Preparation ingredients: 2 pounds of glutinous rice Anqi sweet wine quartz 5 grams

Practice:

1, the glutinous rice washed, soaked in water overnight, soaked glutinous rice after absorbing the water will be expanded, especially easy to steam.

2, the steamer pan on the drawer cloth, the soaked glutinous rice into the pot, lay flat, and then use chopsticks to insert a few air holes, high heat boil, turn to medium heat steaming for 20 minutes, the glutinous rice steamed, steamed glutinous rice grains clear, crystal clear, there is no white core oh. (The key to the success of making rice wine lies in the utensils, which must be clean and free of grease. It is best to use boiling water to wash the steamer, cage drawer, drawer cloth, basin, lid, spoon, chopsticks, and other objects that have to come into contact with the glutinous rice before making the rice wine. If the rice wine is stained with oil and raw water, it will not be made successfully, and the rice wine will turn green and grow black mold, making it inedible. If there are some white hairs on the surface of the rice wine, it is a normal phenomenon and can be cooked and eaten. In order to ensure clean, deliberately used a new drawer cage cloth)

3, steamed glutinous rice into the porcelain pot, cool.

5, when the glutinous rice is cooled to lukewarm but not hot, pour in the prepared liquor quartz water.

6. Put on some gloves and rub the rice grains together, mixing well. Try to spread it out as much as possible so that each grain of glutinous rice sticks to the wine curd, which makes it easier for fermentation. (It's very easy to spread the rice with the wine curd water, so be sure to rinse your gloves with cold water beforehand to prevent them from getting oil and raw water, which can cause fermentation failure.)

7. After mixing the rice with the wine curd water, press it down, poke a hole in the center, and sprinkle the surface with a little wine curd powder to help the fermentation process.

8, finally, cover the lid, put a clean plastic bag over the outside of the ceramic pot and tie it tightly. Then fill a hot water bag, wrap them in a small quilt and keep them warm for 48 hours of fermentation. (If you have a heater at home, you don't need to put a hot water bag, directly wrapped in a small quilt, placed in a warm place to ferment for 48 hours)

9, 48 hours later, through the quilt you can smell a faint smell of rice wine. Take out the porcelain pot, open the lid, a strong sweet aroma of rice wine came out, rice wine in the middle of the small hole has been out of the wine. This rice wine is no degree, sweet and mellow flavor, can be eaten directly, you can also boil to eat. You can eat it directly or cook it. If you can't finish it at one time, you can put it into the refrigerator to keep it sealed and chilled, and you can eat it for 10 days without any problem. (If after 48 hours, open, the middle hole did not come out of the wine, continue to be placed in a warm place to ferment until the wine)

Secrets:

1, to do the process of rice wine, all the need to use utensils, including gloves, make sure that the water is not water raw water and oil, which is the key to the success of the rice wine.

2. After the glutinous rice is steamed, it must be dried until it is warm and not hot (around 40°), and then mixed with the water of the wine, otherwise the fermenting bacteria will lose their activity, leading to fermentation failure.

3. The boiling water in the small bowl must be allowed to cool before adding the wine curd and mixing well.

4. In winter, rice wine should be wrapped in a quilt to insulate the fermentation, the approximate temperature is to touch the inside of the quilt, feel the warmth on the line, 48 hours after the wine can be put in the refrigerator to seal the refrigerator to save, eat as you go.

5. After fermentation, if there are black hairs or green hairs, it means that the production process is stained with oil or raw water, the rice is contaminated, and this can not be eaten.