Moromi is a traditional fermented food, which is valued for its nutritional value. In the process of making mash, it not only has the function of fermentation, but also provides a variety of nutrients, such as proteins, vitamins, minerals and so on. Let's take a closer look at the nutritional value of mash.

Protein

Mash contains a large amount of protein, which is one of the basic substances that make up human tissue. The function of protein is very important, it can maintain the normal life activities of the human body and promote the regeneration and repair of cells. Moreover, the protein content in mash is high and easy to be absorbed and utilized by the human body, therefore, for people with poor health, consuming mash is conducive to strengthening the body's immunity and improving resistance.

Vitamins

Moromi contains a variety of vitamins, such as vitamin B1, vitamin B2, vitamin B6, vitamin E and so on. These vitamins have an important role in human growth and development, metabolism, immune regulation and so on. Especially vitamin B, can promote the human body's nervous system development and maintain normal nerve function, for the prevention of neurological diseases has a very good role.

Minerals

Mash also contains a variety of minerals, such as calcium, iron, zinc, magnesium and so on. These minerals play an important role in human growth and development, bone health, and immune regulation. Calcium and iron, in particular, are essential trace elements that maintain bone health and normal blood circulation.

Operating Steps

The process of making mash is very simple, and only requires the preparation of raw materials and fermentation equipment. Here are the steps for making mash:

1. Prepare the glutinous rice, glutinous rice wine brew, water and sugar.

2. Wash the glutinous rice, add the right amount of water and sugar, and mix well.

3. Add the glutinous rice wine mix to the well-stirred glutinous rice and continue stirring until the glutinous rice is completely covered.

4. Pour the fermented glutinous rice into the fermenting apparatus, cover it and place it in a cool and ventilated place for fermentation.

5. The fermentation time is usually 3-5 days, and you need to stir once a day during the fermentation process to avoid moldy glutinous rice.

6. After the fermentation is complete, the mash is removed and can be eaten directly or used to make other foods.

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