Liao Zao's method

Laozao is also called glutinous rice wine in some areas. It is mainly a product fermented from glutinous rice. In fact, during the Chinese New Year, every household in some areas has to make fermented glutinous rice. If the fermented glutinous rice is of good quality, it means that the New Year will be particularly auspicious. Moreover, Laozao has many uses. For example, adding some Laozao to glutinous rice balls can enrich the taste of the glutinous rice balls. If you like to eat Laozao, don’t miss the introduction about how to make it.

Ingredients: Glutinous rice

Accessories: wine yeast

Ingredients:

1. 2 kg of glutinous rice

2. 7g of distiller’s yeast (please ask for the dosage when purchasing).

practice:

1. Soak glutinous rice in clean water until it becomes powdery when crushed with fingers.

2. Take out the glutinous rice and drain the water; grind the koji into powder.

3. Add water to the steamer and bring it to a boil. Place gauze on the steaming rack and pour the glutinous rice in and spread it flat.

4. Cover and steam over high heat for about 40 minutes.

5. Two things need to be done during this period. One is to grind the koji into powder; the other is to take a quilt and put it in a cardboard box to make a "nest" for the fermented glutinous rice. If brewing in winter, you should add an extra quilt or use an extra thick quilt.

6. Taste to see if the glutinous rice is cooked through.

7. After the glutinous rice is steamed, pour it onto the chopping board and use chopsticks to separate them while they are still hot.

8. When it is no longer hot to the touch, use your hands to loosen the glutinous rice, pouring a little warm water on it while kneading. There are two purposes for watering. One is that glutinous rice is very sticky, and watering it with your hands can help it get off your hands. The second is that by watering it a little, more fermented glutinous rice juice will be produced.

9. When the glutinous rice is loosened and slightly warm, sprinkle in the koji (leave a little bit of it for later use) and mix well. If you like to eat slightly sour fermented glutinous rice, add the fermented glutinous rice when the glutinous rice is still hot.

10. Put the mixed glutinous rice into a bowl (earthenware is best, enamelware is second best, and if you don’t have any, then you can only use a stainless steel bowl. I didn’t have anything, so I used a sand pot), dig a hole in the middle (this is the legendary dimple, haha), and then sprinkle the remaining koji in.

11. Cover with lid and put into bed.

12. Cover tightly with a quilt and put in a cardboard box. Leave it for about two to five days depending on the temperature at that time. Open the lid and have a look. If there is half a dimple of fermented glutinous rice juice in the dimple, take it out immediately, uncover it and let it cool, then put the lid back on and store it for about a week before eating.