Exercise:

1. Wash two Jin of glutinous rice and soak it in clear water for one night (it will take 24 hours in cold weather).

2. Spread the cloth on the steamer, add glutinous rice, and steam over high fire.

After 3.20 minutes, open the lid and it looks like glutinous rice.

4. Stir the glutinous rice evenly, sprinkle some water, cover the pot and steam for 20 minutes.

5. Put the steamed glutinous rice into a clean pot, add 2 kg of mineral water, mix well and drain.

The key is this step, you must add water to the glutinous rice to make the rice contain enough water.

6. Rice wine koji weighs 5 grams.

7. The glutinous rice added with mineral water should be stirred frequently to dissipate heat and let the temperature drop.

8. Wait until the temperature drops below 32 degrees (above 25 degrees) before proceeding to the next step (at this time, it has become a pot of thick glutinous rice, hehe ~).

9. Pour in the distiller's yeast and mix well.

10, put the evenly stirred glutinous rice into the container of yogurt machine, cover it, turn on the power supply and adjust the rice wine stall. Rice wine will be fine when the time is up.