I. Ingredients
Sticky rice five pounds. Garden grain is said to be the best. 2, 30 grams of wine others (a small bag). I used Angel's, supermarkets have.
Two, production
1, cooking glutinous rice
Requirements for rice hard and not pinched, state soft too rotten will affect the quality of rice wine.
Soak the glutinous rice in cold water for about 8 hours, cook with a rice cooker, the amount of water to the surface of the rice can not see the water, side by side a little bit of water to see the amount of water as appropriate, 15 minutes to cook through to become.
2, spread cool and loose rice
Requirements should be cold and not hot. Too hot will burn the yeast, the cooler the safer. 35-40 degrees is best.
Spread out the rice to cool it down, and touch the surface with your hand to make it cold. Stir in a small amount of cold water to loosen the rice. Take special care not to let the rice grains get greasy. Otherwise the rice wine is sour and inedible.
3, add wine fermentation
Wine crushed, scattered into the rice and mix well, the rice pressed, dug a small hole in the center, covered with a lid or plastic wrap. Put it on the table in summer and near the heater in winter. About 24 hours or so, the small hole has flowed full of rice wine juice, taste, such as the taste of sweet and not sour, can be eaten, such as the taste of light with sour, and then wait 3 or 4 hours. Because the rice wine will continue to ferment, the wine taste is getting stronger and stronger, the sweet taste is getting fainter and fainter, it will become wine, so eat it, put it in the refrigerator, to inhibit its continued fermentation, then the rice wine will be getting sweeter and sweeter, it can be stored for half a month, eat slowly, its flavor is endless.
Note: 1, all the pots and pans, cage drawers, pots and bowls related to making rice wine can not take a tiny bit of oil. All utensils should be washed with alkaline water and not stained with oil. After the glutinous rice is steamed, it is usually poured into a ceramic basin, cooled and stirred well while sprinkling the wine medicine on the glutinous rice, then poured the glutinous rice into the basin and gently compacted.
2, in the steamer pot with water, steam drawer on a layer of white cloth, boil water until there is steam. Put the drained glutinous rice on the cloth to steam, cooked through. Taste it yourself and you will know. Without this cloth, the glutinous rice will block the holes of the steam drawer, how can not be steamed. This has failures. Taste the texture of the glutinous rice, if the rice is hard, sprinkle some water and mix a little bit and then steam for a while.