Chen Yunbin's practice of sharing his own music.

A friend asked me how to make mashed potatoes. Actually, mash can be bought in most local supermarkets now. Of course, it will taste better if you make it yourself. Let me introduce my family's traditional practices.

Raw materials: glutinous rice and distiller's yeast. Daqu can be bought in supermarkets, and the specific usage and dosage can be done according to the instructions on the package.

Production process:

1. Soak glutinous rice in cold boiled water for about 4 hours;

2. Drain the water and steam the glutinous rice. Spread it out to dry for a while. When the hand feels a little warm, sprinkle with warm water, break the glutinous rice into particles with chopsticks, add distiller's yeast and mix well. Leave one-tenth of the koji for use.

3. Put the glutinous rice into a ceramic basin, leaving a dimple in the middle, the size of a fist. Put the remaining distiller's yeast in, cover the basin and seal it.

4. Wrap the porcelain basin with something that keeps warm, which is called "dressing". This step is very important, in order to make the temperature in the porcelain basin always close to the human body temperature, which is conducive to fermentation. The thickness of the insulating layer depends on the temperature. The secret of grandma's teaching is: "get dressed and go with people." In other words, it is as thick as the clothes people wear in this season. Wrap a quilt in winter and a thin layer in summer.

5. Put the wrapped porcelain basin in an unventilated place. After 2-7 days, the wine is overflowing and the mash is ready.

6. Put it in the refrigerator.

Note: all containers should be very clean, and oil or raw water should not be used, otherwise it will breed miscellaneous bacteria.