Rice Wine

Name: Rice Wine
Total time: 2 d
Yield: 1
Cuisine: Chinese
Ingredients: 550g Glutinous rice; 8g Koji; 600g warm water

by Outstanding 1987

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

1

The rice wine made this time is very sweet, just like sugar, because it was very successful, I couldn't help but share it with everyone, because it was made at night and the process was not very clear. In winter, the weather outside the house is freezing cold, and the lanterns are hung on the eaves, and the house is full of joy. People around the dining table talked about the hot pot of home brew. A pot of rice wine is blanched, and each person pours a bowl with bacon, stir-fried mustard and winter bamboo shoots, and a piece of salt wine chicken. Relatives and friends, with the help of wine, dig out the words in their hearts, what they don't dare to say, who owe their love on weekdays, through the hot rice wine, the neighborhood is harmonious, everything is peaceful, all because of the wine.

Ingredients

Rice Wine

1. Wash the glutinous rice 3 times and soak it in clean water overnight.

2. Soak it until it is crushed with a twist by hand.

3. Spread a steaming cloth on the steamed grate, add glutinous rice, and steam for 1 hour until it is fully cooked.

4. Pour the cooked glutinous rice into warm water, and let the water cool.

5. Pour into a large bowl and let it warm.

6. Stir in the glutinous rice from cold to warm.

7. Pour into the container for making glutinous rice wine.

8. Press the glutinous rice evenly and dig a hole in the middle.

9. Close the sealing cap.

10. Put in the rice wine maker and turn on the power.

11. Make the rice wine key, make 36 hours, just wait for the rice wine.

12. The finished rice wine is cool, thorough and sweet.

Tips:
All pots used must be free of oil and water. Warm water should be cooled to warm with hot water. The steamed glutinous rice should be warmed until it is warm, about 35 degrees and not more than 40 degrees. Stir in the koji and mix well.