Sakura rice
By VicentaLakin
Spring cherry blossoms will sound cards, the cherry season, the temptation of pink, and I can't help but put it in all kinds of food. Today's cherries made of rice and cherry cherries are filled with rice wine, with a lightly fragrance。
Recipe Recommendations
- Yuanglutinous rice 500G
- cherry blossoms 10 flowers
- rice wine song half a bag
Steps for Sakura rice
1
The garden rice was immersed for two hours. Then the water is basically flat and the rice is flat. The rice from the garden rice will be sweet, with long rice and a little less sweet。
2
The water can evaporate for 40 minutes。
3
The rice is covered up to about 30 degrees, cools the water with about half a bowl, slowly pours it into the rice, mixed it up and scattered it。
4
Add a half a bag of rice and a full and balanced mix。
5
Press the rice, and it is high and low in the middle, and shakes a hole in the middle, and spreads a little of it. It's called a nest。
6
Press the rice, and it is high and low in the middle, and shakes a hole in the middle, and spreads a little of it. It's called a nest。
7
Cover the lid, around 30 degrees, around 24 hours. I use the oven to keep myself warm, so I can keep my temperature around 30 degrees。
8
It'll be out in 24 hours. At this point, another bowl of cold water could be added and fermented for about 10 hours, which would allow more wine。
9
It's completely fermented, and the rice is floating up there。
10
The cherry blossoms were soaked with salt water for 10 minutes. The cherry blossoms are half-open, the scent is thick. The full scent has spread a lot。
11
Get the water out of the kitchen paper。
12
Get the water out of the kitchen paper。
13
Pour it out. It tastes deliciousSakura rice Make Tips
I use rice from the Northeast Garden, which tastes sweeter. It's okay with that long rice. 2. As of the first nine steps, which do not want to make cherry blossoms, it is the practice of gin。