The method of old-fashioned rice paste Baba

1. Wash the soaked rice in the morning (fully soaked) and start work at night.

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2. Pour off the excess water and add some rice scraps to the soaked rice. The ratio of rice to rice is about 65,438+0/4 (4 parts of rice 65,438+0 parts of rice), and it is ground into thick rice slurry. Rice slurry must be ground very finely to taste good.

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3. Stir about 1g yeast with warm water (the water temperature should not exceed 48 degrees, otherwise the yeast will die), add it into the rice slurry, stir evenly, and ferment at 30 to 48 degrees overnight (I use a hot water bag and a quilt to keep warm. The picture shows yeast water. )

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4. The next morning, according to your personal taste, add a proper amount of sugar or eggs and stir well, and you can stir-fry rice paste.

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5. Heat the pot first, and then heat the oil. You can cover the pot when frying, which will cook faster.

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6. This is the finished product, very delicious! Most of my childhood playmates can't be found, but fortunately I can feel the taste of childhood through delicious food.

Every child who goes to school remembers the sour taste of rice paste floating on the way to school.

The reason why I plan to learn to cook is because the cakes my grandmother bought always lack the original flavor.

It may be the geographical reasons, the dishes in the lobby are not very popular, and there are only a few recipes available online, which doesn't feel so right. Think about it, just experiment by yourself. That's all. There is more than one word difference between practicing and not practicing, only time can tell.

From the proportion of the original rice noodle combination version to the time and way of pure rice slurry fermentation, step by step, the taste is thus remembered.