舅媽的客家紅糟-口木呆-呆呆過生活

比例:
糯米.600g
紅麴.75g
米酒.600g(不是料理米酒哦)

圓糯米,不用泡水.用電鍋蒸熱
要比較乾一點的熟糯米
4杯糯米.(用米杯)
3杯水
蒸熟後放涼

發酵後可以放點冰糖
紅糟600g.糖60g(隨個人喜好增加減少)

米酒濃度是30度以上的.發酵後可以放室溫
米酒濃度是30度以下的.發酵後.建議放冰箱.或發酵後才放鹽

如果要放肉的話.要加鹽或放冰箱哦.不然會壞掉

作法:
將糯米蒸熟.放涼
放入紅麴
放入部份米酒.
均勻攪拌

攪拌好後放入陶甕
用塑膠袋封起來
再用棉布包起來
四週圍.用棉被將它包起來.加速發酵

2天後.再打開來攪拌一下
再包回去

包起來約7天.就發酵好了.就可以食用了
然後可以放人冰糖攪拌

這樣就完成了.可以直接吃的版本

要放肉的話.要再放鹽.才不會壞掉


My English is not good, the following use google translation

proportion:
Glutinous rice.600g
Red dragonfly.75g
Rice wine. 600g (not cooking rice wine)

Round glutinous rice, no need to soak water.
To compare dry cooked rice
4 cups of glutinous rice. (with rice cup)
3 cups of water
Let cool after steaming

After the fermentation, you can put some rock sugar
Red 600g. Sugar 60g (increased with personal preference)

The concentration of rice wine is more than 30 degrees. It can be placed at room temperature after fermentation.
The concentration of rice wine is below 30 degrees. After fermentation, it is recommended to put the refrigerator.

If you want to put meat, add salt or put in the refrigerator. Otherwise it will break.

practice:
Steam the glutinous rice. Let cool
Put in red dragonfly
Put some rice wine.
Evenly stirred

Stir well and put in the pottery
Sealed in a plastic bag
Wrap it in cotton
Around the circumference. Wrap it with quilts. Accelerate fermentation.

After 2 days, turn it on again and stir it.
Wrap it back

Packed for about 7 days. It is fermented. It can be eaten.
Then you can put people to stir the sugar

This is done. The version that can be eaten directly

If you want to release the meat, you have to put salt again. It won't break.

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My English is not good, hope it helps
糯米

Glutinous rice ----》Steamed

紅麴米
Red yeast rice.---》Dried

米酒30。
Rice wine above 30 degrees

不用酒餅
No wine cake