Ingredients: 2000 grams of glutinous rice, 8 grams of sweet wine koji.

Accessories: direct drinking water.

1, soak rice, wash glutinous rice, and then soak it in clear water for about 12 hours. Be sure to use cold water instead of hot water. If it is winter, soak for 16 hours.

2. The soaked glutinous rice is easily crushed.

3. Wash and drain.

4. Steam in a steamer for about 25 minutes.

5. Steamed glutinous rice becomes transparent.

6. Just let the steamed glutinous rice cool and let it cool naturally, and you can spread it out.

7. Cool the glutinous rice with cold boiled water or direct drinking water, and pinch the glutinous rice balls with your hands.

8. The kneaded glutinous rice sauce is purple.

9. 8 grams of koji. Add liqueur koji while it is hot, sprinkle it with your hands and mix well. Finally, leave a little liqueur koji on the surface.

10, put it in the basin and dig a hole in the middle.

1 1. Finally, sprinkle some sweet wine koji on the surface and holes, and then pour some cold water or direct drinking water.

12. After completely cooling, cover it with plastic wrap, seal it, let it stand, and put it at a temperature of about 25-3 1℃ for fermentation. Do not move it during fermentation. It can be wrapped in cotton wool at room temperature in summer. If the temperature is not enough, you can use electric blankets, fermentation boxes, toasters, etc.

13, you can check whether you have a fever in the middle, and fever is a good phenomenon. The fermented glutinous rice is crisp and juicy, fragrant and sweet, and the smell of wine does not flush the nose. The sealed fermentation time is about 3 days in summer and about one week in winter, and the mash is fine.

14. Ice powder made from fermented grains as seasoning is fragrant, refreshing and delicious.