Fermented Rice
1.
Wash the bought glutinous rice (called Jiangmi in the north) and soak it in cold water overnight to allow the rice to fully absorb water
2.
Generally soak for at least 12 hours, just twist the rice into powder by hand
3.
Steam in a pot on boiling water for 30 minutes, pay attention to the cloth, the container must not have oil
4.
After steaming the glutinous rice, just taste it without sandwiching it. The harder the better, the dry the better, so that it can be easily broken up later.
5.
Prepare a bowl of cold boiled
6.
Put the cooked glutinous rice into a clean oil-free container and let it cool to about 37 degrees (similar to body temperature). Dust the rice balls with cold water with your hands, preferably into one by one.
7.
Sprinkle the sweet koji into the beaten glutinous rice, stir evenly, and add a small amount for several times. This step is the most critical. If the rice is too hot, the koji will be killed. If the rice is too cold, the fermentation time will be too long or unsuccessful, so the temperature It’s very important (it’s cool and not hot). You can add more koji, more than the following instructions. I put two bags of koji for two catties of rice this time.
8.
After stirring evenly, press the glutinous rice tightly, cut out a small hole in the middle, and sprinkle a small amount of sweet wine koji on it
9.
Pour the remaining sweet koji into a small amount of cold water and stir well
10.
Pour into the dimple in the middle
11.
Seal it with cling film, if there is a tighter lid, you can omit the cling film
12.
Cover the lid, put it in a clean plastic bag, put it on the heater, wrap it in a quilt, and wait for it to ferment. It will take about 36-48 hours. In the meantime, you can touch the outer wall of the basin. It is a good sign that it feels hot. Fermentation, you can also open it in the middle to see if there is a smell of wine. If it doesn’t work, you can fill a hot water bottle and place it next to the basin and wrap it with a quilt to accelerate the fermentation
13.
After 48 hours, there is a strong aroma of wine as soon as it is opened, and the dimples are already out
14.
Press it lightly with a spoon, and the wine will come out immediately. It feels that the rice ball is floating on the top and separated from the edge of the basin. This is good. It is very successful.
15.
Put it in a clean container and put it in the refrigerator or a cool place to stop fermenting. It can be stored for a long time. Put it in a bowl when you want to eat, or add water to boil, and boil a poached egg. It tastes better.
Tips:
1. There must be no oil in all containers and all processes, or they cannot be fermented. 2. When steaming glutinous rice, poke some small holes in the middle, the rice is easier to cook, and will not be caught. 3. If the fermentation is too slow, the temperature must be insufficient.
