Fermented grains, also known as fermented grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine, fermented rice wine and rice yeast, are a kind of flavor food made from glutinous rice or rice by yeast fermentation, and their calories are high. North and south are called differently.

ingredient

It is rich in carbohydrates, protein, B vitamins, minerals and so on, which are indispensable nutrients for human body. The fermented glutinous rice contains a small amount of ethanol, which can promote blood circulation, help digestion and stimulate appetite. The composition of fermented grains changed with the fermentation progress. Mature grains contained 50. 108% water, 2. 105% ethanol, 3.789% crude protein, 27.765% sugar and 0.30 1% total acid (volatile acid 0.03/kloc).

Introduction of laozao culture

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Throughout China, the eating method of mash may be the most consistent among foods. For example, you can eat mash dumplings and mash eggs there, and the practices and tastes are almost the same. It's a little difficult to talk about how to eat fermented glutinous rice, so let's warm up and learn something new.

The easiest way to eat is to eat raw mash. Southerners are used to calling unprocessed fermented grains "raw fermented grains" or "raw rice wine" or "raw fermented grains". Eating raw mash means eating it directly. Among them, "Xiaogan Rice Wine" in Xiaogan, Hubei (Hubei is often called "Fuzhi Wine") is an example. Locals mainly eat it raw or with a little white water, so "Xiaogan Rice Wine" has become the favorite of Hubei people. However, this way of eating is also particular. The fermented mash is slightly warm and sour, and it is delicious only after it is thoroughly cooled. Later, there was a refrigerator, and it was enough to put the pots and mash together, so that you could eat the cool mash and prevent the mash from turning sour due to excessive fermentation.

Only the eating method of raw mash is simple, and the requirements for mash are very high. In order to pursue the sweetness of fermented grains, some people add less "drinking water" (for drinking water, see "The Past of Fermented Grains" 2006- 10-20), and the fermented grains come out as "firewood", which tastes dry and sweet, and is uncomfortable to eat. Adding more mash to "Yinjiu" is tender and comfortable, but the taste and sweetness of the wine are not enough. Southerners call this "clear soup and little wine". If you understand this truth, you will know why the mash in the supermarket is not delicious.

In Sichuan, Guizhou and Guizhou, besides eating, raw fermented grains have a very important use, that is, using raw fermented grains instead of white wine as the "yeast" for pickles. Like Sichuan beef skin pickled with mash, it is sweet and sour, and it is really refreshing. The "Dushan hydrochloric acid" in Dushan, Guizhou is particularly famous: between green vegetables and red peppers, there are white grains of fermented glutinous rice, and the crisp vegetables are extremely spicy, and the lingering sweetness makes people want to stop.

Some restaurants in the south still use fermented glutinous rice as the "leavening head" of dough, and the dough made is soft, delicious, sweet and fluid-producing, which is comparable to that made by yeast or fermented fertilizer. Raw mash is also the best seasoning for cooking, such as mash fish and mash eggplant, which are popular home cooking in southwest China.

There are too many ways to eat "cooked fermented grains", such as fermented grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine and glutinous rice wine.

"Lao Zao" is a kind of folk dessert and drink, which is found in many places in Shaanxi. Every Spring Festival, the family always makes a big pot of fermented glutinous rice. First, steam the washed and softened glutinous rice until it is half cooked, then cool it with cold water to about 30℃, add distiller's yeast, mix it evenly, put it into a basin, and leave a small hole in the middle.

fermented glutinous rice

Cover it with a quilt and put it on a hot kang to ferment it. The temperature should be about the same day and night. The basin should be moved in circles frequently, so that the glutinous rice in the basin can be heated evenly. A day or two later, a stream of wine aroma emerged from the basin. When I opened the quilt and looked at it, there was a milky liquid in the small hole in the middle. I dipped my finger in it and tasted it. It was very sweet, but it was different from sugar and slightly fragrant. This is an important symbol of the success of making mash. So you can eat it. Or take one or two spoonfuls of water and boil them. Or add frangipani, poached eggs, and even soup and eggs to eat in this boiled mash. You can also have cold drinks.

In all parts of Guanzhong, not only ordinary people cook fermented grains themselves, but also in counties and towns, there are businessmen who specialize in selling fermented grains, and the night market is booming. Fermented grains are the most common and popular snack. There are also those who sell chilled mash in the city. Others specialize in selling the raw juice fermented grains without water, called fermented grains. Glutinous rice is also called glutinous rice or glutinous rice, so glutinous rice is also called glutinous rice wine. Among the numerous fermented grains, Lintong County is the most famous one, which is called Lintong Fermented Grains or Lintong Osmanthus Fermented Grains. The production method is similar to the general folk method. The characteristic is that the juice is thick and mellow, and the glutinous rice floats on the water surface after boiling, and the wine is fragrant. Because there is a famous hot spring Huaqing Pool in Lintong, which used to be the place where Li Longji, a romantic son of heaven, and Yang Yuhuan, a peerless beauty, bathed and enjoyed themselves, and Lintong fermented glutinous rice was made from hot spring water, so it added a bit of charm. Some books even say that the earliest mash was specially made for Yang Guifei. Correction: However, many people in Lintong can't make mash, and many people in Guanzhong know little about mash, which is not very popular!

Hanzhong people also like mash very much. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only must he cook his own food during the Chinese New Year holiday, but he also cooks food at ordinary times. Especially in Hanzhong bazi, where rice is the main area, the common people have to use a piece of land to grow wine and rice specially for making fermented grains. At that time, you can't grow it yourself, but you should try to exchange some, at least during the Spring Festival. If you have to, you should do it with big buns. When a woman is in labor, she must make mash at home, because eating egg mash is very nutritious for the parturient. For weddings and funerals, build houses and beams, and also have fermented grains to entertain guests. When making, steam the rice until it is 80% ripe, mix it with distiller's yeast, air it in a jar when it is cool, cover it with a quilt, and put it by the stove in winter. The sweet and sour degree of mash is determined by different koji and dosage, as well as the temperature in the production process. It's better to be sweet with a little acid.

Lao Zao (8 sheets)

. In addition to beating frangipani or poached eggs, there are many unique ways to eat: first, soak the twist to eat; The second is to tear the persimmon, put it into the mash soup and cook it together; The third is to chop the walnuts. Mix lard and cook it with mash; Eating cold water mash in summer, taking a spoonful of mash and adding some cold water will make you feel cool and the summer heat of the day will be eliminated.

Fermented glutinous rice is also a kind of wine, but it has a light taste and is generally not intoxicating. But if you eat too much, and you eat the fermented grains that are not boiled with water, you will be deeper and more difficult to wake up when you are drunk. Li Shi, a Ming Dynasty scholar, said in Shu Yu, "I don't want to spoil my wine every day, but use cooked glutinous rice as it, so I don't want to spoil it, that is, the old mash and the old mash." There are records about fermented glutinous rice in Zhuangzi's Stealing the Foot and the Book of the Later Han Dynasty, which shows that it has a long history and existed in Qin and Han Dynasties, and it was not invented by Yang Guifei. Guo Moruo wrote "Visit Xi 'an on May 2nd", saying that "Slurry rice wine is what Du Fu called' muddy mash'. Sichuan people call it' Lao Zao', and there is very little ethanol. " "Slurry rice wine" seems to be "Jiangmi rice wine". Not only Sichuanese, but also Shaanxi people call it mash. According to some books, there are bad stewed whips and bamboo shoots in Zhejiang, bad snails in Shanghai, bad stewed water bamboo in Beijing, light and bad fresh razor clams in Fujian and bad meat in Shaanxi, all of which are processed with "muddy mash" and "no wine". It can be seen that mash is very common in China, both north and south, and is loved by people in ancient and modern times.

Finished product:

Close up:

Dongliu laozao Sichuan people are good at eating it. Its taste is delicious. Excellent craftsmanship, especially pushing the big bamboo Dongliu mash. "The King of Fermented Grains" and "The Overlord of Fermented Grains" are the two families of Dongliu who run this industry. It has been famous since the late Qing Dynasty. Dongliu Bridge is located at the intersection of Han-Yu and Sichuan-E highways, crossing the East-West of Dongliu River and flying over a bridge. It's three kilometers away from Zhucheng. Tongluo Mountain comes from the source of Dongliu River, and the mineral spring is collected in Huixi River. Dongliu mash is unique, so it is sweet to cover the spring. Dongliu mash is sweet as honey without sugar, and has the functions of nourishing yin and tonifying kidney, promoting fluid production and quenching thirst. Anyone who passes through Dazhu will taste it in person, so as to sacrifice his mouth and teeth and moisten his stomach and intestines. Dongliu fermented glutinous rice is packaged in a crock and labeled. As a gift, it is well-known in China with passers-by.

Laozao snacks making

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Mash method 1

Raw material formula: 5000g of top-grade glutinous rice (glutinous rice) and 50g of distiller's yeast.

Production method:

1. Wash 5000 grams of glutinous rice with clear water, soak it for1hour, and then pour it into a dustpan (the bamboo utensil for washing rice and vegetables in the south looks like a dustpan in the north) to drain.

2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with strong fire for 1 hour, then pour it into the basin, and when the rice temperature is lowered to 20℃-40℃ with an electric fan (depending on the type of distiller's yeast, the origin of glutinous rice will be different, even the temperature will be different at different latitudes), then pour a proper amount of cold boiled water into the basin and mix well by hand. Grind the distiller's yeast into powder, put it into a basin and mix well again.

3. Pour the well-mixed glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold boiled water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the cylinder head tightly with a wooden cover, wrap it with cotton wool, and put it into the grass nest, and it will become mash in 3 days.

Product features: this product is juicy, full of granules, and mellow in sweet taste.

Make your own mash at home!

Prerequisite:

1.The premise of making wine is that you have to buy koji.

2. Rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) when making wine.

Steps:

1.Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (if the rice is too hot or too cold, it will affect the fermentation of koji).

2. shovel some rice into a container for fermenting rice wine (I use a ceramic soup basin with a cover) and lay it flat.

3. Evenly sprinkle some of the twisted distiller's yeast on that layer of rice.

4. Shovel out some rice and spread it on the koji powder just now, and then spread a layer of rice ... That's it, spread one layer of rice and one layer of koji, about four layers (depending on how much rice and koji you have).

5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel, etc.)

6. Ferment for about 36 hours, open the lid of the container (the wine is overflowing at this time), fill it with cold boiled water (in order to stop the fermentation), cover it again, and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible).

Experience:

1.The key to making fermented grains (fermented grains | sweet wine) is cleanliness, and everything can't be stained with raw water and oil, otherwise it will be moldy and hairy. You should first wash and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also wash and dry your hands.

2. In the middle of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no trend of wine aroma and rice not forming tofu, you can take the lid of the container to the kitchen fire and heat it, and then cover it, so that the rice in it will not be unable to continue fermentation because of insufficient temperature.

3. The production process of fermented grains is very clean, so if you occasionally find some hairy phenomena (sometimes because of too long fermentation time), except Mao Mao, fermented grains can still be eaten. If the wine you make is full of long hair and colorful every time, it is estimated that which production link is stained with raw water or oil and it is not clean. I advise you not to eat it, just pay the tuition this time.

4. I have also made wine with ordinary rice, and the effect is good.

Lao Zao is a fermented food made of glutinous rice and sweet koji in rice-producing areas in the south of the Yangtze River. Qinghai does not produce glutinous rice. This snack is purely handed down from the mainland. It is said that it has a history of nearly a hundred years. After it settled in Xining, after years of practice and re-creation, it added eggs and milk to the ingredients and processing, adding a strong plateau flavor to the mash.

According to the memories of the elderly, there were vendors selling clear water mash in Minhe and Xining in the late Qing Dynasty. By the early thirties of this century, snack bars selling fermented grains were constantly innovating, and raisins, peach kernels, dried fruits and sugar were added to the cooked clear water fermented grains, which made the taste sweet and surprising. Since then, it has created a "single set of fermented grains" with plumeria and a "full set of fermented grains" with milk, which has become a unique flavor of local snacks in Xining.

Fermented glutinous rice method 2

Main material: glutinous rice (glutinous rice)

Auxiliary material: distiller's yeast

Materials:

1.Two Jin of glutinous rice

2. 7g of distiller's yeast (ask about the dosage when buying).

Practice:

1.Soak the glutinous rice in clear water until it is crushed with your fingers and becomes powder.

2. Take out the glutinous rice and drain the water; Distiller's yeast is ground into powder.

3. Add water to the steamer to boil, put gauze on the steamer, and then pour the glutinous rice to smooth it.

4. Cover and steam for about 40 minutes.

5. During this period, two things should be done. One is to grind the koji into powder; The second is to take a quilt and put it in a carton to make a "nest" for the mash. If it is brewed in winter, you should add an extra quilt or use an extra thick quilt.

6. Try to see if the glutinous rice is steamed.

7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot.

8. When it is not hot, knead the glutinous rice with your hands and pour a little warm water while kneading. Watering has two purposes. First, because glutinous rice is sticky, watering it with water can make glutinous rice get rid of it. The second is to pour a little water and make more mash juice.

9. When the glutinous rice is kneaded and a little warm, sprinkle with koji (leave a little koji for use) and mix well. If you like to eat sour mash, put koji when glutinous rice is hot.

10. Put the mixed glutinous rice into a basin (earthenware utensils are the best, followed by enamel utensils, if there is no such thing, you have to use a stainless steel basin. I didn't have anything, so I used a sand stew pot), dug a nest in the middle (this is the legendary dimple, haha), and then sprinkled the remaining distiller's yeast.

11.Cover and put into bed.

12. Cover the quilt tightly, cover the paper box, leave it for about two to five days according to the temperature at that time, open the lid and have a look. If there is half-dimple mash juice in the dimple, take it out immediately, open the lid and let it cool, then cover it and store it for about a week.

Edible method of fermented grains

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Reference:

1.Direct consumption: after opening the bottle, take it out with a spoon and eat it directly. It is delicate, smooth, mellow and sweet. (that's what I said earlier)

2. Make fermented grains (fermented grains, sweet wine) drinks:

A, hot drink: take a proper amount of fermented grains, add a proper amount of boiling water, stir the white sugar, and then cool it to drink.

B, cold drink: put the hot drink in the refrigerator and take it out to become a cold drink.

C. Fruit juice mash (fermented wine, sweet wine): Add lemon juice, orange juice, strawberry juice and other juices into the above drinks to make a unique flavor fruit juice mash.

3. Complete set of fermented grains: the method is to boil the fermented grains in boiling water, beat the plumeria, sprinkle raisins, peach kernels, peanuts, dried fruits, sugar, etc., and finally add the boiled milk.

The whole set of fermented glutinous rice is yellow and white, the eggs are soft, the smell of milk and wine is fragrant, and all kinds of dried and fresh fruits are dotted and colorful, which is nutritious, sweet and slightly sour. No wonder people regard it as a good breakfast.

4. Glutinous rice dumplings with fermented grains (fermented grains and sweet wine): Select appropriate amount of water to boil and then add glutinous rice balls. When the glutinous rice balls surface, add appropriate amount of fermented grains and white sugar, and boil for 3-5 minutes to eat. You can make breakfast and snack.

5. Fermented grains (fermented grains, sweet wine) eggs: First, boil a proper amount of water and eggs (shelled), add a proper amount of fermented grains and sugar, and cook for 3-5 minutes before serving. The mash can be used not only to cook eggs, but also to cook chickens, ducks, fish and pork.

6. Hubei "egg wine": shell the eggs and break them up, pour boiling water to scald the eggs into egg blossoms, and add about a spoonful of "juice wine" and appropriate amount of sugar.

7. As seasoning:

A, as pickles, pickles ingredients, can adjust the flavor.

B, making hot pot seasoning can increase mellow and sweet taste.

C, stir in steamed vegetables, cooked vegetables, adjustable fragrance and seasoning, and remove fishy smell and smell.

D, according to your creativity and needs, it can also be used as other seasonings to enrich your life.

Sichuan's glutinous rice balls, also known as "glutinous rice balls", are made by kneading the glutinous rice balls into a slender strip, squeezing them out from between the thumb and forefinger of the left hand, and the glutinous rice balls as big as the tip of the little finger directly fall into a small copper pot, and then adding glutinous rice. In order to have no stuffing, Sichuanese are objectively called "mash powder".

The glutinous rice dumplings in Ningbo are different. Although they are smaller than the thumb, they have all kinds of fillings just like the big ones. It is said that one of the clever programs for girls in the "Qiqiao Festival" is the small glutinous rice balls that are better than those wrapped in glutinous rice balls. The smaller the dumplings are, the more they can be cooked, and the winner will be.

Hubei's paste rice wine is boiled with red dates, sugar, sweet-scented osmanthus and mash, and the soup is stirred into a paste with lotus root starch or rice flour, which has a unique flavor and is called "paste rice wine" locally. You can also add eggs to the mash, as you like. After it is done, the wine is fragrant, sweet and delicious.

Fermented grains (distiller's grains, distiller's grains, rice wine, liqueur, sweet rice wine, glutinous rice wine, and glutinous rice wine) have a good breast enhancement effect. If the milk of Hakka lactating women is not smooth, eating an egg brewed with liqueur will have an unexpected effect. Many nutritionists also agree with the breast enhancement effect of distiller's grains. Because the wine contains natural hormones that can promote the fullness of female breast cells. Its ethanol component also helps to improve blood circulation in the chest.

Fermented glutinous rice is a semi-liquid food fermented by glutinous rice, which is similar to fermented wine. Occasionally, there are people who walk the streets to sell "dried mash". The things are basically the same, but the selling methods are quite different. At present, all the dry mash sold is bought back and reprocessed. At that time, the sale of mash was made and eaten on the street. Just like the wonton carrying a load from the south a few years ago, it is also a burden. A small stove in front is placed on a generous wooden plate, and a wind box is placed below. Bowls, spoons, eggs, alkaline noodles, saccharin and other raw materials are placed on the square plate. Behind it is a wooden barrel, which contains mixed mash. People usually beat an egg when eating mash. The vendor scooped out a spoonful of mash from a wooden bucket and put it in a small copper pot to heat it on the fire, pulling the fan box to boil quickly. If the customer thinks it is too sour, he will give you some alkaline noodles to neutralize it, and some people will add some saccharin to increase the sweetness. The hawker is very skilled. His right hand keeps pulling the wind box, and his left hand beats the eggs into the bowl. The eggs are boiled in the mash, and a layer of yellow eggs floats in the clear mash. It pours into the bowl and gives off a slightly alcoholic fragrance, which tastes sweet and sour. In the winter morning or evening, squatting by the small fire, drinking hot mash, I feel warm all over. For ordinary people who make a living on the street, it is undoubtedly a kind of enjoyment.

Sichuan mash is a favorite snack for everyone. It is even often used as a dessert for high-end banquets.

Therapeutic effect of fermented glutinous rice

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The fermented glutinous rice is not only delicious, but also nutritious. But it is not suitable for everyone. If you have liver diseases (acute and chronic hepatitis, liver cirrhosis, etc.), you should not drink fermented grains, because alcohol has a direct stimulating effect on liver cells, otherwise it will be unfavorable to your condition.

Lao Zao Lao Zao recipe

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Steamed elbow with fragrant grains

Features: slightly spicy and smelly, red and bright in color, fat but not greasy.

Raw materials: pork elbow 1 piece (weighing about1500g), refined salt10g, monosodium glutamate10g, sweet noodle sauce100g, Chili powder 50g and fermented grains 50g.

Making:

1. clean the elbow, put it in a container, add refined salt, monosodium glutamate, sweet noodle sauce, Chili powder and fermented grains, and marinate for about 5 days.

2. Take the elbow out of the cage with high heat, remove all the materials attached to it, cut it into pieces with a thickness of 2 cm, and put it in a plate.