做法
- 大米或大麦煮至软烂，沥干。摊在盘上冷却至温热。
- 把帕布酒曲饼捏碎成粉末，与冷却的谷物充分混合。
- 把谷物与酒曲混合物装入清洁的陶瓷容器，盖上布。
- 在温暖处（二十五至三十摄氏度）发酵七至十天，混合物会变酸并产生酒精。
- 加五升水，充分搅拌。继续发酵五至七天。
- 用传统不丹蒸馏装置或现代蒸馏器蒸馏发酵液。蒸馏后得到约百分之四十酒精度的清澈阿拉酒。装入玻璃瓶储存。
Common questions
Can 阿拉米酒 be made ahead?
阿拉米酒 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 720 minutes.
Is 阿拉米酒 spicy?
阿拉米酒 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 阿拉米酒 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 阿拉米酒 to make at home?
阿拉米酒 is more demanding — total time around 780 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 阿拉米酒 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
阿拉酒是不丹的传统烈酒——是不丹文化身份的核心。这道菜与不丹节日、婚礼和重要的社区聚会相关。不丹法律对阿拉酒的蒸馏有限制，大部分阿拉酒由乡村家庭自蒸。这种酒也用作不丹佛教仪式上献给神灵的供品。
