Cooking Steps

1. 

   Step1:5 jin (2500g) of glutinous rice. Wash it repeatedly with clear water.

2. 

   Step2:Add enough water (probably glutinous rice) Two point five Soak glutinous rice for more than 10 hours.

3. 

   Step3:Soaked glutinous rice. If the water is absorbed and dried during the soaking, you can continue to add water to make all glutinous rice full of water.

4. 

   Step4:Soak the glutinous rice. Drain the water. Boil the water on a large fire. Steam it in a steamer. It will take about 2030 minutes.

5. 

   Step5:The time is adjusted according to your own situation. Until all the glutinous rice is steamed. If it's 5 jin glutinous rice, it's recommended to steam it in two pots.

6. 

   Step6:The steamed glutinous rice should be washed repeatedly with drinking water and mixed while flushing, so that all the glutinous rice can be cooled together.

7. 

   Step7:Temperature measurement. The temperature of glutinous rice is about 3540 ℃.

8. 

   Step8:Spread most of the koji on the glutinous rice evenly, and continue to stir until it is even.

9. 

   Step9:After mixing.

10. 

    Step10:Press the glutinous rice lightly with your hand. Make the glutinous rice tight.

11. 

    Step11:Dig a hole in the middle of the glutinous rice.

12. 

    Step12:Sprinkle all the remaining koji in the hole. Place the container in a warm place and keep it at about 3035 ℃. It can be assisted by incubators, foam boxes, hot water and so on. Yogurt can also be used. (I use quilts and some bottles of hot water. Ha ha

13. 

    Step13:After 24 hours of heat preservation, you can see slightly sour water in the middle hole.

14. 

    Step14:After 36 hours of heat preservation, the water level is very high and the acidity is very obvious. The wine is ready.