine koji, sprinkle the koji into the glutinous rice basin and stir well, 1 kg of glutinous rice plus 4g of sweet wine koji.
Then use a spoon to flatten the glutinous rice and press it tightly, digging a hole in the middle.
Then seal it with plastic wrap and place it in a place with a high temperature to let it ferment thoroughly, and the fermentation temperature is best at 25 degrees. If you make mash in the summer, you can do it in 1-2 days. If you make mash in winter, it takes about 3-4 days to ferment next to a radiator.
Note: The fermentation pots and tools here can not have raw water and oil, and the fermentation process should be sealed well, otherwise it is easy to mold. 1-2 days in the summer, 4-5 days in the winter.
3, today is the third day, after uncovering the plastic wrap, you can smell the strong aroma of wine. The mash juice poured up from this little hole, and the color was blue, and this juice was actually thick wine.
We can do this mash well, you can use boiling water to drink directly, you can also make mashed egg soup, very simple and delicious.
After the mash is fermented, put it in the refrigerator to let it ferment slowly, preferably as soon as a few days to drink. Even if you put it in the refrigerator, the mash fermentation is slow, but it will still ferment. After a long time, the concentration of rice wine will be very high, and it will be intoxicating when drunk. If you want to keep the mash for a long time, you can pour the mash into the pot and boil it, and then put it in a glass bottle after cooling. The heated mash destroys the activity inside and does not ferment again, so that it can be stored for a longer time.
Well, today's mash and glutinous rice wine are shared here. If you like delicious food sharing, don't forget to pay attention to retweet sharing.
Click "Learn More" at the end of the article to watch the full production video of Mash.
We'll see you next time!