Home-made Sweet Wine

Name: Home-made Sweet Wine
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 1/2 pack Liquor Koji

by GXL8728

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Although I have lived in the north for more than 20 years and married an authentic northern man, I was born and raised in the south, and I have always maintained the taste of the southerners in terms of eating habits, and I have always been unique in the food that the southerners like. Zhong, so whenever I get the chance, I will cook my favorite southern food.
During this period of time, I suddenly missed the sweet wine that I often eat in the south. I went to the supermarket and found a small cup of nearly ten yuan, which is really expensive. So, I wanted to go back to my natal family and ask my mother to teach her. How do I make sweet wine, but because my daughter has a fever for five or six days, she has been with her for injections, so she couldn't go home and steal the teacher from her mother. Two days ago, I took the time and checked it on the Internet. According to the instructions of the sweet koji I bought, I conducted the first experiment at home. As a result, after 36 hours of hard work, my trial was successful. It is really super sweet, and better than the supermarket. The taste sold here is still authentic. Next, I will take out my homemade sweet wine and dry it. "

Ingredients

500g Glutinous Rice
1/2 pack Liquor Koji

Home-made Sweet Wine

1. Wash 500 grams of glutinous rice, soak in water for a day and night, soak until the rice can be crushed by hand, control the water, and set aside.

2. Fill the steamer with water, spread an oil-free cage cloth, turn on the fire, wait for the water to boil, pour the soaked glutinous rice, cover the pot, and steam on medium heat for 25 minutes. After steaming, turn off the heat.

3. Take 4 grams of sweet koji, put it in warm water (200 ml), mix well, and set aside.

4. Pour the steamed glutinous rice into a clean and oil-free airtight box, use chopsticks to break the glutinous rice grains, cool to a warm hand state, pour in the evenly mixed sweet wine koji, and mix well.

5. Use a spoon to dig a hole with a diameter of 3 cm in the middle of the rice and cover it with a sealed lid.

6. Wrap it with cotton cloth and place it on the radiator (about 35 degrees) and ferment for 36-40 hours.

7. When the time is up, just open the lid and smell the aroma of wine.

Tips:
The sweet wine is ready and cannot be eaten on the same day. It should be left for 24 hours before eating. When storing, you can pour a bowl of cold boiled water in advance to stop over-fermentation, close the lid tightly, put it in the refrigerator, and take it as you eat.