Materials:

500 grams of glutinous rice and 3 grams of liqueur koji.

Steps:

1. Prepare glutinous rice, wash it and soak it in clear water 12 hours or more. I suggest you soak it at night and get up the next morning. After the glutinous rice is soaked, we drain it for later use.

2. Put water in the pot, then put the steamer on it, spread a layer of cage cloth in the steamer, and then put the sticky rice to control the moisture, and start steaming on medium heat. After SAIC, continue steaming for 30 minutes, then turn off the heat. After turning off the fire, take out the glutinous rice, spread it flat, and let it cool until it is not hot.

3. Prepare liqueur koji, put it in a bowl, and then melt it with warm water. When the glutinous rice cools to about 30 degrees close to the human body temperature, we pour the koji into the glutinous rice and stir it evenly. We put the stirred glutinous rice into the pot, compact it and poke a hole in the middle.

4. finally, cover it, wrap it in a small quilt, and leave it at room temperature for about 48 hours. have a look. If we find wine in the hole we poked, it means that the rice wine has been fermented. You can drink it below and make all kinds of desserts.

Brief introduction of rice wine

Rice wine, also known as fermented grains and sweet wine, was formerly called "Yi". Made of glutinous rice, it is a traditional wine of Han nationality.