零失败做【甜酒酿】
by 毛毛妈
我们家都爱吃用酒酿做的甜点,所以一年四节,自家时常做酒酿。尤其用酒酿做的南瓜酒酿小汤圆,都成了请客的保留节目。
用料:
1:糯米1.5杯,洗净沥水备用;
2:水1.5杯;
3:上海甜酒药1/3个,冷开水1杯,糖1大匙;
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。
做法:
1. 小饭锅放入材料2,置炉上开大火,水开后,倒入1料搅拌均匀(图A)。转小火焖煮40分钟离火待凉(图B)。
2. 酒药用的是这个(图C),酒药1/3个碾碎,放一干碗里,放入剩余3料拌匀(图D)。
3. 将酒药汁倒入冷凉的糯米饭里拌匀(图E),然后分装到4个干净的小碗里,中间用干净勺子,挖一小孔(图F),盖上保鲜膜,室温放置3-4天至出酒水。
4. 将发好的酒酿放冰箱里1-2天再吃,非常甜。吃不完的酒酿密封,放冰箱里保存。
爱心分享:
1.关键保证容器,要干净,不要有油。
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