Acai's Sky

Before officially starting brewing, Acai knew very well that he had to prepare the relevant materials and tools first.

Ah Cai excitedly ran to the market to buy all the things she needed. When she arrived at the market, she saw a dazzling array of food ingredients on the stalls, including high-quality sorghum, wheat, rice, glutinous rice, highland barley, rhubarb rice, and other high-quality raw materials.

There are so many jars and pots of various sizes and shapes that it is hard to see them all. There are at least hundreds of them. There are also many exquisite wine-making utensils, which are really dazzling.

But Ah Cai was very patient. After careful selection, she finally bought everything!

As for what kind of wine to brew first, she bought more than a dozen wine brewing recipes in the mall.

1. [Baicao Wine·Yellow Wine]: Yin Jifu, the world-famous author of "The Book of Songs", was from Fangling. The King of Chu sent his Grand Tutor Yin Jifu as an envoy to pay tribute to King Xuan of Zhou. Yin Jifu brought a jar of "Baicao" (yellow wine) produced by the people of Fangling to present to King Xuan of Zhou. When the treasure was presented to the palace and the jar was opened, the whole hall was filled with fragrance. King Xuan of Zhou took a sip and praised it highly, so he named it "Fengjiang Imperial Wine".

Wu Zetian deposed Emperor Zhongzong Li Xian, demoted him to Prince of Luling, and exiled him to Fangling. After Li Xian ascended the throne, he named Fangxian rice wine "Huangdi Yujiu", so it is also called "Huangdi Jiu".

Choose the best glutinous rice, wash it with clean water, soak it for about 15-20 hours, then take out the glutinous rice, steam it in a steamer, cool it, let it cool naturally, and then mix it with the wine yeast.

Then put it into the tank for natural fermentation, which usually takes about half a month, and you can smell the aroma of the wine in a few days.

Ferment for half a month, then put it into a large porcelain jar and leave it for at least one month before drinking. The longer it is left, the stronger and more authentic the taste will be.

"call"

According to the recipe for [Baicao Liquor and Yellow Wine], Ah Cai soaked 100 kilograms of glutinous rice in the spiritual water in the jade bucket...

2. [Immortal Rice Wine]: The Eight Immortals returned from the Queen Mother's Peach Banquet and traveled the world. Arriving at Dragon King Mountain, they were drawn to the vast green sea and continued on foot. As they reached Weiyuan Fort, they saw an old woman selling tea under the scorching sun. The woman offered the immortals tea, which was sweet, and they discovered that the well water led to the sacred water of the Dragon Palace.

To express his gratitude, Li Tieguai poured the fairy wine from the Yaochi Lake in his gourd into the well and told the old woman: "If you use this well water to make wine, you will become famous and rich." As soon as he finished speaking, the fairies had gone away on the wind and disappeared without a trace. Later, the wine they brewed was called "Fairy Rice Wine".

According to historical records, the winemaking process was brought to the Qinghai-Tibet region by Princess Wencheng of the Tang Dynasty, and the local people created highland barley wine by combining local crops.

Pour the highland barley into a grain soaking bucket, add hot water at about 70 degrees, with the water level 20-30cm higher than the grain surface, soak for 8-12 hours, then drain the soaking water and rinse with cold water.

Drain the soaked barley, pour it into the steaming equipment and steam it for 30 minutes, then add the stewed grain water and continue steaming for 60 minutes, until the barley skin is thin and the flowering rate is above 90%.

Spread the steamed barley to cool to about 33-36 degrees, add the yeast and stir evenly, then cultivate the bacteria and saccharify.

After saccharification is basically completed, the highland barley wine mash is shoveled into the cellar, covered with a lid, and allowed to ferment naturally. It is then distilled after about 15-20 days.

The wine is distilled using small-scale wine-making and distillation equipment to take out the wine.

The distilled wine is aged to improve its quality, and then blended to adjust the taste and flavor of the wine.

"ho"

Well then, Ah Cai followed the recipe of [Xianjiu·Yellow Wine], put 100 jin of highland barley into a large barrel, and soaked it in 70° hot water...

3. [Jimo Old Wine·Yellow Wine]: During the Spring and Autumn Period and the Warring States Period, Jimo defender Tian Dan defeated the Yan army with a formation of fire bulls. The people of Jimo rewarded and comforted the soldiers with the carefully brewed Jimo Old Yellow Wine (called Lao in ancient times). Since then, Jimo Yellow Wine has become popular.

Wash the rhubarb rice, pour it into the pot, and after it is cooked through, stir it with a spatula and add slurry at the right time to make it charred but not mushy. Remove from the pot when it turns brown.

After it is cooked, spread the minced meat on the chopping board to cool, saccharify it, add the koji, stir repeatedly until it is evenly mixed, and then enter the fermentation process.

The saccharified mash is fermented continuously under strictly controlled temperature and humidity conditions. After it becomes mash, it is put into the wine press and continuously "pressed" until the orange-red clear wine flows out. Finally, it is put into the wine storage tank for constant temperature aging.

"what!"

Ah Cai scratched her head. "Can rice be exhausting to death?" She looked at her attribute panel. Okay, she wasn't afraid of being exhausted.

But you still need to soak 100 kilograms of yellow rice in the spiritual water in the jade bucket for more than 24 hours...

4. [Hua Diao Wine/Yellow Wine]: The history of Hua Diao wine can be traced back to ancient China. Legend has it that in ancient Shaoxing, when a daughter was born, families would wait until the child was one month old to select several jars of wine, seal the jars with mud, and bury them underground or store them in a cellar. These jars would be taken out and served to friends and family when the daughter got married, hence the name "daughter's red wine." Similarly, "Zhuangyuanhong" refers to the wine that families in ancient Shaoxing would bury when a son was born, waiting to celebrate when the boy won the imperial examination.

Each grain of glutinous rice is fully moistened. Before steaming, the glutinous rice must be soaked for 24-36 hours and then packed into a special large wooden barrel.

If you steam it continuously over high heat for one hour, it will be tough; if you steam it for less than an hour, it will be neither tough nor raw, and the wine you brew will be good.

The glutinous rice wakes up in the wine vat, and the different temperatures of the rake directly affect the flavor of the finished wine.

After several years of aging in spring, summer, autumn and winter, Diao wine can effectively promote the association between alcohol molecules and between alcohol molecules and water molecules, promote the esterification between alcohol and acid, and make the wine mature, fragrant and mellow.

The wine that has been fermented for a whole winter is put into bags and squeezed on a press. Although this traditional method produces less wine, it ensures the quality and taste of the wine.

"Hi"

Ah Cai soaked 100 kilograms of glutinous rice in spiritual spring water for 24 hours...

*

Looking at the rice soaking over there, she went back to Taibai Village to pick up Tong Jiayuan.

He went to the manor with Tong Eryi to help, after all, the Rose Manor was being renovated.

Acai was bored waiting here and wanted to try other professional tasks first.

She took out the [delicious soup pot] and prepared to make some soup. After thinking about it, she decided to start with the simplest one.

Peel the winter melon and cut into slices. Slice the ham and mushrooms. Slice the green onions diagonally and cut the scallions into flowers.

[Delicious soup pot] Pour 2 porcelain spoons of oil into the pot, add the chopped green onions and stir-fry until fragrant, then add the mushrooms and stir-fry until soft.

3. Pour 2 bowls of water and bring to a boil over high heat. Add the winter melon and ham. Once boiling again, reduce heat and simmer for about 10 minutes. Add appropriate amounts of salt and white pepper and sprinkle with chopped scallions.

Completed!

[Please enter the name of the soup]

Winter Melon and Ham Soup

[Delicious Winter Melon and Ham Soup, Deliciousness +8, Proficiency +100]

[Thompson +1]

I scratched my head and thought, if this chef had a [delicious soup pot], it would be easier. But unfortunately, there is no wok, so forget it, let's make the soup first.

Wash the ribs and soak them in clean water for about half an hour. Put a little oil in the soup pot, add ginger slices and stir-fry the ribs.

Then add plenty of water and a few drops of white vinegar. Bring to a boil over high heat, then reduce to low and simmer for 2 hours. Add the corn and winter melon cubes, season with salt, and simmer for about 15 minutes more. Add pepper to enhance the flavor and sprinkle with a few chopped green onions.

Completed!

[Please enter the name of the soup]

Winter Melon, Corn and Pork Ribs Soup

[Delicious Winter Melon, Corn and Pork Ribs Soup, Deliciousness +10, Proficiency +100]

[Chef: Junior Apprentice 3 (Proficiency: 80/400)]

[Thompson +1]