Sticky rice wine (wine lees)

Main ingredient

500g of glutinous rice, 1 bag of wine curd (8g), pure water

Steps to make sticky rice wine (wine lees)

1.? Wash and soak the glutinous rice overnight

2.? Drain the water the next day

3.? Fill the pot with enough water and line it with a wet cage cloth

4. Spread out the glutinous rice and poke holes in it with your fingers

5.? Turn off the heat and cook for 20 minutes

6.? Remove the glutinous rice from the pot and invert it into a clean container, pour in pure water to cover the rice

7.? Stir the glutinous rice, so that the rice grains are coated with water and the heat is dissipated

8.? Drain into a clean container

9.? Sprinkle some of the powdered rice with the rice flour and mix well

10.? Then divide into sealable containers and poke holes in the center with your finger

11.? Scatter some more wine curd on the surface

12.? Seal the inside with plastic wrap and then close the lid tightly

13. Put it in a warm place to start fermentation

14.? Put it under the warmth for 3 days

15.? Wine is obviously coming out of the hole

16.? Pour pure water just over the glutinous rice and mix well

17.? Mix the surface of the wine into the glutinous rice and stir well

18.? Reseal the wine and let it rest in a warm place for a day

19. Glutinous rice wine lees are ready

20. The color is white

21. Lift a layer to see small bubbles, that is the wine still fermentation

22.? Strain it through a clean cage cloth to get the glutinous rice wine

23.? The wrung out glutinous rice is no longer particles, put in the refrigerator to keep fresh for a week no problem, can be a spoonful every day with egg soup is the menstrual period of blood warming the stomach hot drinks.

24. The filter out of the bottle in the refrigerator, or slow some precipitation after drinking

25. About two days to separate, the taste is slightly sweet, alcohol is not strong