Homemade Fermented Rice-miss Grandma

Name: Homemade Fermented Rice-miss Grandma
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Glutinous rice; Some Koji; 4g Cold water

by Thin gray

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In my childhood, every time I went to grandma's house during the Chinese New Year, I always pestered my grandmother to make fermented fermented rice, and I couldn't wait for the fermented ferment to mature, and kept asking grandmother if it was good. Because it was winter, fermented fermented wine It’s slow. Grandma always hides it in the closet with a quilt. Every day, I secretly go to the closet where my grandma hides the wine and smell the smell of wine... It seems to be yesterday, but the grandma has passed away. 2 Years later, I can no longer eat the fermented rice made by my grandma, nor can I hear my grandma tell me that it’s not good...Now I’ve grown up, but my grandmother has never eaten the fermented rice made by my granddaughter. Seeing my great-granddaughter, this is the biggest regret of my life.

Whenever I eat fermented rice, I miss my grandma very much.

The photo was not well taken, it looked like rice porridge, but it tasted very good, very sweet and fragrant. Please forgive me.”

Ingredients

Homemade Fermented Rice-miss Grandma

1. Prepare materials.

Homemade Fermented Rice-miss Grandma recipe

2. Soak the glutinous rice overnight and rinse it off.

3. Put water in the steamer, put a layer of gauze on the steamer, put the glutinous rice on the gauze and steam it into rice.

4. After steaming, put it in a container and let cool to about 30 degrees. Use a spoon to scatter the glutinous rice, spread the koji evenly on the glutinous rice, and try to use a spoon to mix the koji and glutinous rice evenly.

5. The spoon is lightly compacted. Smooth the surface, dig out a hollow in the middle, sprinkle a little koji in it, and pour a little cold water in it.

6. Cover the container tightly and leave it to ferment at a temperature of about 30 degrees.

Tips:
1. To mix distiller's yeast must be cooled to 30 degrees after the glutinous rice.

2. The container used for making fermented rice should be clean and free from raw water and oil.

3. When mixing the koji, do not put too much water, which will cause the glutinous rice to be empty and scattered once it is cooked.

4. Jiuqu can be purchased in supermarkets, and Angel brand is commonly used.