Glutinous rice liqueur is rich in flavor and sweet as honey. It not only tastes delicious, but also has the effects of stimulating appetite, invigorating qi and promoting blood circulation, nourishing yin and tonifying kidney. Here I will teach you how to make glutinous rice liqueur.

Tools/materials glutinous rice, liqueur koji.

0 1 First, the glutinous rice should be soaked in water for one night.

Then take it out, drain it and steam it in a steamer for about 20 minutes.

Take it out and pour it into a clean plate. Spread the glutinous rice with chopsticks. Tools used in the production of liqueur should not be stained with oil.

Pour the liqueur koji into a bowl, add 3 teaspoons of water and stir well. The liqueur koji was cut according to the instructions.

Then when the glutinous rice is cooled to about 30 degrees, pour the stirred liqueur koji on it and stir it evenly with chopsticks.

Put it in a clean glass bottle, flatten it by hand, and then dig a hole in the middle. The main purpose of digging this hole is to observe the change of fermentation. If there is bubbling water in the cave, it means that liqueur has been made successfully.

It is a hot season now, so after 24 hours, the cave is full of liqueur. When the lid is opened, a strong fragrance comes to the nose, and the glutinous rice liqueur is ready.