糯米酒 ~ by Esther Chong

40天的糯米酒終於釀好了。。可以煮個黃酒雞補一補了!
材料~
糯米-3斤
甜酒饼-5-6粒
白酒饼-4-6粒
高级白米酒-3支
玫瑰露酒-1支(要买好的)
做出来的分量大概2支半,所以请准备3-4支干净完全没有水气的空瓶子。

做法~
1)糯米蒸熟放至完全凉,把所有酒饼压碎倒入已经放凉的檽米然后加入半杯开水用手拌匀。
2)把拌匀好的檽米放入一个中等钢锅或者瓦缸内都行然后把它盖好,(切记容器都不行有雾气一定要干的。
3)等过了三天后就把一瓶高级白米酒加入瓦缸里(不需要搅拌),第四天也是一样加入一瓶米酒第五天也是一样直到加完三瓶米酒。
4)第五天就可以加入玫瑰露酒了。这样就完成了所有过程放置陰涼處發酵40天就可以起酒隔渣煮酒。
5)煮好的酒要放至完全凉才可以进入瓶子,切记瓶子绝对不可以有水气不然倒入的酒很快就会发霉哦!~ recipe by Esther Chong

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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