Required raw materials:
1, main ingredient: glutinous rice 1500g.
2. Accessories: 1 starter.
Step 1: Soak glutinous rice in water for 2-3 hours.
Step 2: Steam the soaked glutinous rice in a cage! Insert a few holes in the rice to make it easier to vent.
Step 3: Let the rice cool, scoop the rice from the pot to the head of the basin, (burn a pot of cold boiled water in advance) pour the cold boiled water into the rice, and knead it into rice dough by hand. Because of the backward flow of water, the rice will be scattered with a pinch, which feels a little like rice scouring. Discharge excess water after kneading.
Step 4: Put the distiller's yeast into a bowl, press the distiller's yeast into powder with a spoon root, evenly mix the distiller's yeast into the rice, and stir well, preferably leave a little distiller's yeast, and finally sprinkle a layer on it after stirring well.
Step 5: Cover it and wrap it with plastic wrap. The main reason is that the cover is not tight and the layer is tight. It only takes two days when it is hot, and it can be covered for a few more days when it is cold.
Step 6: In two days, the house will be full of wine. Glutinous rice floats because there is a lot of rice wine under it after fermentation.
Step 7: Put the fermented grains into other containers, put them in the refrigerator, and take them out when you want to eat.