Відео

這個不是普通浸泡梅酒, 一般梅酒是用高酒精米酒來浸泡的, 酒精度數高. 但是這個梅子蜂蜜酒, 是用蜂蜜來發酵釀製, 沒有加入任何米酒等, 所以酒精度數不高, 有梅香溫醇，很清淡的酒味

是的

需要心機和時間，慢慢逐個逐個炸

Hi, "sour seeds" is sourdough starter or sweet stiff starter

可以但外形就可能不是繡球形狀，需要掃上一層油才放入氣炸鍋

Correct, speed should be 0.5 instead of 5. Thank you! you make me find a system transposition. Thank you again!

這個不是燉盅, 是多功能料理機, 是用電的

真的！要說明會更仔細

謝謝你的建議

@@peggydelicacyI had the same experience!

要選用寬口的玻璃瓶, 我沒有試過爆瓶

@@peggydelicacy 谢谢回复，那我也试一下玻璃瓶

是，除了加糖需要打開蓋外，其餘時間不用開蓋 。需要選有塑膠圈的玻璃瓶，因方便排氣

因為上年才釀製，要等待今年才可以飲，或者等我開封時拍片

這樣瓶子大概多大的？

@@user-mn2mw8ld7h 這瓶1750ml

@@peggydelicacy 謝

利用蜜糖和青梅本身的野生酵母把糖轉化成酒, 發酵後糖不會殘留, 所以酒精度數不高. 在釀製過程要注意梅子及蜂蜜的品質, 氣溫, 時間, 玻璃器皿消毒....等

蜜糖180g, 黑糖/冰糖120g

海鹽，五香粉

詳細可以看這條片, ua-cam.com/video/XmZ0wb8KI4I/v-deo.html

Garlic Chili Sauce Garlic 200g Chili 100g Red pepper 200g olive oil 75g seasoning Homemade Tomato Sauce 100g Rice wine 40g Brown sugar 40g Soy sauce 15g Coarse sea salt 7.5g Shrimp paste 6g I THERMOMIX Garlic Chilli Sauce (500g) 1. Wash the peppers and red peppers with water, then pat them dry with kitchen paper 2. Remove the stems of the chili peppers, cut the red chili peppers into pieces and set aside 3. Peel the garlic 4. Put the peeled garlic into the mixing bowl and smash into minced garlic, then pour it out and set aside [TM: 8 seconds, speed 5] 5. Put the chilli and red pepper cubes into the mixing bowl and smash [TM: 10 seconds, speed 6] 6. Add minced garlic and olive oil into the mixing bowl and cook [TM: 30 minutes, 100 degrees, speed 1] 7. Add homemade ketchup, rice wine, brown sugar, soy sauce, coarse sea salt, and shrimp paste into the mixing bowl and cook to make a garlic chili sauce. Use a simmering pot instead of a measuring cup [TM: 10-15 minutes, varoma, speed 1] 8. After cooling down completely, store in a sterilized glass bottle

芋蝦其實不是蝦，以前把芋絲炸好後好像蝦鬚和蝦腳，形態像蝦，便命名為芋「蝦」。不過，「蝦鬚」和「蝦腳」易弄斷，不方便儲存，所以現在整成球狀而已。

Thank you your advice

好，期待你的完成品!