750g of fresh and ripe mulberry.

500 grams of glutinous rice

Anqitian JIU Yi Qu Bao

How to make mulberry glutinous rice wine?

Soak round glutinous rice overnight in advance, put it in a steamer and add water to boil, and steam the soaked glutinous rice on a steamer cloth for 30 minutes.

Steamed rice is put into a bread bucket, and the bread bucket and spoon for holding rice must be cleaned and disinfected with boiling water.

When steaming rice, soak mulberries in light salt water for 10 minute, then rinse them off, and be sure to choose the stale ones.

Beat it to a pulp with a blender and boil it for use.

Plug in the bread bucket and start the rice wine program. After the rice is solidified, pound a dimple in the middle with a rolling pin to facilitate observation of moisture.

After 24 hours, the yellow rice wine is fermented as shown in the figure, and a small amount of water is produced.

Bread will be fermented continuously for 72 hours, and bubbles will purr between dimples and rice, which can be fermented until it is sweet and delicious (or has its own taste). I can't wait to take it out after 72 hours, because I haven't made bread for three days. Can't wait?

Put it in a clean and disinfected container and store it in the refrigerator. You can use it at any time.

You can make mulberry liqueur to wash eggs, or you can drink 4 spoonfuls of boiled water every day. Has the effects of nourishing liver and kidney, improving eyesight and hearing, and resisting aging. It tastes better with rock sugar.