A red-tree saloon
By VicentaLakin
Every year from the very beginning of the memory, the family makes a large amount of rice, which is about 10-20 pounds of rice at a time, evaporates rice with wood, then fertilizes the wood and lays it on a well-lined frame, under which there is a big wooden pot, then rinse rice with a barrel of cool well water, so that the rice is rinsed through the cold and smouldering, and then the rice is sealed in a clean, oil-free table. Because most of the year's last season of rice is the end of the year's harvest, and it's cooler in the autumn, the saloon is packed with cotton and fermented naturally for more than two weeks. The reason why the first season of rice is not harvested in the summer is that the rural wine song is homemade, more ethanol, and the rice wine is strong, and the wine is sour if it's hot in the summer. But homemade rice can be stored for long periods of time, and as long as it's good, it can be stored for decades, because my grandmother has a bar that has remained unscathed for decades (it is said to be prone to acidism), which contains more than 40 years of old wine, which is dark in colour, very strong in taste, superb in taste, and can hang a cup in a cup. Every year, Grandma keeps a regular portion of her daily drink and then a part of her new brew continues to be sealed, which is more than 40 years old. But now you make your own sweet rice, because it's so small, it's different from the way you used it。
Recipe Recommendations
- glutinous rice 500 grams
- cool white
- sweet wine yeast 4 grams
- glutinous rice flour 100-150 grams
- qingshui appropriate amount
- red dates appropriate amount
- wolfberry a small handful
- Old rock sugar a small piece
- sweetening
- cook
- several days
- simple
Steps for A red-tree saloon
1
The rice is washed and immersed overnight with cool water (to ensure that it is not adhesive)。
2
A pure sheet of cotton inside the steam cage places good bubbling rice in the evaporation cage (to ensure that the operation does not sticky oil stars)。
3
Water insulation takes about 30 to 40 minutes, and sweetener rice is soft and dry, so it's better to cook with steam than with rice (the whole operation guarantees no oil and a fungus if it is not made). The cotton cloth is big enough to cover the rice like me, but when it's packed, it's wet。
4
Steamed rice is ready to dry
5
It's about 30 degrees of rice, and it's a big, oil-free bowl, which I actually steamed。
6
4 grams for sweetness, which is 8 grams for a small bag of wine, and 300 grams-350 grams for cold and white。
7
Liquor powder is spilled directly on rice。
8
If you pour 300 grams of cold and white, you mix it evenly, and if your rice is dry, you add another 50 grams of cold and white, and if it's wet, you don't add it, and everything works out。
9
Pumping down with spoons, digging a pit in the middle of the rice (after mixing the yeast and the rice with sweet wine, then digging a pit in the middle with the aim of allowing the mixed rice to be fully exposed to oxygen, enabling the yeast to breathe aerobically, so that it can produce more offspring so that more yeasts and oatmeal react to produce sweet wine, remember that the home is rich, and that in the pit a specially made straw is inserted in the middle)。
10
And when it's all done, it's sealed fermentation, and I'm here in the summer, and I'm dead with three-storey bags and a lid, and I'm fermenting in the cupboard, and if it's winter, it's fermented in the cotton。
11
When it's hot and hot, it'll be out in three days, longer in winter, about a week or so。
12
It's full of sweet wine and water
13
A proper amount of fresh water is placed in the boiler, followed by a small block of old ice sugar (the amount of water is distributed as it needs)。
14
Add an appropriate amount of wine brewing, bad wine and dry red date boiling (the wine brewing and wine songs are also added to their preferred taste)。
15
100-150 g of spicy rice powder mixed with a small amount of boiling water and then rubbing it into a soft, smooth, soft-slippered pasta reserve (too little boiling water is enough, a small amount is enough, because the rice is very low on water and must be boiling water, and if it is hot in the run-up it can mix it with chopsticks, and then rub it when it is not hot)。
16
The sweet wine keeps boiling and then starts with the plumballs, because they're not made of crumbs, so they don't have to be too big, just half the size。
17
The riceballs are cooked when they're all floating, and when they're cooked, the fire will be closed, so that a small pile of tumbles can come out。
18
It's good。
19
I'm sure it's not gonna be enough. I'll reseal it every time I get a little bit of it, and I'll let it ferment, and it'll be watery in two days。