1. Weigh the glutinous rice first, wash it several times with clear water, soak for 8 hours (12 hours in winter), the rice can be easily crushed
2. Put a layer of gauze on the steaming tray of the rice cooker, pour in the rice, sprinkle a layer of water on the rice, and it will be done when it is steamed. Take a look halfway and sprinkle a little more water if it is too dry.
3. After steaming, pour out a large basin and let it cool (about 30°), not hot
4. Sprinkle all the koji, pour in pure water and stir evenly
5. Put it on the prepared container and press it lightly to make a space in the middle for easy observation.
6. Cover with a layer of plastic wrap
7. Put in the yogurt machine and press the rice wine function (there is no yogurt machine), you can use a glass bottle, put it in a warm space, observe for 12 hours, there will be a little water on the small hole, that is the wine, and you can smell it Light booze
8. Fermentation is complete
Tips:Can be used to boil eggs, add red dates and wolfberry, more delicious
