Moromi
Ingredients
Main ingredient: round glutinous rice, wine quarts.
Practice
1, wash the round glutinous rice and soak it in water for a while, then steam it in a pot. It should be noted that the pot must be washed and not stick a little oil star, otherwise it will make the cooked rice bad.
2, after the rice is cooked and cooled, it will be fluffed, and then blocked into the grated wine cake.
3, dig a hole in the center of the stopped rice, you will see a bit of water flowing out, sprinkle some more wine curd on top of the rice, and sprinkle a little cool water on top of the curd.
4, wrap it in a quilt and put it in a cool place to wait for it to ferment. If it is summer, it will take about 3 days and you will see water coming out from within the rice, which is rice wine.
5, wait until 2/3 of the rice grains float to the top and the mash is ready.
6, then you can seal it up and put it in the fridge for up to 2 months as you go.