Recipe: Homemade rose rice vinegar

Home Cooking Recipe: Homemade rose rice vinegar

Notes:

Rice vinegar - three days of use a warehouse of rice, Taojing steamed into rice, spread cold yellow, and then installed in the sun, water rinsed clean. In addition, use the two buckets of steamed rice, steamed into rice, and dried with rice and simmered in a bowl, submerged with water, sealed and placed in a warm place, made 21 days later. The vinegar brewed with rice vinegar is not comparable to the vinegar sold outside. Materials and containers to be prepared: cooked rice, sugar, cold water, glass sealed cans.

Ingredients:

Steps:

  1. Home Cooking Recipe: Two bowls of rice steamed

    Two bowls of rice steamed

  2. Home Cooking Recipe: Mix 2 bowls of rice, 2 bowls of boiled water, and 3 tablespoons of sugar. Because it will be placed in a place where there is no light, I will use the enamel preservation tank directly. (The container must be clean and hot with hot water)

    Mix 2 bowls of rice, 2 bowls of boiled water, and 3 tablespoons of sugar. Because it will be placed in a place where there is no light, I will use the enamel preservation tank directly. (The container must be clean and hot with hot water)

  3. Home Cooking Recipe: Sealed, stored at room temperature in a place where there is no light, and placed for half a year.

    Sealed, stored at room temperature in a place where there is no light, and placed for half a year.

  4. Home Cooking Recipe: After half a year, take the above clear liquid, the following is bad (the bad can be added to the raw materials to continue to do). Add a spoonful of brown sugar to the clear solution (you can also add some cold water), seal it, put it for another 3 months, open the bottle, and it will be sour. It is best to drain once before bottling, and the transparent vinegar can be eaten.

    After half a year, take the above clear liquid, the following is bad (the bad can be added to the raw materials to continue to do). Add a spoonful of brown sugar to the clear solution (you can also add some cold water), seal it, put it for another 3 months, open the bottle, and it will be sour. It is best to drain once before bottling, and the transparent vinegar can be eaten.


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