Sticky rice food

Wine Quarter

Cool Water

Recipe Directions:

1.

2. Rinse the glutinous rice two to three times, put it in cold water and soak it for 24 hours (the soaking process takes about 8 hours to change the water) and then fish it out and rinse it with water two to three times,

3. Put a steamer compartment in the rice cooker, wash the gauze and lay it on top.

4. Then pour the rice on top and put it on the steamer to steam (about half an hour),

5. Pull the gauze up to cover the rice, and wrap it tightly around to cover the rice.

6. The rice cooker can be set to the cooking mode.

7. Clean the containers and lids of the rice wine containers, especially the containers should not be stained with any oily substances. Rinse the lid of the container with freshly boiled water for more than 1 minute to sterilize it.

8. Pour boiling water into the container and cover it with a lid for a few minutes.

9. Use a small amount of cool boiled water to break up the brew (you don't need to put too much water, just enough to break up the brew).

10. Steam the rice and open the lid.

11. Break it up and cool it down until it's not too hot (about 35℃) after it comes out of the cage. If the rice seems too dry or pinched, sprinkle a small amount of water over the rice and steam it again.

12. Put the cooled rice into a sterilized container, then add about 200ml of cold water and stir evenly.

13. Pour the washed-out wine curd into the glutinous rice.

14. And stir the glutinous rice evenly.

15. Then dig a round hole in the center of the rice. (To make 500 grams of glutinous rice or rice, you need to match about 200 ml of cool water, but when the glutinous rice is too hard after cooling, you can put more cool water appropriately; if it is too soft, you can put less cool water; the portion of the wine song can be configured in accordance with the instructions on the package of the wine song that you purchased)

16. Put the container containing the glutinous rice into the rice wine maker, choose the function of the rice wine, and then timed to be ready (usually in 30 -36 hours).

17. Fermented rice wine.

18. You can eat it directly or make some rice wine desserts, and keep the rest in the refrigerator.