Can you use japonica rice rice to make mash?

You can use japonica rice (rice) to make mash.

Ingredient list: Sweet sake koji.

Glutinous rice, japonica rice, coarse corn kernels, millet, etc., among which glutinous rice has a better taste.

Water. Steps:

1.Prepare a clean, non-stick container.

2.Soak the japonica rice for 6 hours and the glutinous rice for 24 hours to make the rice fully absorb.

3.Put the soaked japonica rice and glutinous rice into the steamer and steam them.

4.Take out the steamed japonica rice and glutinous rice and leave it at room temperature for about 24 hours until water seeps into the surface.

5.Add sweet sake koji to the japonica and glutinous rice and pour in an appropriate amount of boiled water.

6.Stir well with chopsticks to spread out the rice grains while making sure that each grain of rice is stained with sweet sake koji.

7.Put the churned japonica and glutinous rice in a container, compact, and dig a hole in the middle.

8.Cover or wrap a towel and let rise next to the heater for 36 hours.

During the production process, it is necessary to pay attention to the temperature control, because the temperature determines the taste and quality of the mash. In addition, the fermentation time also needs to be properly controlled, too long or too short will affect the taste of the mash.

I guess it's okay, but I don't know the taste. After all, glutinous rice is made at home, but in terms of ingredients, glutinous rice and japonica rice are mainly starch, but one is amylose and the other is amylopectin, so there may be differences in taste.

The landlord can test it in small quantities, which is quite interesting.

It's okay, it's softer and easy to form lumps with glutinous rice, while stem rice is just one grain. If you eat it as a sake-stuffed ball, it makes no difference, and what you eat is the taste of sake.

Yes, it's better to add some glutinous rice.

Mash is a kind of rice wine, also called wine, sweet wine, sour wine, in the old days called "Li", a special traditional snack in the Jiangnan area. Mash is fermented by glutinous rice, which can help digestion and relieve heat in summer. The main raw material of mash is glutinous rice, which is very popular because of its simple brewing process, sweet and mellow taste, and very little ethanol content.

Mash lees is also called wine brewing, wine lady, sake lees, rice wine, sweet wine, sweet rice wine, glutinous rice wine, Jiang rice wine, Fuju wine, rice fermentation, is a kind of flavor food made by fermentation of glutinous rice or rice by yeast, and its calories are high. The North and South are called differently.

Moromi is rich in carbohydrates, proteins, B vitamins, minerals, etc., which are indispensable nutrients for the human body.

All over Guanzhong, not only the common people make their own mash to eat, in the county, in the small town, most of them have businessmen who specialize in selling mash, the night market is prosperous, and mash is the most common and popular snack.

Is it OK to make moromi glutinous rice at home, boiled one? Let's take a look at this problem**, I hope these contents can help friends in need.

Mash is actually also known as wine, this is also a kind of wine brewed for boiling rice balls or boiled eggs, in the hot summer to a bowl of sweet and delicious mash grains, is such a beautiful thing, when I was a child, I often eat my mother's own mash, my mother will put it in the freezer after making the mash, and then take it out after the ice drink, and the old trick is a rice wine with a very low alcohol content, and this is a kind of rice wine that is loved by men, women and children, in fact, Lao Wu's practice is very simple.

Mash is generally boiled rather than boiled, because it is very likely to be not very good to grasp it when boiled, it will be too cooked to make the mash is not delicious, and we are doing the mash in the case, there are some processes that are very core, first of all, we have to use the mash rice for the mash to soak in small water overnight, in that case it is easy to cook, and, indeed, do not have to steam the rice too soft, the mash taste is not very good, everyone soaked in the river rice to take out, Dry the water, then put it in the pot and steam for 15 minutes, then stuff it for another 5 minutes, after steaming, we have to make the cooked rice looser, let it dry, and then we sprinkle it into the sweet wine koji, stir evenly, and then we will sprinkle some cool boiled water, and then mix the corners evenly, we should mix the rice at the time of stirring, divide it into a little bit clear, because in that case, the 9 area can enter the inside to make the mash can be more flavorful, Then we put the stirred rice in a neat bottle, we squeeze it a little, we can dig a small hole in the middle, until the rice is made into rice wine, everyone can understand how to eat it, mash can not only be used to make sweet wine baba.

It can also be used to make sweet wine eggs, which is some delicious and delicious special snacks, in the case of summer, you can also use the mash to make rice wine water to drink, you can also put it in the freezer and drink it after the ice drink is stronger, the aroma of strong wine, and the aroma of rice.

I think it's okay to boil it, but the taste may not be so good, and it will be quite troublesome to make, so most people won't use it.

I think of course not, because the water content of the boiled glutinous rice is too high and it does not meet the requirements.

It is possible to boil glutinous rice to make mash, but the taste of the rice wine produced by this is not good.

It can also be used to make sweet wine eggs, these are some delicious snacks, and in the summer, we can also use mash to make sweet wine to drink, or you can put it in the refrigerator and drink it better after chilling, with a strong wine aroma, as well as the aroma of glutinous rice

Of course, it is okay to boil, but it is more sticky and will affect the taste, or it is better to steam it, and it is best to soak it in cold water for three or four hours in advance.

You can use boiled, but if you pay attention to the taste of eating, it is recommended to use a steamer, the steamed glutinous rice has less moisture, the taste is softer and sweeter, and it is not easy to form lumps.

It is okay to cook glutinous rice for mash. When boiling, put a little less water to make the glutinous rice slightly harder.

Can't use cooked! Because the mash is generally steamed rather than cooked, if you cook it, you may not be able to master it well, and the mash made after the glutinous rice is cooked too well will not taste good.

Yes, I cook it often, because steaming is too troublesome, and I have to keep watching the fire. It is much more convenient to steam the rice cooker, press fast to cook, and the water is slightly less.

Summary. Hello, dear, I'm glad to answer for you, rice wine can be used to make mash soup.

Hello, dear, I'm glad to answer for you, rice wine can be used to make mash soup.

There is wine in the nest, glutinous rice is in a group, it is fine, it is very sweet, because the temperature is different, so the fermentation time is not fixed. I fermented for a total of 5 days, after fermentation, put it in the refrigerator and seal it for storage, or steam, let it not continue to ferment, continue to ferment will be wined, the taste is stronger, the degree will be very high, many people don't like it.

1.All containers that come into contact with them should be clean, oil-free, and free of raw water. Otherwise, it is easy to grow black hair and black spots, and you can't eat it.

2.The glutinous rice should be put until it is warm and not hot, it will be sour if it is too hot, or the koji will not ferment if it is scalded to death. 3.

If there is too much koji, the sealing is not good, and the fermentation temperature is too high, it is easy to grow white hairs, and the white hairs can be eaten if they are thrown away. 4.After it is done, it can be refrigerated or steamed to prevent continued fermentation and wine, which will affect the taste.

5.In winter, it is cold, so you can put it in a quilt and put a bottle of mineral water filled with hot water next to it, and change it once a day in the morning and evening. You can also cover the electric blanket with a quilt, or put it next to the radiator, and wrap it simply, paying attention to the temperature not exceeding 30 degrees.

Rice wine, also known as wine brewing, sweet wine. In the old days, it was called "Li". Brewed with glutinous rice, it is a traditional specialty wine of the Han nationality.

The main ingredient is Jiangmi, so it is also called Jiangmi wine. In the north, it is generally called "rice wine" or "sweet wine". It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with sake fermentation (a special microbial yeast).

The brewing process is simple, and the taste is sweet and mellow. The alcohol content is very low, so it is loved by people. China has a long history of making wine with high-quality brown glutinous rice for more than 1,000 years.

Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.

Artificial sake making is the manufacture of pottery. Otherwise, there is no way to brew. In the Yangshao cultural site, there are both clay pots and clay cups.

It can be inferred that about 6,000 years ago, artificial sake brewing began. "Kong Congzi" has a saying: Yao Shun Qianzhong.

This shows that in Yao's time, wine was already popular in society. The word "thousand bells" indicates that this is a primary fruit wine. According to the "Historical Records", Yi Di made wine to offer Dayu, which was the beginning of making wine with grain.

Since the Xia, the business Zhou, the Qin and Han dynasties, and even the Tang and Song dynasties, are all steamed with fruit grains, fermented with koji, pressed and then drunk.

Many Westerners think that rice wine was created by the Japanese, but how do you know that it is actually the first alcoholic beverage made by the Chinese. The technology for making sake in Japan was imported from China. As early as 1500 B.C., Chinese oracle bone inscriptions mentioned the use of wine for sacrifices, and in the 8th century B.C., ancient Chinese poets wrote poems depicting people getting drunk.

At the latest, around 1000 B.C., China invented the technique of fermentation and brewing, which resulted in a liquor with an alcohol concentration at least three times higher than that of ordinary beer.

China's superior sake brewing technology lies in the early use of koji to make wine, and it was also discovered that the alcohol concentration in sake can be increased by adding ripe and soaked grains during fermentation. This is the world's best brewing technology, and it produces a highly concentrated beverage. It was only centuries ago that this technique spread to Japan and other countries around the world.

Therefore, it can be said that it was China that first invented rice wine.