在家自制米酒的方法~(国外英语资料).docVIP

在家自制米酒的方法~ A: Five pounds to buy bags of Rice Wine Koji, a bag (two PCs). First use water will glutinous rice bubble (half a day), rinse clean. Put water in the steamer, steaming tray on the pad a layer of white cloth, heat water to boiling with steam. Leave the glutinous rice on the cloth and steam for about an hour. Just taste it yourself. Without this cloth, rice will be steamed drawer hole blocked, how are not familiar with steam. This has failed experience. Taste glutinous rice taste, if rice is hard, then sprinkle some water mix and then steamed for a while. Steamed glutinous rice at the same time, will be a starter for research into powder. Steamed glutinous rice from the end of the steamer, cooled to room temperature. Looking through the use of chopsticks to accelerate cooling at. Spread some foil on top of the table and spread the top layer of rice on a two or three - inch thick layer. Sprinkle a little cold water on the cooled glutinous rice, then scatter the glutinous rice with your hands and spread it evenly. Use as little water as possible. The yeast isEvenly in glutinous rice, slightly finally leave a little wine. Then turn the sticky rice with your hands. Turn the upper and lower layers together. Try to mix them evenly. After mixing, transfer the glutinous rice to the fermented container. A little larger rice cooker or plastic container is fine. Glutinous rice is also used. Gently press the sides with your palms. After the last bit of koji sprinkle on top. Rinse the sticky rice with a little cold water into the container, then press the glutinous rice with your hands, and apply a touch to smooth the surface. Finally, covered with plastic wrap on the glutinous rice, as far as possible without leaving a gap. Put on the lid. Place in a warm place, such as a clothes basket, wrapped in blankets or clothes. I put the container in the oven. Theres always a little flame in the old oven, just to keep it warm. This is a lazy way, it is better to use clothes, q