The production of rice wine with mash

The production of rice wine with mash

Introduction:

"Our hometown likes to eat distiller's grains in winter and new year's day. I don't know exactly how to call it. Some people call it Jiuniang, also known as mash, rice wine and so on. But it's really delicious, especially in winter. We have to eat a bowl of it to get rid of the cold and dampness. But it's delicious, but it will get hot. In our hometown, we put egg flowers in it, which will get rid of the fire. "

Production steps:

Step 1: as usual, use electric rice cooker to cook glutinous rice, and make it soft.

Step 2: the rice is ready. It's delicious!

Step 3: cool the rice and warm it. Loosen it and put it in another container.

Step 4: Sprinkle the bottom of the basin with koji;

Step 5: put a layer of rice on the wine, and repeat the steps.

Step 6: all the rice is packed. Press it. Let's make the rice really better!

Step 7: sprinkle some water on the top with cold boiled water, so as to make a sweet juice. My favorite is this juice.

Step 8: cover it with a layer of cloth or something. Put them in cartons or cover them with thick cotton.

Step 9: Well, it's a success. We made it in summer. It took more than a day for the hot weather. If it takes longer in winter, it will take about two days. The finished product can also be fried in the pot and boiled with water. What you make is delicious. It's also hygienic.

Materials required:

Glutinous rice: 4-5 Jin

Liqueur starter: 8g

Note: it's hot in summer. It's OK to cover it for about one day. If it's winter, it takes two or three days. You can smell the fragrance. If you don't understand, you can leave me a message

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: sweet