Home made liqueur

Home made liqueur

Introduction:

"Although I have lived in the north for more than 20 years and married a typical northern man, when I was born and raised in the south, I have always maintained the taste of southerners in my eating habits, and I have always been fond of the food that southerners like. Therefore, whenever I have the opportunity, I will cook some southern food that I love. During this period of time, I suddenly missed the sweet wine that I often eat in the south. I went to the supermarket and found that a small glass was nearly ten yuan, which was really expensive. So I thought about going back to my mother's house to ask her how to make sweet wine. But because my daughter had a fever for five or six days and had been accompanying her for injection, I couldn't go home to steal my mother's teacher. Two days ago, I took time out, checked online, and conducted the first test at home according to the description of the sweet koji I bought. As a result, after 36 hours of hard work, my test was successful. It's really super sweet. It's more authentic than the taste sold in the supermarket. Next, I'll take out my homemade liqueur and bask in it. "

Production steps:

Step 1: wash 500g glutinous rice and soak it in water for one day and one night until it can be crushed by hand. Control the water and set aside.

Step 2: add water to the steamer, spread the oil-free cloth, open fire, wait for the water to boil, pour the soaked glutinous rice into the steamer, cover the steamer, steam over medium heat for 25 minutes, and turn off the heat after steaming.

Step 3: take 4G sweet koji, put it into warm water (200ml), melt well, set aside.

Step 4: pour the steamed glutinous rice into a clean and oil-free sealed box, smash the glutinous rice with chopsticks, cool it to a warm hand state, pour in the liqueur water, and mix well.

Step 5: use a spoon to dig a round hole with a diameter of 3cm in the middle of the rice and cover it with a sealing cover.

Step 6: put cotton cloth on radiator (about 35 degrees) and ferment for 36-40 hours.

Step 7: time is up, open the lid and smell the wine.

Materials required:

Glutinous rice: 500g

Sweet koji: half a pack

Note: the sweet wine should be prepared, and it should not be eaten on the same day. It should be stored for 24 hours before eating. When storing, pour a bowl of cold boiled water in advance, stop excessive fermentation, close the lid, put it into the refrigerator, and take it as you like.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: slightly spicy