Mash is the product of glutinous rice fermentation, with high nutritional value. In addition to a small amount of alcohol in the mash, it is rich in monosaccharides and oligosaccharides, which are converted from starch, so the mash is low in starch. In addition the mash is rich in lactic acid and citric acid, etc., which can stabilize the human gastrointestinal probiotics. Mash contains a large amount of vitamin Eand B, which can play a whitening effect. Making mash is divided into four main steps: soaking the rice, steaming the rice, making the brew and fermenting. Here is how to make mash.

I. Soak the rice.

Making mash must choose round glutinous rice, pour the round glutinous rice into a basin and soak it in cold water for about twelve hours. Afterwards, the glutinous rice will be fished out and cleaned off the surface starch, so that the mash produced will not be cloudy and the sweetness will be relatively low.

Two, steamed rice.

Put the glutinous rice into the steamer for about an hour, and the glutinous rice can be used after it is steamed. In addition, you can also pour the glutinous rice directly into the rice cooker to cook, the rice cooker to add the water should be just not over the glutinous rice, so that out of the steamed glutinous rice hardness, out of the best wine. During the process of steaming the rice, we have to thoroughly clean and dry the easy of song making and fermentation.

Three, making wine quartz.

The cooked glutinous rice in the appropriate amount of cool white water, white water to just missed the glutinous rice is best. Wait for the temperature of the glutinous rice to drop to about 30 degrees, in the container containing glutinous rice sprinkled with the appropriate amount of wine, and stir well, a pound of glutinous rice need to use 2 grams of wine. Make a hole in the center of the glutinous rice to make a wine hole. Seal the container of glutinous rice with plastic wrap.

Four, fermentation.

Put the container into the 25-degree environment for fermentation, about four days to complete the fermentation, as the temperature rises the fermentation time will gradually shorten. If you put it in a 30 degree environment, it will only take 2 days for the bottle to finish fermenting. It is important to note that 30 degrees is the critical temperature for fermentation, and the efficiency of fermentation decreases as the temperature rises. If the temperature cannot be grasped, you can use a thermometer.