In China, many people have the habit of drinking and making wine, whether they eat it directly as a drink or pack wine in jiaozi. Drinking wine or rice wine for a long time has the effect of beauty beauty and detoxification, but the wine sold outside is not so pure with preservatives.

I'm really familiar with brewing, because everyone in my hometown likes to eat the wine brewed by my mother. When I was a child, any pregnant woman would take glutinous rice in advance and let my mother make a pot. I watched my mother do it since I was a child. My mother's wine is sweet and delicious, too much wine, sweet but not drunk, which is deeply loved by neighbors.

Specific methods of wine brewing:

1. Choose big glutinous rice (my mother prefers round glutinous rice to long glutinous rice, which tastes better), soak it in water for 3-5 hours, steam it in a pot, and steam it until it is half-cooked (pinch the glutinous rice with your hand and there will be only immature white spots).

2. Turn the steamed glutinous rice over on the steaming partition, quickly pour the prepared cold boiled water on the glutinous rice, let the glutinous rice cool quickly, and the watered glutinous rice also prevents adhesion well (this is a key step, many of which are not done well), then drain the water and pour it into the basin.

3. Grind a proper amount of distiller's yeast into powder in a clean bowl and put it into glutinous rice and mix well. Gently press the glutinous rice by hand to make it flat, press a small round nest in the middle and cover it.

4. Knock on the blackboard. The key is to wrap the washbasin with a quilt in winter, and then put two hot water bottles filled with hot water in the quilt to heat the washbasin. Generally, the hot water bottle needs to be changed day and night, so it will be fine in about 24 hours, and it will be almost fine if the hot water bottle is not used for about 24 hours in summer.

Several points to be reminded: First, the pots and bowls used in the whole process must not contain oil, and they must be heated in the second winter, otherwise the glutinous rice will be moldy if it is not cooked for a few days. Thirdly, it is best to observe that the glutinous rice in the pot is pressed against the nest, and the water inside is ignited little by little. Take the quilt away immediately and take it out to cool, otherwise it will be too old to make white wine.