How to make glutinous rice?

1. Soak the glutinous rice the night before, about eight hours is enough, not too long, and wash it and drain it the next day.

2. Steam in a steamer, spread the glutinous rice flat, poke a few small holes, and put it on medium fire for 25-30 minutes.

(subject to soft and hard chewing)

3. When steaming rice, grind the koji into powder.

4. Also prepare a piece of gauze to spread on the dustpan or colander basin, and a lot of cold water (for rice washing).

5. Steam the glutinous rice into cold boiled water, gently but quickly scrub it, and keep changing it until the water becomes clear.

(You can also just wash until the rice grains are scattered, the temperature drops rapidly, and the mash is slightly different, and then compare it later. )

6. Drain the washed glutinous rice slightly and stir the koji evenly until it is not hot.

(Don't break the rice)

7. Sprinkle a little distiller's yeast on the bottom of the clean and sealed container, and then put the mixed glutinous rice into compaction.

8. Sprinkle a thin distiller's yeast on the surface, poke a hole in the middle, sprinkle the remaining distiller's yeast and pour in the right amount of cold water.

In this way, all the operations before fermentation are completed.

Let's talk about fermentation.

It's over 20 degrees now. When fermenting, I will wrap the mash jar with a thick quilt and let it ferment quietly for two or three days (of course, this time is not absolute, because the temperature will be higher and higher in the future, and the corresponding fermentation time will be shorter). Usually after a day and a half of fermentation (a day and a night when it is hot), I will open the jar and shake it. If I find that the whole glutinous rice layer can rotate and shake with it, it means that I can "loosen my nest", which means I don't need to cover a thick quilt.

Note that "loose nest" does not mean that fermentation is complete, and the glutinous rice layer will not float at this time. I'll try after loosening the nest. Generally, the taste will be slightly sour at this time, and the wine taste and sweetness are relatively light. Continue to seal and ferment at room temperature for one or two days. At this time, when the lid is lifted, the taste is completely different, and you can taste the crisp, sweet and refreshing bouquet of mash.

If the temperature is very low, if you want to do it, you have to use a hot water bottle, not near the mash tank, with a quilt in the middle, and then do the same thing, but the time may be slightly extended, and you have to change the hot water when the water is half cold.

If the fermentation time is not enough, the fermented mash will be sour, which is similar to the taste of Shaoqu. The left and right hands pull the jar up and down, and the glutinous rice layer can rotate and shake together to "loosen the nest". But even if the temperature is higher, it will take at least 24 hours to ferment.

After the fermentation time has passed, the fermented mash will have astringency and bitterness, similar to the taste of distiller's yeast. Therefore, after 24/36 hours of fermentation, it is necessary to open the lid and observe.

Let's talk about Taomi.

Wash rice with cold boiled water as much as possible. Of course, you can also rinse with tap water first, and then use the last cold boiled water, but you must ensure that the last cold boiled water is thoroughly washed. Because cooking mash is the most taboo, try not to mix it with raw water.

Matters needing attention:

1. I usually soak glutinous rice the night before, and then scald the containers, gauze and dustpan I want to use the next day with boiling water.

2. Avoid oil in the mash, try to keep the container clean and avoid mixing with raw water.

3. The steaming time of glutinous rice is not necessarily. The best way to adjust according to the quantity is to taste it, but don't open the lid frequently, otherwise the rice will not be eaten.

Easy to cook, medium fire is slightly smaller or smaller than the largest one. .

Wash the rice as soon as possible. The longer the soaking time, the easier the rice grains will be broken, which is a process of washing and fishing several times, and can also help the glutinous rice to cool down quickly.

5. The fermentation time should be controlled flexibly, but be patient and not impatient. Just do it a few more times.

6. I didn't recommend any kind of koji. Everyone's taste preferences vary widely. If you have used it before, you will continue to use it, and it will be easier to master the quantity when you are familiar with it.

7. Step 8: Add cold boiled water, not too much. If you don't like the strong taste, you should add water (cold boiled water) and wait until the nest is loose before eating.

8. Fermentation at room temperature after nesting is essential. Don't put it in the refrigerator right away. Leave it at room temperature for a day or two, and the yeast activity will stop after entering the refrigerator.

9. Remember to leave a little sprinkle on the bottom, hole and surface when mixing the koji, which are counted in the total amount of koji.