Production method and characteristics of fermented glutinous rice

Mash is a good "accelerant". When there is not enough milk, steamed bread and fermented glutinous rice stewed elbows will be like spring. No matter whether it is steamed bread or stewed elbow, it is not allowed to be salty, so the cooked things, even the delicacies, can't stand it. Fermented grains are good "fattening agents". Long-term consumption will undoubtedly make you fat, and beauty lovers had better stay away.

Simple raw materials

The raw materials of wine brewing are only the first-class glutinous rice and distiller's yeast, and the production method is simple and easy.

Various manufacturing methods

There are many ways to make fermented glutinous rice, one of which is to steam glutinous rice, add distiller's yeast, and put it in a jar for fermentation, and it can be made into fermented glutinous rice in 3 days.

Product characteristics

Fermented grains are full, sweet and mellow, and it is a kind of food with unique taste.