The simplest way to make mash, juicy and sweet, teaches you the skills of keeping mash at room temperature for three months without spoiling

China's brewing of mash grains has been for thousands of years, although its names are not the same, such as "rice wine, mash, sweet wine, wine", etc., but the production steps are the same.

The method is to steam glutinous rice and then mix it with koji to ferment a food, so the alcohol content is not too high, and it has become a daily drink for farmers.

In addition to drinking it directly, the food made by reprocessing some ingredients is also very distinctive, for example, the southern region likes to boil the mash grains into rice balls and boiled eggs, which has a very good nourishing effect. In addition, there are many ways to eat mash white fungus, cherry rice wine, rice wine fish bones, and steamed duck stuffed with wine.

Ingredients needed to make mash:

1500 grams of glutinous rice, a pack of Angel sweet wine koji (8 grams), and an appropriate amount of cool white boiling

Steps to prepare the mash:

1. Clean the prepared glutinous rice first, and then soak it in clean water overnight, and the soaking process does not need to change the water.

2. Boil water, add an appropriate amount of water to the steamer, put a cage cloth on the steamer, then put the soaked glutinous rice into it, and then poke a few holes at will to facilitate ventilation, and finally cover the lid and steam for about half an hour.

3. Pour the steamed glutinous rice into a clean, waterless and oil-free basin, let the glutinous rice cool naturally, when the temperature drops to about 30 degrees, bring disposable gloves, and then sprinkle Angel sweet wine koji evenly on the glutinous rice, and stir well with both hands.

4. In the process of mixing sweet koji, pat it with your hands from time to time to cool and white, so that each grain of rice can be stained with koji powder. The more you use cold boiling, the more rice wine you will have at the end.

5. When all the koji is mixed well, you can put the glutinous rice into a clean and waterless container, preferably a transparent glass jar, and then gently compact, then pat a little cool and white, cover the lid and put it in a warm place to ferment for 3-5 days.

Tips:

1. You can prepare a quilt or clothes, cover the canned glutinous rice, which can promote the fermentation time, you can eat it for 2-3 days when the temperature is high in summer, and the temperature is low in autumn and winter, and the fermentation time is 3-5 days.

2. When mixing in the koji powder, add a small amount of cool white open to the glutinous rice many times, and do not pour a large amount of cold white open in one go (dip the palm of your hand in the water, and then pat it into the glutinous rice).

3. The whole production process must be clean and oil-free, otherwise the fungus will not be able to grow, or even deteriorate.

4. The temperature of the glutinous rice mixed with the koji must be below 35 degrees, otherwise the koji will be killed by the high temperature.