Wash the glutinous rice clean, soak it in cold water for 4-5 hours, put clean drawer cloth on the steamer, and steam the rice directly on the drawer cloth. Because the rice has been soaked and has risen, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the medicated wine, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cold boiled rice on it, cover it, and put it in a place of more than 20 degrees. It will be sweet after about 30 hours.

It's a little cold now, so if the room temperature at home is 20 degrees, you can wrap the basin with cotton-padded clothes. You can open it in the middle, and you can add some cool white to it. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator, ready to eat.

There are instructions on the dosage of wine and medicine in Suzhou.

The key to making glutinous rice wine is that the utensils are clean and there must be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon to be used before cooking. If it is stained with oil flowers, it will definitely be unsuccessful, and the rice will produce green and black mold, which is not acceptable. If there is a little white hair on the rice flour, it is normal and can be cooked and eaten. The following can be eaten directly. In order to ensure cleanliness, I specially used a new drawer cloth, and this one is reserved for steaming glutinous rice, steaming steamed buns and so on, and using corn leaves as drawer cloth.

How to make rice wine (fermented wine, sweet wine)

Rice wine, also known as fermented grains, sweet wine. The ancients called it "Yi". Southerners like it very much. Many people have to do it during the Spring Festival. I tried to do it myself when I was abroad, and I finally made it after several failures. Here I will introduce my own experience.

Buy five pounds of glutinous rice in a bag and a bag of distiller's yeast (two pieces) in China store.

First soak the glutinous rice in water (half a day is enough) and rinse it clean.

Put water in the steamer, put a layer of white cloth on the steamer, and boil the water until there is steam. Steam the drained glutinous rice on a cloth. About an hour. Just taste it yourself. Without this layer of cloth, sticky rice will block the hole of the steamer and it will never be cooked. There is a failure experience.

Grind a koji into powder for later use.

Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it over occasionally with chopsticks to speed up cooling. Sprinkle less cold water on the cooled glutinous rice and disperse it by hand. Use as little water as possible. Sprinkle distiller's yeast on glutinous rice, and mix it as well as possible. Don't be impatient, sprinkle a layer, and then sprinkle after mixing. Leave a little wine yeast.

Transfer the glutinous rice to a fermented container. A bigger rice cooker will be fine. It is also used to soak glutinous rice. Press it gently with the palm of your hand while placing it. Sprinkle the last koji on it after it is finished. Rinse the sticky rice on your hands into the container with a little cold water, and then press and wipe it with your hands to make the surface smooth.

Finally, cover the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place, such as a clothes basket.

I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is the way to be lazy. It's best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter.

It will be fine in about three days. Check the middle at any time to see if there is any fever. Fever is a good phenomenon. You can try it on the third day. The fermented glutinous rice is crisp, juicy, fragrant and sweet, and the smell of wine is not blunt, and raw rice can't be tasted. At this time, you can peel off the plastic wrap and rice wine will become. Well-done, glutinous rice does not come loose and can be divided into pieces.

If the fermentation is excessive, the glutinous rice will be empty, full of water, and the smell of wine will be too strong.

If the fermentation is insufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.

When mixing distiller's yeast, if the water is spilled too much, the glutinous rice will be empty and not lump in the end. When boiled, it will disperse.

Speaking of it, this koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in koji: botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, that is, saccharification process; Yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to a proper degree can there be delicious rice wine.