Fermented sweet wine

Preparation ingredients: 8g glutinous rice, 2g-3g sweet wine koji and 8g cold boiled boiled water

Soak glutinous rice in water for more than 5 hours (it can be soaked in the refrigerator in hot weather), drain the water and put it in a steamer. Don't spread it too thick. Steam it in cold water for about 3-4 minutes, and be sure to steam it

. Leave a little of the cold boiled rice (for final shaping) and add the remaining water to the glutinous rice, stir it evenly, let the glutinous rice fully absorb the water, add 2g distiller's yeast and stir it evenly. Use the water just left, and gently press it while soaking in the water. After shaping, dig a hole in the middle to help the air circulate and ferment. After shaping, cover it tightly with a safety film, and put the fermented distiller's yeast in an oil-free and water-free jar at room temperature of 26 degrees for 4 days < P >. It won't be astringent for two months. After I can cook it myself, I really can't get used to it. It's too sweet. It's good for women to eat more fermented grains. < P > The glutinous rice should be cooled to a temperature that is not hot. The container containing glutinous rice should be scalded with boiling water in advance to dry the water.