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1. Soak the glutinous rice in water for 2-4 hours;
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2. See this is glutinous rice soaked in water;
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3. Steam the glutinous rice in water. The reason for soaking is that the glutinous rice will not become dry when it is steamed. If the glutinous rice is found to be very dry, just pour a little water on it. Some people like to use a rice cooker to steam it directly, but that If there is too much water, it will not be so fragrant;
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4. After about 20-30 minutes, the glutinous rice is prepared and poured into a bowl. Do not put any oil or raw water in the bowl, remember to wipe it dry;
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5. When the glutinous rice is dried for a while and it can be heated without being hot, prepare half a bowl of warm water (a small bowl for eating)
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6. The steamed glutinous rice is very sticky. Dip it with water and poke it into 1 grains (not tufts);
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7. Mix Angel Yeast with half a bowl of warm water;
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8. Pour it into the glutinous rice and mix it well, dig a small hole in the middle of the glutinous rice, pour the last remaining yeast water into it, cover the lid and put it in the rice wine machine for 36 hours... (If there is no rice wine machine, wrap it in plastic wrap. It takes 2-3 days to ferment in warm places, shorter in summer and longer in winter.)
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9. Look at me, my results are good, sweet and delicious.
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Tips:1. Clean the pots and utensils before making it, and there should be no oil and raw water, or hair growth is not easy;
2. The amount of yeast is stated on the back of the wrapping paper to be accurate;
3. It must be sealed well to prevent air leakage.
