How to ferment to remove the miscellaneous flavor of tobacco and make it more mellow?

1.Shredding the knife: first of all, the tobacco leaves are moistened, the humidified tobacco leaves are to prevent the tobacco leaves from crushing when cutting the tobacco, and can be cut into thin strips, the way of humidification is also very simple, when the weather is wet, put it outside the next morning, the tobacco leaves will be naturally wet; Another method is to spread the tobacco leaves on the newspaper, take them to the bathroom, turn on the water heater, and let the hot water mist wet the tobacco leaves, which is a quick method.

Under normal circumstances, if a pound of tobacco leaves is cut very finely, it can be used as a hand-rolled cigarette.

It can be cut in ten minutes, and even faster if it's a pipe smoke.

2.Flavor stirring: Mix the honey with wine and put it into a watering can; Sprinkle the malt flour on the shredded tobacco and stir; Spray honey and liquor evenly on the tobacco and stir Here, the choice of liquor is based on your own taste, and you can use Wuliangye if you like the strong flavor type.

The sauce flavor type can be used Moutai, and the actual two-pot head.

The taste is very good and economical.

3.Stir-fry shredded tobacco: After spraying the shredded tobacco with wine and honey, fry the soybeans and shredded tobacco at the same time (don't be too anxious). Sift through a sieve.

4.Bottling and fermentation: The fried tobacco is sealed in a glass bottle and opened for a month to enjoy.

1. Pre-processing. Cut the tobacco leaf into a finger-length section, shake it loose, and pour the ash and fine powder from the bottom. Spray in 20-30ml of liquor, set aside, and prepare other things (100ml of liquor mixed with 1 spoon of honey, 1 gram of Zheng Zhaoyan liquor medicine, 2 grams of malt powder).

Find a pot with a slightly thicker thickness, make sure there is no oil, put on the gas stove, turn on the minimum heat, add shreds, stir-fry with your hands, be patient, and fry until it feels dry. Take it out and put it in a basin, spray in the wine and honey mixture, and add the wine medicine. If you like the aroma, add malt powder, or you can not add it.

2. Ferment the tobacco by hand, stir it evenly, find a sealed bag, compact, put it into the fermentation box, open it at 31 degrees, and ferment for 4-6 days. If there is no fermentation box, put a bag on the outer chain of the cultivated noodles, find a thick cloth, wrap it, or put it in the quilt, keep it at a certain temperature, and ferment it. 3. After the post-processing and fermentation, take out the silk, if there is malt powder, fry it slightly, put it in a pot, and dry it, which is the finished product.

Stir-fry it, let it dry again, or fry it directly until it feels dry, spray in 20-30ml of rum or wild grid or whiskey according to your taste, put it in a sealed bag, open it after 3 days, and after drying, you can take it.

Hello, 1.Cutting shreds: first of all, the tobacco leaves are moistened, and the damp tobacco leaves are to prevent the tobacco leaves from being crushed when cutting the tobacco, and can be cut into thin strips, and the way of humidification is also very simple, when the weather is wet, put it outside the next morning, and the tobacco leaves will be naturally damp; Another method is to spread the tobacco leaves on the newspaper, take them to the bathroom, turn on the water heater, and let the hot water mist wet the tobacco leaves.

Under normal circumstances, if a pound of tobacco leaves is cut very finely, it can be made into hand-rolled cigarettes, and it can be cut in ten minutes, and if it is pipe smoke, it will be faster. 2.Flavor stirring:

Mix the honey with the wine and put it in a watering can; Sprinkle the malt flour on the shredded tobacco and stir; Spray honey and liquor evenly on the tobacco and stir Here, the choice of liquor is based on your own taste, you can use Wuliangye for the strong flavor type, and Moutai can be used for the sauce flavor type, and the actual taste of the second pot head is very good, economical and cost-effective. 3.Stir-fried shredded tobacco:

After spraying the shredded tobacco with wine and honey, fry the soybeans and shredded tobacco at the same time (don't be too anxious). Sift through a sieve. 4.

Bottling and fermentation: Put the fried tobacco into a glass bottle and seal it, and open it after one month to enjoy.

Summary. The first step is to select the materials, and the second step is pickling and fermentation, and the specific steps are as follows.

The first step is to select the materials, and the second step is pickling and fermentation, and the specific steps are as follows.

The first is to select raw materials, because the smoke will neutralize the nicotine after fermentation, greatly reducing the strength of the smoke, the tobacco used for fermentation should not be used in the original small tobacco. You should choose a stronger one with thick tobacco leaves.

Take an appropriate amount of tobacco, mix a little honey in the wine (the most common liquor, do not have to use a good one, and do not need to use the number of flavored wine dates), evenly spray on the tobacco, press the humidity with your hands to have water (the humidity is not enough, you can add some water), pack the tobacco in a plastic bag, put it in the microwave oven, heat, and pause in the middle to flip the plastic bag, so that all the heat-induced plastic bags have water vapor on the wall, the purpose is to kill miscellaneous bacteria at high temperature and prevent mildew during fermentation. Take out a little cool, sprinkle the wine medicine evenly when it is warm, if it is not evenly sprinkled, you can melt the wine medicine in cold boiled water (do not use raw water, do not stick oil or other impurities, to prevent mildew), and then the rock friend plastic bag is sealed and pressed (very critical, must be pressed tightly when the temperature is heated, and the tobacco can not be loose) stored in a warm environment, you can first wrap a black plastic bag (black heat absorption), and then wrap a transparent plastic bag in the sun to warm it, generally ferment for 5 days, pay attention to this period to keep it at an appropriate temperature, Because the temperature is low, it will be sour, the saccharification is not good and the fermentation is slow, and the fermentation time and temperature are directly related to the amount of liquor. If there is a sweet wine flavor when opened, it means that it is successful, and then put it in the microwave oven to heat it at a high temperature to extinguish the fermentation bacteria to prevent further fermentation, and it can be used after a little drying.

If you have a further hobby, you can further press it for pipes (if possible, you can use a compression tool), then cut it into slices with a knife, dry it properly and store it for later use, and break it open and grind it with a smoke grinder when using. In addition, after fermentation, you can also put it in a pot and stir-fry it over low heat, and then use it after a little moisture. Be careful not to get oil.

If you need to add spiced wine, you should first dry the tobacco thoroughly, and then spray the spiced wine to make it slowly return to the tide of the stove, and the flavored wine and other spices should not be added before fermentation, because the flavor of the flavored after fermentation and stir-frying will be lost and should be added last.

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How to ferment shredded tobacco can be taught when it is eaten.

The general steps of tobacco fermentation are as follows: 1. Cut the tobacco to an appropriate length, shake it loose, remove impurities, and spray liquor or mead to make it moist. 2. Put the tobacco in the microwave oven and heat it to a high temperature to kill miscellaneous bacteria and prevent mildew.

3. Take out the shredded tobacco, sprinkle it with wine and malt powder and other starter cultures, and pat the letter and stir evenly. 4. Put the tobacco into a plastic bag, press it tightly and seal it, put it in a fermentation box or insulated bag, maintain a certain temperature (31-33 degrees) and humidity, and ferment for 4-6 days. 5. After the fermentation is completed, put the tobacco into the microwave again, heat and sterilize to prevent further fermentation.

6. Dry the tobacco or spray the spiced wine slightly, and make it moist again, and it can be eaten.