Japonica rice and glutinous rice

750 grams

Sichuan Dazhu sweet wine qu

a piece

Accessories:

Cold water

Proper amount

cold water

Proper amount

Operation step feedback

1. Weigh one and a half kilos of glutinous rice (preferably japonica rice). Soak in cold water for about 3 hours in summer and 5 hours in winter, and crush with your fingers.

2. After soaking, filter out the water.

3. Spread oil-free and salt-free cloth on the steamer and put the soaked glutinous rice.

4. Insert several holes for ventilation and steam for about 25 minutes without hard core.

This is steamed glutinous rice.

6. Pour the steamed glutinous rice into an oil-free and salt-free container, spread it out, pour cold water (it must be cold water), and spread the rice grains by hand. Then naturally cool to below 30 degrees, and feel it with your hands, just like the temperature of your hands.

7. Take out Sichuan Dazhu sweet wine koji, because it is handmade by pure natural plants. There are large and small ones, with 3 kg of rice for large ones and 2 kg of rice for small ones.

8. Grind koji into powder.

9. Mix distiller's yeast into glutinous rice in proportion (leave a little distiller's yeast for use), turn it up and down and mix well.

10. Put the glutinous rice loosely into the container and gently flatten the surface.

1 1. Insert a hole in the middle.

12. On the edge of the cave, sprinkle the wine yeast just put aside.

13. Close the lid. In summer, the temperature is about 30 degrees, so you can put it indoors directly without wrapping it. 1-2 days can do it. The room temperature is low in winter, so it is necessary to put the container in a carton.

14. In winter, the room temperature is low, so it is necessary to put the container in a carton and wrap it with a quilt, and it will be ready in 2-3 days.