(1) Wash the glutinous rice, soak it in water for two hours

(2) Steam it for forty minutes in a steamer like the way you steam steamed buns

(3) After steaming, make sure to let it cool down completely

(4) Stir the glutinous rice in one direction with cool water to break it up, and it's almost a small bowl of water for one kilogram of rice

(5) Roll out the powder and mix it with the liquor. 5) Roll the rice wine powder and mix it in the glutinous rice

(6) Put the glutinous rice into the container, make a hole in the center, sprinkle the rice wine powder in the hole, and sprinkle the surface of the glutinous rice with the rice wine powder

(7) Put the lid on, and put it in the warm method. 25 degrees to 30 degrees of temperature is ideal.

(8) 24 hours later, open the check, such as see the hole in the wine out, it is almost good. The temperature is not enough, it will take relatively longer.

The key to making glutinous rice wine is to have a clean vessel and never have half a bit of oil. It is best to clean the steamer, drawer, drawer cloth, basin, lid, mixing spoon, etc. that will be used before making it. If stained with oil flowers, certainly do not succeed, the rice will be green, black mold, not to be. If the rice surface a little white hairs, is normal, can be cooked and eaten. The following can be eaten directly. In order to ensure clean, I deliberately used a new drawer cloth, this piece of steamed glutinous rice to stay with, steamed buns and so on, with corn leaves as a drawer cloth can be. If you follow this method to do out no matter which country do, are white ......