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How to make fermented rice in winter:

Ingredients: 500 grams of glutinous rice, 2 grams of distiller’s yeast, and 200 grams of cold boiled water.

Specific methods:

1. Soak the glutinous rice in cold water. In winter when it is cold, soak for 8 hours. In summer, only 4 hours is enough. Just soak the glutinous rice until soft. Just pinch it and break it into pieces.

2. Then prepare a steamer, cover it with a steaming cloth, then put the glutinous rice on it, steam it in a pot over high heat for 30 minutes, take out the glutinous rice when it is cooked, and then set it aside to cool.

3. After the glutinous rice is cooled, the temperature is about 30 degrees, then sprinkle in the distiller’s yeast and mix evenly. After mixing evenly, pour in cold boiled water and mix evenly.

4. Then prepare a container, pour the glutinous rice into it, flatten it and leave a hole in the middle, then seal it and place it in a warm place to ferment. If the environment is cold, wrap it in a quilt.

5. It will be fermented for 48 hours. When you open it, you can smell the fragrance of the wine. Pour out the finished wine and heat it before eating. It is delicious and warm. It is too good to eat in winter. It fits.

Cooking tips:

1. The conditions required for glutinous rice fermentation are koji and temperature, so add an appropriate amount of koji, and then ferment the rice at a suitable temperature. The fermentation time The longer it is, the higher the alcohol content;

2. Pay attention to three points: the glutinous rice should be soaked until soft, left to cool after steaming, and kept warm during fermentation.