Main ingredients

Glutinous rice rice wine koji

Cold boiled water

Steps of making sweet rice wine rice

1. Tao glutinous rice rice After washing, put it into the rice cooker and add water to make rice. Remember to use less water than usual. Don't make it too soft, just a little bit harder;

2. Put the rice in a bowl and wash it thoroughly. And in a dry basin, use an electric fan to cool it;

3. Mash the koji into powder according to the amount in the instructions;

4. Sprinkle the koji powder on the rice, Sprinkle and mix evenly with chopsticks;

5. Wash your hands or wear gloves, dip your hands in some cold water (remember not raw water), and lightly compact the rice;

6. Clean the rolling pin, dip it in water, and press it to the center of the rice to make a hole;

7. Sprinkle the remaining koji powder on top;

8. Close the lid. If the room temperature is 30 degrees, there is no need for thermal insulation. If the weather gets cooler, wrap the outside with thermal insulation material;

9. Soak the mint leaves in boiled water. , let it cool down (the mint leaves are my original creation, you don’t need to put them in)

10. When you see half of the water produced in the small hole (usually 24 hours in summer, it may take 36 hours in cold weather) hours or even longer), add pre-cooled boiling water, usually the amount of water is enough to cover three times of the rice, put it in the refrigerator and refrigerate it for a few hours before eating.

Tips

1. Don’t cook the rice too soft, otherwise the final product will turn into rice paste and have a bad taste;

2. Before adding koji powder, the glutinous rice must be cooled down to about the same temperature as your hands. If you add koji powder when the rice is hot, the gray mold and yeast inside will be scalded to death and cannot ferment;

3. In the container where the glutinous rice is placed, your hands and rolling pin must be washed clean and then allowed to dry. There should be no greasiness or water, otherwise it will become moldy and hairy. If you find mold growing on the surface, it is The colorful ones are definitely not edible, but sometimes white hair will grow if the fermentation time is too long in winter, which is not a big deal;

4. It is just right to make it in this season, no need to keep it warm, just leave it at room temperature Just do it, add cold water in 24 to 36 hours, put it in the refrigerator and eat it;

5. Adding cold water and putting it in the refrigerator will slow down the fermentation process, because the fermentation will continue at room temperature. The glutinous rice will ferment and become empty. At that time, the concentration of the wine will increase, and over time it will become rice wine. Therefore, in order to prevent it from continuing to ferment into rice wine, some people steam the prepared rice wine again to kill the fungi inside. If it dies, it will not continue to ferment;

6. Why make a dimple in the center of the glutinous rice? In fact, this is used to observe the progress of brewing. If there is wine seeping out to half the height of the rice, it means that it is time to add cold boiled water. The amount of water is generally the same as the weight of the rice. When adding, it is usually based on feeling. Do not add more than the rice. Three times the height is enough;

7. During the brewing process, you can open the lid and take a look. If there is a smell of wine, it means there is no problem;

8. I used mint, which is my original creation. How to make mint-flavored fermented wine, I guess no one has ever tasted it!