
Chinese: 
大家好，歡迎收看Amanda的曼食慢語
今天教大家做酒釀非常傳統的酒釀，也叫甜酒或是米酒，或是醪糟
各地都有不同的叫法
酒釀是用糯米跟酒麴做成的
首先第一步需要用清水把糯米浸泡透
天熱的時候三到四個小時，天冷的時候大概五到六個小時
一直泡到米粒可以很輕易的用手指捏碎的程度
然後準備一個蒸鍋
燒一鍋開水倒入，放上蒸架
墊上一塊乾淨的紗布
注意從一開始所有接觸糯米的器具
都要乾淨沒有油污

English: 
Hi everyone, welcome to this episode of Amanda Tastes.
Today I am going to show you a very traditional dish called Jiuniang(sweet ferment rice), or sweet wine, rice wine, laozao. Different names from place to place in China, but all refer to the same thing.
It's made from sticky rice and koji yeast(something contains yeast and bacteria, a liquor ferment)
First off, soak sticky rice in water. 
In hot summer days soak for 3-4 hours, and 5-6 hours in cold days.
Soak them up until you can easily squeeze them with your finger tips.
Use a steam pot.
Bring a pot of water to boil, pour them in the pot, place a steam rack on top, line with a piece of gauze.

English: 
Make sure everything that will have contact with sticky rice is clean.
Strain sticky rice and spread them over the rack.
And then, make some dimples among sticky rice to help the steam go through so that heat will be distributed evenly in the pot.
Cover with lid, and steam over medium to high heat.
If you made a lot at a time as I did here, you can pause in the middle and give them a toss.
This allows the rice to get steamed evenly. A steaming process takes about 40 mins. 
Make sure every piece of it is completely cooked inside out.
But not overcooked, it should still be a little springy to touch.
Transfer steamed sticky rice from the pot to a large bowl and allow them to cool.

Chinese: 
把泡過水，然後瀝乾的糯米鋪上去
然後在糯米上戳一些小坑
幫助空氣的流通
後面會蒸的比較均勻
蓋上鍋蓋，用中大火來蒸
如果你和我一樣，一次蒸了比較多的糯米
可以中間打開蓋子，把它翻動一下
幫助糯米可以熟的比較均勻
總共需要蒸大概四十分鐘
要保證所有的糯米都可以蒸熟，蒸透
但是米粒要保持一定的彈性
不要把他蒸得過於軟爛
蒸好的糯米轉移出來
放在盆子中晾涼

Chinese: 
上面蓋上一塊乾淨的濕毛巾
以免它在晾涼的過程中會風乾
等到糯米的溫度降下來
和人的體溫差不多的時候
就可以準備酒麴了
把這個酒麴放在乾淨的碗中
倒入適量的涼開水
酒麴遇水後，很快就會軟化
然後就可以比較均勻地融在水中
這個水的用量是和糯米成一定比例的
我這裡兩公斤的糯米用了1.2升的冷開水
這個時候呢
把這個酒麴水
慢慢地分次倒入已經涼下來的糯米飯中
邊到水邊輕輕的揉搓
注意手也要保持很乾淨的狀態，像我一樣戴個手套
然後搓米粒的時候用力不要過大
不要把米粒搓爛了

English: 
Cover with a piece of dump towel to keep it moist, so that they won't dry out.
Let them cool until they are lukewarm, and then we can work on koji yeast.
Put them in a clean bowl, add in some cold water.
Koji yeast is water-soluble, so they will soon be dissolved in water.
The sticky rice and water is in the proportion of 2(kg) to 1.2(L).
Now slowly add koji water little by little into sticky rice after rice cools down.
Rub and toss as koji water comes in. Keep your working hand very clean, or you can wear disposable gloves as I did.
Rub and toss gently, don’t break the rice grain.

Chinese: 
盡量保持糯米一顆一顆都很完整的狀態
就這樣分幾次把酒麴水和糯米混合均勻
如果你感覺水量不夠，可以再酌量的加入冷開水
這個水加到什麼程度，需要憑你的感覺來判斷
因為水加進糯米飯之後
會把結成塊的米飯這樣搓開
搓成一粒一粒的
當你感覺所有的糯米飯都已經散開
沒有結塊
但是底部也沒有多餘的水分的時候
就可以停下來了
就像這個樣子
這個時候米粒雖然都很黏
但它是一顆一顆的
沒有結成一塊的現象
並且也已經很均勻的和酒麴混合在一起了
現在把準備好的糯米，轉移到一個帶蓋子的容器中
可以是玻璃，或者陶瓷
或者是這種砂鍋都可以
也是要乾淨沒有油污

English: 
Try to keep them in shape as a whole grain.
Follow the steps, slowly and gently mix them together.
If you feel there's not enough water, you can add more in.
Pay attention to the consistency, and make adjustment if you need to.
Water in sticky rice may go lumpy, rub and separate them from each other, and try to keep them as a single rice grain.
So if you can see they separate from each other with no lumps, and there is no more water left in the bowl, stop tossing, it’s ready.
At this point the rice grain is still very sticky, but it's in shape, not sticking around.
And they are blended well with koji yeast.
So now transfer the rice mixture in to a vessel with lid. It could be a glass jar, china vase or a stew pot like this. 
As long as it is clean.

English: 
Level the surface with a spoon, do not press down.
Pierce a dimple in the middle of the rice mixture.
Cover with aluminum foil.
And then cover with lid.
Keep the pot away from air, but do not create a vacuum.
Place the pot of rice in a warm place to ferment.
30C/86F will be perfect for fermentation.
In hot summer days, avoid sun light, avoid extreme temperature, and store in a shady and cool place.
If you are doing this in cold winter days, you can place it in the oven.

Chinese: 
拿一個勺子輕輕的把米飯鋪平
不要使勁地按壓
然後用乾淨的筷子在中間戳一個洞出來
這個洞就是所謂的酒窩
現在蓋上一張錫紙
再蓋上鍋蓋
這樣呢只要它能夠
基本上隔絕空氣
但是不要密封起來
現在呢你要把這鍋糯米飯放在
溫暖但是溫度比較恆定的地方
大概三十度是最合適的溫度
在現在夏天這個季節呢
要避免陽光直射
避免特別高溫的地方
盡量放在陰涼處
如果是冬天溫度特別低的情況呢
可以放在有這個保溫功能的烤箱裡頭

English: 
Set the fermentation temperature to 30C/86F.
Watch and feel the temperature. Some oven may not have an exact and accurate  thermometer,  and the temperature is higher than normal. Try to keep the temperature no higher than 35C/95F.
You can turn it on for a while and then turn off. Or place it next to your radiator. Or over a hot water bottle, and wrap with your quilt.
Anyway, just let it stay in a warming place.
And ferment for about 36-48 hours.
Now you can see clear rice wine liquid in the dimple.
And sticky rice mixture becomes a whole piece floating over rice wine.
Give it a taste. At this stage, it should be very sweet with a little alcohol flavor, but not too much acidity. This means that it works. 

Chinese: 
這樣把糯米飯放進烤箱之後，設定溫度三十度
然後你要觀察一下
因為有些烤箱溫度不準確，會偏高
一定要保證它的溫度呢不要超過35度
你可以把烤箱開一會之後就關掉
或著如果沒有烤箱的人
可以把它放在暖氣附近
或者是放一個溫熱的熱水袋在上面
再用棉被包裹起來
總之呢就是給它提供一個溫暖
且溫度變化不會太劇烈的環境
在這個條件下，發酵36-48個小時
這時候你會發現酒窩中
出現比較清澈的米酒汁了
而整個糯米飯，它是黏成了一整塊
漂浮在這個米酒汁上
這個時候你可以嚐一嚐
從酒窩中滲出來的米酒汁
應該是非常的甜
有淡淡的酒香
並且沒有過重的酸味
這個狀態就是成功

English: 
If the rice wine is not very sweet, you may need more time, so let it ferment for another 12 hours.
While it reaches the sweetness peak, transfer them in the fridge, and do not let it stay at room temperature for any longer.
You can serve them right away after cooling in the fridge. Cold and sweet, what a treat!
Here I want to share with you a summer sweet ferment rice cocktail.
Combine sweet ferment rice and Rice wine together in a bowl, add two cups of soda or sparkling water.
Press sweet ferment rice grain to help it release flavor.
Squeeze in a little lemon juice.
Add a bit vodka if you like.

Chinese: 
如果已經出了酒汁，但是味道不是特別甜
那麼可能發酵的時間不夠
可以再給它12個小時
當米酒達到甜度頂峰的時候
就要注意把它放到冰箱裡頭保存
不要再放在室溫下
冰鎮後的酒釀，可以直接吃
甜甜涼涼的味道非常好
或者呢在這裡教大家做一個
夏天的酒釀雞尾酒
把酒釀連著米酒汁一起舀出來放到碗中
加入兩倍的蘇打水或是碳酸水
用勺子碾壓米粒
盡量能萃取出酒釀的味道
擠入一點檸檬汁
再按照你的喜好加入一些伏特加

English: 
Ice cubes in the cup.
Strain the rice wine mixture, and add in.
Garnish with a lemon slice. And it's done.
Or you can make sweet ferment rice with rice balls.
Let's make little rice balls first.
Add in boiling water in sticky rice flour.
Flour and rice is in the proportion of 2:1.
Stir boiling water in.
And knead into a dough.
Boiling water softens sticky rice dough.
Roll out into a long dough.

Chinese: 
在杯子裡放入冰塊
把拌好的米酒
過濾一下倒進去
拿一片檸檬裝飾一下
這樣非常好喝的酒釀雞尾酒就做好了
或者你也可以把它煮成酒釀小圓子
下面呢先來做小圓子
就是往糯米粉中
倒入開水
混合水的比例大概是2:1
邊加開水邊用筷子攪拌
然後再揉成麵團
糯米粉一定要加開水，揉出來的麵團才會柔軟
揉好的麵團搓成長條

Chinese: 
中間切一刀
再搓
然後再切一刀
剩下的這四分之一呢，繼續的搓成很細長的條
從中間折一下
再用刀切成小劑子
薄薄的灑上一點乾糯米粉
再把每一個小劑子搓成小圓子
就好了
全部搓好的小圓子放在一旁待用
然後呢要準備這個澱粉水
這裡我用的是葛根粉
你也可以用藕粉或者是糯米粉也行
然後呢燒一小鍋開水，把小圓子丟進去煮

English: 
Cut in the middle.
Roll out.
And cut in the middle.
Roll out again.
Fold in the middle.
Divide them into small pieces.
Flour them with a thin layer of sticky rice flour.
Shape them into little rice balls, and it's done.
Set them aside.
Make a starch water.
Here I am using kudzu root starch.
You may substitute with lotus root starch or sticky rice flour.
Bring a pot of water to a boil, and add rice balls in.

Chinese: 
煮到圓子全部浮起來的時候
再把這個酒釀連著酒釀汁一起倒進去
蓋上鍋蓋繼續煮
煮開之後結塊的酒釀就會散開來
再把剛才調好的葛粉水倒進去勾芡
最後放入糖桂花
或是乾桂花也行
煮開之後，這個桂花酒釀小圓子就做好了
那麼大家應該已經學會怎麼做酒釀了吧
做好的酒釀用途非常廣泛
除了做成含酒精，或是不含酒精的飲料
或是煮成酒釀小圓子

English: 
Cook until they float up.
Pour in sweet ferment rice with liquid.
Cover with lid and keep cooking.
After it boils, sweet ferment rice lumps will be separated.
Then thicken the pot of water with kudzu root starch water.
Finish with sugared osmanthus or dried osmanthus flowers.
After it boils, sweet osmanthus ferment rice with rice balls is done.
Now I think everybody knows how to make Jiuniang, right?
It's very versatile.

Chinese: 
或著你還可以煮荷包蛋
或者還可以做老北京奶酪
還可以做成酒釀饅頭
等等一系列的用法
最後呢，如果讓酒釀在一定條件下繼續發酵的話
你還可以得到酒精度數比較高的糯米酒
這些內容將來會有機會，更詳細的跟大家講解
今天就先說到這
做酒釀非常的簡單
不過呢，我也知道很多人經歷過很多的失敗
我會把這些失敗的原因，詳細的跟大家匯總分析
這些內容會以文字的形式發佈在我的網站，和微博和微信上
歡迎大家來關注
最後呢，謝謝大家的收看
咱們下一期再見

English: 
You can make either alcoholic or non-alcoholic drinks, make them with rice balls, or make boiled eggs with them, even make yogurt.
And steamed buns, too.
If fermentation continues under certain conditions, Jiuniang will eventually produce rice wine with a higher alcohol content.
I will tell you more about it later. So that will be all for today.
It's very simple, but I know some of you have failed before, and I will list the reasons and help you to understand why.
I will post them on my website, Weibo and WeChat. Welcome to subscribe.
Lastly, thanks for watching. See you next week.
