Shit
By VicentaLakin
This time, I used Sichuan Takeshi's sweet drink to make a mess, without a bag of wine, which was not easy to make, but it was made handmade by pure natural plants, not only with comfort, but also with the real smell of the "Twilight Town," so I've been doing it all the time, and I'm going to do it in my way, and I'm going to cook my eggs with my own
Recipe Recommendations
- Japonica glutinous rice 1.5 kg
- Sichuan Dazhu Sweet Distillery a
- cold boiled water
- cold water appropriate amount
Steps for Shit
1
One and a half pounds of rice。
2
When you've done it, you'll be immersed in cold water for about three hours in summer and five hours in winter。
3
When you're good, filter the water. The steam drawers are oil-free and salt-free, and they are put in good bubbling rice。
4
Put a few holes in it for air, evaporate the water for about 25 minutes and have no hard core.
5
It's steamed rice。
6
And pour the fertilized rice into oilless and saltless containers, spread it out, pour it into cool water (which must be) and scatter the grain with your hands. It's then naturally cooled to below 30 degrees, holding it warm with its hands, just like the temperature of its hands。
7
Take out the Sichuan mackerel song because it's made handmade by pure natural plants, with large and small plants, with large rice, with large rice, with small rice。
8
Crush the wine to the end。
9
Wine is blended into rice rice in proportion (with a few leftovers) and smoothed with a roll-up。
10
Fill the container with loose rice and light pressure on the surface。
11
Put a hole in the middle。
12
On the edge of the hole, spill the leftover wine。
13
Cover the lid. The temperature in the summer is around 30 degrees and can be placed directly indoors without a package, which can be prepared for 1-2 days。
14
The temperature of the room is low in the winter, and containers need to be placed in a box, wrapped in cotton, ready for 2-3 days。Shit Make Tips
1. Do not steam the rice too hard, or the fermented rice will be hard to chew; do not steam it too soft either, or it will not be sweet. 2. When mixing the yeast starter, the glutinous rice must be cooled; if it is too hot, the fermented rice will turn out sour. 3. Keep the fermentation temperature around 30°C; if it is too high, the result will be sour, and if it is too low, the yeast starter will not react. 4. Adding more yeast starter makes the wine flavor stronger, while adding less makes it lighter; you can adjust it slightly according to your taste. 5. In winter, if the room temperature is below 20°C, place 2 hot water bottles beside the container for insulation (do not place them against the container; put them outside the wrapped cotton quilt).