chinese red spice😄

😀

麦芽糖我没尝试过也，不知道口感会有什么变化。如果没有淀粉，我有尝试过加入鸡蛋清

增加甜度，一點點稠度，還有色擇會更好看。這樣子。@@lulugourmet

也，你说的这个方法我还没试过，下次遇到有买葫芦的买回来再试试你说的这个

It looks like a gourd, but tastes like a winter melon without any weird taste.

第一个我觉得特别好吃

Thank you

Hope it makes you happy too

Happy too :)@@lulugourmet

哈哈，你这个方法不错哎

实际上也很好吃，味道有点猛

对对！！😎

非常好吃

😊You‘ll like it

哈哈～你还配的挺带感的

☺Tastes good too

真的不错

简直就是神器，哪怕是个白馒头，一加就觉得巨美味

特别适合小朋友哦！

I'm really sorry, maybe at that time I was not skilled in making video technology This is a traditional Chinese sweet rice wine recipe, almost every family can eat it The main method is: Prepare 2000g glutinous rice. There is also a corresponding amount of koji, I use Angel brand liqueur koji, 1 small bag. 1. Soak the glutinous rice for 4-6 hours (it can be crushed by hand). 2. Spread clean and sterilized gauze on the pot (no oil), and steam for 25 minutes on high heat after steaming. If one pot cannot be steamed, it can be divided into several pots to steam. When steaming, use chopsticks to poke some small holes on the glutinous rice, which is convenient for more thorough heating. 3. Take a clean and larger container and pour out the steamed glutinous rice. There must be no oil in this container. And preferably this container is the material of pottery or glass. Spread the glutinous rice out and let it cool down until the temperature drops to about 30°C, so as to ensure that the koji will not be deactivated. 4. You can wear a pair of gloves, and the success rate is higher. Sprinkle with sweet wine koji, I use Angel brand sweet wine koji, about 8g in a bag, corresponding to 2000-2500g of glutinous rice. 5. Cool a large pot of warm boiling water in advance. I have prepared about 3-4L. One person slowly fills in the water, and the other person holds the glutinous rice with his hands and slowly disperses it. Although glutinous rice is very sticky, it will miraculously fall apart when it comes into contact with water. 6. Mix the sweet wine koji and glutinous rice evenly with your hands. After spreading it evenly, press a hole in the middle of the glutinous rice to observe the water out. Finally, put the lid on, preferably airtight. 7. Put the whole large container in a warm environment. If it is at room temperature in summer, between 22-33°C, it can be kept for 2-3 days to ferment. If there is a yogurt machine, or a constant temperature environment that can be heated, such as a heated pillow, and the temperature reaches 32-37°C, then it only takes 1.5-2 days. 8. After the final fermentation is complete, you can take a bowl and taste it. The secret of preservation is that first of all, it should not touch the oil, and second, after the sweetness is suitable, it should be stored in the refrigerator, so that it can be preserved for several months. Because the koji is active and will continue to ferment, after the sweetness reaches its peak, it will begin to decay and become closer to the taste of wine. If the temperature is high and it is not transferred to the refrigerator in time, it will become rice wine. The earliest wine in China originated from this, and the longer the time, the higher the degree of wine. But it is not broken. If you are not used to the taste of wine, it can be used as cooking wine for cooking, which will be very good. This thing boils eggs, makes cold drinks, cooks, and eats directly. I hope this answer can help you.

😊😊😊

谢谢谢谢，希望你能够喜欢。

好吃就行。😊

我对那个酱汁超满意，除了有点辣😂

四川人也會怕⋯辣？🤔🤭

当然可以，随心所欲。😊

平时吃黄瓜我估计我最多吃几口，但是这个法子我居然一次吃了一根半，完全不撑😂

估计很棒哎~那天我做完的时候，居然一个人坐到那吃了一根半的黄瓜……我都震惊了，可能水分被拧干了，一点都不撑，不知不觉就吃了那么多😂

🥰🥰