A list of the contents of this article:

How to make fermented grains?

1. Sweet wine koji step-by-step ingredients map. First soak the millet in water until the hand twist can be broken. Spread the steamer with bamboo leaves. Put the soaked millet in a drawer and steam it in a pot. After the millet is steamed, open the lid of the pot to dry until warm.

2. 500 grams of glutinous rice as main ingredients, 5 grams of sweet wine koji, 5 grams of cold boiled water, 100 grams of glutinous rice flour, 0.5 grams of red koji powder, 15 grams of rock sugar, prepare glutinous rice, sweet wine koji glutinous rice, soak for 24 hours.

3, the practice of mash lees: main ingredients: 2000 grams of glutinous rice, 8 grams of sweet wine koji. Excipients: appropriate amount of direct drinking water. Soak the rice, wash the glutinous rice, and then soak it in clean water for about 12 hours. be sure to soak in cold water, not hot water, for 16 hours in winter. Soaked glutinous rice crumbles easily. Wash and drain.

4. Put the quilt into the cardboard box, cover the lunch box, arrange the quilt in the quilt, cover the cardboard box, and put it in a cool place.

How do you make Korean rice wine?

Wash the glutinous rice and soak for two hours. (2) just like steamed bread, steam for 40 minutes in a steamer. (3) after steaming, it must be completely cool.

The practice of Korean rice wine: take 1 pound of glutinous rice and wash it. (in fact, I don't weigh rice wine at all. I often use rice instead of glutinous rice to make rice wine.

The first step: choose high-quality glutinous rice, the rice wine made of glutinous rice tastes more mellow, and the distiller's grains is not easy to spread in the process of cooking, and the soft taste is mixed with a mellow taste of rice wine, which is very delicious.

Someone else has done this. As soon as it is boiled away-the production of wine (rice wine) and the experience made it clear that making wine is actually very troublesome. Several times a friend posted a post asking how to do it, but I did not reply to the post because of its trouble. I would rather finish it and give it to you to eat.

Ask for the method of making mash with wheat, in more detail, thank you.

Cut the pork into small pieces, add mash, spring onion, ginger, garlic, salt, sugar, cooking wine and soy sauce and marinate for 10 minutes. Then put the pork on a baking pan and cook at about 180 degrees for 20 minutes. The flavor of this dish is rich and delicious, and the meat is tender and smooth, so it is very suitable for summer consumption.

Materials: wheat / oat 200g, sweet wine koji 2g, pure water 150g. The wheat is soaked in water in advance until the wheat bulges with enough water. Scrub to prevent some wheat grains from being peeled incompletely. Then drain the water. Add water to the steamer, put the wheat on a plate, or steam the cage cloth over low heat for 30 minutes.

Is the wheat mash bad? Wheat can only be used as sweet fermented grains! The shelled wheat is washed with water to remove impurities, boiled into the pot (surface opening), drain cool, add sweet potato koji and evenly, generally 15 jin into 25 grams of sweet potato koji, sealed in the jar, keep constant temperature (about 15 ℃), ferment for 3 to 5 days.

The practice of mash is as follows: material preparation: 800 grams of glutinous rice, 8 grams of sweet wine koji and 300 grams of lukewarm water. After the glutinous rice is washed and soaked for 24 hours, you can pinch the rice in half with your hands.

Mash lees edible method reference: direct consumption: after opening the bottle with a spoon to take out direct consumption, delicate lubrication, mellow and sweet. Make mash lees beverage: A. Hot drink: take the right amount of mash grains, add the right amount of boiled water, stir the sugar and cool it to drink. B, cold drink: put the hot drink in the refrigerator and take it out to become a cold drink.

Finally, sprinkle some sweet wine koji on the surface and hole, and then pour appropriate amount of cold boiled water or direct drinking water. 1 after completely cooling, cover the plastic film and seal the package, put it in a place where the temperature is about 25-31 degrees Celsius, do not move during fermentation. Wrap it with cotton at room temperature in summer.