Mash, people usually also called rice wine, glutinous rice wine, glutinous rice wine, sweet wine, wine brew, mainly the use of glutinous rice fermentation, brewing taste mellow, ethanol content is very low, so it is very popular. Many families have the practice of making mash at New Year's Eve, and the finished mash can not only be given to friends and relatives, but can also be made into a variety of soups, such as egg mash soup, silver fungus mash soup, wolfberry mash soup, and jujube mash soup. These soups with a little white sugar or yellow rock sugar, sweet and sour delicious, at the dinner table by the elderly and children's favorite.

Raw materials: 500 grams of rice, 2 grams of wine, 200 grams of pure water.

Practice:

1. Soak glutinous rice, has been very soft, a twist that is broken is good.

2. Steam glutinous rice. Into the rice cooker, and steamed rice, steamed for 35 minutes, cooked through is cooked.

3. The dosage of the wine curd is: one kilogram of glutinous rice: 2g of wine curd. According to this ratio of wine and glutinous rice fully mixed, you will find that the glutinous rice is very sticky, plus some cool water and mix well. Put it into a porcelain jar and press it down, press out a small nest in the center, then sprinkle a little bit of liquor quatre and seal it tightly.

4. Fermented mash should be 30 degrees constant temperature, fermentation 3.5 days, you can enjoy the wine.

5. Fermented mash must remember to pour full of cool water, used to stop the fermentation, put the refrigerator can be stored, as you use.

Tips

1. Drinking mash often opens the stomach and strengthens the spleen, which helps digestion and absorption.

2. Drinking moromi often can relieve fatigue and improve concentration.

3. Although the mash has a lot of benefits and a mellow flavor, not everyone can drink it, and it is not advisable to drink mash if you suffer from liver disease (acute and chronic hepatitis, cirrhosis, etc.). Alcohol is too stimulating to the liver cells and is not conducive to remission.

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