Moromi is a common fermented food, China's folk have the habit of giving women in labor to eat moromi to nourish the body. Mash is the invention of the southerners, although I am a northerner, for the mash is not unfamiliar, when I was a child my mother often give us to do. At that time every winter after the heater, my mother will be steamed glutinous rice into a tile pot, wrapped in a quilt, put on the side of the heater to ferment, to wait a week to eat, anxious I often lie on the quilt wrapped in a tile pot to smell so hard, so that now a mention of the mash, my mind floats out of the little flower quilt. Nowadays, you can easily buy ready-made mash in supermarkets, but I still think it's the best when I make it myself.

Ingredients: round grain glutinous rice: 400 grams, alcohol: 2 grams, cool boiled water: 200 milliliters (200 grams)

Moromi recipe book 1

Practice:

1.

The glutinous rice is washed twice, and soaked in water for 24 hours, with two changes of water in between.

2.

The steamer drawer is lined with a caged cloth, put in the soaked glutinous rice, and then steam for half an hour after boiling over high heat.

Mash practice 2

3.

The steamed glutinous rice will be broken up with a spoon, and when the temperature drops to about 30 degrees, it will be served in a dry, oil-free and water-free container.

4.

Dissolve the wine curd in cooled boiled water (or mineral water or purified water), pour it into the glutinous rice, stir it well with a spoon, flatten the surface, and pick out a round nest in the center.

5.

Place the container in a warm place at a constant temperature of 30-40 degrees Celsius to wait for fermentation, such as wrapping it in cotton clothing and placing it on a heater. (I use a yogurt maker with a rice wine function)

Mash recipe 3

6.

Mash is ready after three days.

Fermented mash can be eaten directly, refrigerated or boiled and eaten, or made into mash rounds and so on. It is recommended to add some water when eating, otherwise it will be too sweet. On this cold winter night, nestled in the sofa beautifully drinking a bowl of hot mash, hey, enjoy.

Important note: The key to the success or failure of the mash is that it should never be dipped in raw water or oil. During the whole process of making the mash, after the glutinous rice has been steamed, special attention should be paid to ensure that everything that touches the glutinous rice is clean, and that there is no raw water or oil, and it is best to scald the containers containing the glutinous rice with boiling water beforehand.