Material: 750g of glutinous rice.

Seasoning: 4 grams of distiller's yeast, appropriate amount of cold water and appropriate amount of rice soaking water.

Practice steps:

1. First, you need to soak a proper amount of glutinous rice in water before going to bed 10 hour.

2. Steam rice in a rice cooker.

3. Take out a proper amount of glutinous rice, put it in gauze and wash it with cold water to fully disperse the rice. The temperature is about 30, which is probably a little warmer than hands.

4. Spread the koji evenly in the prepared rice and catch it evenly. Sprinkle a small part on the surface and poke a hole in the middle.

5, heat preservation work should be done well, it is more convenient to have a heat preservation bag, the temperature should be kept between 30-40 degrees, and it can be eaten after storage for one day.