condiments

500 grams of glutinous rice

condiments

Sweet wine koji

2.5 grams

osmanthus flowers

Proper amount

Brewing practice of osmanthus wine

1.

Wash and soak glutinous rice until it can be easily crushed with your fingers.

2.

Spread the soaked steaming cloth on the steaming grid and evenly spread the glutinous rice.

3.

Cover the fire and steam, then turn off the fire.

4.

Pour into a clean, oil-free and water-free dish and cool.

5.

When the temperature is lower than 30 degrees, add a small amount of boiling water and stir the glutinous rice until the rice grains are scattered.

6.

Prepare liqueur koji

7.

Sprinkle the liqueur koji evenly on the rice and stir well.

8.

Put it into the special box of rice wine machine, gently flatten it and dig a hole in the middle.

9.

The yellow rice wine machine is set to 24 hours after power-on.

10.

Then take it out, put it in osmanthus fragrans and put it in the refrigerator for refrigeration.

Cooking tips

During the whole brewing process, all containers are operated without oil and raw water.