Red yeast rice wine

Overview

How to cook Red yeast rice wine at home

Wash the glutinous rice and soak it for 8 hours (or soak it overnight in advance.)
Rub the soaked glutinous rice with your hands until it breaks into pieces.
Lay a layer of gauze in the steamer, spread the glutinous rice in the steamer, and poke some holes with your hands so that the rice grains can breathe and steam more easily.
Pour hot water into the pot and steam over medium heat for 25 minutes.
Put the glutinous rice into a large basin, add an appropriate amount of cold boiled rice, spread it out and let it cool.
Red yeast rice bought in the market.
Add red yeast rice to the cooled glutinous rice.
Stir the glutinous rice and red yeast rice evenly.
Prepare the glass bottles for fermented rice in advance, wash and disinfect them, and ensure that the bottles are oil-free and water-free to prevent the fermented wine from becoming moldy and failing.
Put the red yeast glutinous rice into the bottle, lay it flat, and insert a chopstick into the middle to make a deep hole at the bottom of the bottle.
The glass bottle on the left is 5L, and the glass bottle on the right is 3L. Cover the mouth of the bottle with plastic wrap, then tighten the lid and put it in a cool place. Wait a month for the finished product. (Open the bottle every few days and vent the exhaust to avoid exploding the bottle!)