Raw material formula: 5000 grams of top-grade glutinous rice and 50 grams of distiller's yeast. Production method: 1. Wash 5000 grams of glutinous rice with clear water, soak it for 1 hour, and then pour it into a cooking basket (a bamboo device used to wash rice in the south, which looks like a dustpan in the north) to drain. 2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with high fire for 1 hour, then pour it into the basin, and when the rice temperature is reduced to 20℃-40℃ with an electric fan (the origin of glutinous rice is different, even the latitude and temperature are different according to the types of distiller's yeast), then pour a proper amount of cold boiled water into the basin and stir it evenly by hand. Grind the distiller's yeast into powder, put it in a basin and mix well again. 3. Pour the stirred glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden cover, wrap it with cotton wool, and put it in the grass nest. It will become mash in 3 days. Product features: This product is juicy, full of granules and sweet with alcohol. Make your own mashed potatoes at home! Prerequisite: 1. The premise of making wine is that you want to buy koji. 2. Rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) for brewing. Step: 1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (overheating or supercooling of rice will affect the fermentation of koji) 2. Shovel some rice into a container for fermented rice wine (I use a ceramic soup basin with a lid) and lay it flat. 3. Sprinkle some distiller's yeast that has been twisted into powder evenly on that layer of rice 4. Spread another layer of rice ... that's it, one layer of rice and one layer of koji, about four layers (depending on how many meters and koji you have). 5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel. ) .6. Ferment for about 36 hours, then open the lid of the container (at this time, the wine has overflowed). Put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible) Experience: 1. The key to making fermented grains (fermented | sweet wine) is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands. 2. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no tendency for the aroma of wine and rice not to form tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it, so that the rice inside will not be unable to continue fermentation because of insufficient temperature. 3. The production process of fermented grains is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), fermented grains can still be eaten except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which production link is stained with raw water or oil and is not clean. I advise you to stop eating and pay the tuition this time. I also used ordinary rice to make wine, and the effect was good. Laozao is a fermented food made of glutinous rice and sweet koji in rice-producing areas in the south of the Yangtze River. Qinghai does not produce glutinous rice. This snack is purely handed down from the mainland. It is said that it has a history of nearly a hundred years. After it settled in Xining, after years of practice and re-creation, eggs and milk were added to the ingredients and processing, adding a strong plateau flavor to the mash. According to the old man's memory, there were vendors selling clear water mash in Minhe and Xining in the late Qing Dynasty. By the early 1930s, snack bars selling fermented grains were constantly innovating, and raisins, peach kernels, dried fruits and sugar were added to the boiled fermented grains, which was sweet and surprising. Since then, "single set of bad plumeria" and "full set of bad milk" have been created, which have become the unique flavor of local snacks in Xining.

Method 2

Main ingredient: glutinous rice auxiliary material: koji material: 1. Two kilos of glutinous rice. Seven grams of Quqi (please ask the dosage when buying). Practice: 1. Soak glutinous rice in clear water until it is crushed with your fingers and turned into powder. 2. Take out the glutinous rice and drain the water; The koji is ground into powder. 3. Add water to the steamer to boil, put gauze on the steamer, and then pour in glutinous rice to smooth it. 4. Cover and steam for about 40 minutes. In the meantime, two things should be done. One is to grind koji into powder; The second is to take a quilt and put it in a carton to make a "nest" for the mash. If it is brewed in winter, add an extra quilt, or use an extra thick quilt. 6. Try to see if the glutinous rice is steamed. 7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot. 8. When it is not hot, knead the glutinous rice by hand and pour a little warm water while kneading. Water has two purposes. First, because glutinous rice is sticky, watering it with water can get rid of it. The second is to pour a little water and make more mash. 9. When the glutinous rice is kneaded and a little warm, sprinkle the sake koji (leave a little sake koji for later use) and mix well. If you like sour mash, put sake koji while glutinous rice is hot. 10. Put the mixed glutinous rice into a basin (pottery utensils are the best, followed by enamel utensils, if there is really no, you have to use a stainless steel basin. I didn't have anything, so I used a casserole, dug a nest in the middle (this is the legendary dimple, haha), and then sprinkled the rest of the distiller's yeast. 1 1. Cover the quilt and put it on the bed. 12. Cover the quilt tightly, cover the paper box, and leave it for about two to five days according to the temperature at that time. Open the lid and have a look. If there is half a dimple in the dimple, take it out immediately, open the lid and let it cool, then cover it and store it for about a week.