Secret liqueur

Overview

My method can be said to be a time-honored Chinese brand, dating back at least four generations. Most people I don’t tell her, hehe~ When I give the sweet wine to my friends, they all say that they should mix it with water and drink it because it is sweeter than honey. I have loved sweet wine since I was a child, especially on special days every month. My mother would remind me to drink it. It is said that Taiwanese people drink a bowl of it every day for beauty and beauty.

Tags

• drinks
• home cooking
• old man
• afternoon tea
• fast food
• local cuisine
• boiled water
• round glutinous rice
• sweet rice wine

Ingredients

Steps

1. 1 Soak the glutinous rice for more than 8 hours. The glutinous rice can be easily broken when you pinch it with your hands

   

2. 2 After filtering the water, spread the rice flatly in the mold and steam it in the oven at 115 degrees for 40 minutes

   

3. 3 The steamed glutinous rice has plump grains and is crystal clear

   

4. 4 When the glutinous rice cools to about 35 degrees, sprinkle the sweet rice wine koji evenly

   

5. 5 Add an appropriate amount of boiled water at about 35 degrees, gently grasp the koji with your hands, smooth the surface, and dig a hole in the middle. The amount of water should be enough to allow water to seep out of the hole. Cover with plastic wrap and place in a fermentation box at 30 degrees for fermentation

   

6. 6 This is the 24-hour state. It is already sweet and the wine tastes fragrant

   

7. 7 Add cold boiled water again, cover with plastic wrap and ferment at room temperature

   

8. 8 This is the state of fermentation at room temperature overnight: the rice powder soup is clear, the aroma of wine is rich, and the entrance is sweet. Okay, now that the delicious liqueur is done, you can divide it into bottles and store it in the refrigerator.