Raw materials:
Oyster, sweet potato powder, potato powder, eggs, Chinese cabbage, ginger, tomato sauce, Korean garlic hot sauce, peanut oil (preferably lard).
Exercise:
1, sweet potato powder (sweet potato powder)/white powder (potato powder)/water at the ratio of 2: 1: 4.5, and mix well for later use;
2. After the pot is hot, pour in the right amount of oil, fry the oysters until they are slightly cooked, sprinkle a small amount of Jiang Mo (to remove the fishy smell), then pour in the prepared slurry, solidify slightly, then pour in the eggs and shovel the yolk;
3. Sprinkle with Chinese cabbage (cut into small pieces) and fry the pancakes until they are slightly yellow.
4. Take a proper amount of tomato sauce and garlic hot sauce according to personal taste, add a small amount of water to boil, and then pour a proper amount of water starch to make sauce (you can also add a small amount of soy sauce and other seasonings);
5, oyster omelet plate, topped with sauce to start.
Sweet wine:
Composition:
4000 grams of glutinous rice, 500 grams of rock sugar, 2000 ml of water, and a proper amount of sweet wine powder (distiller's yeast).
Exercise:
1. Washing and selecting rice: select high-quality glutinous rice and soak it in clear water. The water layer is about 20 cm higher than the rice layer. Water temperature and soaking time: 65438 05℃ in winter and spring, 65438 04 hours, 25℃ in summer, 8 hours. It is considered that there is no white kernel when rice is soaked, and it is not sour by changing water 1 ~ 2 times in summer.
2. Steaming in the steamer: Take out the rice and put it in the laundry basket, rinse it with white pulp, drain it and steam it in the steamer. When steaming rice, fire should be fierce. After steaming for 5 minutes, uncover the rice layer and sprinkle with water. After steaming 10 minutes, the rice grains are swollen, shiny, loose, soft and chewy, that is, ripe.
3. Stir the koji into the jar: after the rice is cooked, pour it on the bamboo mat and spread it out for cooling. When the temperature drops to 36 ~ 38℃ and no heartburn occurs, you can sprinkle red yeast for the first time, turn it over, sprinkle red yeast for the second time and mix well. The dosage of koji is 6 ~ 7% of rice. When the temperature is controlled at about 2 1 ~ 22℃, you can enter the altar. According to the ratio of raw material 100 kg and purified water 160 ~ 170 kg, put the rice mixed with koji into a jar, stir it evenly, cover it, and naturally saccharify it indoors.
4. Fermentation and squeezing: After filling the jar, rice and red yeast will come into the water due to internal fermentation. So every 2 ~ 3 days, stir with a wooden stick, press the rice under the water, cover the jar with linen, let it sink and ferment better. After 20 ~ 25 days of fermentation, the jar will give off a strong bouquet, the alcohol will gradually sink, and the liquor will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar and take the materials, put them into the wine basket and squeeze them to separate the distillers' grains.
5. Clarification and aging: after the pressed wine is precipitated, it is put into the jar with a small belly, the jar mouth is wrapped with bamboo leaves, and then covered with soil to form a hat seal. Then concentrate in the wine room, fill the jar with chaff, smoke out the wine, and gradually change the color from red to brown. In about 30 days, you can open the altar to raise wine. The longer the storage time, the color of the wine will gradually change from chestnut to golden yellow, becoming a kind of brewed wine. Every 100 kg of glutinous rice can brew 200 kg of rice wine.