2, elutriation rice: generally elutriation 3-5 times, wash off the dust, try to make the water look refreshing.
3. Soaking rice: The washed rice is soaked in clear water. Soak for 5 hours in summer and 10-20 hours in winter; Soak until it can be crushed by hand and become powder. The purpose of soaking is to make rice absorb enough water and cook more thoroughly when steaming. After soaking, remove and drain.
4. Steamed rice: Take out the glutinous rice and drain the water, put gauze on the steaming rack, then pour the glutinous rice into the steamer, put the rice into the steamer, boil the water with fire until there is steam, then steam for 20 minutes, and turn off the fire. The rice should not be steamed too raw or too rotten so as not to affect the later fermentation of the rice.
5. After the glutinous rice is steamed thoroughly, pour it into a container that can drain water and spread it out. Pour more cold boiled water from the glutinous rice and filter it (tap water can also be used, depending on the hygiene situation, it is recommended to use cold boiled water or bottled water), so that the glutinous rice can be sprinkled and drained. (The purpose is to prevent sticky rice from sticking together, which will be better after it is made. Draining is not completely cold. It is best to keep a certain temperature and feel the temperature by hand.)
6. Spoon the steamed and cool glutinous rice into a ceramic or glass container (if there are no containers made of these two materials, friends can use other containers, but don't use plastic containers. ), sprinkle the koji into the rice and mix it evenly with the rice. You can also melt the distiller's yeast with a little warm water and then pour it into the rice to mix it more evenly (mixing evenly is for better fermentation). Then, smooth the rice and take out a dimple in the center of the rice to observe the change of fermentation, and finally pour a bowl of water evenly.
7. Cover or wrap the mouth with plastic wrap, wrap it with heat preservation material (such as towel quilt) and put it in a warm place for fermentation. The temperature should generally be between 30℃ and 32℃, and it can be eaten in 36 ~ 40 hours.