Moromi production
Raw material recipe: 5000 grams of top-grade rice wine 50 grams
Method:
1. 5000 grams of glutinous rice with clean water, soak for 1 hour, and then poured into the Shaoji (southern rice washing bamboo utensils shaped like the northern dustpan) inside the drain.
2. In the steamer basket spread a good gauze, the drained river rice poured on it, with a strong fire steam 1 hour, poured into the basin, with an electric fan to the rice temperature down to 20 ℃ -40 ℃ (according to the different kinds of wine, glutinous rice origin, and even latitude of different temperatures will vary), and then the appropriate amount of cool water poured into the basin, mixed with the hand. Powder the rice wine into a pot and mix the习 once again.
3. Pour the well-mixed glutinous rice into the jar, use your hands to hollow out a small nest in the center, and then add the rest of the liquor powder with a little cool boiled water and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden lid, wrap it with cotton wool, put it inside the grass nest, and it will become mash in 3 days.
Product characteristics: this product is juicy, full of particles, taste sweet through the mellow fragrance.
Make your own mash at home!
Prerequisites:
1, the prerequisite for making wine mash is that you have to buy the wine quartz.
2, rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so you should choose the summer or winter (next to the heater) season to make sake brew
Steps:
1, steam the glutinous rice into rice (not too hard) and then cool it to a temperature that does not burn your hands (using a medium-temperature fermentation, the rice is too hot or too cool, will affect the fermentation of the sake brew)
2, the rice shoveled out some of the container used to ferment rice wine (I am using a covered ceramic pot), a flat layer;
3, will be twisted into powdered wine, evenly sprinkled some of the rice on the layer of rice
4, and shoveled out some of the rice spread on the powdered wine, and then a layer of rice ... ... ...like this, a layer of rice, a layer of wine on the spread, about 4 layers (arbitrary, depending on how much your rice and wine);
5, the container lid tightly, placed at a suitable temperature (if the room temperature is not enough, you can use a thick towel, etc. will be wrapped on the container heat preservation);
6, about 36 hours of fermentation, the container lid will be opened (at this time has been) The wine aroma is overflowing ah), filled with cool water (in order to terminate the fermentation), and then cover the lid, put into the refrigerator (as soon as possible to stop the fermentation, early to eat)
Note: 1, the key to do mash (wine brewing | Sweet Wine) is clean, everything can not be stained with raw water and oil, or else moldy and hairy. You need to wash and dry the container for steaming the rice, the spatula for shoveling the rice and the container for fermenting the rice wine, and also wash and dry your hands.
2, fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, rice has not yet formed a tendency to tofu block, you can take the lid of the container to the kitchen fire to heat up, and then cover, so that the rice in which the insufficient temperature can not be unable to continue fermentation.
3. The process of making sake brew is very clean, so if you occasionally find some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew will still be edible. If you make every time the wine is full of long hairs, and colorful, it is likely to be which the production process of raw water or oil and not clean, I advise you not to eat, as this time to pay the tuition.
4, I used ordinary rice also made wine, the effect is also good.
Moromi is originally a fermented food made from glutinous rice with sweet currant in the rice-producing areas of Jiangnan. Qinghai does not produce glutinous rice, this snack is purely from the mainland, rumored to have nearly a hundred years of history. It "settled" in Xining, after many years of practice and operators to re-create, in the ingredients and processing added eggs and milk, for the mash to add a rich plateau flavor.
According to the memories of the elderly, in the late Qing Dynasty there were vendors selling water mash in Minhe and Xining. To the early thirties of this century, by the sale of mash snack bar continued to innovate, in the burnt water mash with raisins, peach kernels, dried fruit, sugar, etc., so that the flavor of sweet and surprising. Since then, it has created the "single set of mash" and "full set of mash" with milk added to the egg flower, which has become a unique flavor of Xining local snacks.