Sticky Rice

500g

Anchor Rice Wine Quarter

3g

Accessories

Cooled Boiling Water

400g

Steps

1. Select good glutinous rice

2. Soak the glutinous rice in clear water one day ahead of time. The rice can be soaked up and still not over the rice.

3. Soak the rice with a twist of the hand can be crushed on the soak

4. Steamer pan lined with a drawer cloth, soaked rice is best to wash again into the medium heat steam 1 hour

5. Steam the rice indoors to cool to the temperature of 30 - 40 degrees, do not completely cool, so that the rice wine is made more sweet and fragrant. Pour the rice into a clean, oil-free pot with a lid, and rinse the rice with cool water (preferably also about 30 degrees). Add water little by little, add the rice immediately after adding, gradually all the rice is scattered, no longer into a ball, but do not use too much water, to the rice scattered and no water left in the basin is appropriate.

6. Add 2 grams of rice wine mix and mix well

7. Mix the rice with chopsticks a little bit to compact the rice, and then make a hole in the middle, which is called a nest, is to make the rice better fermentation and later out of the wine.

8. At this time with 1 gram of rice wine quartz evenly spread to the surface, the hole inside the hole is also sprinkled a little, and then finally with cool water carefully injected into the hole a little bit, do not pour full of holes, 2/3 position can be, and do not pour to the rice, put the lid on the cover.

9. began to enter the fermentation stage, it is best to put 25 - 30 degrees of heat preservation environment, fermentation for 24 hours, 24 hours later, you can see the liquid exposed rice surface, which is already out of the wine, and can be smelled fermented wine flavor, this time and then pour half a cup of cool boiled water at a temperature of not more than 30 degrees, cover to continue to 30 degrees of fermentation,

10. and then after 12 - After 24 hours, you can see a lot of wine, rice is a whole piece of floating in the top of the wine, so it is done.

11. I use a spoon to press a little you see, the rice is a whole ball

12. Scoop up to see more clearly. The rice must be floating in a cotton wool-like mass like this when the fermentation is successful. Otherwise, it's not successful. The rice wine in this state has a strong aroma and a pure, sweet flavor. Otherwise, even if it is fermented, the flavor will be sour. When it reaches this state, add a large cup of cool water. You don't need to hold the fermentation any longer, adding water is just to dilute it a bit.

Tips

1,

The whole process of making rice wine, whether it is soaking or steaming the rice, including the steamer pot and the drawer cloth, all the utensils can not have oil, otherwise it will not be able to ferment successfully, and this is the most crucial point.

2,

Both at the beginning and at the end, the water used must be cool boiled water, not tap water.

3, a pound of rice steamed when it takes up 1/3 of the volume in the basin, almost full basin when done. Fermented rice wine can be put into a large plastic box into the refrigerator, put a month will not be bad. After you eat some of it, you can add more water and let it sit at room temperature for a few hours before putting it back in the refrigerator. Add water as you go, so one box will become 2 - 3 boxes total. Do it once can eat for a long time.