Main Ingredients:
Glutinous Rice: 500g; Umi Leaves: Appropriate amount.
Auxiliary Ingredients:
Sweet Wine Qu: 2g.
Flavor: Fermented; Technique: Skillful; Time: Several days; Difficulty: Ordinary.
Detailed Steps for Cooking Umi Sweet Rice Wine
Crush the Umi leaves with water, filter out the juice, and soak the glutinous rice for one day and one night.
Put the glutinous rice on a steaming grid covered with a steaming cloth, make some small holes with your fingers for even heating, and steam for about 35 minutes with cold water in the pot.
The steamed Umi rice is transparent and free of uncooked grains, and let it cool.
Use an appropriate amount of cold water to break up the Umi rice.
Melt the sweet wine qu with water.
When the temperature of the rice is below 30 degrees Celsius, pour in the wine qu water and mix well.
Put it in a clean and oil-free large bowl, press it firmly, dig a hole in the middle for observing the wine situation, seal it and ferment it in a warm place.
Seal and ferment in a warm place for two days. When you open the lid, there is a strong aroma and a lot of wine has been produced. Pour it into a clean bottle and store it in the refrigerator.
