Japanese Genmai Enzyme

Name: Japanese Genmai Enzyme
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 2 cups brown rice; 30g Chixiaodou; 3g salt

by Rainy Night Nina

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

Enzyme I first learned that it was two years ago when I first entered the baking industry. One day when I was browsing the web, I saw the word enzyme. At first I thought it was natural yeast. A closer look at it was not at all, and it was good for the human body. Very good, supplement the enzymes that people need. Recently I read an article saying that I should eat more brown rice, less rice, more whole-wheat bread, and less fine white bread. With this encouragement, I found the Japanese method of brown rice enzyme.

Ingredients

2 cups Brown Rice
30g Chixiaodou
3g Salt

Japanese Genmai Enzyme

1. After rinsing the brown rice and red beans, soak for 3 hours

2. Add salt and mix well

3. Rice cooker, heating in steaming mode

4. After the heat preservation state, stir once a day. It can be eaten after 3 days. I ate it today and it’s nothing strange! It’s delicious and I’ll know later