How to make sweet glutinous rice grains

Preparation method 1

Raw material formula: 5000 grams of fine glutinous rice, 50 grams of distiller's yeast

Preparation method:

1． Wash 5000 grams of glutinous rice with clean water, soak it for 1 hour, pour it into a bamboo pan (the bamboo utensil used for washing rice and washing vegetables in the south is similar to the dustpan in the north) and drain.

2． Lay gauze in the steamer, pour the drained rice on top, steam over high heat for 1 hour, then pour it into a basin, and use a fan to blow the temperature of the rice down to 20℃-40℃ (depending on the type of koji, Glutinous rice has different origins, and even the temperature will be different at different latitudes), then pour an appropriate amount of cold boiled water into the basin and mix well with your hands. Grind the koji into powder, put it into a basin, and mix well again.

3． Pour the mixed glutinous rice into the jar, make a small dimple in the middle with your hands, then add the remaining koji powder with a little cold boiled water and sprinkle it on the surface of the glutinous rice. Then cover the jar tightly with a wooden lid, wrap it with cotton wool, put it in the straw nest, and it will be ready in 3 days.

Product features: This product is juicy, full of grains, and has a sweet and mellow taste.

Prerequisites:

1. The prerequisite for making fermented rice is that you need to buy fermented rice wine.

2． Rice wine needs to be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so the season for making rice wine is summer or winter (near a heater).

Steps:

1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (use medium temperature for fermentation. If the rice is too hot or too cold, it will affect the fermentation of the koji)

2. Scoop some rice out into a container used to ferment rice wine (I use a ceramic soup pot with a lid), and spread it into a flat layer

3. Twist the distiller's yeast into powder and sprinkle some evenly on the layer of rice

4. Scoop out some more rice and spread it flatly on top of the koji powder, then spread another layer of rice... just like that, spread a layer of rice and a layer of koji, about 4 layers (optional, it depends on how much rice and koji you have) )

5． Cover the container tightly and place it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm)

6. After about 36 hours of fermentation, open the lid of the container (the aroma of wine is already overflowing at this time), fill it with cold boiled water (to stop the fermentation), cover it again, and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible) )

Experiences:

1. The key to making fermented glutinous rice (fermented rice | sweet wine) is to be clean. Everything should not be stained with water or oil, otherwise it will become moldy and hairy. You must first wash and dry the container for steaming rice, the shovel for shoveling rice, and the container for fermenting rice wine. You must also wash and dry your hands.

2． During fermentation (12 hours, 24 hours), you can open the lid and take a look (don't open the lid too often). If there is no aroma of wine and the rice has no tendency to form tofu chunks, you can heat the lid of the container over the kitchen fire and then reheat it. Cover it so that the rice inside will not be unable to continue fermenting due to insufficient temperature.

3． The production process of fermented rice is very clean, so if you occasionally find some hair growing on it (sometimes because the fermentation time is too long), remove the hair and the fermented rice can still be eaten. If the fermented rice wine you make every time is covered with long hairs and is colorful, it is probably due to some water or oil in the production process and it is not clean. I advise you not to eat it and just consider it as paying the tuition this time. .

4． I have also made fermented rice using ordinary rice, and the effect is also good.

Ghost glutinous rice is originally a fermented food made from glutinous rice and sweetened koji in the rice-producing areas of the south of the Yangtze River. Qinghai does not produce glutinous rice. This snack is purely introduced from the mainland and is said to have a history of nearly a hundred years. After it was "settled" in Xining, after years of practice and reinvention by the operators, eggs and milk were added to the ingredients and processing, adding a rich plateau flavor to the fermented glutinous rice.

According to the memories of the elderly, in the late Qing Dynasty, there were vendors selling clear water glutinous rice grains in Minhe and Xining. By the early 1930s, snack bars selling mash continued to innovate and added raisins, peach kernels, dried fruits, sugar, etc. to the cooked mash, making it taste surprisingly sweet.

Later, "single set of glutinous rice" with frangipani added and "full set of glutinous rice" with added milk were created, becoming a unique Xining local snack.

Preparation method 2

Main ingredient: glutinous rice

Accessory ingredient: distiller's yeast

Ingredients:

1. Two kilograms of large glutinous rice

2. 7g of distiller’s yeast (please ask for the dosage when purchasing).

Method:

1. Soak the glutinous rice in water until it becomes powdery after being crushed with your fingers.

2． Remove the glutinous rice and drain the water; grind the distiller's yeast into powder.

3． Bring water to a boil in a steamer, place gauze on the steamer rack, and pour the glutinous rice into it.

4． Cover and steam over high heat for about forty minutes.

5. During this period, there are two things to do. One is to grind the distiller's yeast into powder; the other is to take a quilt and put it in a cardboard box to make a "nest" for the fermented glutinous rice. If it is brewed in winter, you should add an extra quilt or use an extra thick quilt.

6. Taste to see if the glutinous rice is cooked.

7. After the glutinous rice is cooked, pour it onto the chopping board and pull it apart with chopsticks while it's still hot.

8． When it is dry, knead the glutinous rice into pieces with your hands, and pour a little warm water over it while kneading. Watering has two purposes. First, because the glutinous rice is very sticky, watering it with your hands can help the glutinous rice to come off; second, if you pour a little water, the glutinous rice will have more juice.

9． When the glutinous rice is kneaded and a little warm, sprinkle in the koji (reserve a little koji for later use) and mix well. If you like a slightly sour mash, add koji when the glutinous rice is hot.

10． Put the mixed glutinous rice into a basin (earthware is best, enamel is second best. If you don’t have one, you have to use a stainless steel basin. I didn’t have anything, so I used a clay pot), and dig it in the middle. Make a nest (this is the legendary dimple, haha), and then sprinkle the remaining wine yeast into it.

11． Close the lid and put it in bed.

12． Cover it tightly with a quilt, cover the carton, and leave it for about two to five days depending on the temperature at that time. Open the lid and take a look. If there is half-dimpled glutinous rice juice in the dimple, take it out immediately, uncover it, let it cool, and then cover it again. Store the lids for about a week before eating.