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Can pumpkins make white wine?

Pumpkins can be made into wine. After a jar of delicious and fragrant pumpkin wine is made, wait patiently for a week and drink it in eight days. When the altar is opened, 55-degree wine will become 28-degree rice wine, fragrant, sweet and delicious, with both sweet-scented osmanthus and pumpkin sweetness. Both old and young women and scholars can drink it, which can lower blood pressure, remove heart fire, heart and lungs, and so on.

Everything that contains starch and sugar can be used to make wine. Pumpkin taste sweet, warm, contains a variety of vitamins, high nutritional value, combined with wine brewing, is the first choice of green nutrition and health food for Aimei ladies and middle-aged and elderly people. Choose a good old pumpkin, the bigger the better; use a knife to make a hole in the pumpkin handle, remember to keep the handle; pour in the high wine and fill it.

The finished product can be produced by distillation of fermented pumpkin fermented grains. Pumpkin wine is a leader in wine varieties, with pure green, natural, feast and healthy spirits. It is a unique rare treasure in Chinese wine culture and the first choice for modern banquets.

If you want to make pumpkin wine yourself, you can use a simple method. Put an appropriate amount of Jiuqu into the ripe pumpkin cut out of the small hole, adjust the amount of water according to the internal moisture of the pumpkin, seal and patiently wait for the pumpkin to be ripe, you can enjoy pure natural pumpkin wine.

In addition to cooking rice and porridge, Maonan people also like to use staple grains or miscellaneous grains to make a variety of foods, such as "Maonan rice", "glutinous rice cakes", "sweet potatoes" and so on. Drinking is a major hobby of the Maonan people. They drink at weddings, funerals and guests when they arrive home. Almost every household uses rice, corn, sweet potatoes, pumpkins and other brewed spirits, the degree of wine is not high, generally about 20 degrees.

Pumpkin bread: steamed and mashed, kneaded with flour, yeast, sugar and salt to form dough, then fermented and baked. This kind of bread is soft in taste and golden in color, making it a healthy breakfast choice. Pumpkin soju: slice the pumpkin, boil it with liquor and sugar, then cool and filter. This wine has a unique taste, with the sweetness of pumpkin, is a characteristic drink.

How to make wine pumpkin taste more compact?

1. Adjust the taste: in order to make the wine pumpkin taste more compact, you can add some milk or coconut milk on the basis of the mixed wine. This can not only increase the flavor, but also make the taste more silky. Reheat: put the mixed wine pumpkin in the pot and heat it to warm again over low heat, which can make the flavor of various ingredients more integrated and taste more dense.

2. Peel the pumpkin and cut it into small pieces evenly. Add a little honey and rock sugar and mix well. Steam in a steamer until the pumpkin is ripe. After taking out the pumpkin to cool, pour it into the wine and soak it for about 3 hours. Two raw materials: 150 grams of wine, 100 grams of pumpkin, and the right amount of sugar. Practice: peel and cut the pumpkin and cook it in a pot, then pour it into the wine and boil it to the boil, turn off the heat and season with sugar.

3. Prepare the right amount of pumpkin, rice wine lees, rock sugar and water starch. Steam the pumpkin slices, press them into mud with a spoon, then dilute them with cold water into a paste. The rice wine is mixed with fermented grains. Add the right amount of water to the pot to melt the rock sugar, pour into the pumpkin paste, mash and bring to the boil, then mix the starch into soup.

Is there any way to make wine pumpkins that should be recommended?

1. Peel the pumpkin and cut it into small pieces evenly. Add a little honey and rock sugar and mix well. Steam in a steamer until the pumpkin is ripe. After taking out the pumpkin to cool, pour it into the wine and soak it for about 3 hours. Two raw materials: 150 grams of wine, 100 grams of pumpkin, and the right amount of sugar. Practice: peel and cut the pumpkin and cook it in a pot, then pour it into the wine and boil it to the boil, turn off the heat and season with sugar.

2. Prepare the pumpkin: wash the pumpkin, peel and seed the pumpkin, cut it into small pieces, steam it in a steamer, steam it and let it cool. Glutinous rice treatment: wash the glutinous rice, soak it in clean water for about 4-6 hours, let the glutinous rice fully absorb water and expand. Then drain the glutinous rice and steam it in a steamer. Making wine: cool the steamed glutinous rice slightly to avoid overheating to kill the active bacteria in the koji.

3. Prepare pumpkin, wine, red jujube, Chinese wolfberry and other ingredients. Peel and seed the pumpkin, cut it into small pieces, steam it in a steamer and set aside. Pour the right amount of wine into the bowl, add the right amount of red jujube and Chinese wolfberry, stir well. Put the steamed pumpkin in a bowl, put the bowl in a steamer and steam over high heat for 10-15 minutes. Take out the bowl, sprinkle with appropriate amount of white sesame and serve.

The method of brewing pumpkin glutinous rice balls with wine

1. Materials: pumpkin 400g, glutinous rice flour 80g, wine 40g, Chinese wolfberry 5g. Peel the pumpkin and cut it into small pieces, and put the cut pumpkin neatly on the plate. Steam the pumpkin in a steamer over high heat for 15 minutes. While steaming pumpkins, dress the glutinous rice flour with water as a soft and hard glutinous rice flour ball to be used. Steamed pumpkins will have some water, and the excess water should be poured out.

Step 1: steamed pumpkin, cool and mix glutinous rice powder and sugar powder, knead into balls step 2: knead into small balls step 3: prepare: Brown sugar, wine, Chinese wolfberry step 4: boil the balls after boiling water, then put brown sugar-Chinese wolfberry-wine brew, smell the strong wine flavor and come out of the pot.

3. Prepare ingredients: glutinous rice flour, pumpkin; peel pumpkin, wash and slice. Microwave the pumpkin over high heat for 3 minutes (or steam it in a steamer), remove and mash the pumpkin. Mix the mashed pumpkin with glutinous rice flour and pour in a little boiling water. Knead into a smooth, slightly moist dough. Pour the milk pan into the water and bring to the boil. Divide the glutinous rice dough into small circles and cook them in a milk pan.

4. Ingredients: 300 grams of glutinous rice flour, 1 egg, 15 grams of puerarin powder, 5 grams of purple potato powder, 5 grams of pumpkin powder, 5 grams of strawberry powder, 5 grams of matcha powder, 1 gram of salt, 2 grams of sweet wine, 1 g of dried sweet-scented osmanthus, 1 g of rock sugar. Put 100 grams of glutinous rice into a large bowl, pour into warm water and stir, each time the water is completely absorbed and then add water, until the glutinous rice flour is in the shape of snowflakes and there is no dry powder in the bowl. The ratio of powder to water is 1:1.

5. Pumpkin treatment: peel and seed the pumpkin, cut it into small pieces, and steam it in a steamer. Steamed pumpkins can be pressed into mud with a spoon, or they can be beaten into delicate pumpkin paste with a blender. Noodles: pour the glutinous rice flour into a large bowl, add the right amount of sugar (according to your taste), then slowly add the pumpkin puree and stir until it becomes a non-sticky dough. If the dough is too dry, add some water to adjust it.