Practice and video of liqueur

1. Wash glutinous rice and soak it for 12 to 16 hours until it can be ground by hand.

2. Put water in the steamer, cover the steamer with a layer of white cloth, and boil the water until there is steam. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.

3. Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible.

4. Put the pot in an incubator at about 30 degrees for 24 to 48 hours. If the rice becomes soft, it means it has been saccharified; If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, the production of liqueur was successful.