Anyone who has eaten fermented rice cakes knows that there is a constant fragrance overflow during the fermentation process. After being put into the steamer, it is no exaggeration to say that the fragrance is overflowing, and the wine, rice and sweetness are intertwined, which makes people feel slightly drunk and drooling. Bite soft waxy teeth, eat cold and eat hot, each has its own advantages.

Believe me, compared with homemade rice cakes, the ones on the market are weak. Lazy students can use sticky rice noodles, but if they want to taste the pure taste, they must choose fresh and good rice to grind their own rice slurry. That distant rice fragrance is definitely worth a little trouble for you.

A room full of fragrant fermented rice cakes

Ingredients: 300g of fresh Wuchang rice, 300g of clean water, 50g of white wine, yeast 1 g, distiller's yeast 1 g, 50g of fine casserole sugar.

Practice of brewing rice cakes with wine

1. After washing the rice, add water, sweet wine and fine sugar and grind it into rice slurry with a cooking machine.

2. Add yeast and distiller's yeast to the rice slurry, stir well and put it in a warm and humid place for fermentation.

3. When the rice slurry is about 3 times larger and there are dense holes on the surface.

4. Pour into the mold for about 5 minutes and let it stand for 20 minutes. When the rice slurry reaches 7 minutes, the surface is dotted with dried fruits you like. I use dried peaches and dried cranberries.

5. After the boiler water is boiled, steam for 15 minutes.

Food tip: Rice slurry must be stirred until smooth and particle-free. You can stir it and then pour out the rice slurry. After washing the rice jar and Tegugui powder particles left on the wall of the wall breaker, pour in the rice slurry and stir it again, and it will be very delicate.