Ancient traditional winemaking

Preparation materials: glutinous rice: 300g, distiller's yeast: appropriate amount, water: appropriate amount.

1. Put the glutinous rice in a big bowl.

2. Wash and soak in water 12 hours.

3. After soaking, remove and drain.

4. Steam the glutinous rice on the steamer.

5. Cool the steamed rice to about 35 degrees.

6. Add distiller's yeast, then add cold water and mix well.

7. flatten with a spoon, dig a small hole in the middle, cover with plastic wrap, and ferment at 35 degrees.

After 8.36 hours, the beverage can come out from the middle hole.