Bayberry Mash

Name: Bayberry Mash
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 500g Bayberry; 6g Angel Sweet Liquor; 600g Cold water

by Mei is still

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The glutinous rice with bayberry, although the strong smell of wine concealed the fruity aroma of the glutinous rice, but her figure remained in the glutinous rice, so pink, so colorful, and fascinating like a dream.
When you put a spoonful of bayberry mash into your mouth, it first enters your throat, the fragrance is quite sweet, there is a kind of affair that you don't know the way back, you strayed into the depths of the lotus root flowers, and the aftertaste is long. "

Ingredients

Bayberry Mash

1. raw material

2. Wash the glutinous rice in advance and soak for 6 hours. The rice grains will be broken with one twist.

3. Put a cloth on the steamer basket, remove the soaked glutinous rice and put it in the steamer.

4. Steam the glutinous rice in a pot until it is cooked through, about 30 minutes.

5. Wash the bayberry with salt water and soak for 15 minutes.

6. Then put it in boiling water and blanch it for sterilization.

7. Go nuclear and mash.

8. Fully stir the steamed glutinous rice in an oil-free and water-free container, spread it out, and let it dry to about 30 degrees. Add the mashed bayberry to cold boiled water and pour it into the cold glutinous rice.

9. Stir in the koji and mix well.

10. Cover the container and leave it to ferment for two or three days at a temperature of about 30° (in the summer, it can be fermented directly, and in winter, it can be placed near the heating). After the fermented glutinous rice is poured on the surface, the fermentation will stop and put in the refrigerator Refrigerate and consume as soon as possible.

Tips:
Kitchen tips: 1. You can use round glutinous rice or long glutinous rice. It is best to use round glutinous rice. Rice can also be used. You don’t need to soak the glutinous rice in advance. The glutinous rice should not be soaked for too long. The glutinous rice will be soft and rotten. Q's taste.
2. The glutinous rice is steamed in a steaming grid covered with a cloth. The softness and hardness will be easier to grasp. It is easy to soften when steamed directly in water.
3. Stir the steamed glutinous rice until the temperature inside and outside is 30 degrees, which is a bit warm to the touch, and the glutinous rice made with too high or too low temperature does not taste good.