Homemade Fermented Rice

Name: Homemade Fermented Rice
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Angel Sweet Liquor

by Happy rabbit

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

The first time I ate the fermented fermented rice, the mother-in-law made it personally. Maybe the husband liked it very much. Therefore, every time I went back, the mother-in-law always made a small jar of fermented fermented rice. When I ate it for the first time, I didn’t think it was so delicious, the taste was lingering, there was a faint smell of wine, and a little sweetness. At that time, I felt incredible~~~~ How good is good steamed glutinous rice? It’s so exciting to chew one by one, the good ones will have to be fermented~~~~~ Haha, when I fell in love with the taste of fermented rice, my mother-in-law is old enough to stop doing this stuff~ ~~! Oh~~~! I was young and naive~~~~~~!

It was last year to learn how to make fermented fermented rice. When I first learned, I was very interested in making it one after another. Two parents yelled at me: Can you stop your interest? Haha, this one stopped. It's been more than half a year. A while ago, my colleague brought me some glutinous rice, so today I'm back to my old business~~~~~~~"

Ingredients

Some Glutinous Rice
Some Angel Sweet Liquor

Homemade Fermented Rice

1. Soak the glutinous rice overnight to allow it to absorb enough water.

2. Steam for 25 minutes on the pot.

3. After it's steamed, it's crystal clear.

4. Use a clean, water- and oil-free container.

5. Dry the steamed glutinous rice until it is warm (about 30 degrees), and sprinkle in the sweet koji (the bag has instructions, put it according to the amount of rice, it doesn't matter if you put a little more).

6. Pour a small amount of cold white and mix well, press firmly with a spoon, and then dig a small eye in the middle.

7. Cover the lid and let it sit aside (according to the room temperature, the time for high room temperature is shorter, and the time for low room temperature is longer).

8. After two days it is fermented, add some cold boiled water and mix well (to have more juice), press firmly with a spoon, dig a small eye in the middle, and then set aside.
(I also omitted this step before, but in order to eat the juicy fermented rice, this step still needs to be dripped~~~)

9. Twenty-four, take out the fermented rice---Tian Tian Di, Nuo Nu Di, ha ha, get excited, take another shot after eating.

10. Angel Sweet Liquor.

Tips:
1. The rice should be soaked and steamed thoroughly, and the utensils should be clean, water-free and oil-free

2. Be sure to wait for the temperature of the rice to drop to about 30 degrees before sprinkling the koji, otherwise the koji may lose its effect because the temperature is too high

3. Add the cold white boil for the second time, pay attention to the amount, not too much, and be sure to mix well

4. Once the fermentation is complete, put it in the refrigerator and stop the fermentation, otherwise, the rice will be empty, the taste will not be good, and the taste of the wine will be heavy.

5. Pay attention to the control of time. The high room temperature time is shorter, and the room temperature low time is relatively long.

6. The most important thing is that when you are tasting, the spoon must be clean and free of water and oil.