Traditional Culture Encyclopedia - Traditional stories - A complete collection of rice wine practices
A complete collection of rice wine practices
The practice of rice wine:
Preparation materials: 500 grams of glutinous rice and 3 grams of distiller's yeast.
1. Wash glutinous rice and soak it in clear water for 2 hours.
2. Soaked rice controls moisture.
3. Drain the water in the pot, steam it, and spread the cage cloth.
4. Pour the glutinous rice on the steamer, poke a few eyes with your hand, and the rice will be cooked.
5. Cover and steam for 30 minutes.
6. Take it out and pour it into a large bowl to cool.
7. Put sake koji into a small bowl.
8. Add cold water and mix well.
9. Pour in the cool glutinous rice and stir well.
10, compact the glutinous rice with a spoon.
1 1, dig a hole in the middle with a spoon, so that the wine can be served.
12, sealed with plastic wrap.
13, just keep it in a warm place for 36-48 hours.
14, put it in a bowl and you can eat it.
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