Sweet Distilled Rice (making Baijiu)

by Happy food and laugh the world

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

My husband doesn’t know how to drink, but he likes home-brewed white wine very much. My son also sells it at the vegetable market, but the food is not addictive, so I made it myself. This is the third time this year, I make five catties of glutinous rice every time. It’s a little bit from my mother’s family and a little bit from my sister’s family. Let’s share it together. It’s more flavorful to eat, hehe..."

Ingredients

Sweet Distilled Rice (making Baijiu)

1. Soak the glutinous rice for two hours after washing

2. A pack of sweet wine koji, available at the condiment shop

3. Cut the sweet koji and pour it into a small bowl

4. Knocked out sweet koji for later use

5. Start steaming rice

6. I use a three-layer steamer

7. Steamed glutinous rice

8. Rinse thoroughly with cold water while it's hot

9. Glutinous rice after shower

10. Sprinkle with sweet sake koji and stir well by hand

11. After stirring, press on the side tightly, leaving a hole in the middle for fermentation

12. The fermented rice wine is making small bubbles in the middle

13. After 36 hours of fermentation, it is ready, ready to eat, and the taste is old.

Tips:

Soak the glutinous rice for two hours before steaming so that it will be cooked easily when steamed. Steamed rice can be used in summer. The sweet fermented rice is basically ready to be eaten after 24 hours, but if it has a better taste, it will be served for about 36 hours. It depends on my taste. I sent it for 36 hours and it is good. Fill it in a can, cover it with plastic wrap, put it in the refrigerator, and fill it with a bowl when you want to eat.

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