客家娘酒Hakka wine


gin-gin
61 食譜 88 粉絲
限12字

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
  • 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!

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限12字
gin-gin
61 食譜 88 粉絲

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