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怎样自制酒酿
更新时间: 2020-11-06 00:00:00  

自制酒酿:糯米浸发至松涨发白,放入蒸笼平摊,戳小孔以透气。大火蒸熟成糯米饭,糯米饭分次加凉开水,打散,放凉至30度左右。筛入1.5酒麴粉,拌匀,放入避光容器,轻轻压平。中心挖孔,到底部,表面筛入0.5克酒麴粉,加盖后发酵48小时即可。

关键词: 怎样 自制 酒酿

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