自己動手做酒釀
<i class="pstatus"> </i><strong><font face="仿宋_GB2312 "><font size="4"><img src="http://image.dukuai.com/attachments/2009/04/29-22/20090429_baa4c2399d34b1d019d0xLKhn6d1NHHD.jpg" onload="thumbImg(this)" alt=""></font></font></strong><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="#006400">夏天到了，把酒釀放冰箱裏放放再吃那該有多舒服啊。<br>
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可是現在外面賣的酒釀都是隻有上面浮了一層薄薄的米粒，</font><br>
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<font color="darkgreen">下面都是水，味道淡淡的。非常懷念小時候家裏做的酒釀，</font><br>
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<font color="darkgreen">有很濃的酒香味。請教了别人一下，</font><br>
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<font color="darkgreen">於是決定自己做一次試試。備齊材料後就開始動手了。</font><br>
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<font color="red">1、圓糯米，洗淨後用水浸泡，</font><br>
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<font color="red">待到米用手能碾碎時放進蒸鍋隔水蒸熟（像蒸饅頭那樣），</font><br>
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<font color="red">蒸好的米飯裝進乾淨的容器裏。</font><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="red">2、酒麴</font><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="red">3、酒麴碾成粉末，用２/3的酒麴和晾到溫熱的米飯充分拌勻把表面輕輕壓平，</font><br>
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<font color="red">把剩下的1/3酒麴均勻的撒在表面，中間掏出一個小坑，</font><br>
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</font></font></strong><strong><font face="仿宋_GB2312 "><font size="4"><font color="red">倒入一點純淨水，用保鮮膜封住容器放在溫暖的地方發酵。<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><img src="http://image.dukuai.com/attachments/2009/04/29-22/20090429_4dbb00d2e378e9bb25f483x3DwdNEDik.jpg" onload="thumbImg(this)" alt=""><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="red">放2晚上打開就成這樣了，很奇妙吧。<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><img src="http://image.dukuai.com/attachments/2009/04/29-22/20090429_95ab2cff49b20d2c6372Ye9x51Nc4Cvq.jpg" onload="thumbImg(this)" alt=""><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="red">5、扒開看看，裏面出了不少米酒，有很濃的甜香味，</font><br>
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<font color="red">我忍不住直接吃了好幾塊酒釀，米粒裏吸滿了酒汁，太好吃了。</font><br>
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<strong></strong></font><strong><font face="仿宋_GB2312 "><font size="4"><font color="red">6、我這裏放了雞蛋，大家也可以放上自己喜歡的東西，</font><br>
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<font color="red">水果什麽也可以的。</font><br>
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