Rice wine puree

Rice wine puree

Introduction:

"Rice wine puree, no sugar, no additives, green and healthy!"

Production steps:

Step 1: wash the glutinous rice 2-3 times and soak it in cold water for 12-24 hours.

Step 2: take out a grain of rice and gently pinch it with your fingers to see if it can be crushed. If it can, the soaking time is enough. If not, continue soaking.

Step 3: steam the soaked glutinous rice in an electric appliance such as a steamer or rice cooker.

Step 4: take out the steamed glutinous rice and wait for the temperature to drop to the touch heat.

Step 5: pour out 2.5G distiller's yeast powder and melt it with a little warm water.

Step 6: pour the koji solution evenly on the glutinous rice with moderate temperature, and stir the glutinous rice evenly.

Step 7: take out a sealed container and scald the inner wall with boiling water to disinfect and remove oil. Then the well stirred glutinous rice is introduced into a container.

Step 8: flatten the glutinous rice in the container, and pour in about 200ml of cold boiled glutinous rice.

Step 9: use clean chopsticks to poke several holes in the surface of glutinous rice, and dig a bottoming pit in the center to facilitate its fermentation.

Step 10: seal the container, fill a hot water bag and put it at the bottom of the container. Wrap the container and the hot water bag with cotton padded jacket and other objects to keep the temperature for rapid fermentation.

Step 11: you can smell the fragrance of rice wine in about 3 days!

Materials required:

Glutinous rice: 1 jin

Cold boiled: 200ml

Koji: 2-2.5g

Note: do not touch oil in the whole process!

Production difficulty: ordinary

Process: others

Production time: several days

Taste: sweet and sour