Rice Wine

Rice Wine

1. Soak glutinous rice for more than 3 hours;

2. It took about half an hour for the glutinous rice to be steamed in an electric cooker, and it was enough to steam for another ten minutes when the glutinous rice smelled.

3. Stir the steamed glutinous rice and let cool. Some people wash the glutinous rice with cold boiled water in this step. The glutinous rice will not be so sticky. This is my first attempt to make the glutinous rice. I want to keep the original flavor of the glutinous rice. I didn't use cold water to wash it again.

4. According to the instructions below, give half a catty to half a piece of koji.

5. Crush the koji, put it in the glutinous rice and mix well, making sure it is even. Look, my glutinous rice is steamed and dry. When it is mixed, it is sticky. After using it with cold water next time, the glutinous rice is not so sticky and easy to mix.

6. Put the mixed glutinous rice into the noodle bowl.

7. The mixed glutinous rice is slightly pressed to form a nest in the middle, and a small hole is also dug.

8. Then sprinkle the koji powder thinly on the surface, the white on top is the koji powder.

9. Put the mixed glutinous rice into a clean yogurt machine, use it to enter the fermentation process, and eat it after 36 hours.