昔、お酒が貴重品だった時代、誰が思いついたのか、食べたとうもろこしの茎からお酒をつくったのでした。
トウモロコシの茎を煮出してイースト菌で発酵させたいわゆるとうもろこしドブロク。
歴史は古く先史時代にはもう呑まれていたというから驚き。
時間のある人は試してみたら・・・9~10日かかります。
材料
・とうもろこしの芯(6本分)
・砂糖4 1/2 カップ
・イースト菌1 袋
・水約1.8リットル
作り方
とうもろこしの芯(6本分)を圧力なべに入れ、圧力(高)で約10分。
なべからとうもろこしを取り出し、なべに水約1.8リットルを入れます。
続いて砂糖、イーストの順に入れてかきまぜます。
その上澄みをビン等の容器に入れ発酵するまで約9〜10日冷蔵庫等に保管します。
*高アルコール度が好みの方は長時間で。
ただし、腐らないように。
おまけ情報:現在でもコーンワインという名称で販売されています
ところで、ミルクティーだけじゃないタピオカレシピ
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