2. As a fermented glutinous rice beverage:
Hot drink: take appropriate amount of mash, add appropriate amount of boiling water, mix sugar evenly and let it cool.
Cold drink: put hot drinks in the refrigerator and take them out to make cold drinks.
Juice puree: lemon juice, orange juice, straw juice and other juices are added to the above drinks to make juice puree with unique flavor.
3, a full set of mash: the practice is to boil the mash in boiling water, break up the plumeria, and sprinkle with raisins, peach kernels, peanuts, dried fruits, sugar and so on. Finally, add boiled milk.
4. Fermented glutinous rice balls: Select appropriate amount of water to boil, and then add glutinous rice balls. When the glutinous rice balls surface, add appropriate amount of mash and white sugar, and cook for 3-5 minutes before serving. You can make breakfast and snack.
Red bean barley liqueur
Steps:
1, red beans and glutinous rice are soaked one day in advance, which will be more soft and rotten. If you feel that soaking is troublesome, you can buy coarse grains directly and go directly to the next step after cleaning.
2. Wash it once or twice after soaking and put it into the rice cooker.
3. Add it according to the ratio of red bean barley clear water 1: 1: 16. The proportion of water cannot exceed 16, otherwise it will be thinner.
4. Add other auxiliary ingredients according to your own preferences. We add here: red dates, walnuts and medlar. Friends who like other foods can change them according to their own tastes.
5. After everything is finished, the time is set to 2 hours. Here, it is best to choose a rice cooker that can be turned on. In the last five minutes, we will add wine to it and stew it.
The sweetness of red beans and red dates is combined with other ingredients, and the taste is particularly rich and visually satisfactory. Coix seed with red beans can also remove moisture. Nowadays, all rice cookers have regular functions. We can make breakfast regularly, add less water, and hold a full bowl like this, so that we can warm our hearts and stomachs all day.
Duck leg with osmanthus in wine
Ingredients: duck leg, fermented wine, Lycium barbarum, osmanthus fragrans and ginger.
Steps:
1. Cut the duck leg into small pieces. A cultured friend can simply swim.
2. After handling the duck legs, put them in a bowl, add clean water, sprinkle with proper amount of salt, pour in wine, stir with chopsticks simply, let the mellow fragrance of wine wrap each duck leg, and cut ginger into filaments with a beautiful knife and sprinkle it on the surface.
3. Put the prepared ingredients into a steamer at the temperature of 100 degrees Celsius and steam for 30 minutes.
4. At the time of 25 minutes, press the pause button, add Lycium barbarum, sprinkle with fairy osmanthus, and continue steaming for 5 minutes.
At high temperature, the fragrance of osmanthus gradually dispersed, and duck meat and duck soup mixed with this faint sweetness. The mellow wine has been integrated into the depths of duck meat, which is definitely a delicious food that touches the soul. When you serve such a bowl of hot osmanthus duck legs in winter, the taste is greatly satisfied. After eating a bowl, the heat flow in your body surges, and even a burp is the sweetness of osmanthus and the mellow smell of wine.