Seeing this, Cai Youyou, after winning everyone's consent, took a large piece of roasted bamboo rat and walked towards the little fox: "Eat, go home when you're full, you know?" ”

The little fox glanced at Cai Youyou gratefully, took the roasted bamboo rat in his mouth, ran back into the bamboo forest, stopped a hundred meters away from Cai Youyou, and began to enjoy its food.

After lunch, Cai Youyou and the others returned to the small courtyard where Jiugong and Zhuqing lived with the collected bamboo shoots and newly collected bamboo wine.

After a lunch break of more than an hour, everyone drank some bamboo leaf tea.

At this time, the glutinous rice is almost soaked.

"Let's go, I'll take you to brew." The wine man said.

He instructed Cai Youyou and a few other young people to wash the soaked rice twice with clean water, drain the water, and then steam it in the steamer.

While washing the glutinous rice, Wang Fatzi asked puzzledly: "Old man, didn't you say that you want to teach us to make wine?" How do you steam the rice? ”

Before the wine man could answer, he got up early in the morning and heard the wine master tell a lot about winemaking, so Cai Youyou, who had knowledge about winemaking, replied on behalf of the wine father: "We steam these glutinous rice just to make wine." ”

The wine man smiled: "The little girl is right. Let me tell you that the requirements for steamed and brewed glutinous rice are very high. ”

To make sake, you need to steam the drained rice in a pot until it is nine ripe. The glutinous rice must be steamed until it is the outside and soft on the inside, without sandwiching, loose and not mushy, and cooked evenly.

"Don't worry, as long as you pay attention to the ratio of water to rice, pay attention to the heat, your requirements are not difficult to do." As he spoke, Wang Fatzi put the big steamer in front of him on the fire, and also helped Xiao Cai to put her big steamer on the stove next to him.

When the glutinous rice was steamed, Wang Fatzi was about to open the lid of the pot, but was stopped by the wine man's urgent voice: "Don't lift the lid of the pot immediately after the glutinous rice is steamed, and put the rice in the pot until it is almost cool before coming out of the pot, otherwise it will affect the quality of the wine!" ”

Wang Fatzi shrunk his neck and said: "I didn't expect that handmade wine is such a complicated thing, and there are a lot of exquisiteness." ”

"That's it. It's not easy for us to make good wine, just as you want to make good food. Zhu Qing, who had always been silent, spoke.

After another period of waiting, the wine man finally told everyone that the glutinous rice was ready to come out of the pot.

After everyone was in a hurry to bring out the glutinous rice in the cauldron, the wine master instructed them to break up the steamed glutinous rice, spread it flat, and dry it below 28 degrees Celsius before proceeding to the next step of fermentation.

Jiugong divides the steamed 20 catties of glutinous rice into ten equal parts, puts it into the wine vat, adds a brick-like koji to each portion of glutinous rice, adds an appropriate amount of water, stirs evenly, covers the lid, and the fermentation process begins.

"On Cuiweixing, it takes about two and a half days for these glutinous rice to ferment. Of course, if it is in Purple Morningstar, this process will take about three days. "I know you can't stay here for long. It just so happens that I have a pre-fermented sake in my house, and it's in the room next to it. I'm going to take you over now. ”

The wine man led everyone into the next room.

This room is neatly furnished with many wine vats. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.