Sticky rice 1 catty wash clean, pick off impurities, add water to soak, when the hand twist rice, rice will be broken can be fished out of the water control, and then put into the steamer to steam. Steamed rice should be passed through the water once, the purpose is to let it spread out, easy to mix with the tune, conducive to fermentation. You can use cool water, you can also use pure water, just do not use raw water! The amount of quartz according to a catty of rice 50 grams of red currant rice ratio can be put! At the same time also put 4 grams of sweet wine quartz, the amount of reference to do the proportion of wine put, can be less than the proportion of put a little, but certainly not more than it put. The red yeast rice I soaked in cool water beforehand, which is conducive to fermentation. There is a key point to remind is the temperature, be sure to mix the rice between 30-35 degrees, too cold is not easy to ferment, too hot bacteria will be scalded to death! The next step is to put the rice mixed with the song into a sealed container, press the rice to make it a little more solid, the amount should not be too much, accounting for one-third of the container can be, and then like making sweet wine, in the center of the pickle an eye. Then put it in a warm place (about 30-40 degrees) to ferment!　　After a day or two, open the lid, when you see the center hole in the bright liquor out of the rain, it is halfway there,

Then pour 1000 milliliters of cold boiled water into it. Of course, it is better to put sweet mountain spring water or pure water, but it must be sterilized, and then pour in 50 milliliters of Daqu wine, seal it, and then you can move to a colder place to brew it!　　When over a month later, the bottle of raw materials have been fused together, the color has gradually turned from red to deep red ...... The microorganisms inherent in the red wine will be glutinous rice proteins into amino acids, vitamins and other nutrients, the wine even if it is a preliminary brewing, you can eat it! The reason why I use the word "pre-brewed" is because it takes a few years of brewing to get the super mellow flavor! The next step is to filter the wine through a sieve. After filtering, the red wine is ready to be used as an ingredient or to be consumed directly!　　The filtered lees are beaten into a paste with a food processor and become red lees. Fuzhou cuisine uses this red lees to the extreme, deriving from "carrying lees", "popping lees", "braising lees", "frying lees", "frying lees", "frying lees", "frying lees", "frying lees", "frying lees", "frying lees", "frying lees", and so on. ", "fried bad", "drunk bad" and so on more than a dozen kinds of practices ...... dishes made of nutritious non-rich, colorful, extraordinary suitable for the atmosphere of celebration """"