Peach Blossom Stuffing Ingredients

Sticky rice 3 pounds and a half of fresh peach blossoms 170 grams of rice wine quartz 8 grams of Luo Shenhua 3 to 4

Peach Blossom Stuffing Steps

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Steps 1

The first night will be weighed proportion of glutinous rice amorphous clear, add water to soak the night, because the glutinous rice will be soaked after soaking, so the water should be than a piece of rice, so that the top did not soak to the sandwich!

Step 2

Soak the peach blossoms in lightly salted water for 15 minutes, drain and dry!

Step 3

This is how it looked the next morning after I laid out kitchen paper!

Step 4

Gather the dried peach blossoms and set aside!

If you don't want to go through the trouble of doing this step, you can just put the peach blossoms into rice wine, or white wine to soak up the wine, huh?

Step 5

Well, here is the next day's official work! The first day to wash and dry the peach blossom, soaked glutinous rice, steamer clean and add water, never oil!

Step 6

Sprinkle a small handful of peach blossoms in the water

Step 7

Put on the grate, lay the steamer cloth, and then lay a layer of peach blossoms?

Step 8

Pour the soaked glutinous rice in and cover the peach blossoms!

Step 9

After the glutinous rice is laid out use chopsticks to poke some holes in the rice to facilitate ventilation so that the rice doesn't steam through with entrapment!

Step 10

Zap into a hornet's nest!

Step 11

Sprinkle all the remaining peach blossoms over the glutinous rice!

Step 12

Cool water on the pot and steam for forty minutes!

It's cooked!

Step 13

Find a container without oil or water and spread it out to cool!

Step 14

Allow to cool until it is still warm and not hot to the touch!

(around 35℃)

Pour cool water over the rice and rub the rice together to separate the grains! You can't use raw water!

Add water little by little, don't rush! It's easy to separate the grains of rice with water!

Sprinkle the rice with wine curd at the end and mix well!

Step 15

Place the rice in a pre-prepared container without oil or water, press it flat, and compact it! Make a hole in the center to facilitate fermentation and to watch the wine coming out!

Step 16

Keep sealed! Ferment in a cool place for a month!

(I use this kind of altar is usually kimchi, altar mouth is usually sealed with water, but the glutinous rice can not get wet, I used plastic wrap seal)

Step 17

After a month, the lees are filtered out with gauze (the gauze is washed beforehand, and scalded in boiling water to dry)

Step 18

Sizzling wine: filtered out of the wine can be Pour it into a pot without oil or water and boil it, or put it into a container without oil or water and steam it, so that the wine can no longer ferment!

Pour out the sediment and fill! Seal and store!

Step 19

Again, the noshinga, the peach blossom rice wine itself is very light in color, so if you like a little bit of color, you can add noshinga for coloring!

I put it in during the rice wine fermentation process, which stirred up the rice wine and caused it to come out a bit muddy in the end and take longer to settle!

Here's a suggestion to strain out the fermented wine and then put in the rooibos, it colors up quickly!

The rosmarinus officinalis is acidic, so you can decide whether to soak it more or less depending on your preference! The longer you soak it, the darker the color, the more acidic it will be! If you don't need the color, you can leave it out!

Summer can be refrigerated before drinking, guaranteed to be very beautiful.