What should I do if the rice ferments The rice cake I made can t ferment, what s going on

There is a smell of wine in the rice, which means that part of your rice is fermented into alcohol, and everyone knows that rice can be fermented to burn rice wine (liquor), which will not be poisonous;

But if your rice has a change in color during the fermentation process, you should pay attention, the grain is easy to mildew under moisture and high temperature, the aflatoxin produced by Aspergillus flavus in the mold is very toxic, easy to cause food poisoning, if there is no gastrointestinal discomfort and physical discomfort within 24 hours, you can generally consider it fine.

To be on the safe side, cook later and don't cause unnecessary worries or hassles in order to save this

Go to the hospital to see, and collect food for testing, to see the results of the right medicine, but if the rice is fermented like that, just make wine, don't eat it, and now it's not so poor that you don't even have rice

It should be fine, you've already eaten it, and there's nothing you can do about it, so you're going to cook a pot of mung bean water and drink it now.

There is also sugar water, which is the most basic detoxification method.

It's better to pour it out, it's not a big mistake to be careful, don't eat it and it's not easy to spoil your stomach.

No, it won't. Add some wine cakes to make mulled wine!

This is the legendary "rice wine" but if there is a hair, don't eat it, there is no hair, and the wine is fragrant, sticky, and sweet, you can still eat it!

Don't eat it, it's not worth it if you eat a bad stomach.

You better take a little laxative or something, or go to the hospital!

Now hurry up to the hospital and get it checked, or if you don't wait for the real poisoning, it will be too late

How did this come to be the question? It will be poisoned, it is recommended that you do not eat it!

Summary. 1. Make the material into a particle-free batter and ferment at room temperature for about 9 hours, and a large number of bubbles will be produced on the surface.

2. 1 cast iron pan and 1 lid suitable for the size of the pan, which can be put into the flat.

1 small metal cup in the bottom pot (my tart mold).

3. A piece of kitchen paper for dipping in water (used to make 1 piece each time, wipe the bottom of the pot, go.)

except for the pot). 1 piece of kitchen paper drop a small amount of oil, used to wipe the bottom of the pot, anti-stick (very small) 4, the temperature of the electric stove between 3-4 (medium and low temperature), wait for the water in the egg tart mold to boil, will.

After the batter is stirred, scoop a spoonful of batter (I use a large soup spoon that can be adapted to your own utensils.

to adjust), pour 2 balls of batter closer together in the middle of the pan, preferably with a connection in the middle.

Pick up. 5. In the pot where there is no batter, pour a small amount of water, instantly create steam, and then cover the lid.

Seal the gap between the lid and the pan with a damp towel to prevent steam from escaping.

6 About 1 minute to get out of the pot, carefully shovel out with a flat spatula, and stack two slices of rice poop together.

The rice cake I made can't ferment, what's the matter?

1. Make the material into a particle-free batter, ferment at room temperature for about 9 hours, and a large number of bubbles will be produced on the surface. 2. 1 cast iron pan, 1 lid suitable for the size of the pan, 1 metal cup that can be put into the pan (the egg tart mold I use) 3, a piece of kitchen paper for dipping in water (used to wipe the bottom of the pot and remove the pot after each time). 1 piece of kitchen paper drop a small amount of oil, used to wipe the bottom of the pot, anti-stick (very small) 4, the temperature of the electric stove between 3-4 (medium and low temperature), wait for the water in the egg tart mold to boil, stir the batter, scoop a spoonful of batter (the large soup spoon I use, can be adjusted according to your own utensils), pour 2 balls of batter closer to each other in the middle of the pan, preferably with a connection in the middle.

5. In the pot where there is no batter, pour a small amount of water, instantly dig up the lead to make steam, and then cover the lid with a wet towel to seal the gap between the lid and the pan to prevent the steam from escaping. 6 About 1 minute to get out of the pot, carefully shovel out with a flat spatula, and stack two slices of rice poop together.

Hello, I am glad to answer for you and find out how to make rice cake fermentation for you.

Hope it helps.

The reason why it does not ferment is due to the indoor temperature.

The method of rapid fermentation of rice is as follows:

1. Soak the rice overnight, stool and then use a soymilk machine to break it into rice milk;

2. Divide the rice milk into three parts, put one part into a basin, and add yeast powder to ferment. One serving is placed in a micro-coarse and heated in a wave oven for 1 minute;

3. Mix the first two parts with the remaining part of the raw rice milk, add the sugar and stir well;

4. After the rice milk is quickly fermented, filter out part of the water from the ground soybean milk, and then add dry yeast;

5. Add appropriate salt and sugar, and it will ferment in about 4 hours at about 25 degrees Celsius.

Methods for rapid fermentation of rice:

1. Soak the rice overnight and crush it into rice milk with a soymilk machine.

2. The pulp is divided into three parts, and the yeast powder is added to the pot.

To ferment, one of the bowls is heated in the microwave for 1 minute.

3. Mix with another bowl of raw rice milk, white sedan chair sensitive sugar.

Melt with water and stir together with rice milk.

4. After the rice milk is about to ferment, filter out part of the water from the ground soybean milk and add dry yeast.

5. Add appropriate salt and sugar in Celsius.

It will ferment at about 25 degrees Celsius for about 4 hours, and the rice milk will be fermented.

Summary. For large amounts of fermented rice bran, I recommend trying the following treatments. First, it can be used as fertilizer for fertilization of farmland, which can not only effectively use resources, but also improve soil fertility.

Second, it can be composted and composted with other organic wastes to make organic fertilizer for the needs of plant growth. Third, you can contact a local biomass power plant or biomass fuel plant to use fermented rice bran as a raw material for energy conversion. The above is my advice for handling large quantities of fermented rice bran, I hope it will be helpful to you.

For large amounts of fermented rice bran, I recommend trying the following treatments. First, it can be used as fertilizer for fertilization of farmland, which can not only effectively use resources, but also improve the fertility of soil per mu. Second, it can be composted and composted with other Biyu hail organic waste to make organic fertilizer for the needs of plant growth.

Third, you can contact a local biomass power plant or biomass fuel plant to use fermented rice bran as a raw material for energy conversion. The above is my advice for handling large quantities of fermented rice bran, and I hope you find it helpful.

Excuse me, but please go into more detail?

For a large amount of fermented rice bran, the following treatment methods can be considered:1It is used as a fertilizer to improve soil fertility.

2.Compost to make organic fertilizer. 3.

Contact your local biomass power plant or biomass fuel plant for energy conversion.

Abstract:When making rice cakes at home, you need to ferment the rice cakes made of rice cakes, and the general fermentation time depends on the temperature, about 1-2 hours. If the rice cake cannot be fermented, you can add white wine, sugar, yeast or aluminum-free baking powder to help ferment; If the rice cake is over-fermented and has been steamed in the pot, it cannot be remedied, and if it is not steamed, a small amount of baking soda can be added to help neutralize it.

Let's take a look at the knowledge of rice cake fermentation. 1. How long is the right time for rice cakes to ferment.

Friends who know how to make rice cakes know that the rice cereal used to make rice cakes needs to be fermented for a period of time before they can be steamed in the pot, so how long does the rice cake need to be fermented?

Generally speaking, the fermentation time of rice cake is related to the temperature, about 1-2 hours at room temperature, and the fermentation time can be appropriately shortened when the weather is hot in summer. There is no fixed requirement for the fermentation time of rice cakes, which can be judged by experience. In addition, you can also look at the size of the expansion, generally the rice cake is successfully fermented, and the size of the expansion will be doubled.

Second, what should I do if the rice cake can't be fermented?

Rice cake is made of rice flour fermentation, stirring and steaming, many people will encounter a problem in the process of making rice cakes, that is, and the noodles can not be raised, which may be caused by the water put in the noodles is too hot, the indoor temperature is too low, the amount of yeast powder is not enough, etc., can be remedied, the remedies for the rice cakes can not be made are:

1. Add liquor: Add two tablespoons of liquor directly to the rice dough and re-knead the whole rice dough.

2. Add sugar and yeast: add grams of yeast and 1 tablespoon of sugar directly to the rice dough and re-knead the whole rice dough.

3. Add aluminum-free baking powder: Because baking powder is a rapid fermentation product, you can take about 1 gram of baking powder and add rice flour dough when the rice cake can't rise, knead and ferment again.

If the above methods still can't ferment, then it is recommended to re-settle with the first meeting.

3. What should I do if the rice cake smells of wine after fermentation?

If the rice cake has been fermented, then it will have a sour wine smell in addition to steaming, because the fermentation is too much, and the yeast carries out anaerobic call inhalation, which produces the effect of alcohol in the process of anaerobic respiration; This situation will also occur if there is too much yeast, because yeast itself is acidic and sour when eaten, so what should I do if the rice cake has been fermented? Can you still eat it?

Over-fermented rice cakes have a sour wine taste, but there are actually no harmful substances in themselves, and they can be eaten normally, but it is usually better not to eat them, after all, sour rice cakes will taste a little strange. The rice cake fermentation is overdone, and if it has been steamed, then there is no way to remedy it; If you haven't steamed it yet, you can add a small amount of baking soda to neutralize the acidic substances of the yeast, and at the same time, baking soda has a certain fluffy effect, which can make the finished rice cake fluffier.