The practice of sweet mash, how to make sweet mash, the home cooked practice of sweet mash

Preparation of sweet mash.

1.Put the mash in a soup pot, add the ginger shreds, bring to a boil for 3 minutes, and serve in a bowl.

2.Add boiling water to the pot, add the rice balls, cook until the rice balls are soft and floating, and scoop the rice balls into the boiled mash. If the mash is too thick and too sweet, you can add the water in which the rice balls are boiled appropriately.

The practice of drunken yam with mash.

Ingredients: 400 grams of yam; 200 grams of mash; Goji berries to taste.

Method] 1 Prepare the materials.

2 Cut the yam into strips, peel it and soak it in water to prevent it from turning black.

3 Put water in a pot, pour in the chopped yam after the water boils, remove the water after boiling again, and set aside.

4 Remove the cool water.

5 Stir the yam in the mash, preferably in the refrigerator for 12 hours, the taste will be more perfect, and finally add the goji berries to garnish.

How to prepare sweet mash.

Ingredients. Yuanjiang rice.

250g excipients.

Sweet wine koji. 1 8 bags.

Purified water. 130ml

Soak half a catty of rice for 12 hours. The soaked Jiangmi can be pinched by hand and crushed to pieces.

Take a clean and oil-free cage cloth or gauze, put the rice on the cage cloth, and steam for 20 minutes.

Let the steamed rice cool.

Pour into a larger container.

A bag of sweet wine koji can be made into 4 catties of rice, and half a catty can be used for 1 8 bags.

Melt the sweet sake koji with warm water.

Pure water is added to the rice according to the ratio of rice:water = 2:1.

Then add the koji water and mix well with your hands.

Compact by hand, leaving a small hole in the middle.

Wrap it in plastic wrap, let it ferment in a warm place, and keep it warm in the rice cooker at night.

After 36 hours, the mash is ready.

Storage method: Put it in a container, heat it with water for 1-2 minutes, the utensils are hot, let it cool, and store it in the refrigerator for 1-2 months.

Tips: 1.The utensils used must be water-free and oil-free.

2.The mash made by this method is very sweet, and the fermentation time can be extended according to your preference.

3.I like to eat mash water, but add more.

4.Using Yuanjiang rice to make mash is more sticky, and Yangtze River rice is much worse.

Moromi is also called sweet wine. The fermentation process can be accelerated by heating it in a rice cooker as follows:

First of all, you need to prepare the ingredients:

Main material: glutinous rice 1250g.

Auxiliary materials: 3g of koji, appropriate amount of water.

1. Place the glutinous rice in a larger container and wash it well.

2. Add the water that has passed through the glutinous rice, and then let it soak for 36 hours. Soak until the glutinous rice can be gently crushed by hand.

3. Steam the soaked glutinous rice in a pot with a drawer cloth across the water for about 30 minutes.

Fourth, let the steamed glutinous rice cool, must reach room temperature, that is, about 24 30. Otherwise, it is easy to burn the fermentation bacteria in the koji. Sprinkle koji into the glutinous rice, add about 500ml of cold boiled water, and mix well.

Put the mixed glutinous rice into the rice cooker, and dig a hole in the middle of the glutinous rice.

5. The indoor temperature is low, and the rice cooker controller is used to control the rice cooker to heat the rice wine to speed up the fermentation progress.

6. After 30 hours, the sake begins to come out of the small hole, and after about 40 hours, the rice wine is very sweet, and it is finished.

The practice of making sweet wine:

Ingredients: 2500g glutinous rice, 1 koji (5g), 400ml of cold boiled water

Step 1: Wash the glutinous rice and soak it in warm water for about 3 hours.

Step 2: Drain the water.

Step 3: Steamer mat silicone mat or gauze, spread glutinous rice on the silicone mat, insert some small holes with chopsticks, steam over high heat, turn to medium heat and steam for about 20 minutes, turn off the heat.

Step 4: Stir the rice and add 200ml of cold boiled water in several batches to cool the rice until the temperature drops to 30 degrees Celsius.

Step 5: Mash the koji into powder form with a rolling pin (omit this step if you bought the koji directly).

Step 6: Leave a pinch of koji flour and sprinkle the rest on top of the rice and mix carefully with a clean spoon.

Step 7: Make a hole in the middle of the mixed rice, pour in the remaining 200ml of cold boiled water, and sprinkle the remaining koji powder around the hole.

Step 8: Seal the mouth of the basin with plastic wrap, put it in the fermentation box, the temperature is 28 degrees Celsius, and ferment for about 38 hours.

Step 9: Ferment in a good state.

Mash lees is also called wine brewing, wine lady, sake lees, rice wine, sweet wine, sweet rice wine, glutinous rice wine, Jiang rice wine, is a kind of flavor food made of glutinous rice or rice through yeast fermentation, its high calorie production, rich in carbohydrates, protein, B vitamins, minerals, etc., these are indispensable nutrients for the human body. Mash contains a small amount of alcohol, which can promote blood circulation, digestion and appetite.

Chemical composition] The composition of the sake brew changes with the fermentation progress, etc., and the mature sake is made with water, alcohol, crude protein, sugar, total acid, volatile acid, non-volatile acid, and ash.

Throughout China, the way to eat mash is probably the most consistent way of food, for example, you can eat mash dumplings and mash eggs there, and the method and taste are almost the same. It's a bit difficult to talk about how to eat mash, so it's time to review the old and learn the new.

The easiest way to eat it is to eat raw mash. Southerners are accustomed to refer to unprocessed mash grains as "raw sake brewing" or "raw rice wine" or "raw mash grains". Eating raw mash is eating it directly.

However, this way of eating is also particular, the mash that has just been fermented is a little lukewarm, and the taste is sour, so it is delicious until it is cool. Later, with the refrigerator, you can put it in the basin with the mash, which can not only eat the cold mash, but also prevent the mash from becoming sour due to overfermentation.

1. Mash poached eggs.

1) Ingredients: some cold water, mash, sweet wine, sugar, 1 egg.

2) Pour in some cold water, after the water boils, add the mash and sweet wine, do not cook for too long.

3) Prepare some sugar and prepare an egg.

4) Once the eggs are in a bunch, turn off the heat according to your own taste.

5) Master the amount of sugar according to your own taste: put more sugar if you like sweet, and less sugar if you like sour.

2. Mash taro.

1) Ingredients: 500 grams of taro rock sugar, 15 grams of two large pieces of wolfberry, 3 bowls of mash (with wine and rice) and 2 bowls of water.

2) Wash the small taro, pour it into the pot, add the dough water and cook until cooked, about 20-30 minutes; Peel and set aside.

3) Wash the wolfberries and soak them in water.

4) Pour two bowls of water into a wide-mouth pot, add the goji berries and cook for 10 minutes; Pour in the mash and bring to a boil.

5) Add small taro and rock sugar, and then turn off the heat and eat when the rock sugar melts.

3. Mash papaya and red date milk soup.

1) Ingredients: milk, mash, papaya, red dates, sugar, osmanthus.

2) Peel the papaya and cut it into small cubes, wash and soak the red dates.

3) Add milk to the mash and boil in a pot, add diced papaya and red dates and cook slightly over warm heat (4) Add a little sugar according to taste.

The method of making mash is as follows:

1. It is best to use round glutinous rice to make mash, so that the taste of mash is more delicate and smooth. Then add warm water and soak the glutinous rice for about 2 hours, until the glutinous rice can be gently crushed by hand.

2. After the glutinous rice is soaked, wash the glutinous rice again. Next, it is necessary to steam in the pot, spread a wet steaming cloth on the cage drawer, and then spread the glutinous rice evenly on it, and then insert some small holes in it with your fingers, so that it is convenient to be heated evenly when steaming, and it is easy to cook thoroughly, and the water in the pot is boiled and then turned to medium heat and steamed for about 40 minutes.

3. After the glutinous rice is steamed, put the glutinous rice into a clean container, which should be clean, waterless and oil-free. Then add a small amount of cold boiled water to it and stir it to spread out, let it cool down to about 35 degrees, and only when the temperature of glutinous rice cools down to 35 degrees can you add sweet koji. I have 2 catties of glutinous rice here, add about 8g of sweet wine koji to it and stir it.

4. Add cold boiled water, stir the koji and glutinous rice evenly, and then flatten the glutinous rice with a spoon after stirring well. Dig a hole in the middle and seal it with plastic wrap to let it ferment. In summer, it takes 1-2 days to ferment, and in winter, it takes 4-5 days.

And in winter, it is covered with a quilt and let it ferment for three days.

If you want to make fragrant and sweet mash rice, it is very important to choose rice, I usually choose long-grain glutinous rice, and Angel brand koji supermarkets sell it.

Soak the glutinous rice for about 4 hours in advance, and gently twist the rice with your hands. The steamer is spread out on top of the rice evenly spread and steamed on cold water for 30 minutes. When steaming, be sure to leave a round hole in the middle of the rice to allow the rice to be heated evenly. In this way, the rice can be cooked thoroughly.

Let the steamed glutinous rice cool, prepare it to cool and boil, put the glutinous rice in the blue and wash it with cool white boiling, and wash it until the glutinous rice is not next to one grain. After rinsing the glutinous rice, don't throw it away, keep it for later use.

Find a non-greasy basin with a lid, layer by layer of rice and koji, and put it in the basin and press it tightly with your hands. It is best to dig a hole with a spoon in the middle of the rice, pour the cold white water into it, and cover it.

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Preparation: Wash and set aside an appropriate amount of wolfberries, knead the noodles into small rice balls (of course, you can buy ready-made) for later use, and beat an egg for later use.

Boil water, add mash, put in small rice balls after boiling, float up when the rice balls are cooked, add wolfberries, pour in egg liquid after boiling again, and the egg flowers can be formed out of the pot.

PS: Customize the amount according to taste.

PPS: After drinking this egg drop wine to make small balls, you are not allowed to drive.

Ingredients: 2kg of glutinous rice

Excipients: appropriate amount of sweet wine koji, appropriate amount of water.

1. Soak glutinous rice for one night or more than 4 hours, and it can be easily crushed.

2. Let the steamed rice cool, and in winter, it can be put to the hand temperature with Wang liquid, which cannot be higher than 40 degrees.

3. Sprinkle a little cold boiled water on the rice, pour in an appropriate amount of sweet wine koji and mix well.

4. Flatten the mixed rice with a spoon and press it firmly.

5. Make a hole in the middle to make it easy to observe the wine. Sprinkle some cool boiled water on the surface.

6. Sealed, room temperature for about 2 days in summer, and wrapped in a quilt in winter.

7. Wait until you smell the aroma of wine.

The steps to make mash are as follows:

Raw materials required:

1. Ingredients: 1500g glutinous rice.

2. Accessories: 1 koji.

Step 1: Soak the glutinous rice in water for 2-3 hours.

Step 2: Steam the soaked glutinous rice in the basket! Insert a few holes in the top of the rice to make it easier to breathe.

Step 3: Let the rice cool, scoop the rice from the pot to the pot, (boil a pot of cold boiled water beforehand) pour the cold boiled water into the rice, and pinch the rice into the ball with your hands.

Step 4: Put the koji in a bowl and press the koji into powder with a scoop root, mix the koji evenly into the rice, stir well, it is best to leave a little koji, stir evenly and finally sprinkle a layer on top.

Step 6: After two days, the room is full of wine. The glutinous rice has already floated because there is already a lot of rice wine underneath after fermentation.

Step 7: Pack the finished mash utensils, put them in the refrigerator, and scoop them out when you want to eat.

1. Wash the round glutinous rice and soak it in water for a while, then steam it in a pot. It should be noted that the pot must be washed and not sticky with a little oil star, otherwise the cooked rice will spoil.

2. After the rice is cooked, let it cool, loosen it, and then put in the grated koji cake. (I bought rice wine koji at the supermarket and it works very well).

3. Dig a hole in the middle of the blocked rice, you will see some water flowing out, sprinkle some koji on top of the rice, and sprinkle a little cold water on the koji.

4. Wrap it in a quilt and put it in a cool place to wait for it to ferment. If it's summer, it takes about 3 days, and you will see water coming out of the rice, and this water is rice wine.

5. Wait until 2 or 3 grains of rice float to it, and the mash is ready.

6. Then you can seal it, put it in the refrigerator, take it as you go, and it can be shelved for 2 months.

How to make fragrant and sweet mash in summer, the formula ratio tells you, the method is simple and there is no failure!

Place a hot water bottle next to it to keep the temperature high during the sealed period.