Xiaomi wine, also known as fermented grains and sweet wine. The ancients called it "Yi". Southerners like it very much. Many people will do it during the Spring Festival.

Go to the supermarket to buy 10 kg bags of glutinous rice and a bag of distiller's yeast (two pieces).

Soak the glutinous rice in water first (half a day is enough) and rinse it clean.

Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.

When steaming glutinous rice, grind the koji into powder for later use.

Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible. Spread the koji evenly on the glutinous rice, leaving a little koji for use. Then turn the glutinous rice by hand and mix the upper and lower layers of glutinous rice as evenly as possible.

After stirring evenly, transfer the glutinous rice to a fermentation container. A slightly larger rice cooker or plastic container will do. It is also used to soak glutinous rice. When placed, gently press it with your palm. Sprinkle the last sake song on it when it is finished. Rinse the sticky rice on your hands with a little cold boiled water and put it in a container, then press it with your hands to make the surface smooth.

Finally, wrap the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place, such as a clothes basket, and wrap it in a blanket or clothes. I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is a lazy way. It is best to keep warm with clothes and quilts. The indoor temperature is unstable in winter.

It will be ready in about three days. Check the middle at any time to see if there is a fever. Fever is a good sign. You can try it on the third day. The wine is crisp and juicy, sweet and fragrant, and the smell of wine is not strong, so the raw rice can't be tasted. At this time, the plastic wrap can be peeled off and the rice wine will become. Well done.

Glutinous rice does not come loose, so it can be divided into pieces.

If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong.

If the fermentation is not sufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor.

When mixing koji, if the water is spilled too much, the glutinous rice will eventually be empty, will not agglomerate, and will disperse as soon as it is cooked.

Pay attention to when making rice wine:

1) distiller's yeast must be thoroughly cooled before mixing. Otherwise, hot glutinous rice will kill mold. The result is either sour or smelly, or nothing happens.

2) Be sure to seal it. Otherwise it will be sour and astringent.

3) Low temperature. About thirty degrees Celsius is the best.

The prepared rice wine can be eaten raw, but it has certain irritation to the stomach. It's best to eat it in boiling water. The taste will be much softer, not too sweet or too strong. You can also add jiaozi and other things to your cooking.

Thank you!