Yang Mei-chul
By VicentaLakin
With Yang Mei's fragrance, though the smell of wine masks Yang Mei's fragrance, she's still in the fragrance, so pink, so beautiful, so beautiful. When you bring a spoon of Yang Mei to the entrance, you're in your throat, you're sweet, you're in a bad way, you're in the dark, you're in the dark, you're in a long time。
Recipe Recommendations
- glutinous rice 1000g
- Bayberry 500G
- Angel sweet yeast 6G
- cold boiled water 600g
- sweet and sour
- steamed
- ten minutes
- ordinary
Steps for Yang Mei-chul
1
Raw materials
2
The rice is immersed for six hours before it is washed and the grain is crushed。3
Vacuum pads in the drawers, where the bubbling rice is extracted and placed in the steam cage。
4
The rice boils to the ground, about 30 minutes。
5
Yang Mei washes with salt water for 15 minutes。
6
It's put in boiling water to burn the fungus。
7
To crush。
8
And the steamed rice shall be fully flatted and spread out in an oilless and waterless container, and shall be hanged at about 30 degrees, and the broken plumes shall be added to the cool water and poured into the dry rice。
9
And then you mix it into wine。
10
Covered with a container, fermented for two or three days in an environment around 30° (in the summer, directly fermented, in the winter, near the heating), fermented fermented with bad fermentation, stopped when the water was cooled on the surface, put it in the freezer and fed as soon as possible。