月子米酒水 产后发奶又修身（Confinement rice wine, aquatic hair, milk and self-cultivation）.doc

月子米酒水 产后发奶又修身（Confinement rice wine, aquatic hair, milk and self-cultivation） Confinement rice wine, water is glutinous rice wine, during the confinement period, women can not drink water, cooking soup can not use water, should be replaced by the date of rice wine water, so rice wine was called into the confinement of rice wine water. The month of rice wine water, also called wine, wine, shochu (commonly known as the Jiangxi people on it). The ancients called li. Practice: 1, 2 and a half pounds of glutinous rice (glutinous rice and the volume, according to their own rice cooker will be more steamed open) washing with cold water soak for 4 - 5 hours, to the global hand can crush into the steamed rice cooker. Was already soaked, have gone up, so do not like cooking as water, water meters and can only need. 2, the steamed rice in a clean bowl (note the bowl can not have water and oil, must be very clean, I will use boiling water hot again, and then wait for the time the steamed rice pot dry), when the temperature dropped to 30 to 40 degrees, mix into the semi sweet yeast (I use An Qitian starter, a pack of 5 pounds of rice can be used; if the starter is half meters, half). 3, with distillers yeast, for fear of direct spilled into the mix is not uniform, I usually mix with a little cold boiling water, and then with water pressure in the middle of the rice, dug a hole, and then sprinkle some slightly cold boiled water in meters above cover (also can be directly used Fanpen or electric cooker inner alchemy well, sealed with plastic wrap). 4, the sealed steamed rice at more than 20 degrees -30 degrees, after 30 hours or so can taste, basically a little tofu feeling, you can, because this time is sweet, and then there will be acid head. I usually put in warm for 50 hours at room temperature 26 degrees, a temperature of about 30 degrees, so that direct water to drink water to eat sweet and sour, the month of rice wine does not put sugar, if a long time to put sugar, or the