Main ingredient: 1,000g of glutinous rice.

Seasoning: 7g of sweet wine quartz.

Practice steps:

1. Wash the glutinous rice and soak it for about 20 hours.

2, the glutinous rice out of the water control, poured into the steamer with a steamer cloth.

3, after the water boils and steams for 40 minutes, cool the rice to about 40 degrees, not hot to the touch.

4. Pour the net rice into a clean container without raw water or oil, pour the cooled boiled water into the rice and break it up, do not use rice balls.

5. Mix the wine curd evenly into the rice.

6. Dig a small hole in the center of the rice and sprinkle the remaining sake brew over the surface of the rice. Cover with a lid, wrap up the easy bubble and let it sit at about 30 degrees for up to 30 hours.

7, 30 hours after the prevention of out observation, the middle of the rice hole has been clear rice wine.

8, add the appropriate amount of cold boiled water, mounted in a clean waterless and oil-free easy to put in the refrigerator to chill, eat as you go.