Roasted court cheese without steaming
Court cheese must have been a delicacy enjoyed by the emperor in those days. There are numerous versions, most of which are steamed, and occasionally baked or steamed. In fact, it has long been found that if rice wine is strong enough, it will produce trembling, frozen cheese without help. It doesn't have to be rice wine juice. Rice grains are also very easy to use. The only difference is the soft grain feeling.There is still a small lump of rice left in the wine that has been squeezed out. It is simply used to make the most convenient court cheese. All we need is to wait. The time is a little long, but it's not too long. It's only fourorfive hours. In such a season, in half a day, those active rice grains make the milk change quietly. No matter how you tilt it, it will not flow out.As usual, there is no sugar. For the taste buds who are used to the natural color, such sweet taste is enough....Fermented rice can also be replaced by juice.The standing time varied with liquor activity and temperature.The solidified cheese should be drunk in time to prevent excessive fermentation from affecting the taste.
Step 1 . Ingredients: 160g milk, 40g fermented rice, 6 medlar
Step 2 . Pour the fermented rice and milk into a bowl.
Step 3 . Use a spoon to break up the rice grains and stir them evenly.
Step 4 . Put it into a container, and it's eight to nine full.
Step 5 . Cover with fresh-keeping film and let it stand for more than 4 hours.
Step 6 . Milk curdles.
Step 7 . The surface is decorated with medlar.
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