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酒徒的选择
vivienne98 2007-01-20 01:15

自酿酒。
嘿嘿,也能有头酒、二酒....


片片是酒刚发酵

传说中的鸟人 2007-01-20 01:25

我昨晚做了红酒煎牛肝,也是酒徒的选择。

vivienne98 2007-01-20 01:44

引用:

作者: 传说中的鸟人 (帖子 1289682)
我昨晚做了红酒煎牛肝,也是酒徒的选择。

这不是存心馋人么:wdb3: 。方子和片片涅:wdb25: 。

vivienne98 2007-01-20 01:46

对了,小鸟,这边疯牛病挺厉害的,牛肝还是换鹅肝吧。

传说中的鸟人 2007-01-20 01:48

方子是我媳妇从网上找的,我也不知道是哪个网了,她当的时候是有pdf的彩色图片的,但我用这个找,没找着图片的,只有方子。

Aim 2007-01-20 01:48

还有一种选择呐,可惜没有拍片片

将南瓜蒸熟后,浇上加热过的米酒,条件允许再撒些蛋糕上经常用的红白颗粒条。很好吃哦

传说中的鸟人 2007-01-20 01:50

引用:

作者: vivienne98 (帖子 1289695)
对了,小鸟,这边疯牛病挺厉害的,牛肝还是换鹅肝吧。

上周末早餐,媳妇用的鹅肝酱查的小面包片给我吃,吃了一小块,太腻了,我就去找别的东西吃了。

vivienne98 2007-01-20 02:32

这是啥鸟?还挺挑食的

vivienne98 2007-01-20 02:32

引用:

作者: Aim (帖子 1289699)
还有一种选择呐,可惜没有拍片片

将南瓜蒸熟后,浇上加热过的米酒,条件允许再撒些蛋糕上经常用的红白颗粒条。很好吃哦

:wdb11: :wdb6:

vivienne98 2007-01-20 05:18

Materials:


1500g(3.3lb) rice,
400g(0.9lb)Kome-koji,
5g(0.18oz)citric acid
Water.
5g (0.18oz) dry bread yeast. Or equivalent amount of Beer Ale yeast,Wine yeast or Wyeast Sake depending on you taste.
You will be able to get Kome-koji made from Koji or Koji-kin, a kind of white fungi, together with steam cooked rice at your grocery stores or homebrew stores. If you only can get Koji or Koji-kin, you can easily make your fresh Kome-koji together with steam cooked rice by yourself using your picnic ice box. Later I will show you how to make Kome-koji. If necessary, I can send you some Koji or Koji-kin by air mail, because Kome-koji is too heavy and too easily going bad to send over the ocean.

Equipment:


Electric rice cooker(steam cooker is better).
Basket to cut water.
10liters(2.6gal) enamel or stainless steel deep cooking pot with lid.
(Equivalent plastic or glass container can be used.)
Big spoon(stainless is better) .

vivienne98 2007-01-20 05:19

Procedure:


1.Wash and soak the 1500g(3.3lb) rice for about five hours and then put the rice in a basket for at least 20 min. to cut water.
2.Cook the rice with 1800ml(0.48gal)water using the rice cooker. Steam cooking is recommendable for better taste. I used a pressure cooker to steam cook rice using stainless steel bastket suspended in it.
3.After cooking the rice,cool down the rice to 30deg C(86deg F).
4.Melt the citric acid with 2.4liter(0.5gal) water in the enamel cooking pot. Citric acid will prevent the contamination of bacteria and add slight sour taste to your Sake. Depending on your taste, you can reduce the Citric acid. Also you can use Lactic acid or you can use a Lemon or Lime juice.
5.Add 400g koji and well melt it by agitating with the big spoon.
6.In thirty minuets, add the cooled cooked rice and well mix by agitating with the big spoon.
7.Pitch the yeast and place the lid on the pot and keep it at room temperautre. Lower temperature will cause slower and longer fermentaion and will result in better taste.
8.Stir it at least once a day. In two or three days you can enjoy very nice Sake aroma. Be careful about bacteria contamination. I used 70% ethyl alcohol spay around the pot and to myself every time.
9.In two weeks fermentation will seem to end.
10.Filter the sludge using a sterilized basket or cheese cloth.
11.Enjoy the filtered Sake. Do not drink too much. Alcohol content is two to three times more than beer. Cooling the filtered Sake is the best way to taste. If you want crystal clear Sake,separate the further sludge by decanting. This will greatly reduce Sake yield.
12.Remaining sludge can be used to cook vegetable pickles in a refrigerator. A cucumber is the most suitable vegetable. Of course you can put white fish meat and then grill them.

vivienne98 2007-01-20 05:19

How to make Kome-koji from Koji or Koji-kin.

1.Wash and soak the 400g(0.9lb) rice for about five hours and then put the rice in a basket for at least 20 min. to cut water.
2.Steam cook the rice. Steam cooked rice looks slightly transparent, not white.
3.Cool down the cooked rice to 30deg C(86deg F). Put the rice into an enamel or stainless steel thin container and add 2 to 3g of Koji or Koji-kin and well mix them. Cover the container with water moistened cheese cloth or cotton cloth to prevent drying.
4.Put the container in a picnic ice box together with 35deg C(95deg F) warm water bottles to keep the inside at 30deg C(86deg F) for 40 hours. The amount of the warm water will preferably be at least 8 litters(2 gal). If necessary, change the warm water to keep the temperature constant. In 10 hours,mix again the mixture of the cooked rice and Koji using a cooking sparula. Already you can notice the whitened rice and get good aroma. I used a digital thermometer to measure the temperature inside. Very useful.
5.Further keep the mixture at 30deg C(86deg F) for 30 hours.
6.You can get white colored Kome-koji covered with white fungus.

If real "Amasake" is available (sake sludge mixed with suger is not real amasake),directly pitch dry yeast in a bottle.You can brew Sake.

vivienne98 2007-01-20 05:29

Equipment required:



rice cooker, pot and steamer, or even a regular pot

glass quart canning jars

measuring cups

measuring spoons

cheesecloth

vivienne98 2007-01-20 05:30

Ingredients:



rice (short grain japanese rice preferred)

koji 酒曲

lemon or lime juice

yeast (beer or wine yeast preferred but baking yeast will do)

water



Per jar, you will use:



1 cup of rice (uncooked)

1/2 cup koji

1 1/2 cups water

teaspoon lemon or lime juice

1/2 teaspoon yeast

vivienne98 2007-01-20 05:31

Begin the night before by soaking your rice, submerging it in a bowl of water for at least 8 hours. This is to ensure you have the proper moisture content in your rice, which will affect the flavor of the finished product. Once soaking is complete, you'll need to cook your rice. The best rice for sake will be steam cooked, but if you have to, you may use a rice cooker or your may cook it in a pot. Steaming your rice will leave the outside more solid, giving the fermentation process longer to complete which results in a better tasting sake.

vivienne98 2007-01-20 05:32

Next add your 1/2 cup of koji per jar. Add your lime or lemon juice which acts as your citric acid in the brewing process, then add your yeast, and finally, water.
At this point you might consider using a paper towel with rubbing alcohol on it to clean off the rim area of the jar. This removes stray rice and contaminants from going rancid, which would affect the flavor of your sake. Place the lid, upside down, on your canning jar, and tighten the band. Now, shake your jar vigorously to completely mix the contents. I write the date on a piece of tape and place it on the top of the jar to remind me of when it was made. Place your finished jars in a cool dark place. Tighten the band on the jar and shake the jars daily, then slightly loosen the band again to allow gas exchange. You will notice the fermentation within a few days. Small bubbles will form inside the jar, rising to the top. After 2-3 weeks, the fermentation process will end. You'll know the brewing is complete when you no longer see any bubbles forming in the jars, and you'll notice the solids settling at the bottom of the jar.

vivienne98 2007-01-20 05:33

Once the brewing is complete, you need to separate your sake from the lees, or solids, in the jars. I find it's best to use a cheesecloth, squeezing the solids firmly with clean hands to separate as much liquid from solid as possible. Keep your lees, they're a great marinade for fish. If you plan on using your sake within a month you can simply bottle it and place it in the refrigerator. If you're going to keep it longer than that, you need to pasteurize your sake by pouring it into a pot, then raising it's temperature to 140 degrees Fahrenheit (60c) for about 10 minutes. Your finished sake will be an opaque white from stray lees. If you want your sake to be clear, leave it in the refrigerator for the solids to settle, like in the bottle in the picture here.


Serve your sake warmed by pouring it into a sake serving bottle placed in a pan of water. Your finished sake should have an alcohol conent of 15-20%. If your sake ends up a bit too strong for you, you might consider adding a teaspoon of sugar per serving bottle to cut the flavor if it's too harsh. Enjoy!

呆呆虎 2007-01-22 09:40

私酒

vivienne98 2007-01-22 11:44

引用:

作者: 呆呆虎 (帖子 1292465)
私酒

:wdb13:

风华绝代石榴姐 2007-01-22 11:50

美酒得加咖啡。。。。。。。。。

小鹌鹑 2007-01-22 11:52

人说做成的酒酿继续发酵能成米酒,不过我还是喜欢酒酿小园子,所以作成的酒酿全部下园子吃了

vivienne98 2007-01-22 11:52

喝的心儿醉?心儿碎?管他醉或碎,接着再喝一杯

vivienne98 2007-01-22 11:55

引用:

作者: 小鹌鹑 (帖子 1292756)
人说做成的酒酿继续发酵能成米酒,不过我还是喜欢酒酿小园子,所以作成的酒酿全部下园子吃了

俺是把第一遍酒和第二遍酒都倒出来,存着喝。剩下的米粒大部分煮了吃,小部分都用食品处理机搅碎了,当面膜----清酒面膜:wdb4: 。

呆呆虎 2007-01-23 12:43

呀,浑身都是宝啊

传说中的鸟人 2007-01-27 00:02

我来上盘凉菜给各位下酒。
豆腐切块装碟,皮蛋切瓣拌碟,豆腐上放把肉松,碟里到点酱油,喜欢的可以再淋点香油。拌着吃就行了。

luhui 2007-01-27 02:27

皮蛋豆腐,我爱吃。不过,我不放肉松,放点榨菜碎。香啊....

vivienne98 2007-01-27 02:56

引用:

作者: luhui (帖子 1301116)
皮蛋豆腐,我爱吃。不过,我不放肉松,放点榨菜碎。香啊....

榨菜是啥牌牌的?

Diamondmm 2007-01-27 23:44

什么 桥

irene999 2007-01-28 00:33

馋,喜欢酒酿.

拎壶冲 2007-02-03 13:30

引用:

作者: irene999 (帖子 1302399)
馋,喜欢酒酿.


我喝酒,其余你包了。

irene999 2007-02-04 16:16

引用:

作者: 拎壶冲 (帖子 1315124)
我喝酒,其余你包了。

好啊,不浪费粮食!

拎壶冲 2007-02-04 17:58

晚上还礼!

拎壶冲 2007-02-04 17:59

引用:

作者: vivienne98 (帖子 1301142)
榨菜是啥牌牌的?


现在谁吃有牌的?都自己种啦.:wdb6: