HanHeng Taste Shanghai Yeast Balls Chinese Rice Wine Starter
To make jiuniang: Soak 500g or 3 cups of glutinous rice for 3 hrs- in summer or 6 hours in winter. Drain and steam the rice for about 45 minutes. Spray some cold water to help the cooked rice cool down. Grind one ball into powder and mix rice in a large vessel. Drill a hole ( about 5 cm in diameter) in the middle. Cover the vessel and keep it in a warm place around 25-30 °C. After 24-36 hours, check the hole should be filled with sweet rice juice.Refrigerate and enjoy.
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Product Information
Shipping & Returns
Shipping & Returns
HanHeng Taste Shanghai Yeast Balls Chinese Rice Wine Starter
HanHeng Taste Shanghai Yeast Balls Chinese Rice Wine Starter
To make jiuniang: Soak 500g or 3 cups of glutinous rice for 3 hrs- in summer or 6 hours in winter. Drain and steam the rice for about 45 minutes. Spray some cold water to help the cooked rice cool down. Grind one ball into powder and mix rice in a large vessel. Drill a hole ( about 5 cm in diameter) in the middle. Cover the vessel and keep it in a warm place around 25-30 °C. After 24-36 hours, check the hole should be filled with sweet rice juice.Refrigerate and enjoy.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
To make jiuniang: Soak 500g or 3 cups of glutinous rice for 3 hrs- in summer or 6 hours in winter. Drain and steam the rice for about 45 minutes. Spray some cold water to help the cooked rice cool down. Grind one ball into powder and mix rice in a large vessel. Drill a hole ( about 5 cm in diameter) in the middle. Cover the vessel and keep it in a warm place around 25-30 °C. After 24-36 hours, check the hole should be filled with sweet rice juice.Refrigerate and enjoy.
