Bayberry mash
With the addition of red bayberry ferment, although the strong wine flavor reflects the fruit fragrance of red bayberry, her figure still stays in the ferment, so pink, so gorgeous, like a dream.When you put a spoonful of red bayberry mash into your mouth, it first enters your throat and has a strong sweet smell. There is an encounter that you don't know the way back and mistakenly enter the depths of lotus root. The aftertaste is long.Kitchen notes: 1 You can use round glutinous rice or long glutinous rice. It is better to use round glutinous rice. Rice can also be used. There is no need to soak glutinous rice in advance. The soaking time of glutinous rice should not be too long. The glutinous rice will be soft and rotten. The Yangmei mash does not have the taste of Q.2. the glutinous rice is steamed in a steaming box covered with drawer cloth. The degree of softness and hardness will be easy to master. It is easy to be soft and rotten when directly soaked in water.3. the steamed glutinous rice should be turned evenly, and the temperature inside and outside the rice should be 30 ° C. It feels a little warm. The fermented rice made at too high or too low temperature does not taste good.
Step 1 . raw material
Step 2 . Wash the glutinous rice in advance and soak it for 6 hours. The rice grains will be broken when twisted.
Step 3 . The steamer is padded with drawer cloth, and the soaked glutinous rice is fished out and put into the steamer.
Step 4 . Steam glutinous rice until cooked, about 30 minutes.
Step 5 . Rinse and soak the waxberry in salt water for 15 minutes.
Step 6 . Then put it into boiling water for blanching and sterilization.
Step 7 . De nucleate and smash.
Step 8 . Mix the steamed glutinous rice in an oil-free and water free container, spread it out, and air it to about 30 degrees. Add the crushed waxberry into the cold boiled water, and pour it into the cool glutinous rice.
Step 9 . Stir in the starter and mix well.
Step 10 . Cover the container and put it in an environment of about 30 ° for fermentation for two or three days (direct fermentation in summer, and it can be placed near the heating in winter). The fermented mash will stop fermentation after being sprinkled with cold water on the surface, and then put it into the refrigerator for refrigeration, and eat it as soon as possible.
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