1. Soak the glutinous rice in water for 2-3 hours
2. Put the soaked glutinous rice in a basket and steam it! Put a few holes in the rice to make it easier to get gas
3. Let the rice cool, scoop the rice from the pot to the pot, (boil a pot of cold water beforehand) pour the cold water into the rice, squeeze the rice balls with your hands, the rice is light because of the water intrusion Squeeze it to disperse, it feels like washing rice, and drain the excess water
4. Put the koji in a bowl and press the koji into a powder with a ladle root, mix the koji evenly into the rice, and stir evenly. It is best to leave a little koji, and finally sprinkle a layer on it.
5. Cover the lid and wrap it with plastic wrap. The main reason is that the lid is not tightly covered, and the layer is tighter. In such a hot day, two days are enough.
6. Two days later, the room was full of wine. The glutinous rice has floated because there is already a lot of rice wine under the fermentation
7. Put the prepared glutinous rice in his utensils and put it in the refrigerator. When you want to eat it, scoop it out to boil the glutinous eggs, glutinous rice balls, and mix with water to make ice water. When you come home in the summer, drink a bowl of super thirst quencher. It's also good to cook
