What is the production method and process of mash?

Ingredients: 2000 grams of glutinous rice and 8 grams of sweet wine koji.

Accessories: direct drinking water.

1, soak rice, wash glutinous rice, and then soak with clear water 12 hours or so. Be sure to use cold water, not hot water. If it is winter, soak for 16 hours.

2. The soaked glutinous rice is easy to crush.

3. Wash and drain.

4. Steam in a steamer for about 25 minutes.

5. Steamed glutinous rice becomes transparent.

6. Just let the steamed glutinous rice cool and let it cool naturally, and you can spread it out.

7. Cool the glutinous rice with cold boiled water or direct drinking water, and knead the glutinous rice balls by hand.

8. The kneaded glutinous rice sauce is purple.

9. 8 grams of koji. Add liqueur koji while it is hot, sprinkle it with your hands and mix well, and finally leave a little liqueur koji on the surface.

10, put it in the basin and dig a hole in the middle.

1 1. Finally, sprinkle some sweet wine koji on the surface and holes, and then pour some cold water or direct drinking water.

12. After completely cooling, cover with plastic wrap, seal, stand, and ferment at a temperature of about 25-3 1℃. Do not move it during fermentation. It can be wrapped in cotton wool at room temperature in summer. If the temperature is not enough, you can use electric blankets, fermentation boxes, bread makers and so on.

13, you can check whether you have a fever in the middle. Fever is a good phenomenon. The wine is crisp and juicy, fragrant and sweet, and the smell of wine does not flush the nose. The sealed fermentation time is about 3 days in summer and about one week in winter, and the mash is fine.

14. Fermented wine is used to make ice powder as seasoning, which is fragrant, refreshing and delicious.