The practice of rice wine?

Materials:? Cold boiled water and proper amount of sweet wine koji 4g glutinous rice 500g

1, soak the glutinous rice in water for more than 8 hours, and it is best to put it in the refrigerator in summer.

2. Soaked glutinous rice is put into a steamer and steamed for more than 30 minutes. After the glutinous rice is steamed soft and rotten, turn off the fire and take it out.

3. Steamed glutinous rice should be washed and stirred with cold boiled water, and the sticky glutinous rice should be scattered into pieces, and at the same time, the glutinous rice should be cooled slightly.

4. Put the warm glutinous rice into a pot scalded with boiling water. The temperature of glutinous rice should be 35 degrees. Don't put it too hot into the prepared liqueur koji and stir it evenly with chopsticks.

5. Smooth the evenly mixed glutinous rice in the basin and dig a hole in the middle.

6. Seal the basin with plastic wrap and put it in a warm place to ferment for more than 48 hours.

7, through the plastic wrap, I saw a lot of water oozing from the small hole in the middle, and rice wine would be fine. Leave it for a few more days and the taste will be stronger.