Main ingredient: 750 grams of glutinous rice

Seasoning: 4 grams of wine, cold boiled water, the right amount of water to soak the rice

Practice steps:

1, glutinous rice into the water, soak for 10 hours, soak before going to bed, the next morning you can do it.

2, this cooking with a rice cooker, anyway, can steam rice on the line.

3, glutinous rice out, into the gauze with cool water, fully scratched rice, the temperature at about 30 °, probably a little hotter than hand temperature. It's okay to be a little cooler, but never too hot, you'll burn the back of the brew.

4. Sprinkle the wine curd evenly over the rinsed rice, scrunching well. Sprinkle the remaining small portion over the surface and poke a hole in the center.

5, insulation work to do a good job, now the weather is cold, there is a thermal bag is more convenient, the temperature is maintained between 30 to 40 degrees, stored for a day you can eat it.