Everyone loves yellow rice wine, and cooking it at home is also very convenient. Materials: glutinous rice 1 kg, Angel Daqu 1 bag, about 8g, pot 1 piece, fermentation container 1 piece, filter screen 1 piece. Note: All containers, including hands, should be clean, oil-free and salt-free. Practice: 1: soak, first wash the glutinous rice, wash it several times and soak it. The soaked glutinous rice should also be washed several times. 2. Steaming: put the glutinous rice on the drawer cloth and steam for 20 minutes to stop. Turn off the fire, put the steamed rice into a colander, rinse it with cold water, and cool it to about 38 degrees, which is similar to your body temperature, and break up the rice balls at the same time. Drain water 3. Mix distiller's yeast, pour rice into a fermentation container, sprinkle a small bag of distiller's yeast into the rice, stir evenly, flatten the rice with the palm of your hand, and dig a hole in the middle of the rice to reach the pot bottom 4. Seal the container with plastic wrap, cover it, and then wrap it tightly with a quilt and blanket. This step is also very important, because yellow rice wine will generate heat during fermentation. Without a quilt, the heat is lost and the fermentation effect is poor. This is also my fifth lesson: yellow rice wine can be fermented in one day in summer, and it takes two days in winter, and you can smell a little fermentation. At this time, it has just been fermented, and it has not yet reached its best state. After waiting for a long time to see the rice balls, there is water at the bottom of the basin, so you can sway in the basin. At this point, it is the intermediate stage. At this time, you can add some clear water, which is more than half a knuckle of rice flour. Observe carefully, when the rice balls float, the rice wine is finished. I usually put a clean spoon beside me and taste the sweetness of rice wine at any time. Once I feel satisfied, I will start the next step to stop fermentation. 6. Steam the fermented rice wine in a steamer for 15 minutes, then put the clean bottle in the refrigerator to make rice wine dumplings, mash eggs and so on. If there are many people in the family, you can put it in the refrigerator without steaming, but at this time, although the temperature is low, you can drink it for a day or two, and the alcohol content of rice wine will increase and the sweetness will decrease. Don't eat mashed potatoes if they are left for a long time. Filter out the rice balls and leave clear juice. This time, it is the real rice wine. You can drink it or use it for cooking. Note: The amount of koji can be reduced in summer. I found that the fermentation of rice wine will have a strong sweetness only slowly. If it's too strong, it will quickly hit your nose. In winter, I use this quantity to make containers in two or three days. Glutinous rice must be clean and free of oil. Be sure to wash it several times so that the rice wine will be clear. Wash, soak and steam these three steps must be washed several times. I think so, too. Whoever wants to make rice wine will make it himself. It's economical and sweet.

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