According to the forecast of the Central Meteorological Bureau, the northeast monsoon will intensify at the beginning of the weekend, the low temperature in the north will drop to about 20 degrees, and the low temperature in other areas will be about 22 to 24 degrees, and it will be cooler in the morning and evening. Eguchi Eguchi, a Japanese cuisine researcher, recommends drinking a glass of amazake to warm up the body and prevent colds.
Schematic／
Amazake is a summer drink in Japan. However, in the home of Eguchi Eguchi, a researcher of Japanese cuisine, amazake is more often used in winter.
Eguchi Keiko pointed out that when you are particularly tired and feel as if you are about to catch a cold, drinking amazake can give your body full energy.
, and at the same time tell the child: "You won't catch a cold after drinking this cup!"
Eguchi Eko said that although sake can also be made from sake lees, if rice koji is used, it will not contain alcohol, so she always makes amazake from rice koji. When making, temperature control is a more difficult part, but as long as the heat preservation function of the rice cooker is used, it will never fail.
Basically, amazake does not use japonica rice, preferring to use glutinous rice for added sweetness. Even though there is no sugar added at all, it has an incredible sweetness, and even if it adds vegetables that are usually disliked by children, children can gulp it down.
1 cup of glutinous rice, 250g of rice koji.
❶Put out the glutinous rice and use a strainer to remove the rice-washing water. Put 900ml of water in the pot, boil it on high heat until it boils, then turn to low heat, and continue to heat for 30 minutes to make porridge. Transfer the glutinous rice porridge to the inner pot of the rice cooker and let it cool to about 38°C (slightly cool bath water temperature).
❷Put the rice koji into 50ml warm water at about 38℃ and let it stand for 30 minutes.
❸Add rice koji into the glutinous rice porridge and stir evenly so that the rice koji is completely incorporated into the glutinous rice porridge. Cover the inner pot with a cloth (it is not necessary to cover the pot), turn on the heat preservation function of the rice cooker, and let it stand for 6 to 8 hours to allow the amazake to ferment.
Eguchi Keiko said that after making the amazake, pour the amount you want to drink into a small pot, add grated ginger to heat, and the warm amazake is completed; the remaining amazake is stored in the refrigerator and must be stored in about approx. Consume within 2-3 days. In summer, amazake can be refrigerated before drinking.
As long as the natural sweetness of amazake is used, even the fruit and vegetable smoothies that children usually don't want to drink can be sipped.
100ml of amazake + 120g of apple (with skin and core removed) + 60g of Japanese rape (take the soft leaf part) + 1 tablespoon of lemon juice + 80ml of water, put them all into a blender, and blend them into a smooth smoothie. Finish.
◎ This article is excerpted from / "Making the Four Seasons Food that Children Love" Eguchi Eikowriting ◎ Image source/New parents‧Dazhi Image/Shutterstock
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