Fermented glutinous rice is the product of glutinous rice fermentation, which has high nutritional value. In addition to a small amount of alcohol, fermented grains are rich in monosaccharides and oligosaccharides, all of which are converted from starch, so the starch content in fermented grains is very low. In addition, fermented grains are rich in lactic acid and citric acid, which can stabilize human gastrointestinal probiotics. The fermented glutinous rice contains a lot of vitamins E and B, which can whiten and beautify the face. There are four main steps in making fermented liquor, namely soaking rice, steaming rice, koji-making and fermentation. Let's share with you the production method of mash.

First, soak rice.

To make glutinous rice, you must choose round glutinous rice. Pour round glutinous rice into a basin and soak it in cold water for about 12 hours. Then take out the glutinous rice and wash off the starch on the surface, so that the mash will not be turbid and the sweetness will be low.

Second, steamed rice.

Put the glutinous rice in a steamer and steam for about an hour. After the glutinous rice is steamed, it can be used. In addition, the glutinous rice can be directly poured into the rice cooker for cooking, and the water added to the rice cooker should just pass through the glutinous rice, so that the boiled steamed glutinous rice has higher hardness and the best brewing effect. In the process of steaming rice, koji-making and fermentation products should be thoroughly cleaned and dried.

Third, making music.

Add an appropriate amount of cold boiled water to the cooked glutinous rice, and the boiled water should be just above the glutinous rice. When the temperature of glutinous rice drops to about 30 degrees, sprinkle a proper amount of distiller's yeast in the container containing glutinous rice and stir evenly. One kilogram of glutinous rice needs 2 grams of distiller's yeast. Dig a hole in the middle of glutinous rice as a wine hole. Then seal the container of glutinous rice with plastic wrap.

Fourth, fermentation.

The fermentation can be completed in about four days when the container is placed in an environment of 25 degrees, and the fermentation time will be gradually shortened with the increase of temperature. If placed at 30 degrees, it only takes 2 days to complete the fermentation bottle. It should be noted that 30℃ is the critical temperature of koji fermentation, and with the increase of temperature, the efficiency will gradually decrease. If the temperature is uncertain, you can use a thermometer.