The production of farmhouse fermented glutinous rice wine
Overview
Our hometown likes to eat distiller's grains (hometown dialect) during winter and Chinese New Year. I don't know exactly what it is called. Some people call it distiller's grains, also known as glutinous rice wine, rice wine, etc. But it tastes really delicious, especially in winter. It can relieve the cold. We all eat a bowl of it during the Chinese New Year, which can relieve the cold and dampness. However, this food is delicious but can cause irritation. In our hometown, we put egg drops in it, which will reduce the irritation.
Tags
Ingredients
Steps
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Use a rice cooker to cook the glutinous rice into rice as usual, making it softer.
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The rice is ready, and it smells delicious!
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When the rice is cooled until warm, fluff it up a bit and transfer it to another container.
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Sprinkle the bottom of the basin with koji;
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Put a layer of rice, add koji to the wine, and repeat the steps.
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All the rice is loaded and pressed. Make the rice thicker hehe!
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Sprinkle some cold boiled water on top to create a sweet sauce. This juice is my favorite.
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When finished, cover it with a layer of cloth or something. Put it in a carton or cover it with a thick cotton backing.
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Well, it was successful. We did it in summer. It took a little more than a day when the weather was hot. If it takes longer in winter, it will take about 2 days. The finished product can also be stir-fried in a pot and boiled with water. What you make yourself is delicious. Also hygienic.
