Ingredients: 750g glutinous rice.

Seasoning: 4 grams of distiller's yeast, appropriate amount of cold boiled water and appropriate amount of water for soaking rice.

Practice steps:

1, glutinous rice is soaked in water for 10 hour, soaked before going to bed, and can be cooked the next morning.

2. The rice cooker is used for cooking this time, as long as the rice can be steamed.

3. Take out the glutinous rice, put it in gauze and rinse it with cold boiled water, and fully disperse the rice. The temperature is about 30, which is probably a little warmer than hands. It doesn't matter if it's cold at all. Don't be too hot, it will burn the koji at the back.

4. Sprinkle the distiller's yeast evenly in the prepared rice and catch it evenly. Sprinkle a small part on the surface and poke a hole in the middle.

5, heat preservation work should be done well, now the weather is cold, it is more convenient to have a heat preservation bag, the temperature is kept between 30 and 40 degrees, and you can eat it after one day.