material

250g of fermented grains, 0/00g of lard/kloc-0, 2g of walnut kernel/kloc-0, 0g of medlar/kloc-0, 6g of jujube/kloc-0, 20g of brown sugar, 50g of black sesame, 0g of orange cake/kloc-0, 0g of peanut kernel.

working methods

1. Prepare raw materials in advance.

Hehe: It is recommended to cook lard yourself, and the materials are clean and hygienic; If it is really troublesome, you can buy boiled lard directly; Liquor-making (also called sweet liquor-making) can be selected with full rice grains and moderate hardness. Some wines are soft, and oil wines are soft, rotten and shapeless, so it is not recommended. Accessories such as red dates, medlar and walnuts can be matched according to their favorite tastes.

2. Cut pork suet into small pieces and simmer in a hot pot.

Chatter: pork chop oil should be moderate in size, too big for a long time, too small and easy to paste; First, simmer with a small fire. After the oil is boiled, you can turn the torch to boil all the oil.

3. Mash the cooked black sesame seeds in a cooking machine.

Chatter: It is not recommended to stir black sesame seeds too much. You can eat sesame seeds in your mouth, which tastes better.

4. Dice red dates, slightly mash walnuts and peanuts to keep small particles, and chop orange cakes for later use.

Chatter: orange cakes can add flavor to oil mash.

5. Pour the boiled oil into the pot, first add black sesame seeds, walnuts and peanuts and stir fry.

Chatter: Because black sesame seeds, peanuts and walnuts contain fat-soluble vitamins, stir-fry them with low fire and let them mix with oil for fragrance.

6. Stir-fry red dates, medlar and orange cakes; At the same time, add the mash and stir well.

7. The mash contains water and a little alcohol, so it needs to be fried to dry the excess water. When the oil on the inner surface of the pot becomes clear, it means that the water has evaporated.

Chatter: In order to avoid stubbornness, the shovel should be stir-fried from the bottom of the pot.

8. When the finished product is baked, a bowl of oily paste will be done.

Practice 2,

material

Brewing: 2kg round glutinous rice, 4g distiller's yeast, 65438+ 0.2L cold boiled water.

Fermented glutinous rice balls: glutinous rice flour 100g, fermented rice wine (even rice wine juice) 400g, 2 tablespoons of pueraria powder, and osmanthus fragrans 1 tablespoon.

working methods

1. First, wash the glutinous rice twice and put it in a clean container and soak it in clear water for 3-6 hours.

2. When the glutinous rice grains can be easily crushed with your fingers, prepare to steam the glutinous rice. Find a clean gauze pad at the bottom of the steamer and pour the soaked glutinous rice into the steamer.

3. Poke some air holes in the glutinous rice with chopsticks, boil the water and steam it on the fire for about 40 minutes. Until the glutinous rice is completely steamed, there is no hard core, but it is still in a state of distinct particles.

4. The steamed glutinous rice is cooled to about 30 degrees for use.

5. Crush the distiller's yeast and melt it in 1.2L cold water.

6. Slowly pour the water of distiller's yeast into the cool glutinous rice and divide it several times.

7. Stir while pouring, and gently spread the sticky rice grains by hand. Until all the koji water and glutinous rice are mixed evenly and there are no caked rice grains.

8. Find a clean container with a lid, pour the mixed glutinous rice, gently flatten it, and pull out a dimple in the center that reaches the bottom.

9. Cover, but don't seal, and ferment in a warm place of 25-30℃ for 36-48 hours.

10, open the lid and check. If the rice grains are found floating, there is a strong smell of alcohol and clear liquid oozing from the dimples.

Practice of brewing small round seeds with wine;

1. Pour about 50 ml of boiling water into glutinous rice flour, stir while pouring, cool slightly and knead into soft dough.

2. Knead the glutinous rice dough into slender strips and cut them into small pieces.

3. Sprinkle a little dry glutinous rice flour and knead each small dose into a small circle.

4. Add 2 or 3 tablespoons of clear water to Pueraria lobata powder and stir evenly to form starch water.

5. Boil a small pot of 800ml of boiling water and pour it into a small dumpling.

6. Cook over medium heat until the garden floats, and pour in the wine to boil.

7. Pour Ge Fen into water to thicken, then pour osmanthus, boil and mix well.

Tips:

1, glutinous rice flour needs to be scalded with boiling water to make the dough soft.

2, small dumplings can be made more at a time and can be frozen.

3. Ge Fen can also be replaced with lotus root starch, or glutinous rice flour can be used directly, but the soup will be less clear.

4. The prepared wine is very sweet, and there is no need to add sugar. If the wine is sour and not sweet enough, you need to add some sugar.

skill

1, both long glutinous rice and round glutinous rice are acceptable, but round glutinous rice is sweeter than long glutinous rice.

2, different brands of koji dosage is different, there will be instructions on the general packaging.

3. All instruments used in the operation should be thoroughly cleaned to avoid any oil stains. When you stir with them, you should also wash your hands thoroughly. It is best to wear disposable gloves to avoid the oil on the skin from contacting glutinous rice.

4. Poke some holes to help steam the glutinous rice thoroughly. If there is a large amount of steamed glutinous rice at a time, you can stir it in the middle to help it cook evenly.

5. Daqu is not completely soluble in water. When mixing with glutinous rice, stir while pouring.

6. Don't add too much water, and don't let the bibimbap have extra water at the bottom.