Old-fashioned rice

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Prepare the rice for five and a half pounds

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With appropriate water

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Once

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Dry water filter

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The water is immersed in twice the volume of rice and impregnated for about five or six hours. If it's steamed rice, not rice, it's boiled half-cooked with pre-cooked water, filtered out rice soup, then evaporated in the steam with the same step, the rice soup is delicious, and there's some special Chongqing rice soup restaurant I've been to in Nagakawa before

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When the rice is bubbling, it is about 10 minutes in advance, and it is almost ready for steam (with a barrel, iron, better, wood smell) and water to about two centimetres above the bottom of the steam. Covered iron steam. It is important that stench and water be at least one or two centimetres apart, and that if the water boils, the water boils on the table without sufficient spacing, making the bottom meal too soft, and the level of cooking and hardness uneven and different from the upper level。

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浸泡好的糯米Dry water filter

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In the iron vapour which is added to the upper steam, it is paved, with a two-centimetre gap poking up the aerobics (to the bottom). Cover up, steam around 20. The aim is to heat the air evenly, rice。

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Time's up, open up, try it out. Boiled water from the surface of the meal, around 200 ml. It's not too late to steam rice. It's just ripe。

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Cover it and steam it for a minute or two。

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We'll prepare a large pot of rice

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Steamed rice rice is placed in a large container with a slight cooling of about three or five minutes。

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I'm preparing a drink

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Squeeze with your hands

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Squeeze into powder

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Prepare water for about two litres

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We'll use about 1.5 litres of water, and we'll pour water evenly on the surface

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The process of pouring over rice with your hands, repeating two or three times the water, turning over rice. For cooling and spreading rice rice. It feels a little hot, but it's not hot or painful, that's all。

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It spreads around two-thirds of the alcohol powder evenly on the surface

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Take a minute or so with your hands

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One of the pottery tanks (which can also be used as an iron-basket container, which is just a pottery pottery) is prepared in advance to wash and dry up internal and external moisture。

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Fill in the jar with good rice. At this point, the temperature is not much different from that of wine, or warmer. If the temperature changes more, it means you're too slow, you've spent too much time mixing the wine powder, and you have a little less effect on the temperature of the can in the summer

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With a hand and a hand

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It's easier and faster

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Plot

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Hold it tight

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And spread the rest of the wine music powder to the surface

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Into a bowl filled with wine music powder

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The water that is made up in the bowl is poured to the surface

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Put your fist in the middle of the rice and press the hole at half altitude. I'm not sure

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The remaining 300 ml of water, around, was used to clean and wash the containers of the rice, and the washed water and the granules were poured into the plumes of the plume, approximately two centimetres above the surface. More water, less water, more water。

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Cover up a layer of cotton cloth and tie it with a rope

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Prepare a large basket or other container for temperature protection, with 10 centimetres of straw on the bottom and a cotton coat on the bottom

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Two more beds, about five to eight centimetres thick

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Put it in the sealed pot and cover it

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First floor

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Crossings around the back and the right

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It's almost hemispheric

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An additional layer of thick plastic membrane is covered, with approximately 50 degrees internal temperature and 72 hours fermentation. In summer, the old pharaoh is used for two to two and a half days, and in winter for three days is used for approximately 72 hours。

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Time's up, you can smell light rice and take the pot

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Uncover the cover, a little bit of rice on the face。

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The pressure can also make a whole round, not sticky pottery walls

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It's like a sponge

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It's a little bit like a sponge

1. The key to the brewing of rice wine is the introduction of wine music into the container and the fermentation temperature control. And wine songs, canteens, warmth, one of them too low, all will come up, not much wine brewing, not a problem. And wine songs and jars, which can be too hot for any process, can be very acidic. Temperature control is an empirical problem, with more practice, and people can make about two pounds at a time. Failure is neither wasted nor practiced many times. Temperature protection methods can be used to convert cotton to electro-heat blankets. It can also be fermented in two days or so. The rice wine is not fermented too hard, otherwise it will be drunk. It's just a little fragrance and sweetness. When it's finished, even when it's warmed by cotton, and when high-activity fungus is added to the rice wine made, it fermentes itself, so it's bad, it's not running out in a month or two, and it's getting drunk. 4. When made, raw rice wine is brewed (i.e., beverage of rice, see my beige of rice) and stored with water and insects and white flowers. The rice is soaked that it is soaked that it cannot be cooked for long. 6. The assessment of whether or not the rice wine is made is a few steps after I have removed the jar. Or smell, smell of light rice, sweet, basically no acid. It's sour, it's heavy. 7. The principle is that the proteins in the rice are distilled from the fungus to produce wine and sugar and that the remaining fibres form a whole piece of lighter wine that floats on the wine. The wine is so thin that if there is hard evidence of incomplete or failed brewing, it hardly tastes like wine。