Fresh osmanthus smells good, but a flower is hard to find. A friend asked if it was possible to make wine with dried osmanthus. Don't worry, the brewing method of osmanthus glutinous rice wine is freshly baked, or it can be brewed with dried osmanthus. Hurry up and collect! As a Cantonese, I believe many people have cooked Hakka rice wine, and osmanthus glutinous rice wine is an extension of this process.

Note: This process is suitable for all edible flowers. Zhenwugu special wine: production method of osmanthus glutinous rice wine Raw materials: glutinous rice 100 kg, fresh osmanthus 100 kg (appropriate reduction of dried osmanthus), 250 g of distiller's yeast, low-alcohol rice wine 120- 150 kg.

1. Pour the glutinous rice into the jar and soak it in hot water with a temperature above 50℃.

2, 4 hours later, take out a few glutinous rice by hand, and knead the glutinous rice by hand without hardness and ash, indicating that the soaking is just right.

3. Pick up the glutinous rice and pour water on it until the drained water is clear.

4. Steamed rice: spread a layer of banknote cloth on the steaming pad of the barrel of the brewing distillation equipment, boil the boiler water, and then add glutinous rice wine and osmanthus glutinous rice wine.

5. Sprinkle a layer of glutinous rice on the steaming table first, and then sprinkle a layer of osmanthus, so that a layer of glutinous rice and a layer of osmanthus will be fed. Note: Osmanthus fragrans here can be fresh osmanthus fragrans or dried osmanthus fragrans. Before cooking, it is recommended to wet the dried osmanthus with water, but don't soak it to avoid the loss of fragrance of osmanthus. We can also add Lycium barbarum and dried red dates and steam them together (directly steaming Lycium barbarum and soaking dried red dates is recommended).