In the cold winter, I want a bowl of warm sweet wine, which is also called mash in the north. We southerners often add egg liquid, longan and red dates to sweet wine to eat together. Sweet wine with Ciba, the family around the fire, even if it is very cold in winter, but after drinking, it always warms from the stomach to the bottom of my heart! Now do it my way, and never go out to buy it again. The key to fermentation is to keep the optimum temperature. It only takes three days to produce wine juice, and when the lid is lifted, you can smell the fragrance. Do it quickly!

By Ye Xiang Hong Jie.

1. Wash the glutinous rice for 2-3 times to wash off the starch on the surface.

Step 2 soak for one night

3. Soak the glutinous rice, knead it into powder with a gentle pinch, and then take it out for steaming.

4. Poke some holes with chopsticks, insert them into glutinous rice, so that they can be cooked thoroughly, and then steam them on high fire for one hour.

5. In the process of waiting, scalding all the tools with boiling water to avoid mixed bacteria can promote better fermentation success.

6. Insert chopsticks into glutinous rice. When you can't hear the rustling, steam the glutinous rice and pour in 4 Jin of glutinous rice. Pay attention! When pouring cold boiled water, be sure to stir it evenly while pouring it. Don't pour it all at once.

7. After cooling, test the temperature of the glutinous rice by hand. If you can feel a little temperature with your hands, that's fine.

8. Pour in 12g distiller's yeast and mix well. (When playing koji, the temperature has certain requirements and cannot be higher than the human body temperature. If it is too hot, it will burn the koji inside. If it is too cold, it will not ferment well. )

9. Press it.

10, cut a hole in the middle.

1 1, sealed with plastic wrap.

12. Put the bowl full of glutinous rice into a container with a temperature of about 25℃ and wait for fermentation for 3-4 days. Here I used a laundry basket from my hometown, made the bottom with straw, then put two thermos bottles next to the bowl, and finally covered it with a big quilt, and pressed it tightly with the lid to ensure that no wind would blow in. )

13. If you want to keep the liqueur for a longer time, you should pour it into a jar, seal it and steam it for 5 minutes. After high-temperature sterilization, the fermentation will stop, and then it will be refrigerated in the refrigerator. After eating for a year, it will taste the same as the first time.

14, ready to make a sweet wine egg for my grandmother.

15. Pour liqueur, add some brown sugar, stir until it boils, then pour egg liquid, stir while pouring until the egg flocs float, and then add Lycium barbarum.

16, I warmed up by the fire with the bus and drank sweet wine, which made my heart warm.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!