How to make liqueur?

Preparation materials: 750g glutinous rice, 4g distiller's yeast, appropriate amount of cold boiled water and appropriate amount of rice soaking water.

First, wash the glutinous rice and soak it in water. The water quantity cannot exceed 100 meter.

Second, add enough water to the steamer, put a colander, spread a cage cloth or gauze, and spread the soaked rice evenly on it.

3. Turn on medium heat, and keep steaming on medium heat for 30 minutes after boiling; Taste the rice, it is biting and tough, and the rice grain by grain is crystal clear.

Fourth, after turning off the fire, take out the rice with a colander and let it cool.

5. Put the distiller's yeast in a bowl and add at least some water. Blanch the containers and tools to be brewed with boiling water for a while and disinfect them.

6. After the rice is cooled, put it in a container, pour the soaked distiller's yeast into the rice, stir while pouring, and add appropriate amount of cold boiled water according to the hardness of the rice, but don't turn it into thick porridge after adding water.

7. Use a spoon to compact and flatten the mixed rice, and dig a hole in the middle to observe the fermentation degree of the wine.

Eight, cover the plastic wrap, cover it, and put it in a warm place for fermentation.

Nine, the current temperature, room temperature is about 25 degrees, fermentation for two days and two nights, there is already water in the rice nest, shake the basin, and the rice slides down as a whole, indicating that the wine is ready.

10. Pour an appropriate amount of cold boiled water into the rice, cut the rice piece by piece with a knife, change it into a stainless steel basin when steaming, put it in a steamer, boil the water, steam for 10- 15 minutes, and take it out while it is hot.

Eleven, after cooling, put it in a fresh-keeping box and put it in the refrigerator for preservation; When eating, dig rice and soup into a small bowl and eat directly.