醪糟的做法（The practice of glutinous rice）.docVIP

醪糟的做法（The practice of glutinous rice） The practice of glutinous rice 1. water first glutinous rice (or rice) soak for a long time, rinse, then steamed into Steamed Rice: put water in the casserole, steaming tray on a layer of gauze pads, heat water to boiling with steam. Glutinous rice steamed fish on the cloth (about one hour, you try to know), taste the taste of rice, if rice is hard, then sprinkle some water mix and then steamed for a while, the container after steaming to fermentation by the Sheng (electric cooker, pots, glass or plastic containers), with a spoon stir a few, cold to a hot air temperature (about 30 by using high temperature fermentation, Steamed Rice too hot or too cold, will affect the yeast fermentation). 2.: mix with a spoon of glutinous rice koji nongsan spread evenly, the yeast isEvenly in Rice (slightly left a little bit and then finally, starter) turning glutinous rice spoon, the purpose is to try to evenly mix koji. 3. save: gently press with a spoon. Smooth surface (can be dipped in cold boiling water), a conical flat, middle pressure a concave lacuna, will be the last point in koji, pour a little cold boiling water (water is slowly to leakage, can mix evenly dissolved in rice koji, is conducive to the uniform, but the water is not fermented). 4.: the fermentation container Gaiyan, placed in the appropriate temperature (30 degrees Celsius), if the room temperature is not enough, use a thick towel wrapped in the container holding); fermentation. 5., the middle can check, see if there is fever, fever is a good phenomenon. You can try it in 1 days. Is a crisp, fermented glutinous rice milk, fragrant, sweet taste, taste not Chongbi, (time can according to personal taste, long time, wine acidity is strong, but strong is not good), ferment for about 24-48 hours, will open the lid of the container (with rich wine became), fill cold boiling water, then cover, into the refrigerator (for the termination of fermentation) or directly into the pot co