Ingredients for Laozao: 500g glutinous rice, half a piece of yeast cake.
Method of Making Laozao: Step 1: The glutinous rice is purchased from a Chinese supermarket, which is very expensive and sealed, aged rice, definitely not as good as the fresh glutinous rice in China. Soak it overnight in cool water, and once it can be crushed easily when pinched, drain and steam it until cooked.
Step 2: After steaming, fluff the rice and let it cool down, preferably cooler rather than warm. The yeast cake was brought by a colleague who visited China, the kind you can buy on Taobao, usually one piece for 2 jin of rice, I used half of it. Crush it and dissolve it in about half a small bowl of water, then pour most of it over the fluffed rice. Mix well, smooth out the surface, and scoop a hole in the center. Pour the remaining yeast water into this hole. Then cover it with a lid, wrap it with plastic wrap, and put it in a plastic bag (use several layers). It was summer when I made it, around 20 degrees Celsius in the evening, and I placed two Lock & Lock boxes underneath, half-filled with hot water, and wrapped in a blanket.
Step 3: Let it ferment quietly overnight… By the next morning, with the sun shining brightly in the room and the carpet warm, I removed the hot water boxes, allowing natural fermentation, and re-added hot water boxes in the evening.
Step 4: After 30 hours, it’s ready. Since I don’t like a strong fermented taste, there isn’t much liquid at this point. If you prefer more liquid, let it ferment for a longer time or increase the temperature slightly.
Step 5: Scoop out two spoonfuls, add some water and whisk in some egg whites to create a nutritious dessert, especially for girls! However, I prefer a more rustic approach, eating Laozao directly from the bowl.
Cooking Tips for Laozao: Every delicious dish has its own tricks, and each of my recipes has its own little secret. You can search for ‘Sichuan Snacks’ to view my recipes directly!
