Fermented grains, also known as fermented grains, distiller's grains, rice wine, sweet wine, sweet 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, with high calories. North and south are called differently.

raw material

It is rich in carbohydrates, protein, B vitamins, minerals, etc. It is an indispensable nutrient for human body. Fermented wine contains a small amount of ethanol, which can promote blood circulation, help digestion and stimulate appetite. With the progress of fermentation, the components of fermented grains will change. Mature fermented grains contain 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 way of eating mash is probably the most consistent among foods. For example, you can eat mashed potatoes, jiaozi and mashed potatoes and eggs there, which are similar in practice and taste. It's a bit difficult to talk about how to eat fermented grains. Warm up first and learn something new.

The easiest way to eat is to eat mashed potatoes raw. Southerners are used to calling unprocessed fermented grains "raw fermented grains" or "raw rice wine" or "raw fermented grains". Eating raw mash means eating 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 exquisite. The fermented mash is slightly warm and sour, and it is delicious only after it is thoroughly cooled. Later, with the refrigerator, it was enough to put the pot and the mash together, which could not only eat the cold mash, but also prevent the mash from becoming sour due to excessive fermentation.

It's just that the eating method of raw mash is relatively simple, and the requirements for mash are very high. Some people add less "drinking water" in order to pursue the sweetness of mash (see the past of mash 2006- 10-20), and mash is "covered", which tastes dry and bitter and uncomfortable to eat. Adding more mash to "Silver Wine" makes it tender and comfortable, but the taste and sweetness of the wine are not enough. Southerners call this "clear soup and small wine". Understand this truth, and you will know why the mash in the supermarket tastes bad.

In Sichuan, Guizhou and Guizhou areas, raw fermented grains are not only edible, but also have a very important use, that is, raw fermented grains are used as "yeast" for pickles instead of white wine. Like Sichuan cowhide marinated in mash, it is sweet and sour, really refreshing. Dushan hydrochloric acid in Guizhou is particularly famous: between green vegetables and red peppers, there are white grains of mash, and the crispy vegetables are extremely spicy, and the lingering sweetness makes people want to stop.

Some restaurants in the south still use mash as the "fermentation head" of dough, and the dough made is soft and delicious, sweet and fluid-producing, 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-cooked dishes in southwest China.

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

"Old jujube" is a kind of folk dessert and drink, which is found in many places in Shaanxi. Every Spring Festival, my 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 to about 30℃ with cold water, add distiller's yeast, mix well, and put it into a basin, leaving a small hole in the middle.

Glutinous rice wine

Cover the quilt and put it on a hot kang for fermentation. The temperature should be about day and night. The basin should be rotated frequently, so that the glutinous rice in the basin can be heated evenly. A day or two later, a bouquet of wine emerged from the basin. I lifted the quilt and saw a milky white liquid in the middle hole. I dipped my finger and tasted it. It's sweet, but it's different from sugar and has a slight fragrance. This is an important symbol of the success of mashing. So you can eat. Or take one or two spoonfuls of water to boil. Or add frangipani, poached eggs, and even soup and eggs to eat in this cooked mash. You can also drink cold drinks.

In all parts of Guanzhong, not only ordinary people cook their own fermented grains, but also there are merchants specializing in selling fermented grains in counties and towns, and the night market business is booming. Fermented grain is the most common and popular snack. There are also people selling chilled mashed potatoes in the city. There are also fermented grains of raw juice that are specially sold 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 many fermented grains, the fermented grains in Lintong County are the most famous, and they are called Lintong fermented grains or Lintong osmanthus fermented grains. The production method is similar to the general folk method. It is characterized by strong juice and mellow taste, and the glutinous rice floats on the water surface after boiling, and the wine is overflowing. Because there is a famous hot spring Huaqing Pool in Lintong, which used to be a place where Li Longji, the romantic son of heaven, and Yang Yuhuan, a peerless beauty, bathed and enjoyed themselves, and Lintong's fermented glutinous rice was brewed with 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. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that you should not only cook for yourself during the Chinese New Year holiday, but also cook at ordinary times. Especially in Hanzhong bazi, which is dominated by rice, people have to use a piece of land to grow wine and rice specially for fermented grains. You can't grow your own plants at that time, but try to exchange some, at least during the Spring Festival. If you have to, make it with big steamed buns. When a woman is in labor, she must make mash at home, because eating egg mash is very nutritious for the parturient. Weddings and funerals, building houses and beams, and also hosting guests. When making, the rice is steamed to 80% maturity, mixed with distiller's yeast, cooled, dried in a jar, covered with a quilt, and placed by the hearth 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 and sour.

Laozao (8 pieces)

. In addition to beating frangipani or poached eggs, there are many unique ways to eat them: first, soak them in twist; The second is to tear the persimmon and put it into the mash soup to cook together; The third is to chop the walnuts. Mix lard evenly and cook 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 wine is also a kind of wine, but its taste is light and generally not intoxicating. But if you eat too much and eat fermented grains that have not been boiled in water, you will be more drunk and it will be more difficult to wake up. Shi Li, a scholar of Amin Dynasty, said in Yu Shu: "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, old mash, old mash." There are records about mash in "Zhuangzi Stole Foot" and "The Book of the Later Han Dynasty", which shows that it has a long history, dating back to the Qin and Han Dynasties, and was not invented by Yang Guifei. Guo Moruo wrote "Visit Xi 'an Temple on May 2nd", saying that "Slurry rice wine is what Du Fu called muddy mash". Sichuanese call it' old jujube' and there is little ethanol. " "Slurry rice wine" seems to be "Jiangmi rice wine". Not only Sichuanese, but also Shaanxi people call it mash. Some books say that there are rotten stewed whip bamboo shoots in Zhejiang, rotten snails in Shanghai, rotten stewed Zizania latifolia in Beijing, light rotten fresh scorpions in Fujian and rotten meat in Shaanxi, all of which are processed with "mud mash" and "no wine". It can be seen that mash is very common in China, both in the north and in the south, and it is deeply loved by people at all times.

Finished product:

Close up:

Liu Dong laozao is a specialty of Sichuanese. It tastes delicious. Exquisite craftsmanship, especially pushing Dazhu Liu Dong fermented glutinous rice. The "King of Fermented Grains" and "King of Fermented Grains" are two big families in Liu Dong who run this industry. It has been famous since the late Qing Dynasty. Liu Dong Bridge is located at the intersection of Hanyu Expressway and Chuandong Expressway, across the east-west Liudong River and across a bridge. It is three kilometers away from Zhucheng. Tongluo Mountain comes from the source of Liudong River, and the mineral springs gather in Huixi River. Liu Dong mash is unique, so it is sweet and covers spring. Liu Dong mash is as sweet as honey without sugar, which has the functions of nourishing yin and tonifying kidney, promoting fluid production and quenching thirst. Anyone who passes through Dazhu will personally taste it to sacrifice his mouth and teeth and moisten his stomach. Liu Dong wine is packed in a crock and labeled. As a gift, it is well known in China.

Laozao snacks making

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Old stove method 1

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

Production method:

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

2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with high fire for 1 hour, then pour it into the basin, and when the rice temperature is reduced to 20℃-40℃ with an electric fan (the origin of glutinous rice is different, even the latitude and temperature are different according to the types of distiller's yeast), then pour a proper amount of cold boiled water into the basin and stir it evenly by hand. Grind the distiller's yeast into powder, put it in a basin and mix well again.

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

Product features: This product is juicy, full of granules and sweet with alcohol.

Make your own mashed potatoes at home!

Prerequisites:

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) for brewing.

Steps:

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

2. Shovel some rice into a container for fermented rice wine (I use a ceramic soup basin with a lid) and lay it flat.

3. Sprinkle some twisted koji evenly on that layer of rice.

4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... just like this, spread a layer of rice and a layer of koji, about four layers (depending on how many meters 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. )

6. After fermenting for about 36 hours, open the lid of the container (at this time, the wine has overflowed), add cold boiled water (in order to stop the fermentation), then cover it 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 nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands.

2. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no tendency for the aroma of wine and rice not to form tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it, so that the rice inside 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 the fermentation time is too long), fermented grains can still be eaten except Mao Mao. 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 is not clean. I advise you to stop eating and pay the tuition this time.

I also used ordinary rice to make wine, and the effect was good.

Laozao 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, eggs and milk were added to the ingredients and processing, adding a strong plateau flavor to the mash.

According to the old man's memory, there were vendors selling clear water mash in Minhe and Xining in the late Qing Dynasty. By the early 1930s, snack bars selling fermented grains were constantly innovating, and raisins, peach kernels, dried fruits and sugar were added to the boiled fermented grains, which was sweet and surprising. Since then, "single set of bad plumeria" and "full set of bad milk" have been created, which have become the unique flavor of local snacks in Xining.

Brewing method 2

Main material: glutinous rice (glutinous rice)

Accessories: distiller's yeast

Materials:

1. Two Jin of glutinous rice

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

Exercise:

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

2. Take out the glutinous rice and drain the water; The koji is ground into powder.

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

4. Cover and steam for about 40 minutes.

In the meantime, two things should be done. One is to grind 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, 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 by hand and pour a little warm water while kneading. Water has two purposes. First, because glutinous rice is sticky, watering it with water can get rid of it. The second is to pour a little water and make more mash.

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

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

1 1. Cover the quilt and put it on the bed.

12. Cover the quilt tightly, cover the paper box, and 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 a dimple 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. Eat directly: after opening the bottle, take it out with a spoon and eat directly. It is delicate, smooth, mellow and sweet. (That's what I said before)

2. Making 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 sugar, and then let it cool before drinking.

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

C. Juice mash (fermented wine, sweet wine): add lemon juice, orange juice, strawberry juice and other juices to the above drinks to make juice mash with unique flavor.

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

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

4. Fermented glutinous rice balls (fermented glutinous rice balls and sweet wine): select appropriate amount of water to boil and add glutinous rice balls. When the dumplings surface, add appropriate amount of fermented grains and white sugar and cook for 3-5 minutes. You can make breakfast and snacks.

5. Eggs from fermented grains (fermented grains, sweet wine): First, boil an appropriate amount of water and eggs (shelled), add an appropriate amount of fermented grains and sugar, and cook for 3-5 minutes before eating. The mash can be used not only to cook eggs, but also to cook chicken, duck and fish.

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

7. As seasoning:

1. As an ingredient of pickles and pickles, it can adjust the flavor.

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

C, mix in steamed vegetables and cooked vegetables, adjust the fragrance and seasoning, and remove the fishy smell.

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

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

Zongzi in Ningbo is different. Although they are smaller than the thumb, they have all kinds of fillers like the big ones. It is said that in the "Qiaoqi Festival", a clever program for girls is a small dumpling that is better than the one wrapped with glutinous rice balls. The smaller jiaozi is, the more it can be cooked, and the winner is king.

Hubei's paste rice wine is made of red dates, sugar, sweet-scented osmanthus and fermented grains, and the soup is stirred into 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 mashed potatoes as you like. After cooking, the wine is fragrant, sweet and delicious.

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

Fermented glutinous rice is a semi-liquid food fermented from glutinous rice, similar to fermented wine. Occasionally, people walk the streets to sell "dry mash". 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, all the people who sold mash cooked and ate in the street. Just like wonton in the south a few years ago, it is also a burden. A small stove in front is placed on a wide board, and a bellows is placed under it. Bowls, spoons, eggs, alkaline noodles, saccharin and other raw materials are placed on the square plate. Behind it is a wooden barrel filled with mixed mash. People usually beat an egg when eating mashed potatoes. The stall owner scooped up a spoonful of mash from the barrel, put it in a small copper pot, heated it on the fire, and pulled the fan box to boil it 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 peddler is very skilled. He kept pulling the bellows with his right hand and beating the eggs into the bowl with his left hand. Eggs are boiled in the mash, and a layer of yellow eggs is floating in the clear mash. Pour into the bowl, emitting a faint bouquet, sweet and sour. In the early morning or evening of winter, squatting by a 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 mashed potatoes are everyone's favorite snack. It is even often used as a dessert for high-end banquets.

The curative effect of wine brewing

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Fermented wine is not only delicious, but also nutritious. But not for everyone. If you have liver disease (acute and chronic hepatitis, liver cirrhosis, etc.). ), don't drink fermented grains, because alcohol has a direct stimulating effect on liver cells, otherwise it will be bad for the condition.

Lao Zao Lao Zao recipe

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Spiced steamed pork joint

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

Raw materials: pork elbow 1 (weighing about 1500g), refined salt 10g, monosodium glutamate 10g, sweet noodle sauce 10g, 50g of Chili powder and 50g of fermented grains.

Making:

1. Wash the elbow bone, 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 a big fire, remove all the materials attached to it, cut it into 2 cm thick pieces and put it in a plate.