1, two Jin of glutinous rice;

2. 7g of distiller's yeast (this must be decided after asking the proportion when buying).

Practice:

1, glutinous rice is soaked in clear water until it is crushed with fingers and becomes powder.

2. Remove the glutinous rice and drain the water; Distiller's yeast is ground into powder.

3. Add water to the steamer to boil, put gauze on the steamer, and then pour the glutinous rice to smooth it.

4. Cover and steam for about 40 minutes.

5. During this period, two things should be done. One is to grind the koji into powder; The second is to take a quilt and put it in a carton to make a "nest" for the mash. If it is brewed in winter, you should add an extra quilt or use an extra thick quilt.

6. Try to see if the glutinous rice is steamed.

7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot.

8. When it is not hot, knead the glutinous rice with your hands and pour a little warm water while kneading. Watering has two purposes. First, because glutinous rice is sticky, watering it with water can make glutinous rice get rid of it. The second is to pour a little water and make more mash juice.

9. When the glutinous rice is kneaded and a little warm, sprinkle with koji (leave a little koji for use) and mix well. If you like to eat sour mash, put koji when glutinous rice is hot.

10, put the mixed glutinous rice into a basin (earthenware utensils are the best, followed by enamel utensils, if there is really no such thing, you have to use a stainless steel basin. ), dig a nest in the middle, and then sprinkle the remaining distiller's yeast.

1 1, cover and put into bed.

12. Cover the quilt tightly, cover the carton and leave it for about 24 hours. If the weather in your place is hotter, it's best to reach into the quilt to explore the temperature in fifteen or six hours. If it's too hot inside, remove the quilt and air it for a while, otherwise the mash will be too sour after it's done.

Open the lid after 24 hours. If there is half-dimpled mash juice in the dimple, take it out immediately, open the lid and let it cool, and then cover it for a week or so to eat. If there is no juice in the dimple for a long time, that is to say, your mash has failed.

It is also possible to make it with rice, but there must be koji.