Chinese Fermented Rice 甜酒釀

With my special memory from my hometown, my favorite order is fermented rice egg drop soup with black Sesmean rice balls. 回憶故鄉的美味-酒釀蛋花湯加芝麻湯圓

Ingredients 食材

4 C Sweet rice 糯米

2 3/4 C Water 水

1 Rice wine starter 酒餅

1 Clean sealed glass container 玻璃瓶

1C Rice wine

Directions 步驟

1. Soak sweet rice with water overnight then steam it. 將糯米泡水隔夜然後蒸熟。

2. Spread cooked sweet rice on a clean backing sheet to cool. 將糯米攤平弄涼。

3. Ground rice wine starter to power then use 1T spread I the bottom of the glass jar, set another 1T aside, and the rest evenly spread onto cooled sweet rice. 把酒餅磨成粉用一湯匙灑在玻璃瓶底，一湯匙放一旁，剩下的均勻的灑在涼的糯米上。

4. Put stirred rice mixture into cleaned glass jar. Make a hole in the center and spread the 1 T wine starter on top. Then put it under the sink, closet, or somewhere dark and warm for 3-6 days. 把攪拌好的糯米放入玻璃瓶中，中間弄一個洞，再灑上1湯匙的酒餅粉。再放入溫暖黑暗的地方3-6天。

5. When the center whole has water, it is ready to eat. If after three days there is still no water, you can add 1 C rice wine on top to speed up the process. 當中間的洞出水後就可吃了。