Method for making laotan corn

1, soak corn first 10 kg of old corn, choose full-bodied old corn, and then soak it in clear water for 4 days and 4 nights. During soaking, change the water every 24 hours. The purpose of soaking is to make old corn taste sour and smelly. Because in the waters where fishermen often play corn nests, the corn nests in the water are inexhaustible, and this is the taste after a long time.

2. Boil the corn. Wash the soaked old corn and cook it in a large steamer. It is best to burn firewood in a big earthen pot in the countryside. Because it takes about an hour to cook until most of the corn blooms, put the corn in a big pot at this time. Then cool the corn and wait for the next step.

3, ingredients This is a key step, prepare 4 bags of sweet wine koji, prepare a catty of corn flour bran, and fry the corn flour and bran in the pot. Then stir the koji and bran evenly in the cooked old corn. At this time, if there is a small medicine left over from fishing, you can also add it in moderation.

4. The last step of sealing the fermented jar is to find a jar that can be filled or a plastic bucket. It's best not to use iron drums, because it will rust. After the jar is installed, seal the jar mouth with a plastic bag. It can be used after one week in summer, and it will take half a month when the temperature is below 20 degrees.