How to use the heat preservation function of a rice cooker to make mash?

It won't die, but it will sour to death!

I don't know why you want to keep warm, even in winter, it's OK to throw it in the cabinet for 4 days after it's done, and put it in a cool place for 3 days in summer

Ingredients: 500g glutinous rice.

Accessories] 3g koji, 500g cold boiled water.

Step] 1Prepare glutinous rice, Angel koji, and glass containers. Blanch all tools with boiling water, remembering not to get raw water and oil.

2.Because rice is cooked in a rice cooker, there is no need to soak the glutinous rice after washing, and you only need to put half the water in the pot than the usual cooking water (press the rice with the palm of your hand at about half the height of your fingers).

3.After the rice is cooked, turn the glutinous rice with a spatula scalded with boiling water and lower the temperature several times to about 30 or 40 degrees (the degree that it is not hot to the touch).

4.Stir Angel yeast powder with warm boiled water (rice:yeast powder = 500:3).

5.After scalding the glass jar container with boiling water, sprinkle a little bit of mixed yeast water on the bottom of the jar, then spread a layer of glutinous rice, sprinkle a layer of glutinous rice, and so on, and finally turn over the rice to make the yeast water and glutinous rice evenly blended.

6.Dig a small hole in the middle of the glutinous rice press, sprinkle some yeast water on the surface of the glutinous rice to cover the lid, seal it, and put it in a room of about 30 degrees to wait for the first fermentation.

If there is not much water, you can add some cool boiled water in the cave and seal it again to ferment.

8.Twenty-four hours or so, I opened it again and the delicious rice wine was ready.

It is best to use a steamer to steam, because the rice cooker is easy to steam too soft, it is not easy to control the time, and the mash made of rice that is too soft is easy to spoil, and the ratio of lumpy koji to rice is: 2 grains of koji: 500 grams of rice, and the following describes the method:

Ingredients: 500 grams of round glutinous rice, 2 koji, and a clean glass jar.

Production steps: soak glutinous rice in water for 4-8 hours, if it is hot, it is best to put it in the refrigerator, and it is easy to soak the glutinous rice until you can crush the rice grains by hand.

2. Steam the soaked glutinous rice in a steamer for 15 minutes, if the castor is large, you can use a steaming cloth not to steam too badly, and not to steam too hard, too hard to produce slow and less wine, too rotten and easy to spoil.

Soak the grain farmhouse koji in 300 grams of water, and it is best to crush it first and then hook the water.

4. After the rice is steamed, it is recommended to use cold boiled water to rinse it with cold water, and the rinsed rice wine is not turbid.

5. When the temperature drops to 30 degrees, it can be put into a clean glass jar, and it is best not to use plastic.

6. The whole process should be oil-free.

7. Then pour the koji water that has been hooked into the rice jar.

8. Dig a small pit with a spoon to make it easy to observe the wine.

9. A few days later, it will be sweet rice wine and wine.

To make sweet rice wine, put three taels of water in one pound of rice. The method of sweet rice wine is as follows:

Preparation materials: 1 kg of glutinous rice, 3 taels of pure water, and an appropriate amount of koji.

1. First of all, wash the prepared glutinous rice and soak it in water for 6 hours.

2. Then put the soaked glutinous rice into the steamer and steam it for 20 minutes.

3. Put the steamed glutinous rice in a basin, pour in water, break up the rice, and don't let the rice cheat together.

4. Then sprinkle the prepared koji on the glutinous rice and stir well with a rice spoon.

5. Stir well and flatten the glutinous rice with a rice spoon.

6. Make a hole in the middle of the glutinous rice with your hands and cover with the prepared plastic wrap.

7. Wait patiently for 2 days and remove the plastic wrap so that the sweet rice wine is finished.

Ingredients: Angel brand koji 1 2 bags; 500 grams of glutinous rice; 500 grams of rice.

Method:1After washing and soaking the glutinous rice for 5 hours, mix it with the rice, add a little less water than the normal water for making rice (because the glutinous rice is already full of water), and put it in the oil-free rice cooker to make rice;

2.The rice is cooled to about 36 degrees (about the same temperature as ours);

3.Take 1 2 bags of primer and mix it with 250ml of cold boiled water, pour it into the rice cooker and mix it evenly with rice, compact, and press out a small pit in the middle;

4.Cover the inner bowl of the rice cooker with plastic wrap without any gaps, then cover the pot, wrap it in 3 large plastic bags, and put it in a warm place.

Open it for a few hours and take a look, and there is a transparent liquor in the small pit.

A few things to look out for:

1.You can put 2 5 or 1 2 koji, don't do much, put a bag when you make it for the first time, and it's very wet, there is no shape of rice grains, and the taste is not good.

2.The whole process must be free of oil.

3.It can be divided into several bags, put in the refrigerator and freeze, and thaw it when eating

1.Select large and uniform glutinous rice, wash it and submerge it in water to soak. Pay attention to the time: soak glutinous rice for 1 hour in summer and 2 hours in winter; Small glutinous rice appropriately shortens the time. After soaking, remove and drain.

2.Spread a layer of gauze in the steaming compartment, place it on the steamer, wait for the water to boil in the pot, scoop the glutinous rice evenly and loosely, cover and steam for 1 hour and 30 minutes.

3.After the glutinous rice is steamed thoroughly, pour it into a large washed vegetable blue covered with gauze and spread it out, and use water 3 times the weight of the glutinous rice to pour it down and filter it on the glutinous rice, so that the temperature of the glutinous rice that is drenched and drained is kept at "30C 32"C.

4.Scoop the steamed glutinous rice into a large container, grind the mash koji (refer to its instructions for the dosage, generally 2 grams for 1 kilogram of glutinous rice, and put a little more in winter) into a fine powder, and add it evenly by hand in one direction.

5.Then, put the rice in a large glass bowl in the microwave oven and smooth it out, and dig a hole in the center (about 3 cm deep and wide). Cover the bowl with a lid, wrap it in an insulating material (such as a towel or something) and let it ferment in a warm place.

6.The fermentation time is generally 24 hours in summer, 48 hours in winter, and 36 hours in spring and autumn.

1.Wash the glutinous rice (stir it repeatedly with your hands, change the water and wash it again after the water is muddy, until the rice water is clear, you can't rub it by hand, the rice will be broken), soak it in water for at least two hours. **It's the koji I bought in the supermarket, and a small bag of 8g can be used to make catties of rice.

2.The rice cooker must be cleaned thoroughly, the inner tank and the lid must be cleaned, it is best to clean it with edible alkali, including the basin for mixing rice wine and the container for rice wine should be cleaned with alkali and then scalded with boiling water, the whole process of making rice wine can not be stained with oil, filter the soaked glutinous rice into the rice cooker and add water (less than the usual water for steaming rice 1 3) Cook the rice in the same way as cooking, immediately pour it out into a cleaned basin and let it cool with chopsticks (if you don't pour it out immediately and let it keep warm, the glutinous rice will have a pot).

3.When the glutinous rice is dried to less than 30 degrees, I use Angel koji, a small bag of 8g can be mixed with glutinous rice, after melting the koji with warm water (don't pour too much water at a time, the koji will sink to the bottom, and the water is not enough to add water to dissolve and continue to mix), pour the glutinous rice with the koji water in one hand, and knead the rice with the other hand, the glutinous rice stained with water is easy to knead and dismantle, to ensure that each grain of rice is evenly stained with koji. The amount of water is enough to make sure that the rice can be separated into grains.

After sprinkling the koji, put the glutinous rice into the wine jar (I generally use a glass bottle or a fresh-keeping bucket), do not press, after the installation is done, dig out a dimple in the middle, smooth the top, pour all the remaining koji water into the wine jar, seal the lid, put it indoors directly in summer for three days, there will be a wine aroma, in winter to use the old cotton jacket or something to make a nest to wrap the wine jar and ferment for a week, after fermentation, you can put it in the refrigerator to refrigerate it has always been sweet.

Absolutely, heat preservation is the most important thing.

The rice cooker version of the sweet wine brewing method.

Step 1

Clean the rice cooker and clothes and chopsticks inside and out, and it is best to rinse them with boiling water to make them meaningless and oily. Wash the glutinous rice and put it in the rice cooker, add water, the amount of water is less than the usual amount of rice. For example, the usual amount of water is the height of one finger joint, but it needs to be reduced to half a finger height, that is, slightly higher than the level of glutinous rice about 1cm.

The amount of water should not be too much, so that the cooked glutinous rice is dry and the grains are clear.

Step 2

The boiled glutinous rice has distinct grains.

Step 3

Disperse with clean, oil-free chopsticks and let cool until close to body temperature.

Step 4

At the same time, dry a bowl of boiled water, and when the water temperature is basically close to body temperature, take an appropriate amount of koji (according to the amount indicated on the bag) and mix it evenly in the water. Be careful not to overheat or underestimate the water temperature.

Step 5

Slowly pour the warm water mixed with koji into the sticky rice and mix well with your hands.

Step 6

Put the glutinous rice in a clean container (the container is best made of clay pottery or enamel products), make a small hole in the middle with your fingers, mix the koji in the bowl with some warm boiled water, and fill the nest. If you like the juicy product, you can add some warm boiled water and mix well.

Step 7

Cover and wrap in a plastic bag to prevent spillage during fermentation.

Step 8

Wrap the container in a stall or a thin quilt, and put it under the long text for about 3 days in summer. The motive can be placed next to the heating in the north, but it should be avoided to ferment too quickly during the period when the temperature is too high, and the finished product tastes too sour; In the unheated south, you can put a hot water bottle like a small amount of hot water, the water temperature is not hot, spread flat on the bottom of the container and wrapped in a blanket in a warm place in the sun, about 3 to 4 days.

Step 9

It looks like it has been fermented for 3-4 days. The glutinous rice is puffy and has a crispy taste. If there is still a sticky texture like sticky rice, it means that the fermentation time is not enough.

Step 10

There is a lot of sweet juice, sweet and mellow. This is my favorite.

Step 11

The prepared sweet wine is stored in the refrigerator and can be eaten directly, which can be made into sweets such as egg liqueur, sake-stuffed rice cake soup, and can also be used as a high-quality seasoning for cooking dishes.