Huanggui thick wine has a long history. It is characterized by its milk-like shape, white color like jade, thick and mellow juice, and sweet taste. Alcohol content of only 15% or so, looks like Jiangsu, Zhejiang and everyone's favorite wine juice, but also like street snacks pouring egg mash soup, unlike the general clear wine. It is not as clear as ordinary wine. It is called wine only because in the mouth, there is no lack of wine flavor. The old, weak, women and children and those who are not good at drinking, can be a big bowl to drink. It is suitable for all seasons as it is either warm or cool. Because of the yellow cinnamon inside, so that the taste of the wine has the aroma of yellow cinnamon, so it is called "yellow cinnamon thick wine"

Main ingredient: 100g of rice wine, 400g of water, 30g of sugar cinnamon

Supplementary ingredients: goji berries in moderation

Seasoning: 30g of sugar cinnamon

Steps to cooking?11 steps

Step 1

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Prepare the rice wine and sugar cinnamon, yellow cinnamon thick wine is the primary ingredient of rice wine, rice wine, I will not explain the practice, you can refer to my previous recipes, talking about very detailed. Take 100 grams of rice wine, be sure to take out with rice, do not just take the liquor

Step 2

The rice wine with about 100 milliliters of water, mix well

Step 3

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Filtered with a mesh sieve, filtering the rice will be left in the mesh sieve, the mesh sieve is placed on the top of a pot that holds the just filtered rice wine, and use a spoon to press and knead. Step 4

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Rub the rice for a while, the rice is a little dry

Step 5

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Add a bit of water to rinse, and then continue to rub

Step 6

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Step 6

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All the water that you rinse with is followed by the basin that holds the rice wine. After 400 grams of water is used up, the rice is basically gone

Step 7

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Look at the sieve where I finished kneading the rice. The rice is basically gone, all rubbed into the rice wine water

Step 8

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This time you get a thick white rice wine, put it on the fire to boil

Step 9

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Prepare a cup of rice wine, add osmanthus sauce or sugar cinnamon can be, my home osmanthus sauce is self-made, the color of the brown sugar added to the first time, the color is very good, but also the color is not very good, so it is not very good. I added brown sugar, the color is too dark, I am afraid of destroying the rich white color of the wine, so I chose to buy sugar cinnamon

Step 10

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In order to let you see more clearly, I was sheng to the bowl before adding the cinnamon, sheng and then add the benefits of their own preferences, prefer sweet, add more, do not want to over-sweeten the addition of a little less, huh? The home do it yourself is in order to better adapt to their own tastes Oh. A bowl of thick white fragrant Huang Gui thick wine is ready.