1, glutinous rice.
The distiller's yeast made of glutinous rice has a special flavor of grain and is slightly sweet. Take the new glutinous rice in season as an example, remember not to use old rice as much as possible, it will have a rotten taste. Then soak in water for a day to make the glutinous rice absorb enough water and become white and fat. Steam in a steamer until half cooked, then add special yeast and seal for 48 hours.
2, dog tail flowers.
This is a kind of weed that we often see in fields and roadside. What is its scientific name? Is it spicy? . I remember when I was a child, my parents would pick them in the spring when they just emerged. Remember not to be too old. Then use a rammer to pound out the juice, which is very beautiful in green, and then add yeast for fermentation. But because it is a plant-based distiller's yeast, it will have a dry smell of grass. At this time, some glutinous rice wine yeast can be added to neutralize. The combination of the two will make the taste of liquor better.
3, orange leaves.
The leaves of orange trees can also be used as raw materials for koji, especially in the summer when everything grows. Picking the most tender leaves on the branches, which are light green in color and the size of fingernails, will reduce the purity of koji. Its preparation method needs to be washed and dried, then finely ground into powder, and then fermented bacteria are added. This kind of distiller's yeast will have the unique flavor of fruit, which is very different.
The countryside is full of treasures, and the koji made of these native green materials will be better than the finished koji bought in the market. You can try it yourself if you have the chance, and you can have plenty of food and clothing. It was fun.