Soak glutinous rice and steam it in an electric rice cooker, stir and cool the steamed glutinous rice; Crush distiller's yeast, put it into glutinous rice and mix well, put the mixed glutinous rice into a noodle bowl, press it, dig a small hole, and then sprinkle distiller's yeast powder thinly on the surface; Put the mixed glutinous rice into a clean yogurt machine, put it into the fermentation process, and eat it after 36 hours.

Ingredients: glutinous rice 250g.

Accessories: sweet wine koji 3g

1, soaked in glutinous rice for more than 3 hours;

2. It takes about half an hour for the glutinous rice to be steamed in the rice cooker. Just smell the glutinous rice and steam for another ten minutes.

3. Stir the steamed glutinous rice and let it cool. ?

4, sweet wine koji, according to the instructions behind, half a catty to half a koji will do.

5. Break the distiller's yeast, put it in glutinous rice and mix well. It must be even.

6. Put the mixed glutinous rice in a noodle bowl.

7, the mixed glutinous rice is slightly pressed, and the nest is built in the middle, that is, a small hole is dug. Then sprinkle the surface with distiller's yeast powder thinly, and the white one above is distiller's yeast powder.

8. Put the evenly mixed glutinous rice into a clean yogurt machine, put it into the fermentation process and eat it after 36 hours.

9. Finished products.

Precautions:

1, sure, you must be oil-free in the whole process to produce good wine. ?

2, the temperature must not exceed 30 degrees, it doesn't matter if the temperature is low, just extend the fermentation time. ?