1, brewing wine with rice. The medicine used for brewing wine can be powdered distiller's yeast or distiller's yeast like fragrant cakes. The powdered distiller's yeast is full of sweetness, but the color of the distiller's yeast is a little yellow. The sweetness of the distiller's yeast like fragrant cakes is not as sweet as the powdered distiller's yeast, but the brewed distiller's yeast is white. When the wine is brewed to the center, slurry water comes out and the feet are hanging around, the rice used for rice slurry can be dipped. I've been brewing for 24 hours.

2. After washing the rice twice, soak it for one night, and then wash it again before rolling. The number of washing is determined by everyone's preferences. The nutrition on the surface of the rice is lost after washing it more, but the color of the rice steamed bread is a little whiter. 3. Drain the soaked rice, (don't drain it too dry) and roll it into rice slurry together with the distiller (I rolled it in several times with a soymilk machine). Don't pour the fermented slurry together for the time being, and then adjust it according to the consistency of the rice slurry after rolling. The ratio of rice to water is: rice 100, and the water content is about 90. Weigh the rice used for rolling rice slurry and rice used for brewing wine before cooking, and then weigh the rice slurry after rolling to know the water content. Therefore, the first-time cook has to drain the water of the two raw materials and adjust them according to the consistency. If it is too thin, it will flow together and flow into the bottom of the pot, which is slightly thicker than the cake paste when making cakes, and then add a little sugar to increase the sweetness according to personal preferences. 4. Cover the rolled rice slurry if it is already in a container and put it in a room with a higher temperature. This container should have enough space after the rice slurry is poured in, so that the rice slurry will not overflow when it is raised. If it is raised, it can rise to more than twice the original. When the rice slurry is fermented to double its original volume for the first time, (it took me 18 hours to increase the volume), I used a spoon to dig the rice slurry from the periphery to the middle from the bottom. This action is called "beating", and it is called beating it down, not using the method of rotating and stirring. (Xiangshan people said to beat it by rotating and stirring, but I used the method of turning it up and down by Ninghai people. I took the second beating by Ninghai people until it was reduced to the original volume, and then covered the container to continue the second fermentation (it took me three and a half hours for the second fermentation), and then I could steam it when I climbed to double the volume for the second time. 5. Master Ninghai said that the water should be boiled and then steamed, and it should be steamed with high fire. Because the bottom and top of the household stainless steel steamer are not easy to operate, I started to steam with cold water. After the water was boiled, I steamed with medium fire, and after ten minutes, I turned off the fire and uncovered the cover.