Not long ago, I felt hot, and suddenly it was autumn. The moisture no longer stuck between my clothes and my skin. Even if it was high temperature above 30 degrees, it was not as difficult as it was in the hot summer. I finally felt that autumn is the most comfortable time of the year, and the slight chilling wind in the morning and evening is more comfortable than blowing the cold.
At this time, I drank some fresh fruit wine, just baked, with a slightly warm lemon cake, and a cup of hand-coffee. In the ritual of worshiping the five senses, I made my creative power burst out. Whether it was drawing, writing, editing, repairing small objects, changing pots for plants, or making some food, I felt that I was particularly happy.
The fruit wine I drank today was the grapes harvested last summer, and the temperature was just right. A friend said that this kind of brainless pesticide with one layer of grapes and one layer of sugar can only be regarded as grape dew, not fruit wine. But I clearly heard and tasted the smell of alcohol, and my face and heartbeat after drinking it! My friend said that wine has the rules of wine. He steamed the rice with a large stove, put the wine koji, and then steamed it. The rice wine he made was fragrant and pure. The best thing was that I was lucky enough to get a few buckets of private goods that were only given but not sold.
Guiyuan Red Flavored Rice WineThere are rice wine, so there are many dishes that can be made. The easiest of rice wine is soaked in Chinese medicine ingredients. After removing the shell of the red painting knife and cinnamon, put the meat and seeds into the glass jar, pour in rice wine, and after sealing for three months, a jar of cinnamon cinnamon flavoured wine is completed. To add a little Western flavor, add cinnamon sticks, cloves, cherry and star anise. As I imagine, the wine taste soaked by these ingredients will be very suitable for hot drinks in cold weather. It has a different effect with the popular hot red wine, and it is more simple to make.
I originally thought I could drink the whole winter's cinnamon red wine, but because of an occasional whim, I used it to make rice cakes. The result was so good that I couldn't help but taste it. A jar of wine quickly turned into a half jar of wine, and it seemed that I might see it in advance before the end of winter. My delicious equation is like this:
Guiyuan Red Rice Wine Cake
3/4 cup of seed-de-seeded cinnamon meat, soak it in 1 and 1/3 cup of cinnamon red-flavored rice wine for 30 minutes, pour in the washed moist glutinous rice, the portion of glutinous rice is about 1.5 cups, soak it for about 60 minutes to allow the rice grains to absorb the wine sauce. The portion of the wine should be filled with rice grains. If it is not enough, you can add the rice wine directly to supplement it. Put in an electric pot and steam it. Stir the cooked glutinous rice slightly, then stir in the chopped coconut sugar block, put in the electric pot and heat it again. This step is to melt the coconut sugar and nourish the surface of the glutinous rice, and also make the final product look like it is coated with oil. In fact, you don’t need oil to make this rice cake. Oily, although it will make the taste smoother, the heat will also become tiring and the taste is not so refreshing.
Coconut sugar is not very sweet, but it is slightly different from the sweetness and aroma of sucrose, which can make the rice cake more delicious. Coconut sugar, also known as palm sugar, can be purchased at large markets or in foreign stores that specialize in Indonesian ingredients. It is a sugar farm that collects the juice of brown flowers, heats up and pours it into the container to naturally solidify. The ones installed in the bamboo tube will be in the shape of a round column, and the ones installed in the shell will be like the piece on my hand, like a bowl. When needed, cut as much as you want.
The prepared rice cake can be eaten directly, or poured into the mold to flatten, sprinkle with dense white sesame seeds, cut into small pieces, and have a professional attitude. Glutinous rice is a relatively difficult-to-digest powder, and it will easily harden after being left for a long time. Moreover, the heat of this rice wine cake is not low, so I recommend not to make too much portions each time and eat it while the fresh food is finished. As long as there is a jar of spice-soaked rice wine in the kitchen, you can make it manually if you want to eat it any time. {twenty one} {twenty two}