作法
- 將米或大麥煮至軟熟,瀝乾後攤於盤中冷卻至微溫。
- 將帕布酒餅捏成粉末,徹底與冷卻穀物混合。
- 將穀物-酒餅混合物裝入乾淨的陶製容器。蓋上布巾。
- 於溫暖處(25-30°C)發酵7-10天。混合物會變酸並產生酒精。
- 加入5公升水,徹底攪拌。再續發酵5-7天。
- 以傳統不丹蒸餾器具或現代蒸餾鍋蒸餾發酵液。蒸餾應產出約40%酒精度的透明阿拉酒。裝入玻璃瓶保存。
Common questions
Can 阿拉酒 be made ahead?
阿拉酒 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 阿拉酒 spicy?
阿拉酒 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 阿拉酒 to make at home?
阿拉酒 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
阿拉酒為不丹傳統烈酒——是不丹文化認同的核心。此酒與不丹節慶、婚禮及重要社區聚會密不可分。不丹法律對阿拉酒蒸餾有所規範,大部分阿拉酒皆於鄉村家中蒸餾。亦於不丹佛教宗教儀式中獻給神靈。
