How to make fermented glutinous rice with yogurt machine
With wet gauze pad steaming on the grid, soaked rice shop fortunately on the steaming tray, open the steam for 30 minutes (be careful not to dry the water Oh), prior to prepare a pot of cold boiling water, steaming up immediately pour cold water Steamed Rice cleaning, the purpose of doing so is the first to Steamed Rice a scattered, not let Steamed Rice too sticky rice wine, make clear, second way of rapid cooling, when the temperature drops to use can not touch the hot on the starter, a bit, with a spoon stirring, which can be sung to the keg in the yogurt machine, compaction. Dig a small hole in the middle, a lid is placed in a padded yogurt machine towel, then you will find a keg of yogurt machine, never mind, in order to take a towel over the insulation above, the power supply is switched on, the initial production process is finished, 36 hours after the open cover A wine aroma, oh, then pour a little cold boiling water into it, I was soon added to the full, then chill in the refrigerator for 2 hours, don't worry about water adds the taste will be short, two hours later to see it, the water absorbed by the part, taste is mellow, if not cold boiling water can not eat the water feeling.
Glutinous rice ----2 cup (400g), I use a round glutinous rice.Koji ----1/2 teaspoon (2G), I use the starter.First, the glutinous rice is washed clean, and then soaked for 12 hours, I wash rice at night, good rice soak, put the refrigerator to the second morning.
Temperature yogurt machine usually to more than and 40 degrees, the fermentation fermented too high, a good solution is in the yogurt machine pad a folded towel (2 cm thickness), the decentralization in do not have to worry about the high temperature, waiting for alcohol fermented pan
