In recent years, it has become a habit to eat liqueur, and it is inconvenient to buy it, so I tried to make it myself. I didn't expect it to be good. Today, I will share with you how I made a healthy and nutritious liqueur.
Step 1: Wash the glutinous rice, soak it and steam it in a pot.
First of all, wash the glutinous rice and soak it in water for about 12 hours, just twist it with your hands, then add enough water to the steamer, put a steamer on it, spread a small grate on the steamer, and then spread the soaked glutinous rice on the gauze. Be careful not to be too thick. Generally, steam it in a two-layer steamer. After boiling for 20 minutes, open the lid and add some boiling water.
Step two, stir, box and ferment.
First, put the glutinous rice with a cold channel of 30-35 degrees into a clean oil-free container, sprinkle a layer of glutinous rice with a layer of distiller's yeast powder, then sprinkle a layer of rice with a layer of sweet distiller's yeast powder, which is available in supermarkets, and then stir it evenly with chopsticks or grasp it evenly with your hands. If it is too dry, you can add cold boiled water to stir it, but not too dilute, usually 500 grams of rice, 4 grams of distiller's yeast powder and 200 grams of water, and then mix it with a spoon. This is convenient for us to observe the fermentation of wine. Cover the plastic wrap and put it in a warmer place for fermentation. The temperature is about 25 degrees, and it will generally ferment in 2-3 days, which is faster in summer and longer in winter.
Fermented liqueur can be packed in glass bottles, refrigerated in the refrigerator, or steamed, but be careful not to cook too much at a time, which will not taste good after a long time. Add an egg and some liqueur every morning, and a simple and nutritious breakfast will be made.