Recipe 1: 200g rice, 200g bean dregs, 800g cooked soybean flour, 400g fried wheat bran, 50ml koji wine. Recipe 2: 500g sweet potatoes, 500g cornmeal, 500g wheat bran, 500g soybean flour, 50ml honey, 30g brown sugar. Recipe 3: 1000 grams of corn residue, 500 grams of sweet potatoes, 100 grams of red dates, 5 grams of MSG, and 30 ml of honey.

1. Recipe 1

1. Ingredients: 200 grams of rice, 200 grams of bean dregs, 800 grams of cooked soybean flour, 400 grams of fried wheat bran, and 50 ml of koji wine.

2. Method: Add appropriate amount of water to rice, bean dregs, cooked soybean flour, fried wheat bran, and koji wine, stir evenly, seal and ferment in bags for 3 days before use.

2. Recipe 2

1. Ingredients: 500g sweet potatoes, 500g cornmeal, 500g wheat bran, 500g soybean flour, 50ml honey, 30g brown sugar.

2. Method: Boil the sweet potatoes, peel them and mash them into a puree. Stir-fry the cornmeal, wheat bran and soybean flour over a slow fire until fragrant. Add the sweet potato puree, honey, brown sugar and appropriate amount of water and stir evenly. Seal and let it ferment naturally for 3 days. That’s all.

3. Recipe 3

1. Ingredients: 1000g corn residue, 500g sweet potato, 100g red dates, 5g MSG, 30ml honey.

2. Method: Slice the sweet potatoes and remove the pits from the red dates. Add the sweet potato slices, red dates, corn residue, and MSG to water and stir evenly. Steam them in a pot. After cooling, add honey and stir evenly. Seal and ferment overnight. Can.

IV. Recipe 4

1. Ingredients: 300g corn flour, 300g rice flour, 200g soybean flour, 100g flour, 100ml koji wine.

2. Method: Stir-fry corn flour, rice flour, and soybean flour over low heat and mix evenly. Add flour and water to knead into a ball. Steam the dough for 10 minutes. After cooling, add koji wine to seal for 5 to 10 days. That’s it.

V. Recipe 5

1. Ingredients: 1000 grams of soybean powder, 200 grams of flour, 50 ml of high-quality white wine.

2. Method: Fry the soybean flour until cooked, sprinkle with white wine and seal to ferment for 3 days. Add flour and stir evenly when hooking.