The rice wine
By VicentaLakin
So the other day, we wrote a recipe for rice, and these days we've been asking about rice, where we've been buying it, where we've got it, where we can't get it, what we've got, what we've got to do with it, what we've got with Chinese medicine, what we've got with it, what we've got with it, what we've got with it, what we've got with it, what we've got with rice, not oatmeal, what we've got with it, what we've got with the long rice-shelled oatmeal rice, which we've got, and I've got it, and I've got it, and I've got it. It's not bad for a gray bean, but it's better than my passion for a sweet bean! And then he stomped on the recipe for the dum-sweet, and he said that sweet twigs were fermented with oats, that my tongue and my brain felt like a little fragrance, that he went home and tried it with rice wine, that he did it twice! But it's hard because of the rice
Recipe Recommendations
- glutinous rice 400g
- wild rice 100g
- distiller's yeast 4g
- sweetening
- other
- several days
- simple
Steps for The rice wine
1
We'll use cold water all night early
2
The rice is a few hours early
3
Then you add rice to the electric cooker, a little water, a little rice
4
Half an hour of steam, and the rice will suck a little bit more water, and then we'll mix it up
5
when it gets cold, put in half a pack of 4gs, so it's smooth
6
And then you're going in there and you're going to have to take the right amount of cool water
7
Then put the mixed rice in the drums of the toaster
8
Put a plastic bag on it or a film
9
It's a rice-drink program. It's about a day. I've had six more hours since Shanghai's temperature was low