1. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.
2. The soaked rice can be crushed and soaked by hand.
3. Spread the drawer cloth in the steamer, wash the soaked rice again to control the moisture, spread it evenly on the drawer cloth, and poke a few holes.
4. Steam over medium heat for 40 minutes.
5. Pour the steamed glutinous rice into a clean and oil-free covered basin and cool it indoors to 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean and oil-free covered basin.
6. When the temperature of glutinous rice drops to about 35 degrees, break up the rice with cold boiled water (preferably about 30 degrees). When adding water, add it little by little, and immediately break up the glutinous rice after adding it.
7. Add cold boiled water bit by bit and break up the glutinous rice until there are no dumplings. But don't use too much water. It is advisable to break up the rice and leave no water in the basin.
8. Use a spoon to compact the glutinous rice mixed with rice koji, and then make a hole in the middle. This is called nest, which makes rice koji better fermented and produces wine later.
10. Sprinkle 1g rice wine koji into the dug dimple, and finally pour cold boiled water into two thirds of the dimple.
1 1. Cover and ferment in a warm place for 24 hours.
12, 24-36 hours later, the rice noodles have been exposed to a lot of liquid, indicating that the wine has been produced and the wine can be smelled. Press it with a spoon, and you can see that there is a lot of wine, and the rice floats on top of the wine, and you're done.
Extended data
Several ways to eat rice wine:
(1) Stewed eggs with rice wine: add a little water to the pot to boil, add rice wine (according to your own taste), then open the eggs and slowly put them in. Just boil the pot again. If you don't like the eggs too soft, just cook them for a while.
(2) fruity rice wine: peel off the orange petals, as long as the orange meat. Boil water and add rice wine, then add orange meat and stir.
(3) Rice wine dumplings: First, boil the water, put the dumplings (buy glutinous rice balls with powder instead of stuffing) for a while, float the dumplings, add rice wine, then add the beaten egg liquid, stir quickly to turn the egg liquid into small egg flowers, and then boil.
(4) stew: sometimes I cut a lot of fruit into cubes (apples, bananas, oranges. . . . ) It is also delicious to put them together and cook them in rice wine for a while.
(5) Sweet-scented osmanthus rice wine dumplings: My feeling is that sweet-scented osmanthus rice wine can highlight the taste of rice wine without stuffing.
References:
Baidu encyclopedia-rice wine