Method for making mashed mash 1
Raw material formula: 5000 grams of top-grade glutinous rice (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, then pour it into a dustpan (a bamboo utensil for washing rice and vegetables in the south, which looks like a dustpan in the north) and drain it.
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.
Prerequisites for making mashed potatoes at home:
1, the premise of making wine is that you have to buy music.
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.
Steps:
1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (too hot or too cold 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 twisted koji evenly on that layer of rice.
4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... just like this, spread a layer of rice and a 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 proper temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm).
6. After fermenting for about 36 hours, open the lid of the container (which is full of wine), add cold boiled water (to stop the fermentation), cover the lid again, and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible).
Experience:
1, the key to making fermented grains (fermented grains | 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 smell of wine and the rice has no tendency to form tofu lumps, 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 long hair phenomenon (sometimes because the fermentation time is too long), you can still eat fermented grains 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 for making saccharified mash 2
Ingredients: glutinous rice (glutinous rice)
Accessories: distiller's yeast
Materials:
1, two Jin of glutinous rice
2, distiller's yeast 7g (ask the dosage when buying).
Exercise:
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 the basin (earthenware ware is the best, followed by enamel ware, otherwise 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, leave it for about two to five days according to the temperature at that time, and open the lid to have a look. If there is half a dimple in the dimple, take it out immediately, open the lid and cool it, then cover it and store it for about a week.
A complete collection of how to eat laozao
1, eaten directly: after opening the bottle, take it out with a spoon and eat it directly. It is delicate, smooth, mellow and sweet. (That's what I said before)
2. Making fermented grains (fermented grains, sweet wine) drinks:
A, hot drink: take a proper amount of fermented grains, add a proper amount of boiling water, stir the sugar, and then let it cool before drinking.
B, cold drink: put the hot drink in the refrigerator and take it out to become a cold drink.
C. Juice mash (fermented wine, sweet wine): add lemon juice, orange juice, strawberry juice and other juices to the above drinks to make juice mash with unique flavor.
3, a full set of mash: the practice is to boil the mash with boiling water, beat the plumeria evenly, and sprinkle with raisins, peach kernels, peanuts, dried fruits, sugar and so on. Finally, add boiled milk.
The whole set of wine is yellow and white, the egg is soft, the milk is fragrant and the wine is fragrant, and all kinds of dried and fresh fruits are dotted in it, which is colorful, nutritious, sweet and slightly sour. No wonder people regard it as a hearty breakfast.
4. Fermented glutinous rice balls (fermented glutinous rice balls and sweet wine): select a proper amount of water to boil, and then add glutinous rice balls. When the dumplings surface, add appropriate amount of fermented grains and white sugar and cook for 3-5 minutes. You can make breakfast and snacks.
5, mash (wine, sweet wine) eggs: first boil the right amount of water and eggs (shelled), add the right amount of mash and sugar, and cook for 3-5 minutes. The mash can be used not only to cook eggs, but also to cook chicken, duck and fish.
6. Hubei "Egg Blossom Wine": Peel the eggs and break them up, pour boiling water to scald the eggs into egg blossoms, and add about a spoonful of "fruit juice wine" and appropriate amount of sugar.
7. As seasoning:
1. As an ingredient of pickles and pickles, it can adjust the flavor. B, making hot pot seasoning can increase mellow and sweet taste. C, mix in steamed vegetables and cooked vegetables, adjust the fragrance and seasoning, and remove the fishy smell. D, according to your creativity and needs, it can also be used as other seasonings to enrich your life.
Efficacy and taboo of fermented glutinous rice wine
Efficacy and function of fermented grains
1, warming stomach and promoting blood circulation
The mash is suitable for tonic in cold winter. Hot food has the functions of strengthening the body, warming the stomach, promoting blood circulation and moving limbs. Suitable for people with poor blood circulation, cold limbs and bad stomach. Eating fermented grains can also benefit qi, promote fluid production, promote blood circulation and relieve pain, which is especially suitable for women who are confinement.
2, breast enhancement
Fermented wine is also considered as a good breast enhancement product for flat-chested women, because it contains natural hormones that can promote the fullness of women's chest cells, and its alcohol composition also helps to improve the blood circulation of the chest and can play a role in breast enhancement.
Step 3 season to add flavor
The principle of fermented grains as seasoning is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods, which can escape with various volatile components in wine after heating, so it can remove the odor in food. In addition, mash can also react with the fat in meat to produce aromatic substances, which can enhance the flavor of dishes.
4. Regulate neurasthenia
The aroma of fermented grains can not only increase appetite, but also relax nerves and relieve symptoms such as neurasthenia, trance, depression and forgetfulness. And it's better to add eggs to make soup.
5. Beautiful and beautiful
Fermented glutinous rice can promote blood circulation and metabolism, thus enriching blood and caring skin, and making women rosy. Suitable for people who often have cold hands and feet, cold stomach and stomachache. You can also apply the paste directly to your face as a mask to achieve whitening effect.
6. Treatment and health care
① Fermented grains are effective in relieving stomach cold, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, and hot drinks are better.
② Fermented grains are helpful to promote blood circulation and metabolism, and have the effects of nourishing blood, caring skin, relaxing muscles and tendons, activating collaterals, strengthening body and prolonging life.
③ Fermented glutinous rice is very beneficial and effective in treating blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, dyspepsia, anorexia and irritability, rapid heartbeat, asthenia, lack of essence, nocturnal emission and drowning, irregular menstruation, hypogalactia and anemia.
What are the taboos of mash?
People with diabetes and poor liver function fast. Fermented grains contain a certain amount of alcohol, which is harmful to liver function and has a high sugar content, which is easy to raise blood sugar. When eating wine, people who are allergic to alcohol should not eat it. Although the alcohol content of fermented grains is not particularly high, it still contains alcohol. Gout patients can't eat mash. Gout patients are forbidden to drink alcohol. Although fermented grains are rich in nutrition, they also contain alcohol. Diabetic patients and patients with stomachache should not eat fermented grains, so it is necessary to keep in mind. Finally, eat fermented grains during pregnancy, and stop eating if you have allergic problems.