客家娘酒Hakka wine

gin-gin
62 食譜 107 粉絲

描述

從小就喜歡父親釀的酒,因此一直懶去學,可是父親漸老,連女兒也會做,我怎麼可以不學呢?

食材

步驟

  • 糯米浸泡2-3小時,瀝乾水分,倒進電飯煲,水過面少於1cm,煮熟;
Soak glutinous rice for 2-3 hrs, rinse, cook.

    糯米浸泡2-3小時,瀝乾水分,倒進電飯煲,水過面少於1cm,煮熟; Soak glutinous rice for 2-3 hrs, rinse, cook.

  • 煮熟後倒在案板上待涼至室溫;
Cool the rice until it reaches 35C.

    煮熟後倒在案板上待涼至室溫; Cool the rice until it reaches 35C.

  • 酒餅加水溶化,混合均勻;
Melt wine yeast with water.

    酒餅加水溶化,混合均勻; Melt wine yeast with water.

  • 把酒餅水均勻撒於米上;
Sprinkle yeast water evenly onto the cooked rice.

    把酒餅水均勻撒於米上; Sprinkle yeast water evenly onto the cooked rice.

  • 用筷子充分拌勻;
Throughly mix with chopsticks as many times as possible.

    用筷子充分拌勻; Throughly mix with chopsticks as many times as possible.

  • 把徹底拌勻的糯米舀入消毒過的大瓶子裡;
Bring the mixture into a big sterilised jar.

    把徹底拌勻的糯米舀入消毒過的大瓶子裡; Bring the mixture into a big sterilised jar.

  • 輕輕用沾了水的湯匙按平表面;
Press lightly with a spoon.

    輕輕用沾了水的湯匙按平表面; Press lightly with a spoon.

  • 中間弄一個洞;
Make a hole in the middle of the rice.

    中間弄一個洞; Make a hole in the middle of the rice.

  • 蓋好,稍微留縫縫透氣;
Do not cover too tight.

    蓋好,稍微留縫縫透氣; Do not cover too tight.

  • 糯米之間有空隙也是為了好出酒液;
Leave spaces in between for better fermentation.

    糯米之間有空隙也是為了好出酒液; Leave spaces in between for better fermentation.

  • 放在陰暗溫暖處;
Place the jar in a warm place, avoid direct light.

    放在陰暗溫暖處; Place the jar in a warm place, avoid direct light.

  • 這些是一個月內的變化情況;
See the changes within a month.

    這些是一個月內的變化情況; See the changes within a month.

  • 一個月滿了,酒香四溢,這時候就可以盛起來啦!
Time to smell and taste after a month.

    一個月滿了,酒香四溢,這時候就可以盛起來啦! Time to smell and taste after a month.

  • 夏天做酒冬天進補。
Traditionally people make it in summer and consume in winter.

    夏天做酒冬天進補。 Traditionally people make it in summer and consume in winter.

小撇步

澱粉轉化成糖,糖再轉換成乙醇至少要半個月。一週只有甜味,沒有酒香。半個月之後轉化過程才逐漸完成,酒糟會浮上來,變少;酒就會越出越多,而且香醇順口。所以一個月最好!

3,561 瀏覽
分享至:
avatar
gin-gin 62 食譜 107 粉絲

*《英式下午茶糕點製作班》導師* 編寫食譜的初衷是給我墨爾本阿姨參考的,後來發現傭人因此非常興奮,於是繼續,也可讓她的朋友們享受這份幸福感。The very 1st reason for writing such is to share recipes with my aunt in Melbourne, but later on I found my helper loves it too!

繼續閱讀

也可以試試看

跟著做

一起跟著做,上傳照片鼓勵作者

猜你可能會喜歡

留言

default avatar

網友都在看

大家都在查

巫婆手指餅乾 高麗菜 螞蟻上樹 苦瓜排骨湯 紅蘿蔔 電鍋 芋頭 娃娃菜 山藥排骨湯 三杯雞 臭臭鍋 芥菜 生菜沙拉 松阪豬 鮮奶油 南瓜饅頭 麵疙撘 吐司 餅乾 三杯杏鮑菇 起司鍋 回鍋肉 白菜 麻油 藥燉排骨 雞蛋豆腐 豬肝湯 四季豆 氣炸鍋 雞湯 螃蟹 薑母鴨 羊肉爐 家常菜 磅蛋糕 早餐 麻婆豆腐 蛋糕 酸菜白肉鍋 鱸魚湯 地瓜球 包子 吻仔魚 泡菜煎餅 雞胸肉 白蘿蔔 萬聖節餅乾 綠花椰菜