I remember when I first came to Nanjing to study, I learned that my roommates especially like rice wine. Every summer, it is necessary for the refrigerator. It is usually a hot and hurried rush to eat a few mouthfuls, especially cool and cool. It was very difficult to understand at that time. What kind of wine is it? Later, I went down to Shanghai and lived in the streets with a very rich atmosphere. I really felt the exquisite atmosphere that I had in ancient times, and finally knew what the rice wine was. I don’t know until I know that I’m not able to extricate myself. Today I discovered that it’s actually changing, accepting and integrating. I have tried a variety of foods related to wine making, such as wine-baked cakes, wine-baked dumplings, wine-making toast, milk wine, and wine-bred eggs. Of course, in the hot summer, the favorite is still rudely rushed up, a spoonful of the crystal clear white, with a slight thick juice, the wine is fragrant, the floating rice granules are cute, preferably thick A big spoon, the whole swallow, is too satisfying. This time I tried to make the wine into a milk jelly, with rose red sugar juice, a slightly frozen milk body, mixed with soft rice, faintly revealing the frankincense and a touch of milk, and finally snoring Rose juice, just want to immerse in this wonderful happiness and never wake up. The formula can be made into 2 100ml jars.
Gelatine tablets plus cold blisters
Light cream and granulated sugar, soft gelatin, simmer until chilled. The temperature should not be too high, otherwise it will affect the coagulability of gelatin. In the summer, a little heat, the remaining temperature can melt the gelatin.
Cool the light cream into the wine, stir the yogurt evenly
The wine is selected from thick portions, as shown in the figure. I bought rice wine in the supermarket, long glutinous rice, sticky feeling, I like it very much.
Fill the vial and refrigerate for a few hours or one night to solidify
Take a little brewed juice, a little rose sauce, brown sugar and water, mix well, heat over low heat until brown sugar melts
After the milk freezes and the rose juice is cooled, it can be poured on the surface of the milk. Of course, this step is omitted.