Sweet rice wine is also a national delicacy.

From Northeast China to Hainan Island, from Xinjiang to Taiwan, although the names are different, they all belong to the same category.

That is, koji is used to ferment steamed glutinous rice and break down the starch into sugar and alcohol.

Well-made rice wine has a fragrant aroma that makes people intoxicated just by smelling it.

It is very delicious for cooking dumplings, eggs, and lotus root starch. In Sichuan, there is even lard glutinous rice made with lard and black sesame seeds. I can't eat this anymore.

If you want to know what the techniques are for making sweet wine, you have to have an in-depth understanding of the entire production process of sweet wine. We need to take the key steps in the production process seriously and prepare in advance.

Let me share with you the complete process of making sweet wine: First: the container must be clean and there must be no raw water, let alone oil.

As long as it is exposed to water and oil, it will be damaged.

Second: Temperature and moderation are very important.

Generally speaking, sweet wine needs a fermentation time of about one and a half days at a temperature of 30-40 degrees.

Third: The glutinous rice cannot be steamed too well and must be kept firm.

Otherwise, the glutinous rice will be steamed and rotten, and the sweet fermented rice will not be made.

Fourth: Both water and koji must be chosen well.

This is why the sweet wines in the northwest are obviously not as good as those in Sichuan, Hubei, and Jiangnan.

Because the local water quality is too hard.

So if the local water quality is not good, I still recommend that you buy a bucket of bottled water such as Naha Spring.

As for the koji, choose a brand that you can trust, such as Mouqi and Moushan.

Got this.

Let’s talk about how to make sweet fermented glutinous rice: 1. Wash the glutinous rice and soak it for 12 hours.

If it is summer, the water needs to be changed every three to four hours.

2. Soak it the night before and you can do it the next day.

Put the glutinous rice into the steamer and steam over high heat.

It will take about 30 minutes, as long as it is cooked.

3. Slowly pour the steamed glutinous rice flour into purified water and disperse it. If it no longer feels hot, you can pour in the koji and mix well.

Note that the temperature cannot be too high. If the temperature exceeds 40 degrees, the koji will be scalded to death. If the temperature is too low, it will not ferment.

Spread the glutinous rice flour flat and press it, but don't press it too hard.

Then use a clean chopstick or rolling pin to poke a hole in the middle.

Close the lid and let it ferment.

I personally recommend glass so you can keep track of the fermentation.

If the temperature is very low, then you need a few hot water bottles. Pour warm water of about 45 degrees into the hot water bottles, then hug it tightly with a quilt, check it at any time, and change it when it is no longer hot. Basically, it will be done in about a day and a half.

It’s ready to eat.

Of course, it can also be placed next to the heater in winter.

Summary: The more fermented the rice wine is, the higher the alcohol content will be, and the more delicious it will be, but it will be intoxicating. Put the mixed glutinous rice flour into the fermentation container. The container must be washed and dried in advance. Remember, otherwise all your efforts will be wasted.