Dazhu's friends say under the yellow po, cold shrimp, mash specific method well, and Haer hometown and Bamboo Sea Park specific information can be, useful oh, thank you.

1. 5000 grams of glutinous rice with water, wash clean, soak for 1 hour, poured into the Shau Kei (the southern panning bamboo utensils used to wash dishes similar to the northern dustpan) within the drain.

2. In the steamer basket laid gauze, the drained river rice poured on it, with a strong fire steam 1 hour, poured into the basin, with an electric fan to the rice temperature down to 20 ℃ -40 ℃ (according to the different kinds of wine, glutinous rice origin, and even latitude of different temperatures will vary), and then the appropriate amount of cool water poured into the basin, mixed with the hand. Powder the rice wine into a pot and mix the习 once again.

3. Pour the well-mixed glutinous rice into the jar, use your hands to hollow out a small nest in the center, and then add the rest of the liquor powder with a little cool boiled water and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden lid, wrap it with cotton wool, put it inside the grass nest, and it will become mash in 3 days.

Product characteristics: this product is juicy, full of particles, taste sweet through the mellow fragrance.

Make your own mash at home!

Prerequisites:

1, the prerequisite for making wine mash is that you have to buy the wine quartz.

2. Rice wine has to be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so choose a summer or winter (next to the heater) season for making sake brew.

Steps:

1. Steam the glutinous rice (not too hard) and then cool it to a temperature that is not too hot (using medium temperature fermentation, rice that is too hot or too cold will affect the fermentation of the sake brew);

2. Shovel some of the rice into the container used to ferment the rice wine (I use a ceramic stockpot with a lid) and spread it in a single layer;

3. Twist some of the powdered sake brew and evenly sprinkle some of it onto the container. wine, evenly sprinkle some on the layer of rice

4, and then shovel out some rice to lay flat on the powdered wine, and then lay a layer of rice ...... so, a layer of rice, a layer of wine, about 4 layers (at random, depending on how much rice and wine);

5, the container cover tightly, and Put the container at a suitable temperature (if the room temperature is not enough, you can use a thick towel to wrap the container to keep warm);

6, about 36 hours of fermentation, open the container lid (at this time is already the fragrance of the wine overflowing ah), filled with cool boiled water (in order to terminate the fermentation), and then cover the lid, put into the refrigerator (as soon as possible to stop the fermentation, early to eat)

Tips:

1, to make The key to making mash (酒酿|甜酒) is cleanliness, everything can't get wet with raw water or oil or it will get moldy and hairy. You need to wash and dry the container for steaming the rice, the spatula for shoveling the rice and the container for fermenting the rice wine, and you need to wash and dry your hands.

2, fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, rice has not yet formed a tendency to tofu block, you can take the lid of the container to the kitchen fire to heat up, and then cover, so that the rice in which the insufficient temperature can not be unable to continue fermentation.

3. The process of making sake brew is very clean, so if you occasionally find some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew will still be edible. If you make every time the wine is full of long hairs, and colorful, it is likely that which production process is not clean with raw water or oil, I advise you not to eat, as this time to pay the tuition.

4, I used ordinary rice also made wine, the effect is also good.