The practice of sweet potato flour and sweet wine, the practice of sweet potato wine

Sweet Potato Flour: Raw Materials:

Oysters, sweet potato flour, potato flour, eggs, baby cabbage, ginger, tomato paste, Korean garlic chili sauce, peanut oil (preferably lard).

Method: 1. Sweet potato flour (sweet potato flour) Taibai flour (potato flour) Water Mix well in a ratio of 2:1:1 for later use;

2. After the pot is heated, pour in an appropriate amount of oil to fry the oysters until slightly cooked, sprinkle in a small amount of minced ginger (to remove the smell), then pour in the adjusted slurry, beat in the eggs and break the egg yolk after a little solidification;

3. Sprinkle with cabbage (cut into small pieces) Turn over the pancakes and fry them until lightly browned;

4. Take an appropriate amount of tomato sauce and garlic hot sauce according to personal taste, add a small amount of water to boil, and then pour in an appropriate amount of water and starch to boil into a sauce (you can also add a small amount of light soy sauce and other seasonings);

5. Fry the oysters on a plate, pour the sauce and go.

Dessert Wine: Ingredients:

4,000 grams of glutinous rice, 500 grams of rock sugar, 2,000 ml of water, and an appropriate amount of sweet wine powder (koji).

Method:1Choose rice to wash:

14 hours below 15 in winter and spring, 8 hours below 25 in summer, to soak the rice grains without white hearts, and replace the water 1 2 times in summer to make it not sour.

2 Steaming on the retort: Put the rice into a basket to rinse the white pulp, drain it and put it into the retort to steam the rice. When steaming rice, the heat should be fierce, 5 minutes after the steam is high, open the lid and sprinkle an appropriate amount of water into the rice layer.

Steam for another 10 minutes, the rice grains are swollen and shiny, loose and soft, chewing without sticking to the teeth, that is, it is ripe and can be retorted.

3 Mix the koji and put it in the jar: After the rice is retorted, pour it on the bamboo mat and spread it out to cool, and when the temperature drops to 36 38 When the palm is not hot, you can sprinkle the first red yeast rice, turn it again, sprinkle the second red yeast rice, and mix evenly, with the amount of koji is 6 7% of the amount of rice. The temperature is controlled at about 21 22, and you can enter the altar.

According to the ratio of 160 to 170 kg of purified water per 100 kg of raw materials, the rice after mixing koji is put into the wine jar, stirred well, covered, and allowed to be naturally saccharified in the room.

4 Fermentation and pressing: After the jar is installed, the rice and red yeast rice will gush to the surface due to internal fermentation. Therefore, every 2 to 3 days, it is necessary to stir with a wooden stick, press the rice and so on to the surface of the water, and cover the altar with sackcloth, etc., so that it sinks and ferments better.

After 20 to 25 days of fermentation, the jar will emit a strong aroma of wine, the alcohol will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, the jar can be opened to lift the material, and put it into the wine basket for pressing, so that the lees can be separated.

5. Clarification and aging: After the squeezed wine is precipitated, it is packed into a wine jar with a small belly, wrapped with bamboo leaves, and then covered with soil to form a cap-like seal. Then they are gathered in the wine room, and the corn husks are piled around the wine jar, and the wine is smoked on a fire, so that the color gradually changes from red to maroon.

After about 30 days, you can open the altar to lift the wine. The longer it is stored, the color of the wine gradually changes from maroon to golden yellow, and it becomes a fine wine. For every 100 kg of glutinous rice, 200 kg of rice wine can be brewed.

Summary. Hello, happy to answer your <>

Your question is: rice flour or glutinous rice flour to make potato wine, after inquiry, my is: rice flour to make potato wine, the main raw materials of potato wine are hairy potatoes, rice noodles and Hakka rice wine.

Potato wine has the effect of dispelling wind and cold, strengthening the spleen and stomach, clearing the intestines and detoxifying the body. The above is all my reply, I hope it can help you, I wish you a happy life <>

Make potato wine and put rice flour or glutinous rice flour.

Hello, happy to answer your <>

Your question is: rice flour or glutinous rice flour to make potato wine, after inquiry, mine is: rice flour to make potato wine, the main raw materials of potato wine are hairy potatoes, rice noodles and Hakka rice wine.

Potato wine has the effect of dispelling wind and cold, strengthening the spleen and stomach, clearing the intestines and detoxifying the body. The above is all my reply, I hope it can help you, I wish you a happy life and a happy <>

Hello dear, the following is an extended information about your question, which can provide you with reference <><

Hakka potato wine is one of the many delicious snacks that is quite unique. The main ingredients of potato wine are hairy potatoes, rice noodles and Hakka rice wine. First, wash the potatoes, remove the hair and peel, and then grind them into potato paste with a special potato brush or pottery products with tooth patterns, then mix them with an appropriate amount of rice flour and water, and mix well until the potato soup is moderately dry and wet.

Then take a barbecue pot, use a little tea oil, evenly spread the pot surface, then heat the pot, and send a small spoon of potato soup to the pot Hongsunzhong, and the oil in the pot should be burned to a medium oil temperature. At this time, use Senfeng spatula to patiently pat the potato soup into a cake shape, fry it repeatedly, and wait until both sides become golden brown and then serve it for later use. After all the hash browns are fried, you can take another cooking pot, put the hash browns into it, and then take an appropriate amount of Hakka rice wine, sugar and water into the pot, and simmer for 10 to 20 minutes, and the Hakka potato wine will be successfully made.

Hope it helps, thank you for kissing <>

Ingredients. A piece of potato with 400g of rice wine

Appropriate amount of red dates Appropriate amount of wolfberry.

Steps to make sweet potato wine.

1.Peel the potatoes and then puree them with planing characters. It must be ground very delicately. I use a ginger shaver.

2.This is the ground pan mash.

3.Next up is the hot potato. Add some oil to the pan, heat it and spoon the mashed potatoes into the pan and spread them flat.

Wait until one side is golden brown, then turn over and sear the other side. The only trick to this process is to keep it small. If you feel that this is so angry, you can also add some cornstarch to make balls directly.

4.This is the baked potato.

5.Then add rice wine, red dates, and wolfberries to the pot, and if you don't drink too much, add some water and sugar, so that it is sweet and has a little wine flavor, which is very delicious. Wait for the wine to boil and then add the baked potatoes. Cook for about ten minutes.

The practice of sweet potatoes to make liqueur.

Sweet potato wine, the quality is no less than glutinous rice wine, the color and flavor are good.

How to make it: 1.Pick sweet potatoes that are not rotten, wash them, and put them in a pot to steam.

2 After steaming, spread out the steaming sweet potatoes and let them dry for half an hour, until there is only a little residual heat left in the sweet potatoes, then you can stir the wine medicine (half a kilogram of sweet potatoes) and the sweet potatoes together.

3 After stirring, immediately put the sweet potatoes into a small clay jar, and then use the bran to make the jar well to ensure a certain humidity, so that the wine can be produced in about 3 to 4 days. Kilograms of sweet potatoes can be mixed with catties of water.

1. Prepare fresh sweet potatoes, peel and wash them, cut them into small pieces, and grind them into a pulp with a soymilk machine.

2. Add some water to the polished sweet potato pulp, filter it once with a cotton cloth, pack it in a container, and put it in the refrigerator for 1 day.

3. After the imitation wheel stands for 1 day, the sweet potato powder has been precipitated, remove the upper layer of water, and the lower layer is sweet potato powder, 4. Add a little water to the sweet potato powder and stir evenly, the water can not be too much, just a little bit, stir into a paste. When stirring, you can add some starch that is usually used for stir-frying, and the sweet potato flour made by this loose sample will taste better.

5. Pour the stirred sweet potato flour into a flat-bottomed dish, a thin layer is OK, and then put it in a pot and steam it with cold water until the sweet potato flour becomes transparent.

6. Take out the steamed sweet potato flour, soak it in cold water for five minutes, cut the cooled sweet potato flour into long strips, and the pure natural sweet potato flour is ready.