How to make Pu Tao Jiu, how to make Tao Pu I want to make Tao Guopu

It's a wine bar, in fact, wine can be done at home, the following is a personal experience:

1. Be sure to buy grapes that are naturally ripe, not grapes grown in greenhouses out of season. And choose purplish-red, sweet ripe grapes;

2. Use scissors close to the fruit pedicle and cut off the grapes one by one, leaving a little fruit pedicle so as not to hurt the peel;

3. Rinse the cut grapes and soak them in light salt water for about ten minutes, you can remove pesticides or other harmful substances on the grape skin. Then rinse with clean water and drain again.

4. Pour the grapes into the basin, crush them one by one by hand, leave the grape skin, grape seeds and pulp in the basin, and then according to the ratio of six catties of grapes to one pound of sugar, if you like a little sweeter, you can put a little more, stir evenly, and wait for the sugar to melt completely and put it in a clean bottle.

5. Because of the high temperature in summer, the wine can be made in 21 days; If the temperature is below 30 degrees, it will be brewed for a few more days. It should be noted that the longer it is brewed, the stronger the flavor of the wine; Once the wine has been brewed, the longer it sits, the stronger the flavor will be. I don't like wines that are too strong, so even if the temperature is not high, I usually open the bottle every twenty-six or seven days.

6. After the wine is brewed, the grape seeds, grape skins, and leavened pulp should be filtered out, which is called filter residue. Some people can also filter it with gauze, and just leave the wine behind. It should be noted that the filter residue tool must be strictly cleaned and disinfected, so as not to bring bacteria into the wine.

Wash the grapes and ferment them with an appropriate amount of rock sugar.

Flavor introduction] The taste is refreshing, the flavor is fresh, and it integrates good fruits, animals, and river freshness.

Ingredients: 300 grams of fresh shrimp meat, 10 grams of wet corn starch, 5 grams of ginger wine, 5 grams of monosodium glutamate, 100 grams of kale, 750 grams of vegetable oil, 3 grams of Shao wine, 3 grams of sugar, 25 grams of pork fat, 2 grams of pepper, 8 grams of refined salt, 3 grams of garlic, 3 grams of mushroom, carrot, 2 grams of sesame oil, 5 grams of green onions, 15 grams of chicken soup, 3 grams of ginger flowers.

Material selection tips] production method: shrimp glue should use fresh shrimp meat and wash and remove the sand line. Walnut kernels must be peeled, otherwise they will have a bitter taste.

Production method] 1) Shrimp glue: Pork fat cut into rice-like grains, put in the refrigerator to freeze hard, smash the fresh shrimp meat that absorbs water into a puree with the back of a knife, put it in a deep dish cover, add salt, monosodium glutamate, corn starch, and mix well in order (if it is applied in both directions and reverses, the shrimp glue will appear "turned" and unpleasant), until the shrimp glue is firm and elastic, add frozen hard fat and then mix well, and the refrigerator (4) is set aside.

2) Cut the green onion obliquely into green onion olive, cut the ginger into ginger flowers (i.e. small pieces), change the carrot into the head flower, remove the old stalk and flowers from the kale, remove the yellow leaves with a small sharp knife and change it to 12 thick rice lengths, wash the remaining old and set aside.

3) Soak fresh walnut kernels in boiling water for 15 minutes, peel them with bamboo skewers, fry them in 50% hot oil until crispy, and change them to about 20 cloud bean-sized grains after cooling.

4) Smear a little net oil at the bottom of the flat-size plate, squeeze the shrimp gel into about 20 shrimp balls of uniform size, and stuff one walnut into each shrimp ball (the shrimp gel should be sealed and erected, and the walnut kernels should not be exposed) for later use.

5) Put 400 grams of water in the pot, after boiling, add salt, monosodium glutamate, sugar, a small amount of vegetable oil, kale, and cook until cooked.

6) Heat the bottom oil in the wok on the heat, add the kale, quickly cook the ginger ale and stir-fry a few times, then add sugar, refined salt, monosodium glutamate, and water, stir-fry evenly, hook in the cornstarch and take out the spoon, and put the kale into the bottom of the dish to be rigid.

7) Heat the wok on the heat, sit on the wide oil until it is 60% hot, pour the squeezed shrimp balls until cooked, and pour the oil into a colander with oil.

8) At the same time, the juice should be mixed with hot oil, and chicken broth, salt, monosodium glutamate, sugar, pepper, wet corn starch, and sesame oil should be put in the juice.

9) Leave a little base oil in the wok, stir-fry the green onions, ginger flowers, and garlic fragrant, put in the shrimp balls and the spice flowers, cook ginger wine, pour the juice, stir-fry evenly, and serve on the top of the kale.

1.Raw material selection: 7 8 ripe peaches are selected as raw materials.

2.Preparation of sugar solution: The invert sugar content in the sugar solution should account for about 50% to prevent the return of sand crystallization of the fresh preserved fruit.

3.Packaging: Due to the fact that the fresh preserved fruit has not been heated during processing, the enzyme activity has not been damaged, and the SO2 content is low, so the discoloration phenomenon is more serious during storage. The solution is that vacuum, airtight, and deoxygenated packaging conditions are required.

There is problem 1The packaging conditions are strict, and if tinplate packaging is used, the cost is high and it is difficult to promote the application.

2.For example, boiled preserved peaches consume about 400 kg of raw materials (fresh peaches) per 100 kg of finished products, while raw preserved fruits consume more than 500 kg.

Wine is nature's property and a healthy alcoholic beverage. With the improvement of living standards, appreciation ability and people's awareness of healthy drinking, grape stupid liquor has gradually become a favorite wine of Chinese. However, the rows of wines in different packages in the mall often give you confusion about where to start, and the only way to be a smart wine consumer is to be a wine expert.

Remember: wine, it is first and foremost wine, it is an alcoholic beverage, it is food in the mouth. Wine is not a necessity of life, but it is the "water of God" that can bring you wonderful and fantastic enjoyment. Trust your feelings and choose what you like.

Qualified friends make wine by themselves in their spare time, learn about wine varieties and craft knowledge in entertainment, feel the return to nature, cultivate sentiment, and add success to the ordinary life. Isn't it a good thing to grab a glass of wine made by yourself at a gathering of friends and family, introduce the origin of your glass of wine, and share the joy of your success with your friends.

There are about one or two sugars, and the normal amount of fruit is about three catties a day.

Ingredients: 1 kg of fresh peaches, 500 grams of sugar, 1 gram of sodium bisulfite, 800 ml of cold water, grams of citric acid.

Features: Soft texture, sweet and sour, delicious and refreshing, rich in nutrition.

Operation: 1Wash the eight ripe fresh peaches, peel them, cut them in half and remove the pits.

2.Prepare sodium bisulfite in 500 ml of cold water to make a solution. Soak the fresh peaches in the solution for 30 to 40 minutes, then rinse them with water.

3.Take 250 ml of cold water, 300 grams of sugar and citric acid into a pot, put it on high heat and boil, then change to low heat and cook for 10 minutes, then put the peaches into the pot and cook for 7 10 minutes; Then add 100g of sugar and 50ml of cold water and cook for another 5 minutes; Finally, add 100 grams of sugar and cook for about 20 to 30 minutes, and then remove from the heat after the sugar solution is thickened.

4.Soak the boiled peaches together with the sugar solution for 4 hours.

1 peach leaf comes.

The seeds are narrow, usually called batch needle source shape, and the base of the leaves is relatively pointed, with petioles. 2 The leaves of the peach are usually broad, oval to oblong, with a rounded base of the leaves, nearly sessile or very short petioles. 3. There is a big difference between the fruit of Hainan peach and peach, the peach and the peach roasted wheat type, and the cherry tomato type of Hainan peach.

Generally, Portuguese peaches are yellow and white, and Hainan peaches and peaches are red.