Jiu koji refers to moving the conidia of Aspergillus into the white rice that has been intensively steamed, and then keeping it warm. Mycelium will grow lushly on the rice grains, which is koji. Jiu koji can be used to make noodles. This kind of noodles will basically not become sour when made into steamed buns. There is no need to add alkali to neutralize. The following is the specific method:

Soak two koji grains in water, add corn flour, stir into a thick paste, and ferment in a warm place. When the paste becomes thick, add an appropriate amount of corn flour and stir evenly, repeat this four or five times. In a cool and ventilated place, put some utensils to prepare the fertilizer for drying. Place small pieces of corn paste on the utensil and place it in a cool and ventilated place for four or five days until it dries. Gently crush with a rolling pin to collect. Pack it in a plastic bag or plastic box and store it in the refrigerator.