<h1>If you want to drink rice wine, you don't have to go out to buy it, it only takes 3 steps to do it at home, the wine is sweet and refreshing, and it is not easy to be bad</h1>
Rice wine is relatively common in life, not only can be drunk directly, but also can be made into dishes, such as wine stuffed small tangyuan is my favorite. But the rice wine purchased outside always feels that something is missing, because the size is homemade rice wine. And the rice wine that I make at home not only taste sweet, but also very simple to store. It is especially suitable for making it at this time and can be preserved for a long time.
In fact, making rice wine is a very simple thing, you only need to buy glutinous rice and sweet wine koji. Today, let's talk to you about how to make sweet and delicious rice wine. You only need to master some small skills to make rice wine that is even better than what is sold outside.
<h1>Tips for making homemade rice wine</h1>
Tip 1: Sticky rice needs to be simmered for a few minutes after steaming
To make a delicious rice wine, you first have to pick high-quality glutinous rice, after which you only need to soak the glutinous rice for one night. After that, the glutinous rice can be drained and steamed in the water, specifying the time of steaming the glutinous rice. It needs to be decided according to the amount of glutinous rice, but no matter how much glutinous rice you have, you need to eat it after steaming it. Instead of opening the lid directly, wait for about 5 minutes before filling the dry container with glutinous rice after the boiling water is sterilized.
Tip 2: Leave in a warm place for fermentation
In the container of glutinous rice, the time to cool may be relatively long, so if you want to cool the glutinous rice as soon as possible, you need to spread it out as much as possible, so that it will be cooled faster. Don't forget to prepare a large bowl of cold boiling water, because then when the glutinous rice is cool, dip your hands in the cold boiling water over and over again, while mixing the sweet wine koji into the glutinous rice and grasping it evenly.
After that, you need to flatten the glutinous rice, poke a small hole with your finger in the middle, and seal it to keep fresh. To make rice wine better, it needs to be fermented in a warmer place.