Green bean bean wine

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the rice is washed early enough to add 2-3 cm of fresh water without the rice, so that it can be immersed for more than 4-5 hours, so that it can be crushed by its fingers. the exact time varies according to weather and can be soaked one night earlier in the winter, half a day in the summer and better in the winter

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(b) The asphalting of the rice, which is placed in the container and which is then punctured on the surface

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(b) The container is placed in the steam pan, and after the fire is in the air, it continues to evaporate for about 30 minutes

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And when the rice is steamed, a proper measure of wine

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Crush the wine and put it in the bowl

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When the rice is fully evaporated, the grain becomes white fat and transparent

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And bring out the fertilized rice, and scatter it, and lay it cool

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Take most of the wine music, mix it with a proper amount of cold water and mix it. Remember not to run out of all the wine powder

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When the rice is cold until the hand is not hot, and less than 40 degrees, it is added to the wine chords and the grains are mixed up. After the wine curvature is added, the rest will be added to the cold and white

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It would be preferable to mix the grain into a particle state

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And put mixed rice into the bread drums of the baker, a little crushing

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Then dig a hole in the rice and put the rest of the wine powder

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Put the bread bucket in the toaster and cover it. Select menu 24, which is the function of low-temperature fermentation and rice wine. The time required for the program to appear on the LCD screen and start scintillating the time. This time is by default 48 hours, but I have 48 hours to choose between 24 hours and 72 hours. Then you can leave it alone

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When the bakery works, it rings a warning sound. At this point in time, open the lid, and it can be seen that clear liquids are beginning to appear in the dimple. At this point, made rice wine is removed and placed in containers pre-sterilized and dry. If you like, add an appropriate amount of cold water, seal it and put it in the fridge and freeze it。

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The green beans and the bean are immersed early. I'm using the skinless green beans this time

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Add a proper amount of water and boil green beans and beryllium

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Filter out the boiled green beans and beryllium and load them in appropriate quantities

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Add an appropriate amount of wine and some soup

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It's human to add a proper amount of cold water, honey, ice, etc. When you eat, put in some dry cinnamon flowers and mix it yourself。

1. The glutinous rice should be soaked in advance, but not for too long; otherwise, the steamed rice will be mushy, and the grains of the fermented rice will not be distinct. 2. The glutinous rice must be thoroughly steamed in one go. If it is not fully cooked, re-steaming it will not make it cook through. Be sure to remember this. If you are unsure, you can taste it after steaming. 3. You can add the rice wine starter liquid once the glutinous rice has cooled until it is no longer hot to the touch. Since the starter liquid is also cold, if the rice is left to cool too much, the fermented rice will taste quite sour. However, if the temperature is too high, it will kill the starter culture. 4. It is best to mix the glutinous rice until the grains are separated; this way, the fermented rice will have a distinct grain texture. 5. When making rice wine, do not add too much cold boiled water at the beginning. Wait until the fermentation is complete, then add an appropriate amount of cold boiled water to mix. 6. During the rice wine making process, the containers, tools used, and your hands must all be oil-free and must not come into contact with unboiled water. 7. Adding cold boiled water to the finished rice wine or placing it in the refrigerator can both stop the fermentation. Over-fermented rice wine will, firstly, have a slightly bitter taste, and secondly, the rice grains will become hollow and not taste good.