Raw material formula: 5000 grams of superior glutinous rice and 50 grams of distiller's yeast.

Production method:

1. Wash 5000 grams of glutinous rice with clear water, soak it for 1 hour, then pour it into a dustpan (a bamboo utensil for washing rice and vegetables in the south, which looks like a dustpan in the north) and drain it.

2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with high fire for 1 hour, then pour it into the basin, and when the rice temperature is reduced to 20℃-40℃ with an electric fan (the origin of glutinous rice is different, even the latitude and temperature are different according to the types of distiller's yeast), then pour an appropriate amount of cold boiled water into the basin and stir it evenly by hand. Grind the distiller's yeast into powder, put it in the pot and stir it again. 3. Pour the stirred glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden cover, wrap it with cotton wool, and put it in the grass nest. It will become mash in 3 days.

Prerequisites:

1, the premise of making wine is that you have to buy music.

2. Rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) for brewing.

Steps:

1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (overheating or supercooling of rice will affect the fermentation of koji);

2. Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat;

3. Sprinkle some twisted koji evenly on that layer of rice.

4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... so spread a layer of rice and a layer of koji, about 4 layers (whatever, see how many meters and koji you have);

5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);

6. After fermentation for about 36 hours, open the lid of the container (which is full of wine), add cold boiled water (to stop fermentation), cover the lid again, and put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible).

Experience:

1, the key to making fermented grains (fermented grains | sweet wine) is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands.

2. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no smell of wine and the rice has no tendency to form tofu lumps, you can take the lid of the container to the kitchen fire to heat it, and then cover it, so that the rice inside will not be unable to continue fermentation because of insufficient temperature.

3. The production process of fermented grains is very clean, so if you occasionally find some long hair phenomenon (sometimes because the fermentation time is too long), you can still eat fermented grains except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which production link is stained with raw water or oil and is not clean. I advise you to stop eating and pay the tuition this time. I also used ordinary rice to make wine, and the effect was good. Laozao is a fermented food made of glutinous rice and sweet koji in rice-producing areas in the south of the Yangtze River. Qinghai does not produce glutinous rice. This snack is purely handed down from the mainland. It is said that it has a history of nearly a hundred years. After it settled in Xining, after years of practice and re-creation, eggs and milk were added to the ingredients and processing, adding a strong plateau flavor to the mash. According to the old man's memory, there were vendors selling clear water mash in Minhe and Xining in the late Qing Dynasty. By the early 1930s, snack bars selling fermented grains were constantly innovating, and raisins, peach kernels, dried fruits and sugar were added to the boiled fermented grains, which was sweet and surprising. Since then, "single set of bad plumeria" and "full set of bad milk" have been created, which have become the unique flavor of local snacks in Xining.

Method 2

Main material: glutinous rice, and auxiliary material: distiller's yeast

Ingredients: 1, 2 Jin of glutinous rice; 2, distiller's yeast 7g (ask the dosage when buying).

Exercise:

1. Soak glutinous rice in clear water until it is crushed with your fingers and turned into powder.

2. Take out the glutinous rice and drain the water; The koji is ground into powder.

3. Add water to the steamer to boil, put gauze on the steamer, and then pour in glutinous rice to smooth it.

4. Cover and steam for about 40 minutes.

In the meantime, two things should be done. One is to grind koji into powder; The second is to take a quilt and put it in a carton to make a "nest" for the mash. If it is brewed in winter, add an extra quilt, or use an extra thick quilt.

6. Try to see if the glutinous rice is steamed.

7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot.

8. When it is not hot, knead the glutinous rice by hand and pour a little warm water while kneading. Water has two purposes. First, because glutinous rice is sticky, watering it with water can get rid of it. The second is to pour a little water and make more mash.

9. When the glutinous rice is kneaded and a little warm, sprinkle the sake koji (leave a little sake koji for later use) and mix well. If you like sour mash, put sake koji while glutinous rice is hot.

10, put the mixed glutinous rice into the basin (earthenware ware is the best, followed by enamel ware, otherwise you have to use a stainless steel basin. I didn't have anything, so I used a casserole, dug a nest in the middle (this is the legendary dimple, haha), and then sprinkled the rest of the distiller's yeast.

1 1. Cover the quilt and put it on the bed.

12. Cover the quilt tightly, cover the paper box, leave it for about two to five days according to the temperature at that time, and open the lid to have a look. If there is half a dimple in the dimple, take it out immediately, open the lid and cool it, then cover it and store it for about a week. References:

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