500 grams of glutinous rice

condiments

Anqitian JIU qu ban Bao

step

1. Soak glutinous rice for more than 3 hours in advance. Soaked glutinous rice is steamed thoroughly in a steamer. Because it is soaked in advance, it will be cooked in about 20 minutes.

2. Steamed glutinous rice should be cooled by adding cold boiled water first, and remember that it must be cold boiled water or pure water. Tap water is absolutely not allowed! Add it bit by bit, not a lot at a time. Stir the glutinous rice until it is shiny and sticky, and then you can put the koji.

3. A pack of 8g, the instructions say that it can be made into 2-2.5kg meters. I prefer sweets and am not afraid to make dumplings, so I put half a packet. The more sake koji you put, the sweeter it is. ) Add sake koji to glutinous rice mixed with water and mix well! You can add some water if it feels too sticky. But you can't add too much. Basically, water is eaten by glutinous rice.

4. Mix well and put in the box. Remember to poke a hole in the middle with your finger. When the wine is ripe, water will flow out of the hole. Sprinkle more wine yeast on the noodles!

5. finished product! Note: 1) It must be sealed after fermentation. Usually you can eat it in about three days. If the weather is cold, you can wrap a towel outside the jar to keep warm and accelerate fermentation. 2) Cook it to your liking and store it in the refrigerator, otherwise it will turn into wine after continuous fermentation.