1, _ 250g blood glutinous rice &; 250g mix the white glutinous rice, wash it dry _ (I wash it three times), then put the glutinous rice in a big bowl and soak it in water (the amount of water should be submerged _ glutinous rice) for one night.

2._ Pour out the water that has been soaked all night, and crush the glutinous rice with your hands. _ Steamed glutinous rice _ flat _ _. I have cloth and foil paper under it.

3._ Steaming box _ Set the normal steaming mode to 100 for about 30 minutes, wait for _ _ "drip" _ _, _ _ succeed, _ put the glutinous rice into steaming.

4. Just take out the glutinous rice, pour it into a large bowl of oil and water, and stir it evenly, which can speed up the dripping speed. After that, 1/4 was left in the good koji, and its _ _370ml__ was mixed with water. _ The glutinous rice dropped _ hand _ touch _ is _ _ degree (_ hand wash _ _! When the glutinous rice drops, the same _ _ _ can should be washed dry _ _ and wiped with water), but _ _ water mixed with koji can be poured and mixed.

5. After mixing, put the glutinous rice into a good container, dig a hole, and scatter the remaining distiller's yeast on the surface and in the hole. _ Up _, put it in room _ 30 or so.