Glutinous Rice Wine

Name: Glutinous Rice Wine
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice; 50g+5g Cold water; 2g Koji

by Winter mood

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Glutinous rice wine is very popular with people because of its strong aroma, mild wine and rich nutrition. Glutinous rice wine also has medicinal value and health care effect. Drinking cold has the effects of digestion and sedation, and has curative effects on indigestion, anorexia, tachycardia, irritability, etc.; hot drinking can drive away cold and dampness, invigorate blood and reduce stasis, and treat back soreness, numbness and tremor of hands and feet, and rheumatism. Arthritis and bruises are beneficial. The alcohol content of glutinous rice wine is low, but the "stasis" is sufficient. Don't be greedy. "

Ingredients

300g Glutinous Rice
50g+5g Cold Water
2g Koji

Glutinous Rice Wine

1. Ingredients: glutinous rice, sweet wine koji.

2. Soak the glutinous rice in water in advance, and the rice grains can be crushed by hand.

3. Remove the glutinous rice, put it in a steamer, and steam on high heat for 30 minutes.

4. Scatter the glutinous rice after taking it out.

5. When the temperature of the glutinous rice drops to about 30 degrees, sprinkle cold water into the glutinous rice and stir until the glutinous rice is scattered without lumps.

6. Sprinkle part of the sweet koji and stir well.

7. Then use a spoon to gently flatten the glutinous rice and dig a small hole in the middle.

8. Add 5 grams of cold boiled water to the remaining sweet koji and stir well.

9. Pour into the small hole in the middle of the glutinous rice.

10. Cover the container for making glutinous rice wine, set a good time, and slowly wait for the arrival of glutinous rice wine.

11. 36 hours later, glutinous rice wine came.

Tips:
1. The container for making glutinous rice should be water-free and oil-free, and blanch it with boiling water.
2. After the temperature of the glutinous rice drops, add cold boiled water and sweet koji and stir evenly.
3. Add some cold boiled water to the remaining sweet koji and pour it into the gap between the glutinous rice.