Homemade malt pulp
Preparation materials:
Glutinous rice1000g, 6 grams of distiller's yeast and about 600g of purified water (or boiled water).
Production process:
1. Soak glutinous rice in water one night in advance until it can be crushed gently by hand.
2. Steam the glutinous rice until it is soft and cooked, about 30-40 minutes.
3. Put the steamed glutinous rice into an oil-free and water-free container, turn it over, spread it out, and air it to about 30-37 degrees. When it feels a little warm, add 4 grams of distiller's yeast, stir it evenly, and then sprinkle with pure water.
4. Put all the mixed glutinous rice into a clean, water-free and oil-free covered container for compaction, press out a deep pit with your fingers, sprinkle the remaining distiller's yeast on the surface, and pour in a proper amount of purified water.
5. Cover the container, ferment at about 30 degrees for 2-3 days, and you can eat it.
6. After the surface of fermented mash is drenched with pure water, it should be stopped, put in the refrigerator and eaten as soon as possible.
Tip:
1. All the tools for making fermented grains need to be clean, water-free and oil-free, otherwise fermented grains will easily become moldy. So it's best to make full preparations in advance.
2, glutinous rice will be easier to steam if it is fully soaked, so it is best to soak it one day in advance. It will be easier to master the hardness of glutinous rice by steaming it in a steamer with a drawer cloth covered, and it will be too soft to boil it directly. Mashed potatoes made in this way taste bad.
3, steamed glutinous rice must be fully turned over, otherwise it is easy to have different temperatures. When mixing koji, the temperature of glutinous rice must be appropriate, and the mash made is too hot or too cold to taste good. You can use a food thermometer if you have one at home.
4. In the process of mash fermentation, if a layer of white hairs grows on the surface of glutinous rice, don't worry, remove the long white hairs and the rest can still be eaten. If the hair of other colors grows, it is that the containers or tools made are not clean enough to cause mildew, so it is best not to eat them.
5. The whole fermentation process can take 2-3 days, and it will be too heavy if the time is too long. After the fermentation is completed, spray purified water on the surface of the prepared fermented grains to stop the fermentation, and then put them in the refrigerator for cold storage to prevent the temperature from being too high and the wine from being too strong.