Hakka Glutinous Rice Wine

Hakka Glutinous Rice Wine

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