What are the correct steps to make fermented glutinous rice?

Fermented glutinous rice is actually a very common food in our daily life. Because it has many benefits to the human body, especially for female friends, it is a good idea to learn how to make fermented glutinous rice. Another name for fermented glutinous rice is "li". The main ingredient is glutinous rice, but the fermentation time and degree of the fermented glutinous rice must be controlled, because if the fermentation is not enough, it will affect the taste of the fermented glutinous rice.

Sweet fermented rice, formerly called "li", is a traditional specialty wine of the Han nationality. A sweet rice wine made by fermenting steamed glutinous rice with wine yeast (a special microbial yeast) is called differently in different parts of my country, including laozao, fermented glutinous rice, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine, and wine lees.

Preparation method

Raw materials

Glutinous rice/rice, sweet wine yeast (can be bought in supermarkets, packaged in small bags with dosage indicated)

Production process

1. Use a rice cooker to cook glutinous rice (ordinary rice is also fine), and add a little less water than usual. The rice should be cooked but the grains should be hard.

2. After it has cooled completely, put the glutinous rice into a colander and rinse it under the tap to wash away the sticky matter on the rice grains. (This step can be omitted if rice is used)

3.Put the glutinous rice into the container. Sprinkle some yeast on each layer of rice. Sprinkle wine medicine and a small amount of warm water on the top. (Or mix the koji with warm water, pour it over the rice and mix well)

4. Press the glutinous rice firmly with your hands and drill a hole in the middle of the rice so that the rice wine can come out.

5. Cover the container with a lid, put it in the oven, turn on the oven light, and you will be able to smell the wine after a few hours. After 24 hours, it's done when you see the glutinous rice seems to be floating in the wine. (If you are not in a hurry to eat it, you don’t need to use the oven. In winter, put it next to the heater and it will be enough for about 3-4 days. In summer, room temperature is enough)

Key Points

1. The utensils used to make fermented glutinous rice must be clean, especially without any oil stains. They should be scalded with hot water and then wiped clean with a paper towel.

2. Make sure to mix the koji after the glutinous rice has cooled completely. Otherwise, the hot glutinous rice will kill the gray mold. The result is either sour and smelly, or nothing happens.

2. It is best not to touch the glutinous rice directly with your hands. It is recommended to wear plastic gloves or a layer of plastic wrap.

3. If white hair grows on the fermented glutinous rice, it means the temperature is too high, but it is still edible; if it grows colored hair, it means the ingredients are not clean, and it is recommended not to eat it.