Osmanthus Wine Stuffed Lanterns (Homemade Wine Stuffing)

Main Ingredients

Wine Stuffing Moderate Small Lanterns Moderate

Substantial Ingredients

Icing Sugar Moderate Dried Cinnamon Moderate Lotus Root Powder Moderate

Steps in How to Make Cinnamon Wine Stuffed Lanterns (Homemade Wine Stuffing)

1.? Small pot to boil the water, down into the small Lantern, dry cinnamon and the right amount of rock sugar, you like honey can also add a little.

2.? Wait until the Lanterns are floating up almost cooked and then under the wine, the wine will be acidic if it is burned for a long time.

3.? Stir well, if you want a little sticky, remember to thicken a thickening, or it is best to put the lotus root powder, sweet and smooth (lotus root powder and the same as usual, when the water is boiling and rolling to add the lotus root powder and keep stirring). After that, you can turn off the heat and eat it.

4. The following is the practice of wine brewing. Wash the glutinous rice in advance, soak 3-4 hours, be sure to soak through. Then the steamer is covered with gauze, pour the glutinous rice on the pot to steam.

5.? Steamed glutinous rice cooled, pour about 1/3 of the amount of raw materials, cold water, stirring, can let the rice grains one by one, one by one, the water must not be too much. At the same time the wine powder mixed into the glutinous rice.

6. Now in summer, put the container with rice directly under room temperature can be, 1-2 days or so you can see a rice wine oozing out, can smell the wine and sweet flavor.

7.?You can serve it after 2-3 days. Remember to keep the rest refrigerated.

Tips

The process of making liquor brewing must pay attention to must maintain hygiene, containers filled with rice must be washed and not leave water inside, to wipe dry, the whole process should try to ensure that the clean, otherwise around 30 degrees fermentation process will be spoiled.

In winter, you can wrap a few layers of quilts, while the fermentation cycle to be a little longer, may be about 5 days.