玫瑰米酒

2024-05-19 02:59:21 537

玫瑰米酒
天冷了,做些玫瑰米酒暖暖身!淡淡的玫瑰香,甜甜的口感,度数不高,做法简单,喜欢养生的朋友们一起做起来!

Details of ingredients

  • 糯米500g
  • 川秀甜酒曲2g

Technique

  • 难度中级
  • 工艺技巧
  • 口味甜味
  • 时间约三天

Steps to make 玫瑰米酒

  • 1.用冷水浸泡糯米10小时后,沥干水份平铺在硅胶蒸垫上,用筷子扎些小孔。
  • 2.冷水下锅,大火烧开后开始计时,20分钟一到马上开锅,拿出晾凉,千万别焖。
  • 3.放到彻底凉透后,拌入玫瑰花瓣和250克凉白开及1小袋2克甜酒曲。一定要抓拌均匀,最少抓拌2分钟以上。然后用手掌将米用力按压平整和紧实。
  • 4.按压好后拿擀面杖或手在中间掏个见底的洞。
  • 5.在盆外套上塑料袋,室温30度以上只套塑料袋即可。
  • 6.室温在20-30度之间,要在塑料袋外面裹上厚厚的毯子或被子来保温。室温20度以下,还要加暖水袋。包好,静置48小时。
  • 7.48小时后打开包裹,看到小洞中有酒渗出,米块紧实不发散,就表示成功了,这时往洞中加入凉白开500-750克。然后包上继续二次发酵24小时。
  • 8.24小时后打开包裹,带着玫瑰花香甜甜的米酒就做好了!
  • 9.将米酒盛出装瓶,放冰箱冷藏可存放15天。如需长时间保存,就将米酒煮开放凉后装瓶放冰箱冷藏保存即可。发酵过的糯米,可以用来煮蛋、煮汤圆、煮白粿,冬天的早上或晚上来上一碗,全身都暖暖的!
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