一岁一天的男孩子
天气实在是好，出去照了些照片，难得的捕捉到小东西的阴暗面。
水月庵的第一柱香
Sunday, February 25, 2007
Saturday, February 24, 2007
Sunday, February 11, 2007
家传——米酒制作过程
首先将五杯糯米用凉水浸泡，大约10个小时左右，让糯米充分吸收，便于发酵。然后糯米上蒸锅，大约10分钟以后，上气，用筷子稍稍翻动，避免糯米结块，也让热气可以船头。注意，蒸锅水是最后用来发酵的水，所以，分量以一碗接近满为好。
再蒸大概10分钟左右，糯米大概九分熟，就可以起锅了。蒸锅水要留下。
将糯米放置在阴凉处，凉透。
用蒸锅水把酒曲和开，研磨成粉，稀释。把糯米搅拌到和酒曲的溶液里面，注意不要抄动太频繁，但是要混合充分。
把混好的糯米分装在两个碗里，将表面轻轻压平，中间用筷子留出一个洞，方便和空气的接触。
最后放置在保温的容器里面，等待发酵。需要的话，24小时之后加入热水瓶，保证反应温度。
出窖的照片还没有产生，稍后奉上。
Labels: Cooking
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