[chongqing] The Practice of Glutinous Rice

Name: [chongqing] The Practice of Glutinous Rice
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Glutinous rice; Some water; 2 bags Liquor Koji

by Spring sister

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

In Chongqing area, people are used to making glutinous rice and eating glutinous rice. Fermented glutinous rice is a very nourishing food with a sweet and sour taste. It is especially suitable for nourishing yin, nourishing qi and nourishing the skin. It can be eaten daily. In our hometown, fermented glutinous rice is often used for maternal food, firstly, it can replenish qi and blood, and secondly, it can promote lactation. On the streets of my hometown, there are often people pushing a trolley, carrying a load, and yelling "Morrow-glutinous rice ball noodles -" while walking.
Fermented glutinous rice is also called rice wine or fermented rice in other places. There are many ways to eat it. It can be eaten raw, it can also be used to boil poached eggs, or goudan flower soup, and it can also be used as an ingredient in some dishes to enhance flavor. "

Ingredients

3 catties Glutinous Rice
Some Water
2 bags Liquor Koji

[chongqing] The Practice of Glutinous Rice

1. Wash glutinous rice.

[chongqing] The Practice of Glutinous Rice recipe

2. Soak overnight.

3. Drain the glutinous rice.

4. Pour it into a steamer, put the glutinous rice into a few small eyes with chopsticks to ensure that the steam can pass through. After the high heat is boiled, turn to high heat and steam for 40 minutes. Put enough water in the pot. After steaming the glutinous rice, you can take it out and set aside. In the process of steaming, be careful not to boil the water at the bottom of the pot to dry, and refill it in time if there is less water.

5. After the glutinous rice is steamed, let it cool until the hand temperature is 37-42 degrees.

6. Steamed glutinous rice. Let cool until the hand temperature is 37-42 degrees.

7. Melt a pack of Angel Koji with warm water (hand temperature) and let it stand for two minutes. Another package is ready for use.

8. Pour the koji water into the steamed glutinous rice, mix well with a spoon without oil and water, and smooth the surface. Along the side of the basin, pour in an appropriate amount of cold boiled water (the water just used for steaming the glutinous rice can be used) until the water surface is almost level with the glutinous rice. Dig a hole in the middle of the glutinous rice, open the other pack of koji, and evenly sprinkle it on the surface of the glutinous rice. There is no harm in using a little more koji to help fermentation, so you don't need to be too strict to refer to the instructions on the package.

9. Close the lid. Wrap it in a plastic bag.

10. Wrap it in a thin quilt or thick clothes and leave it in a warm place to ferment for three days. (Generally, fermentation is three days in spring and autumn, two days in summer, 3-4 days in winter, and up to three days in a heated place).

11. The glutinous rice floats on the sap and can rotate with the shaking of the bowl. The color of the glutinous rice appears the color of bamboo leaves, and the glutinous rice wine is fragrant.

12. The prepared mash can be stored directly in the cold storage, but this kind of storage time is up to one week, and it must be eaten within this time, otherwise the mash will continue to ferment, it will be alcoholic, and then acidified, the taste will become very difference.

13. Spring sister's trick to preserve the glutinous rice: Put the glutinous rice in a fresh-keeping bag and store it in the freezer to keep the taste of the glutinous rice for a long time. Just take it out and thaw it when you cook it. I always remove the fresh-keeping bag directly and throw the ice cubes in the cooking pot to cook.