1. \u0064\u0061\u006E\u0063\u0069\u002E\u0039\u0031\u0031\u0063\u0068\u0061\u002E\u0063\u006F\u006D
1. 人们把精选的绿豆磨成豆瓣，用水发泡，漂去豆皮，然后上水磨成汁，再加水过箩去渣，经过三次去毛浆，待成洁白的淀粉后，再兑好汁，搅成浆糊状，用尖锅缓火摊制成圆形薄片，一张咯扎就做成了。
It is the selection of mung beans ground into watercress, water foam, drift to the Yuba, and then ground into juice, Sheung Shui, plus water to slag off the baskets, after three to hair slurry, to be white as starch, and then against the good juice, jiao cheng paste-like, with sharp relief to the fire pot made of a circular thin share, a bar on the cause of cough.
2. 缓火什么意思
2. 以优质高粱为原料，以小麦制曲为糖化发酵剂，经泥池老窖60天－90天陈酿发酵，用缓火蒸馏取酒，并采用看酒花大小量质摘酒、分级入库、低温陈储、天然老熟一整套特殊工艺，然后精心勾兑调味、品尝而得成品。
Quality of sorghum as raw materials for the saccharification of wheat koji fermentation, the mud pool Laojiao aging 60 days -90 days of fermentation, distillation fire with ease from wine, and hops used to see the size of the volume of quality wine in picking, grading storage, Low Temperature Reserve, a special set of the natural aging process, and then carefully blending seasonings, derived from refined taste.