Yang Mei
By VicentaLakin
Young-mei wines, mainly yung-mei sugars and white wines, are not strictly proportionally required. Medos are scarce, peyotes are too much, and no sugars can be put on their own. I give the volume and weight values for reference only. Especially for the first time. Figure 1 is 3 pounds of Yang Mei, and the material reference below is 1 pound of Yang Mei's amount, which can be measured proportionally。
Recipe Recommendations
- Bayberry 460g
Steps for Yang Mei
1
Young-mei bought it, put it in a tub, and put some salt in it. The purpose of salting is to disintegrate if there are little insects. Then wash it with fresh water to make sure it doesn't taste salty. It's dry on the shelf, I'm in the ventilated kitchen and it's dry all afternoon and night. If the amount is small, you can wipe it off with kitchen paper and dry it faster. But it would be better not to wash it directly with white wine in order to save the drying process, so that if there were bugs, that would be a drop。
2
One floor, Yang Mei, one layer of ice sugar. If the bottle is small, and the bubble can pour, then the ice cream will not affect much. In general, one liter of bottles can contain one pound of Yangmei+2 or nine pounds of Yangmei+4。
3
Fill it up. A bottle of 500 milligrams of white wine poured into a one-l bottle, just fine. This time it's heavy, 500ml is not a pound, it's over 9 taels. White wine can be 45 degrees or more. Even at 56 degrees, it doesn't sound hot with Yang Mei。
4
A bottle of ice sugar. A bottle of ice sugar less。
5
That's 10 days. Eat Yang Mei, make it a week or so. Drinking is the main thing。