1. Soak the glutinous rice in water for more than 6 hours until it can be easily crushed by hand.

2. Drain the water.

3. Clean the steamer, cover it with gauze, and spread the glutinous rice on it. (Be careful not to touch the oil stars)

4. Steam over high heat for about 30 minutes, add half a bowl of water, and continue steaming for 30 minutes.

(You need to open the lid and turn it several times during this period, so that the steamed glutinous rice feels more even)

5. Spread the steamed glutinous rice out and let it cool.

6. Then sprinkle the koji solution, pour an appropriate amount of cold boiled water in several times, and mix the glutinous rice until there are no lumps and grains separated, and it should not be too wet. Weigh the koji according to the package instructions. I used 1kg of glutinous rice, so weigh 3.8g of koji according to the proportion and mix well with a small amount of water. The koji cannot be completely dissolved in water, so just stir it a little. Pour most of the koji liquid into the glutinous rice and mix well, leaving a little koji liquid for final use

7. Then compact the glutinous rice and dig a hole in the middle. , seal the bread barrel with plastic wrap.

8. Select the rice wine program (tried on all Baicui bread machines with rice wine function)

9. After 36 hours, the rice wine is completed (the longer the time, the stronger the taste of the rice wine) , generally 72 hours is better)

10. Store in a sealed container.