自制甜酒酿homemade fermented glutinous rice

洗净糯米，用水浸泡8小时。稍滤干水放入锅内隔屉布中火蒸25分钟 soak washed glutinous rice 8 hours or so.  Steam for 25 minutes above none sticky cloth with medium fire.

蒸完后可以看见米粒比较分明的样子，冷却到35-40度之间。cool down the rice temperature between 35-40 Celsius.

我买的是苏州产的蜜蜂牌，比安琪牌更好用，做出的酒酿很甜。

取四分之一块酒曲，大约10克。take out 10 grams distiller’s yeast

加入150克凉白开充分搅拌溶解后待用stir distiller’s yeast in cool boiling water with 150 gram.

先取一干净无水无油容器，铺一层糯米，撒入酒曲水，然后拌均匀。我建议使用一次性手套，把结块的饭团都捏开、打散，尽量让每粒米粒包裹上到酒曲水。First take a clean, water-free and oil-free container, spread a layer of glutinous rice, sprinkle in the mixture and then mix it well.  I suggest using disposable gloves to squeeze the caked rice balls and break them up and try to make every grain of rice covered with distilled yeast

把最后剩下的酒曲水倒入米中充分搅拌。pour in the remaining mixture and stir it completely.

稍压紧实 press down firmly

中间挖个小洞有利于出水 digging a hole in the middle

放入面包机 put it in the machine,choose the relative procession.

30个小时后的酒酿出炉了 yummy!