Homemade rice wine/mash
* Mash is generally brewed with glutinous rice, glutinous rice is rich in carbohydrates, proteins, fats, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, etc., rich in nutrition, for the traditional warm supplement strong food, with the effect of tonifying qi, strengthening the spleen and stomach, anti-sweating effect, poor appetite, bloating and diarrhea have a certain alleviating effect.
*It also has adjuvant therapeutic functions for some chronic diseases. People with chronic atrophic gastritis and dyspepsia often drink some mash can promote gastric juice secretion and help digestion and absorption; people with hyperlipidemia and atherosclerosis often drink mash to speed up blood circulation, improve the content of high-density lipoprotein, reduce the deposition of lipids in blood vessels, and help lower blood lipids and prevent atherosclerosis.
Let's take a look at how to make it!
ingredient:
1 kg of glutinous rice
1 koji (about 3 g)
1 scoop of inulin (approx. 4 g)
Cool white to taste
method:
1. Put 1 kg of glutinous rice into a large basin without oil, soak it in boiling water for 4 hours after washing, or soak in cool water for one night
2. Put the soaked glutinous rice into the steamer, lay it flat, and poke some small holes with your fingers to facilitate steaming. Boil the water and steam for 35 minutes until the rice is fully cooked.
3, when steaming rice, we come to blanch the necessary utensils, to know that the rice wine is made without white hair and mildew, the key is that all pots and chopsticks can not have oil.
4: Pour the steamed rice into a basin and stir to cool it down
5. Pack 1 koji, or 4 grams, into a clean plastic bag and roll out into powder with a cup or rolling pin
6, the wine koji powder evenly sprinkled into the non-hot rice, if the rice sticks together at this time is difficult to stir, you can add cold boiling water, while stirring, so that each grain of rice is glued to the koji. In addition, if you like to eat more rice and wine, you can also add more cool white.
7. After mixing well, use a clean oil-free spoon to flatten and compact, and then poke a hole in the middle to observe the water. Wrap in plastic wrap and leave it in a warm place to ferment for 3-5 days.
8, can also be put into the electric yogurt machine, the same flat compaction, poke the hole in the center, wrap the plastic wrap, and then cover the lid to seal. Set 2 times in 36 hours.
9, the time is up, let's take a look, before it is all unveiled, we smell sweet and sour. Well, yes, the water is also very good, use a spoon to stir well.
10. Let's cook a bowl to taste first, boil a bowl of water in a small pot, order goji berries, 2 red dates, boil and add 3 spoons of mash. Cook for about 2 minutes. Grace, no need to put sugar is also sweet and sour very delicious.
11. Put the remaining uneaten into a glass sealed bottle, put it in the refrigerator and take it as you like. I just used the mash bottle I bought earlier and added some goji berries to it. Doesn't it look like you really bought it from outside? But do not add your own, rest assured to eat.
In addition, according to the weather conditions in different places, the time required for fermentation is different, I am in Guangzhou, plus the constant temperature of the yogurt machine, so 3 days can be. Cold places are appropriately extended. About 5-6 days can definitely make delicious mash.
*However, the mash is made from glutinous rice fermentation, so the glycemic index is relatively high and is not suitable for high blood sugar (diabetics).
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