Soon, the steaming glutinous rice was out of the pan, and several of our little dolls were delighted and swallowed, and I couldn’t wait to catch a handful. But at this time, no one can move the glutinous rice. Parents must first piously give a ceremony. After the ceremony is over, the mother will always give us some glutinous rice and a fragrant rice. click | check this site out | go | this post | this article | It still makes me feel fragrant and lingering. Looking at the gorging we eat, parents always swear that we eat slowly, let us not squat, if we still want to eat again, parents will still pity to give us a little more. Mouting in his mouth: "Okay, okay, this is * wine, can't eat more..."

In the cold room of glutinous rice, the mother quickly gave us a few baths, some cold water in the basin, and the hot water in the barrel was even bubbling. The stoves of our Hakkas are basically two pots in front and behind, and the chimney is up from the pot in the back. Steam the glutinous rice in the front pot and hot water in the back pot. Wait until the glutinous rice is cooked, and the water in the back pot is also rolling. Generally, a bucket of hot water can wash two or three baby, because it has to be cold water. At that time, the mother was very afraid that we were cold, and closed the door to give us a bath in the patio. The water she got was always hot and let us grin. She smothered the head with sulphur soap, licked our small body, and then rushed down with a spoonful of hot water. It felt really special, especially refreshing, and there was a feeling of numbness in the bones.

The mother gave us a few showers to get dressed, and the glutinous rice that was poured by my father with cold water was also cool. They put the glutinous rice and the sake cake together in the wine tank, and also specially emptied the middle of the wine tank. Leave the location for the fermented wine to flow out. Our large wine cell is placed behind a cool room, and the straw is placed underneath, allowing the glutinous rice to naturally ferment in a low temperature environment. In the days of fermentation, no one of us can approach the tank. After the Three Dynasties, three days later, the father who took the time could not wait to see the cockroach's head, watching the cheerful fermentation of the glutinous rice, smashing the small bubbles, and the father's eyes would shine again. He is very *hearted to take a small spoon to mix the wine and make up the two mouths, then lick it and lick it, and can't help but evenly pick it up. Hey, let's take it, it is very enjoyable, it is very memorable. People who don't know think that his father is eating something like seafood, or what kind of food.

On the winter solstice day, the glutinous rice in the wine tank was almost fermented. The wine came out from all directions in the wine tank, and the glutinous rice became a wine. The father stirred the wine well. Usually, the rice was put in the water of the tin can. Three pounds of wine, the father does not like to drink liqueur, so he let the mother and the big sister keep stirring, usually put more water, so that the wine will be older, it will be more energetic, he will feel that the wine is good wine . Usually after the water is finished, the tank will continue to be covered, and the quilt is covered with it, and the straw is still underneath. Let the water and the original wine blend and ferment, fully integrated. In our family tradition, the water that has passed the winter solstice cannot be exchanged, because the water that has passed the winter solstice is spring water. The water in the spring is not easy to preserve, and it is easy to break.

After the wine was fully fermented, the father and mother filtered the wine from the wine cellar with a white puff and placed it in the wine cellar, usually three wine cellars. Then use the long-prepared wood chips and glutinous rice grains to pile around them, fix them with bricks, and set the fire* to start cooking. Shibuya and sawdust smoked, smoke from there, drifting in all directions, and also mischievously put into our room, usually we will cough straight. This night, my father and mother usually can't fall asleep. Usually, they have to get up several times. They are afraid that the steamed rice is too good. If the temperature is too high and the wine will overflow, give it a little pull to make it too hot. After a while, I have to stare out again, for fear that the fire will be small and even extinguished. That night, I listened to my father's back door, oh yeah, and then the wind behind the alley was not coming in when the smoke was coming in. It was so cold and cold, so good. My father actually feels cold, but his heart is hot, and the wine is good. This is the last process. This process has not been completed. This year's wine is in vain.

Hard work pays off, usually every year our family's wine, two wine cellars are old, and one wine cellar is sweet. The calcined rice wine is tea red, especially good-looking, especially sweet and delicious. The guests who come to our house are especially fond of drinking, and those who do not drink can't help but drink two glasses. My father’s special wine is also very hospitable. The wine is like his life. The wine has been integrated into his life, in his blood. Our family has a large population, and the fields are not particularly large. We must leave good farmland and valleys every year. No matter how good it is, our family's Shibuya can't be*, and if you don't move, you have to take the rice wine. Read Full Article | More Help | click to investigate | try this out | check these guys out