Sweet Rice Noodles
1.
Wash the glutinous rice and soak it in clean water. The amount of water is less than that of the rice. In summer, I put it in the refrigerator and soak it overnight; the rice should be soaked until it breaks with a twist of my hands.
2.
Add enough water to the steamer, put a grate, spread cage cloth or gauze, and spread the soaked rice evenly on it; don’t put too much rice in a layer, too much rice will not be steamed completely, there must be a middle The process of mixing and sprinkling
3.
Turn on medium heat and keep the water boiled and steam on medium heat for 30 minutes; taste the rice, it will bite and have toughness, and the rice is crystal clear.
4.
After turning off the heat, take out the rice with the grate, let it cool, and keep it at room temperature in summer, and to hand temperature in winter
5.
Put the distiller’s yeast in a bowl until it is hydrated to start the distiller’s yeast; blanch the container and tools used for brewing with boiling water for a while and disinfect
6.
After the rice is cool, put the rice in a container, pour the soaked koji into the rice, stir while pouring, add some cold water according to the softness of the rice, but it can't become thick porridge after adding water
7.
Use a spoon to compact and flatten the mixed rice, dig a hole in the middle to observe the degree of fermentation
8.
Cover with plastic wrap, cover with lid, and ferment in a warm place
9.
At the current temperature, the room temperature is about 25 degrees, and the rice is fermented for two days and nights. There is water in the nest of the rice. Shake the bowl and the rice will slide as a whole, indicating that the fermented rice is ready.
10.
Pour an appropriate amount of cold water into the rice, use a knife to cut the rice piece by piece. I use a plastic pot for fermentation. When steaming in the pot, I replaced it with a stainless steel pot, put it in the steamer, and steamed for 10-15. Minutes, take it out, you can eat it while it’s hot, so sweet
11.
After cooling, put it in a fresh-keeping box and store in the refrigerator; when eating, dig the rice and soup into a small bowl and eat it directly
Tips:
1. The tools and containers used in the whole process must not have oil, and they must be disinfected, just boiling water;
2. On cloudy days or when the air humidity is high, the fermented rice is easy to grow white hair. If a layer of white hair appears, you can use a spoon to remove it, and the fermented fermented fermented rice can continue to ferment; 3. If it grows green hair, you can only throw it away. , So I dare not do it when the weather is too hot;
4. When fermenting in winter, it can be put on the heating, the fermenting time will be a little longer than that in summer.
