How to cook and eat highland barley candied fruit

Raw materials: highland barley 250g；;

Accessories: liqueur starter 0.3g

Sweet sugar

1

Prepare the ingredients to be used, highland barley and sweet wine koji for use.

2

Selecting highland barley without impurities, cleaning the soaking container without oil, cleaning highland barley, and soaking in clean water for 12 hours.

three

After soaking, filter off the clear water and steam in a steamer for 45 minutes. After steaming, wash it with clear water, cool it to about 37 degrees, drain the water, and mix the distiller's yeast into the steamed highland barley according to the ratio of 1 kg highland barley 0.6g sweet distiller's yeast, and be sure to stir it evenly.

four

Put the highland barley mixed with distiller's yeast into a clean container (pottery or glassware, not iron).

five

Put the highland barley into the container, arrange it with a spoon, and make a hole in the center with your fingers to facilitate the observation of the wine.

six

Keep the temperature at about 22 degrees for 3_4 days, open the lid, you can smell the fragrance of wine, and there is clear and transparent liquid oozing out, which is wine.

seven

Adding a small amount of water when eating and heating in winter can strengthen the body, warm the stomach and increase appetite. You can eat it cold in summer to refresh your mind and eliminate fatigue. This is the famous special snack in Xining-candied fruit. Please try it!

skill

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