When it's cold, we like to have a bowl of hot soup. The soup selected during the Spring Festival is even more particular, and they all like the light and refreshing, appetizing soup. There are many types of soups, such as various bone broth or vegetable soups that we often share, but there is another soup that our family likes very much, and this is rice wine soup. 
Rice wine soup can be used to make desserts, such as if you don't have time to cook rice for breakfast, you can take an appropriate amount of rice wine, add eggs, and make soup. Drink a bowl of wine on a cold day, with a faint aroma of wine, sweet and sweet, and the sweetness of glutinous rice, which is very delicious. 
Usually we will go directly outside, but in fact, we can do it ourselves, this method is very simple, and it is very suitable for women to eat, like women eat it more if their hands and feet are cold. It has a certain amount of blood and qi, but there are some people who often do it badly, so let's take a look. Prepare the ingredients:Glutinous rice, sweet wine koji, cool and whiteHere's how:We prepare three catties of glutinous rice, and then put the glutinous rice in clean water to wash it, just wash it twice. After washing the glutinous rice, then take it out and put it in a basin, then add water and soak it overnight. If we have time, we can stir the glutinous rice so that it can be soaked more fully. Take out the soaked glutinous rice and wash it again, you can find that it has become swollen, and it is easy to crush it with a pinch of your hand, and put the prepared glutinous rice aside. 
Prepare a pot, pour water into the pot and put the steamer. Put a gauze on top, then sprinkle the soaked glutinous rice on it, spread it out with your hands, and after spreading it out, you can poke a few small holes in the glutinous rice, so that it can be easier to steam it. Cover and steam for 30 minutes until the glutinous rice is steamed
After steaming, the glutinous rice is taken out and placed in a clean basin, which must be sterilized and free of oil. In the process of steaming glutinous rice, we prepare a boiling water and put it in a basin to cool, pour half of the water into the glutinous rice, and stir it with chopsticks to make it easier to cool down, and also make the sweet rice wine will be distinct. 
After the water has cooled to about 30 degrees Celsius, we sprinkle the prepared koji in the water, stir it with chopsticks, and mix well. Then pour some water directly into the glutinous rice, stir it again, and stir well. Mix the koji flour in the glutinous rice more thoroughly, take out a clean container, and then put the glutinous rice in the container, gently press it on top to compact them. 
Then poke a small hole in the middle of the glutinous rice with your hand, which will help with fermentation. Then cover with plastic wrap and let it ferment at room temperature of about 22 25 for 2 to 3 days. After two or three days, we can see that the wine has come out of it, and there is a sweet aroma of wine. Take out a small amount and try it, the language is very sweet. Its degree is very low, especially delicious, and the rice wine that comes out of this way can be drunk directly. 
Our family likes to eat rice wine balls, you can use these rice wine to cook glutinous rice balls, QQ bouncing, and a faint wine fragrance, very delicious. Usually in the morning, I will take an appropriate amount of rice wine and boil it, and then beat an egg to make egg drop rice wine, which is also very suitable for cold weather. 
This soup has a good blood and qi, nourishing yin and kidneys. The rest of the rice wine, we put it in a jar to preserve, it can be left for more than half a month without spoiling. Like the rice wine method shared today, you can usually make it at home. When the weather is cold, women are prone to cold hands and feet or lack of qi and blood, and their faces are easy to look ugly. 
When making rice wine, we use 8 grams of koji for three catties of glutinous rice. When adding koji, the water temperature should not be too high, about 30 degrees Celsius. If it is not easy to control, we will let it cool and add it to it, so that the temperature will not be too high and the koji inside will be killed. After the glutinous rice is steamed, the temperature at room temperature is 25 degrees Celsius when fermenting, and it should not be too high, which will also have an impact.
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