Wine is a flavored food made from glutinous rice. It is loved by people. It has high calorie production and is rich in carbohydrates, protein, B vitamins, minerals, etc. These are indispensable nutrients for the human body. . The wine has a sweet taste and is made by fermenting cooked glutinous rice with wine. The wine does not filter out the rice grains. It has not been filtered and purified. The degree is very low. The benefits of wine brewing are too much. It is activating blood, replenishing vital energy, producing fluid and swelling. In the south, it is used to brew eggs and milk. It is a postpartum supplement. The taste is very good. The key to making a super-Q-flavored wine is: glutinous rice soak for 6 hours, in order to effectively steam the rice, steaming can not be boiled, use a steamer, put water underneath, there is a steamed chopped gauze and then Spread rice, steamed well, the glutinous rice should be clear. Wine, the taste of Super Q is from the water, can not add more, if the rice is full of water, the taste will be soft and rotten, steamed and dried to the top. In fact, there is still some hot inside, warm water to loose the rice back and forth, add The rice is loose, but you can't see the shadow of the water. Fermented in an environment of about 30° for two or three days, fermented directly in summer, and placed near heating in winter.
Wash the glutinous rice in advance and soak for 6 hours.
Put the steamed pot on the drawer cloth, remove the soaked glutinous rice into the cage, and steam the glutinous rice into the pot until it is cooked for about 30 minutes.
Flush the steamed glutinous rice in an oil-free and water-free container, spread it out, and dry it to about 30 degrees.
Pour the water into the glutinous rice and mix well.
Stir in the koji and stir well
Cover the lid of the container and ferment for two or three days in an environment of about 30° (direct fermentation in summer, near heating in winter)
Fermented glutinous rice, stop the fermentation after the surface is drenched with cold water, put it in the refrigerator, and eat it as soon as possible.
1, you can use round glutinous rice or long glutinous rice, you can also use rice, do not need to soak in advance. 2, soaking time should not be too long, glutinous rice will be soft and rotten, no taste of Q 3, glutinous rice is steamed in the steaming grid with the drawer cloth, the degree of soft and hard will be better mastered, and it is easy to be too soft and rotten when directly immersed in water. 4, steamed glutinous rice must be evenly swayed, air temperature to the inside and outside are 30 degrees, feel a little warm, the temperature is too high or too low to make a bad taste.