The weather is getting colder, in the autumn and winter, many female friends will have cold hands and feet, in order to be healthy, it is recommended that you usually make yourself a bowl of mash soup to drink. Long-term consumption of mash soup, not only has the effect of promoting blood circulation, but also the effect of beautification and nourishment, after autumn, the climate is getting drier and drier, the skin quality will become worse, from now on often drink a bowl of mash soup, the skin will get better and better.
Many places call it mash, my hometown is also called so, it has two other names, rice wine and sake brewing, the main raw material is glutinous rice, and then add an appropriate amount of koji, brewed. I remember when I was a child, my mother used leftover rice to make mash, and the taste was the same, but compared with glutinous rice, it was still more delicious made of glutinous rice.
Mash can be made mash egg flower soup, this is my favorite drink when I was a child, and then soak some twist flowers inside, eat a bowl of special comfort, you can also use mash to make mash dumplings, the favorite of the Lantern Festival, now life has become better, you can eat at any time, you don't have to have to be a specific time.
There are mash on the street, there are sealed packaging, there are also loose scales, although it is more convenient to buy, but always feel that they are still doing well, clean and hygienic, without any additives. Before I liked to eat but could not do, and then after falling in love with cooking, I specifically asked my mother how to do it, and my mother did it in detail.
After reading it, I found that making mash turned out to be so simple, I will look at it again, today I will share the production steps with you, share the production experience, the taste is super good, and I learned to drink more.
Mash
Ingredients: Glutinous rice, koji
Take an appropriate amount of glutinous rice and rinse it in water, and soak it in water for at least two hours.
After two hours, remove the glutinous rice and pour it into the rice cooker, add some water and steam the glutinous rice.
After the glutinous rice is steamed, spread it out, so that the glutinous rice can be quickly cooled, and when the temperature drops to 30 degrees, the next step can be carried out, there is no measurement of temperature, you can feel it with your hands, as long as it is not hot, there is a slight temperature.
Stir the glutinous rice a few more times and sprinkle koji on the surface of the glutinous rice and set aside.
Wash and disinfect the container containing the glutinous rice, sprinkle some koji on the bottom, put the glutinous rice into the container, fill it with a layer, sprinkle a little koji, lay another layer of glutinous rice, sprinkle a layer of koji, and then fill the glutinous rice.
Finally, cover with plastic wrap, if there is a lid, directly cover the lid, put it in a cool place, wait for 24 hours, and when the time comes, the mash will be ready.
Freshly made mash, you can eat directly, the sweetness is relatively strong, you can also use it to make mash soup, put some tangyuan, beat some frangipani, drink very comfortable, suitable for autumn and winter.
Fermented mash, can not finish eating for a while, to put it in the refrigerator refrigeration, so that you can save a little longer, wait for this time to eat, next time continue to do, too simple, do not have to do too much at once.
Now everyone will do mash, master the following points:
After the glutinous rice is steamed, do not immediately put in the koji, wait until the glutinous rice cools down, almost 30 degrees, and then put in, otherwise the temperature is too high, reducing the activity of the koji, the effect of wine brewing will not be particularly good, this is more important, do not do wrong.
In addition, the container containing glutinous rice should be blanched in advance to ensure sterility, water and oil, so that the mash can be put away for a long time after the mash is done.
Do mash, there is not much attention to glutinous rice, round glutinous rice and long glutinous rice can be, but prefer that kind of loose particles, you can choose long glutinous rice.
Learned? Try the above method, make a small jar, eat it several times a week, it is very good for the body, and learn to eat more.