It is suitable for all ages, and it is especially suitable for the mother. The maternal woman who has just finished eating has more to eat and eat. After learning, it is great to eat or send friends! There are very few people who will do bad things now, and it is not easy to do well. My grandmother used to do some time to sell her own bad food. The craftsmanship is very good. My mother also inherits the traditional crafts. Every autumn and winter, my friends and relatives will place orders with my family (of course it is free!) It is really delicious. ! Recently, I finally learned! ! ! Share long live! ! ! Sichuan calls this kind of food a bad meal, and there are many other names in other places, such as liqueur, wine, and glutinous rice wine. There are many ways to eat glutinous rice. Sichuan is generally used as a breakfast, and it is very popular to cook powdered and poached eggs with glutinous rice.
Wash the rice with hot water three times, then soak the rice with hot water for more than four hours, without changing the water in the middle.
Prepare five smashing songs (My family's smashing songs have been bought more than ten years ago, the previous one can steam five pounds of rice, now five can steam five pounds.) Special attention! For the ratio of glutinous rice and glutinous rice: When buying a bad song, ask the seller, let him tell you the specific ratio, because the ratio of different songs is different. I can't generalize here.
Crush the koji with a spoon, the finer the better
Take the soaked rice and take it into consideration
Water is prepared on the bottom of the steamer to prepare steamed rice. Because there are many rice wines, steam two layers. Spread a layer of gauze on the first steaming grid to prevent the rice from leaking into the water. The second steaming grid can be directly placed without the gauze.
The steaming rice in the middle of the fire, after the steam from the steamer’s eyes, began to time, steamed in fifteen minutes.
After steaming, take the lid and use the chopsticks to loosen the rice to make it breathable, then leave it for a while until you are not hot.
This step alternates with the next step! Some of the wine rice that is not hot, part of it is passed through cold water and then filtered. There are three purposes. One is to cool the rice to more than 30 degrees, the second is to increase the water, and the third is to disperse the rice and not stick together. The concept of more than thirty degrees is that the hand feels like the body temperature, this temperature is very important! ! ! Ning low is not high! ! !
In the previous step, filter a part of the rice into the pot, then sprinkle a little bit of glutinous rice, mix well with the rice, and then repeat this step until the rice is filtered, but leave a little bit of smash! Mix a portion of the filter and mix well to make it easier to mix well.
The rest of the hustle and bustle is probably as much as the picture
Wet the handle with water, make the rice into the shape of the figure, and spread the remaining smashed meat on the rice.
Use a bowl of smashed bowls to pick up half a bowl of water, melt the remaining smashing holes on the bowl wall and the spoon into the water, and spread it evenly on the rice.
Cover the lid, put the pot into a plastic bag and tie it
Use a quilt, a scorpion or a blanket coat at home, and put a few layers on it. Wait patiently for 24 hours.
After 24 hours, the whole pot was wrapped in a thick quilt and heated with an electric blanket for about 20 hours. When heating for more than ten hours, check to see if it is out of water. The sign of the fermentation of the glutinous rice is: the water is a lot, the glutinous rice floats on the water, and the whole glutinous rice can be easily rotated with the fingers. The taste is very sweet and slightly sour and mellow. If this does not happen, it is necessary to continue heating the fermentation.
Out of the pot, the bottling fashion is full, because the glutinous rice will continue to slowly ferment and expand. Put the refrigerator for a long time.
1. The quality of the smashed song must be good! 2. Temperature and heating timing are very important! First of all, when the glutinous rice is released, the temperature of the rice should be controlled at more than 30 degrees, which cannot be higher than the body temperature. Too high will cause the glutinous rice to ferment quickly but the taste is too acidic. If the temperature is too low, it will be of little concern because it will be used later. Electric blanket heating. Secondly, the heating time must be 24 hours, and heating too early will also cause the glutinous rice to be too acidic. Finally, the best time to do the glutinous rice is in the autumn and winter, the weather in the summer is too high, and the control is not easy to make the glutinous rice too acidic. 3. The water used during the glutinous period can be tap water. If the quality of the local tap water is not good, it is best to use cold water or bottled water. 4. Don't eat before driving, it is easy to be mistaken for drunk driving! ! ! !