Xiangling uses the utensils from the 60s to brew her own rice wine, an ancestral recipe!
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- Опубликовано: 5 сен 2024
- The Spring Festival is approaching, so why is there less home-brewed rice wine for the New Year’s Eve dinner? You must make a jar of rice wine before the Chinese New Year and preserve it, so you don’t have to worry about the ingredients for the whole year.
Hello everyone, I’m Xiangli Xiangling~
I am a girl from Fujian, I love food and life more
Life gives us the enjoyment of food, and we are responsible for the spread of food for life
I will share with you the interesting country life here
It will also record the local rural traditional culture, special cuisine, and cultural scenery.
Everyone is welcome to leave a message in the comment area to interact, if you like me, just subscribe to it👉
/ @user-ql6sn7bx7c
#Xiangli Xiangling#Rice wine#How to make rice wine#Traditional craft#Li Ziqi
不忘初心❤方得始终。💜
👍👍👍👍👍👍👍💪💪😊
土法製酒的最佳 VIDEO ！！ 我终於明白如何土法蒸出酒來,器具簡單实用,使用煲蓋上積水原理，用反斗型蓋，上加冷水冷却，自斗尖收接蒸出的酒水,故米酒有一蒸、再加蒸一次成二蒸，重覆蒸餾多次,則酒精含量越高！
Must be very good rice wine. The traditional way is always best 👍💕💯🙋♂️
你的视频很好看，谢谢分享，继续加油！
Thank you so much for sharing your good video cooking very yummy sister 😍
Ancient technique is the best.👍
👍👍👍👍👍👍👍👍👍❤❤❤❤
เป็น VDO ที่ยอดเยี่ยม มันช่างน้าสนใจมาก ฉันอยากรู้มากกว่านี้ แต่มีปันหาเกี่ยวกับภาษา ได้โปรด เขียนบรรยายตอบกลับให้ฉันด้วย เพราะ ฉันสามารถแปลภาษา จากนี้ได้
جدران المطبخ تستطعين تزينها ببعض الرسوم والالوان من اجل جمال مطبخك
我想喝，怎么买
وشو هذا ؟
(￣﹁￣)我醉了
秈米跟粳米釀出來的味道跟口感會有什麼差異性？
粳米会更醇，口感更柔一些，出酒率也会多
请问这种米酒大概多少度
米酒醪只有十來天發酵，酒度不超過10度，
酒醪雖然經過蒸餾，但出酒顏色白濁，顯示蒸餾器具拙劣，酒度也低下。
沒有不敬的意思，這種製酒技術粗糙不堪，發酵味很重，美其名為傳統工藝，其實是劣酒。
@@user-xv8ll6je1w 有解決方式，用竹炭跟濾芯過濾後可以達到很好的效果
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🎉我//.😅/😢😢😢 //😢